Anna Dunn and Brooklyn restaurateur Andrew Tarlow share the very best of family-style feasts in Dinner at the Long Table.
Sean Rembold blew our minds one summer when he fried corn and poured green onion and shrimp butter over it. On the grill this also picks up a nice smoke.
- Get a grill going hot. Grill the corn in their husks, turning occasionally to cook evenly. The husks will char and crumble away, but the kernels will steam-roast inside, remaining sweet and juicy. Remove the corn from the grill after 25 to 30 minutes. Let sit for 5 minutes, then peel off the husks and corn silk. Warm the shrimp butter in a saucepan on the grill. Dice the shrimp, then gently poach them in the shrimp butter for a minute or two, just until opaque. Break the corn cobs in half and place in a large bowl. Spoon the shrimp and shrimp butter over the corn, then toss in the green onions. Season well with salt and toss well. Get messy.
- Put the butter and shrimp shells in a saucepan over low heat. Tamp down the shells with a rolling pin to crush them slightly. Add the shallot, brandy, and salt. Let the butter melt and steep over very low heat, stirring occasionally, for about 1 hour. The shells will start to infuse the butter with shrimp flavor, and the butter will become clear as the milk solids sink to the bottom of the pan and turn pink. After 1 hour, strain the butter through a fine-mesh sieve lined with cheesecloth set over a large bowl. Discard the shells and other solids. Return the butter to a small saucepan and keep warm.
(c) 2016 Dinner at the Long Table by Andrew Tarlow & Anna Dunn. Published by Ten Speed Press.
Dinner at the Long Table