Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: August 30, 1997
Corn Battered Shrimp
1 egg beaten
2 cup milk
1 tsp rustic rub
1/2 heaping cup of corn kernels and the
milk scraped from 1 ear of corn.
1/2 tsp baking soda
3/4 cup yellow cornmeal
1/4 cup flour
1/4 tsp salt
1/4 tsp freshly ground black pepper
15 large shrimp, peeled, divined and butterlied
solid vegetable shortening for deep frying
Combine the egg, milk, 1 tsp of the rustic rub,
corn and milk in a bowl. Whisk for about 1
minute. Add the soda, baking powder, cornmeal,
flour, salt, and black pepper. Mix well to make a
thick batter.
Season the shrimp with the remaining 1 tsp
rustic rub. Roll each shrimp in the batter and
coat evenly. Heat the shortening to 360 degrees.
Fry 3 shrimps at a time until golden brown.
Drain on paper towels and serve immediately.
Note: Dip shrimp in Creole Tartar Sauce and
serve with Corn Masque Choux.
Creole Tartar Sauce
1 egg
1 tbs minced garlic
2 tbs fresh lemon juice
1 tbs chopped parsley
2 tbs chopped green onions
1 cup olive oil
1/8 tsp cayenne
1 tbs whole grain mustard
1 tsp salt
Put the egg, garlic, lemon juice, parsley, and green
onions in a food processor and puree for 15 seconds.
With the processor running, pour the oil through the
feed tube in a steady stream. Add the cayenne,
mustard, and salt. Pulse once or twice to blend.
Cover and let sit for 1 hour in the refrigerator before
using. Best if used within 24 hours.
Corn Masque Choux
6 ears young corn
1 cup chopped onion
1/2 cup chopped bell peppers
1 1/2 tsp salt
1/4 tsp cayenne
2 tbs vegetable oil
1 cup chopped, peeled, and seeded tomatoes or 1 cup
chopped canned tomatoes
1/2 cup milk
Cut the the corn of the cob by thinly slicing
across the tops of the kernels and then cutting
across a second time to release the milk. Scrape
the cob once or twice to extract the milk. You
should have about 4 cups of corn with the milk.
Season the onions and bell peppers with salt
and cayenne. Heat the oil in a large skillet over
medium heat. Add onions, bell peppers and the
corn. Cook, stirring occasionally for 15-18 minutes
or until the corn is tender. Add the milk, stir, and
remove from the heat. Serve immediately.
Tasso Hollandaise
2 cups water
2 egg yolks
1 tsp fresh lemon juice
1/4 tsp salt
1/8 tsp tabasco sauce
2 tsp water
1 stick (1/4 lb) butter, melted and warm
8 ounces finely chopped Tasso ham
Simmer water in a pot over medium heat. Hold a
stainless steel bowl above the heat (do not let bowl
touch the water). Combine the egg yolks with the
lemon juice, salt. Tabasco and 2 tsp water; whisk
until pale yellow and slightly thick.
Remove the bowl from the pot and whisking
vigorously. Add the butter, 1 tsp at a time,
until all is incorporated. Add the tasso and continue
whisking for 30 seconds. Serve immediately.
Rustic Rub
8 tbs paprika
3 tbs cayenne
5 tbs freshly ground black pepper
3 tbs garlic powder
3 tbs onion powder
6 tbs salt
2 1/2 tbs dried oregano
2 1/2 tbs dried thyme
Combine all the ingredients in a mixing bowl.
Blend well.
Note. Can be stored in an airtight container in
your spice cabinet for up to 3 months.
Send questions, comments, suggestions
to suresave@suresave.com
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