Shrimp and Sweet Corn with Cooyon SuperHot Sauce

Shrimp and Sweet Corn with Cooyon SuperHot Sauce

Ingredients

  • 1/2 c. basmati rice
  • 1 bunch green onions, divided
  • 1 medium red bell pepper, chopped
  • 6 garlic cloves, 5 roughly chopped, 1 minced
  • 4 tbsp. white miso
  • 2" piece ginger, thinly sliced
  • 1 1/4 tsp. turmeric powder, divided
  • 1 tsp. kosher salt, plus more for seasoning
  • 1 tsp. granulated sugar (optional)
  • 1/2 tsp. ground cayenne pepper (optional)
  • 4 tbsp. extra-virgin olive oil, divided
  • 1/2 lb. medium shrimp, peeled and cleaned
  • Freshly ground black pepper
  • 3/4 c. water
  • 1 c. frozen corn, rinsed in warm water and drained
  • 3 tbsp Cooyon SuperHot Sauce
  • Lime wedges, for serving

Directions


**Marinate shrimp in 3 tablespoons of Cooyon SuperHot Sauce overnight in the refrigerator.

Rinse rice well, until water runs clear, then transfer to a medium bowl and cover with water. Preheat oven to 375°.

Remove roots and ends from 4 green onions and roughly chop into pieces. Add chopped scallions to blender or food processor, along with the bell pepper, 5 roughly chopped garlic cloves, miso, ginger, 1 teaspoon turmeric, salt, and sugar and cayenne if using. Blend until all ingredients are finely chopped and thoroughly mixed, then slowly drizzle in 3 tablespoons olive oil while running food processor or blender. Blend until mixture is smooth.

Pat shrimp dry and transfer to a medium bowl. Add remaining turmeric and minced garlic clove, and season with salt and pepper. Heat remaining tablespoon of oil in a 12” oven safe skillet over medium heat. Add shrimp and cook until opaque, 2 to 3 minutes per side. Remove cooked shrimp into a bowl just big enough to fit and cover with a plate to keep warm.

Return skillet to heat and add prepared puree. Cook on medium-high heat, stirring frequently, until the liquid has cooked out and paste has darkened, 8 to 10 minutes. (You’ll know it’s done when the oil starts to separate from the paste!)

Reduce heat to medium and whisk in water until smooth. Add corn and rice, and drain any cooking juices from the shrimp into the skillet, using the plate to keep the shrimp from falling in. (Be sure to keep shrimp covered.)

Stir to incorporate everything, then bring mixture up to a simmer. Place in preheated oven and cover tightly with a lid or sheet pan. Bake until all liquid is absorbed and rice is tender, about 23 to 25 minutes. Meanwhile, thinly slice remaining green onions for garnish.

Fluff rice with a fork, then scoop into serving dishes. Top with cooked shrimp and green onions and serve with lime wedges on the side.

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