Ingredients

3 tablespoons unsalted butter

6 ears of corn shucked and roasted

1 cup chopped Vidalia or Spanish onions

3 cloves of garlic, minced

1/2 cup minced red bell peppers, for garnish

1/2 cup celery

1/2 cup of chicken stock

1 tbsp tomato paste

1/2 cup heavy cream

1 tsp of dried thyme

1 lb gulf shrimp, shelled

½ cup green onions, chopped

1/3 cup parsley, chopped

Salt and freshly-ground black pepper

 Directions

Rub shucked corn in olive oil and salt. Roast on grill for 15 minutes turning every 5 minutes. Allow to cool and slice corn from cob. Set aside.

Heat 2 tablespoons of butter in pan. When melted, add shrimp for 1 minute and turn at 30 seconds. You are par cooking them here. Remove from the pan.

Add 1 more tablespoon of butter. When melted, add trinity (onion, bell pepper and celery) along with garlic and sautee until translucent (about 8 minutes). When complete add 1 tsp of thyme.

Add ½ cup of chicken stock and tomato paste. Blend in pan. Add roasted corn and allow chicken stock to reduce until almost evaporated. This will take around 3 minutes. Add parsley to pan. Continue stirring.

Add shrimp back to the pan. Add ½ cup of cream and allow to thicken. This will take around 4-5 minutes.

Salt and pepper to desired tast

Allow to rest with lid over pan for 3 minutes before serving.

Serve with rice and garnish with green onions.