Kevin Ripley
Senior Director of Culinary
Maggiano’s Little Italy

Jumbo Grilled Shrimp with Burrata Filling Corn Fonduta

Recipe courtesy of Kevin Ripley
Sponsor: BelGioioso

Servings: 1

Ingredients

Stracciatella Corn Fonduta (Yield 2 c):

• ½ c BelGioioso^® Burrata Filling “Stracciatella” Cheese
• ½ c BelGioioso^® Ricotta Cheese
• ¼ c heavy cream
• 1 c kernel corn (fresh or frozen)
• 1 tsp sugar
• Kosher salt, as needed

Stracciatella Fritters (Yield 20):

• ¾ c all-purpose flour
• 1 Tbsp sugar
• 1 tsp baking powder
• ½ c BelGioioso^® Burrata Filling “Stracciatella”
  Cheese
• 1 tsp kosher salt
• ½ tsp cayenne pepper
• 1 ½ Tbsp finely diced jalapeño
• 2 Tbsp chopped green onion

Jumbo Grilled Shrimp (per order):

• 5, 6-8 ct jumbo shrimp P/D, tail–on butterflied
• As needed Cajun seasoning
• 1 Tbsp unsalted butter
• 1 cup spinach
• Salt and pepper, as needed
• 1 c Stracciatella Corn Fonduta
• 2 Stracciatella Corn Fritters
• 1 tsp julienned green onion

Directions

Stracciatella Corn Fonduta:

1. Add all ingredients to a sauté pan over medium heat and stir with a rubber spatula to incorporate.
2. Bring to a simmer, stirring continuously to prevent burning.
3. Simmer approximately 5 minutes, until the fonduta begins to tighten up slightly. Season with salt.
4. Remove from heat. This is the base for the Jumbo Shrimp and can be made per order or increased to build as a prep and hold, and heated to order.

Stracciatella Fritters:

1. Mix all ingredients together in a bowl.
2. Using a #70 scoop (1/2 oz/1 Tbsp), fill scoop to level with batter and drop into 325° F fryer. Fry 2 fritters to order.
3. Fry for approximately 5 minutes, until golden brown.
4. Remove from fryer to paper towels to drain.

Jumbo Grilled Shrimp:

1. For each order: Season the shrimp with Cajun seasoning to your personal taste and place on a grill, butterflied-side down so the shrimp open and sit nicely. Cook for about 5 minutes, turning to achieve nice color on all sides.
2. In a sauté pan over medium heat, melt the butter and remove from heat. Add the spinach and season with salt and pepper. Toss just to slightly wilt.
3. Add the Stracciatella Fonduta to a pan over medium heat to warm, stirring to prevent burning or sticking.
4. Place the Stracciatella Fonduta on the bottom of a shallow-sided bowl.
5. Place the sautéed spinach on top in the center of the plate.
6. Arrange the shrimp tail up on top of the spinach.
7. Place the Stracciatella Fritters in the middle of the shrimp.
8. Garnish with the green onion.

Chef Notes

The jumbo shrimp should be placed tail up and have nice color/char from the grill and Cajun seasoning. The fritters should be free formed, you don’t need a uniform look. They should have a nice creamy center from the cheese. Cut one in half after frying to test. The fonduta should not be runny but have the consistency of creamed corn.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley