Instructions
Follow the steps and taste along the way.
Prepare the base
Heat 10 ml of the olive oil in a small saucepan over medium heat. Add the shallot and sauté for 3 minutes, until softened but not browned. Stir in the garlic and cook for another 30 seconds.
Cook the corn
Add the corn, water, 2 g of the salt, and the black pepper. Bring to a gentle boil and cook uncovered for 8 minutes, stirring occasionally. The kernels should be tender, and the liquid should not evaporate completely.
Blend the cream
Remove the saucepan from the heat. Pour in the cream and blend the mixture with an immersion blender until smooth. Stir in the lime juice and zest. Taste: the cream should be lightly salted and pleasantly bright with acidity. Cover and keep warm over the lowest heat.
Sear the shrimp
Heat a skillet over medium-high heat and add the remaining 5 ml of oil. Season the shrimp with the remaining 1 g of salt and sprinkle with the chili flakes. Sear in a single layer for about 1½ minutes per side, until pink and opaque. Do not overcook.
Plate and serve
Divide the warm corn cream among four small bowls or plates. Top each portion with one-quarter of the shrimp and sprinkle with the chopped parsley. Serve immediately, while the shrimp are warm and the cream is smooth.
