Shrimp and corn by Laurent Mariotte

Ingredients

For 6 servings

• •1 kg 1 kg of shrimp from Poitevin Marsh
• •75 g 75 g of butter PDO Charentes-Poitou
• •2 2 ears of precooked corn
• •1 1/2 parsley boots
• •1 gousse 1 clove of garlic
• •1 1/2 glasses of cognac
• •fine grey salt
• •pepper

Method

1. 1.Cut the ears of corn into large roosts. Peel and chop the clove of garlic, peel and chop the parsley.
2. 2.In a large pan or wok, melt the butter and let it become almost hazelnut. Throw the shrimp into the pan and mix it constantly. Pour the Cognac into the pan and burn it all. Add the corn rolls and mix again. Finish with chopped garlic and parsley.
3. 3.Dome in the dish and taste immediately with your fingers.