Make Bryan Calvert of James's Corn Soup With Heirloom Grape Tomatoes and Grilled Shrimp

Corn soup, works hot or cold.
Corn soup, works hot or cold.

James in Brooklyn is battling the summer heat with its Summer Supper menu, a $30 three-course prix fixe available nightly from 5:30 to 7 p.m. through Labor Day. Chef Bryan Calvert hopes to tempt you into visiting with his recipe for Corn Soup With Heirloom Grape Tomatoes and Grilled Shrimp.

"When I think of summer, I think of corn, tomatoes, and shrimp," says Calvert. "This soup combines all three. The soup can be served either hot or cold. Chilled, it's great for a barbecue. Everything can be prepared beforehand -- just grill the shrimp and your ready to go. The sweetness of the corn pairs well with the tangy-ness of the tomatoes and the char of the shrimp, creating a mouthful of bold flavors."

Corn Soup With Heirloom Grape Tomatoes and Grilled Shrimp

Yield: 4

Ingredients: 4 ears fresh summer corn

Clean and shuck the corn. Remove kernels from cob and reserve both.

For the corn stock: corncob, cut in quarters 2 shallots 2 garlic cloves 1 bay leaf 1 sprig of (lemon) thyme

In a large stockpot over medium heat, add a pinch of salt to the corncobs and aromatics, and cover with water. Simmer for an hour, then strain. Discard the cobs and reserve the broth.

For the soup: 3 ounces butter corn kernels from 4 ears 2 shallots, cleaned and diced 1 clove garlic 1 fresh onion, peeled and diced cream or milk, as needed (1-2 cups)

In a large stockpot over low heat, sweat all ingredients for 15 minutes. Do not brown. Cover with corn stock and simmer for an additional half-hour. When the corn is sweet and tender, remove from heat and puree in a blender until smooth. Season with salt and pepper, and adjust consistency with cream or milk.

For the shrimp: 8 pieces extra large head-on shrimp salt and pepper, to taste 1 tablespoon chopped lemon thyme 1 tablespoon vegetable oil

Peel and de-vein the shrimp. In a mixing bowl, combine the thyme and oil. Marinate the shrimp, then grill on both sides to desired doneness.

For the tomatoes: 1 pint mixed small grape heirloom tomatoes 1 tablespoon extra virgin olive oil salt and pepper, to taste 1 teaspoon lemon zest 1 teaspoon chopped chives 1 tablespoon chiffonade of fresh basil

Cut tomatoes in half and marinate for an hour with olive oil, salt and pepper, lemon zest, chives, and basil at room temperature.

To assemble: Gently heat soup. Place a quarter of the tomato mixture in each bowl. Pour hot soup around the tomatoes. Top the tomatoes with grilled shrimp and serve.

Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.


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