Ubs In Person Cooking Class: Creole Shrimp With Corn Sauce

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please. This event is optional and not firm-mandated. Please note our attendance [hidden] Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Creole Shrimp, Creamy Corn Pasta Serves 4 1 teaspoon smoked paprika 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried thyme Kosher salt & Fresh black pepper 1 pound extra large or jumbo shrimp, peeled and deveined, thawed if frozen 6 tablespoons unsalted butter 3 large cloves garlic, minced 2 tablespoons Worcestershire sauce 2 tablespoons fresh lemon juice, from 1 lemon 2 tablespoons chicken stock 1. In a bowl, mix together smoked paprika, chili powder, cumin, cayenne, onion powder, garlic powder and dried thyme. Add in shrimp and season with kosher salt and black pepper. Set aside. 2. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. 3. Add the seasoned shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3 to 4 minutes. 4. Add the Worcestershire sauce, lemon juice, and chicken stock and cook until shrimp are done, 1 to 2 minutes more. The sauce should be very loose and liquidy, if you want a thicker sauce, remove the shrimp and continue to simmer the sauce, until thick, about 1-2 minutes. Creamy Corn Pasta Serves 4 1 lb cooked small shell pasta 3 ½ cups fresh corn kernels, ½ cup set aside 1 cup chicken stock ¼ cup creme fraiche 3 tablespoons unsalted butter ¼ cup shallot, small dice 1 tablespoon minced fresh garlic 1 tablespoon cajun spice ¼ cup dry white wine 2 tablespoons chopped castelvetrano olives ¼ cup piquillo peppers, thinly sliced 2 tablespoons roasted garlic cloves 1 tablespoon crumbled goat cheese 3 scallions, dark green parts, thinly sliced Kosher salt & fresh cracked pepper 1. Place 3 cups corn kernels, chicken stock, and creme fraiche in a blender and blend on high until smooth. Pour into a container and set aside. 2. Place a large pot on the stove over medium heat. Add butter and when melted, add shallots and remaining corn kernels. Season with salt and pepper and cook until soft and fragrant, 2 minutes. 3. Add minced garlic and cajun spice, stir continuously for 30 seconds, and pour in white wine. 4. When nearly all the wine is evaporated, add in blended corn sauce and bring to a simmer. When the sauce is simmering, add in olives and piquillo peppers. Taste and season if necessary. 5. Add in pasta, turn the heat to low, and heat the pasta through. Transfer the pasta to a plate, garnish with roasted garlic cloves, goat cheese, and scallion greens. More Info below.