The Kellogg’s Cookbook suffers from the same problem as the Kraft Food & Family publications: It has to try to blend recipes that a reasonable person might want to cook with a heavy dependence on the company’s products. This leads to recipes like this one, where an otherwise plausible dish is spoiled by the addition of a sickly-sweet or over-processed commercial item.
A lot of the recipes in the book look appealing. Who has not used corn flakes to coat chicken for frying, or added a bran cereal to muffins? But apparently there aren’t 200 recipes that use Kellogg’s products rationally. So you find a summer squash casserole with Rice Krispies, meatballs with Rice Krispies, and minestrone with All-Bran. I wish I were even joking about that one. I don’t make these things up.
David Burke is a real chef. What prompted him to come up with this recipe, I can’t begin to guess. I do note that the Corn Pops could be very easily omitted; the rest of the recipe sounds pretty good.
Shrimp with Black Pepper-Seasoned Corn Pops
¼ cup olive oil
1 ½ cups Kellogg’s Corn Pops
1 tablespoon cracked black pepper
1/3 cup minced shallots
1 tablespoon minced garlic
36 large shrimp, cleaned and deveined
6 plum tomatoes, peeled, cored, seeded, and finely diced
2 cups nonfat chicken broth
Juice of 2 lemons
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup butter, softened
2 tablespoons minced fresh chives
18 spears asparagus, trimmed, blanched, and cut into thirds
David Burke is one of America’s most inventive chefs. He is known for introducing everyday ingredients into haute cuisine with playfulness and fun, but always with great flavor and taste. Kellogg’s Corn Pops in this dish add an unexpected note, with just the right amount of crunch and a hint of sweetness. The seasoned cereal can also be used as a great topping for salads, soups or chili. Serves 10.
1. Heat 1 tablespoon of the olive oil in a medium sauté pan or skillet. Add Corn Pops and season with cracked black pepper. Saute for about 3 minutes, or just until the cereal is well coated with the pepper. Using a slotted spoon, transfer the cereal to a double layer of paper towel to drain. Set aside.
2. Heat the remaining 3 tablespoons olive oil in a large sauté pan or skillet over medium-high heat. Add the shallots and garlic, and sauté for about 3 minutes, or until very soft and translucent. Add the shrimp and sauté for 2 minutes. Stir in the tomatoes, broth and lemon juice, season with salt and pepper, and cook for another 3 minutes. Bring to a boil, reduce heat, and simmer until shrimp is fully cooked. (The sauce should begin to thicken.)
3. Beat in the butter. When emulsified, stir in the chives and asparagus.
4. Spoon equal parts of the shrimp mixture into shallow soup bowls. Garnish each serving with black pepper-seasoned Corn Pops and serve immediately.
Note: This shrimp dish is also wonderful served over rice.
From The Kellogg’s Cookbook: 200 Classic Recipes for Today’s Kitchen. Kellogg Kitchens, ed. Judith Choate. New York: Time Warner/Bulfinch Press, 2006.