Breaded Shrimps and Corn Purée – Les sauces Firebarns

Ingredients

• 1 cup breadcrumbs
• 3 tbsp. Cajun Mardi Gras spices
• 12 large shrimp
• 1 cup of flour
• 2 eggs
• 1 can corn kernels (341 ml)
• 2 tbsp. tablespoon of butter
• 1 French shallot, finely chopped
• 1 C. cayenne hot sauce
• 1 oz bourbon (optional)
• 1/4 cup of 35% cooking cream
• Salt and pepper to taste
• 4 slices of bacon, cooked and crumbled
• Chopped chives to serve