Crisp Chipotle Shrimp with Corn and Scallions |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Two summer favorites join forces in this gratin-style main dish, whose complex flavors belie its ease of preparation. Ingredients:
1/3 cup mayonnaise |
2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce |
3/4 teaspoon salt |
4 cups corn (cut from about 7 ears) |
1/3 cup water |
4 scallions, thinly sliced |
1 pound peeled and deveined large shrimp (about 21 to 25 per pound) |
1 to 1 1/2 cups panko (japanese bread crumbs) |
Directions:
1. Put oven rack in middle position and preheat oven to 475°F.
2. Stir together mayonnaise, chipotle with adobo sauce, and salt in a bowl.
3. Pulse 1 1/2 cups corn in a food processor with water and 2 tablespoons chipotle mayonnaise until coarsely puréed. Transfer mixture to a shallow 2-quart gratin dish. Stir in scallions and remaining corn.
4. Toss shrimp with remaining chipotle mayonnaise in bowl to coat.
5. Put 1 cup panko in another bowl, then add shrimp in small batches, tossing to coat evenly and shaking off excess (add more panko if needed). Arrange shrimp in 1 layer on top of corn. Roast until crumbs are golden and shrimp are just cooked through, about 18 minutes.
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