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Crisp Chipotle Shrimp With Corn And Scallions


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By llr
Member since 2006

Serves 4 | Prep Time | Cook Time 18

Ingredients

1/3 cup mayonnaise
2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo
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 lb.)
1 to 1 1/2 cups panko (japanese bread crumbs)


Put oven rack in middle position and preheat oven to 475°F.


Stir together mayonnaise, chipotle with adobo sauce, and salt in a bowl.


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.


Toss shrimp with remaining chipotle mayonnaise in bowl to coat.


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.


Pairs Well With


Notes

Two summer favorites join forces in this gratin-style main dish, whose complex flavors belie its ease of preparation.

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