Crisp Chipotle Shrimp With Corn And Scallions


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Member since 2006
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Serves 4 | Prep Time | Cook Time 18

Why I Love This Recipe

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


Ingredients You'll Need

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)


Directions

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.


Questions, Comments & Reviews



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