• Cooking Time: 18
  • Servings: 4
  • Preparation Time:


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


  • 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.

Categories: Main Dish  Oven  Shellfish  Stove 

Author Credit: Gourmet Quick Kitchen 6/2007

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