Crisp Chipotle Shrimp With Corn And Scallions
  • Cooking Time: 18
  • Servings: 4
  • 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)
  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.
  4. Transfer mixture to a shallow 2-quart gratin dish. Stir in scallions and remaining corn.
  5. Toss shrimp with remaining chipotle mayonnaise in bowl to coat.
  6. 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.
  7. Roast until crumbs are golden and shrimp are just cooked through, about 18 minutes.
Two summer favorites join forces in this gratin-style main dish, whose complex flavors belie its ease of preparation.