Saturday, June 23, 2007

Crisp Chipotle Shrimp with Corn and Scallions

When I saw this recipe on Epicurious, from the June 2007 issue of Gourmet, I immediately knew we would love it. Shrimp, panko, corn, chipotle, scallions - all things we LOVE!!! So I made it tonight, and I was right! It was very delicious and we both loved it. It is a definite repeater. Yum yum!!

Crisp Chipotle Shrimp with Corn and Scallions

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)

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.

Yield: 4 servings

Photo added 7/6/09:
shrimp

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