Dinner Tonight: Crisp Chipotle Shrimp With Corn And Scallions Recipe
- 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)
- Adjust oven rack to middle position and preheat oven to 475u0b0F. Whisk mayonnaise, chipotle chiles plus sauce, and the salt in small bowl. Set aside.
- Combine 1 1/2 cups corn with water and two tablespoons of chipotle mayonnaise in bowl of food processor. Pulse until coarse puree is formed, about 8 to 10 one-second pulses. Transfer mixture to 2-quart ovenproof dish, then stir in the remaining corn and scallions. Transfer to the oven and cook until corn is tender, 20 to 25 minutes,
- Meanwhile, toss shrimp with remaining chipotle mayonnaise. Add panko to large bowl. Toss mayo-coated shrimp with the panko until evenly coated, then spread on piece of parchment paper on a baking sheet on a single layer. Bake until golden and just cooked through, about 18 minutes. If corn is finished before shrimp, return to oven during last 2 minutes of shrimp cooking time to reheat. Place shrimp on top of corn, and serve immediately.
mayonnaise, chipotle chiles, salt, corn, water, scallions, shrimp
Taken from www.seriouseats.com/recipes/2010/09/dinner-tonight-crisp-chipotle-shrimp-with-corn.html (may not work)