Crisp Chipotle Shrimp with Corn and Scallions
A flavorful dish combining panko-crusted shrimp with a creamy chipotle sauce, served over a bed of fresh corn and scallions. The crispy shrimp pairs perfectly with the sweet corn and smoky chipotle heat.
Ingredients
- •⅓ cup mayonnaise
- •2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
- •¾ teaspoon salt
- •4 cups corn (cut from about 7 ears)
- •⅓ cup water
- •4 whole scallions
- •1 pound peeled and deveined large shrimp
- •1½ cups panko
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 475°F.
10 min
- 2.
Stir together mayonnaise, chipotle with adobo sauce, and salt in a bowl.
3 min
- 3.
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.
5 min
- 4.
Toss shrimp with remaining chipotle mayonnaise in bowl to coat.
2 min
- 5.
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.
18 min
