Ingredients Jump to Instructions ↓

  1. 1/3 cup mayonnaise

  2. 2 teaspoons finely chopped chipotle chiles in adobo plus

  3. 1 teaspoon adobo sauce

  4. 3/4 teaspoon salt

  5. 4 cups corn (cut from about 7 ears)

  6. 1/3 cup water

  7. 4 scallion s, thinly sliced

  8. 1 pound peeled and deveined large shrimp (about 21 to 25 per pound)

  9. 1 to 1 1/2 cups panko (Japanese bread crumbs )

Instructions Jump to Ingredients ↑

  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 1½ 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.

  4. Toss shrimp with remaining chipotle mayonnaise in bowl to coat.

  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.


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