Tuesday, August 20, 2013

Crispy Chipotle Shrimp and Corn


 Summer's end is quickly approaching and I still have so much more to do. Yes, we are still fighting rabbits but their numbers have decreased considerably thanks to rabbit catcher. Our yard is looking fairly good thanks to his hard work and my suggestions?. Though we didn't have a garden this year, hopefully next year will bring better things into our life and our mouths!

Yesterday I went to the local botanic garden and it was looking good. Summer colors were still abounding and I love taking pictures of flowers. They are so much easier to take than food. It is hard to make a flower look bad. I secretly think the flower knows this, too!








                             

But quickly, before summer's over and the corn season has escaped us I need to share this with you. I discovered this recipe a few years back and since it contains like, really all of my favorite ingredients, it quickly became a favorite of mine.  I can't wait to try some new versions of it, but somehow it is hard to get past this one. It is simple and quick  and those two words are a really good team, aren't they?

It is a dish full of flavor, perfect for company or family and rich with the flavors of corn and chipotle. Shrimp thrives on these two flavors so combine them together and you have a great taste of summer. Add a salad and some homemade cornbread and you have a perfect meal. I say get it while you can!



Crispy Chipotle Shrimp and Corn (Serves 4, Gourmet, 2007)
20 Minutes Prep

1/3 c mayonnaise
2 t finely chopped chipotle peppers in adobo sauce
3/4 t salt
4 ears of fresh corn cut from cob
1/3 c water
4 scallions, finely chopped
1 lb peeled and deveined large shrimp (21-25/lb)
1-1 1/2 c panko bread crumbs

Put rack in oven in middle position and preheat to 475.

Stir together mayonnaise, chipotle and salt in a bowl.

Pulse 1 1/2 c corn in food processor with water and 2T of the chipotle mayonnaise until coarsely pureed. Transfer mixture to a shallow 2 quart gratin dish. Stir in scallions and remaining corn.

Toss shrimp with remaining mayonnaise in bowl to coat.

Put 1 cup of panko on a plate and coat each shrimp in panko crumbs. Arrange shrimp in one layer on top of corn. Roast until crumbs are golden and shrimp are just cooked through, about 18 minutes.




A Few More Great Dishes:
Avocado Corn Soup
New Mexican Garlic Lime Shrimp
Teriyaki Shrimp
Green Onion Garlic Chive Corn Bread






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26 comments:

  1. This is indeed full of flavours and moreish, Abbe. Beautiful flower clicks.

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    1. Thanks Angie! The flowers were soo pretty!

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  2. Wow, such a nice combo of flavor! Really terrific summer dish. Although I'd be tempted to make this with frozen corn if I didn't have fresh. Our rabbit problem is largely under control, but squirrels have eaten most of our tomatoes this year! Even after I've put netting all around, they're getting through. Next year I'll have to build something box-like with chicken wire to put over the garden. Grrr!

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    1. Thanks, John! I have used frozen corn, too:) And it is still good. Yes, it is! And now you are telling me I have to worry about squirrels. We have a ton of those.Squirrel stew, perhaps? I mean you can see their nests in our trees!

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  3. Love the sound of this dish, Abbe, Well, anything using fresh corn this time of year is sure to be a hit with me. I can't get enough of the stuff. Even so, the use of shrimp, chipotle with adobo, and a bit of crunchy panko, all make this a great dish. I have to make this before the corn is gone for the year. :)

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    1. That's how I felt, John. But it is good with frozen, too! I love corn anyway I can get it! Thanks for writing!

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  4. Holy hot cakes this looks delicious!! Sadly, I don't think my husband would touch that with a 10 foot pole - the word "chipotle" sends him running to the woods!

    I think I'll try to make a single serving of this dish for myself - thanks for the inspiration Abbe!

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    1. Biz, leave out the chipotle and add garlic. Plus you could also use chicken tenders instead of shrimp. He'll love it. Thanks!

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  5. The corn is so good this time of year. This is a great way to use it! Going to a botanical garden sounds awesome!

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    1. It is always fun to see the flowers blooming and to get ideas for your own yard. I grew up in Illinois, Laura, so corn is in my blood! thanks for reading.

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  6. Gosh Abbe - this looks yum! Love chipotle and shrimp and corn - this is made for me

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  7. Crispy shrimp is the best kind, great flavours in this dish.

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    1. Natalie, it is the easiest recipe and those shrimp are really good! Thanks.

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  8. What a fabulous dish, Abbe! Perfect summer entree!

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    1. It is fabulous ad perfect for summer. But it still works in the winter but with frozen corn! Thanks, Liz!

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  9. OMG this looks so yummy! I think my family would LOVE a bowl of this shrimp. Thanks for sharing!

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    1. They are family worthy! Give them a try and thanks for commenting!

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  10. Replies
    1. Crispy is what makes them special. And the corn. Thanks for stopping by! Let me know what you think!

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  11. Holy, moly, Abbe! I do love the pictures of the flowers a lot...but much more the shrimp casserole. Yum!!!!!!!!!!!!!!!

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  12. I love crispy shrimp, i must get ready all the ingredients.

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  13. This looks amazing, but I hate mayo, is there anything else you think I could substitute for it? I hate to miss out on this dish!

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    1. Carrie try using one egg beaten and then dip the shrimp and roll them in the panko crumbs. You could also try yogurt or sour cream but I think the egg would be better. Even a bbq sauce might work. Just something that would allow the crumbs to stick to the shrimp! Thanks for asking. Enjoy! And thanks for visiting! Stop by any time!

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