Crisp Chipotle Shrimp with Corn and Scallions

Crisp Chipotle Shrimp with Corn and Scallions
Photo by Romulo Yanes


  • 1 pound peeled and deveined large shrimp (about 21 to 25 per pound)
  • 1 teaspoon adobo sauce
  • ¾ teaspoon salt
  • 1/3 cup mayonnaise
  • 4 cups corn
  • 1/3 cup water
  • 4 scallions
  • + 2 more ingredients
    • 2 teaspoons chipotle chiles in adobo
    • 1 ½ 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....

View full recipe at Epicurious


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