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.