Ingredients:
1/3 cup mayonnaise
2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
3/4 teaspoon salt
4 cups corn (cut from about 7 ears)
1/3 cup water
4 scallions, thinly sliced
1 pound peeled and deveined large shrimp (about 21 to 25 per pound)
1 to 1 1/2 cups panko (Japanese bread crumbs)
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Preparation 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 pureed. Transfer mixture to a shallow 2-quart gratin dish. Stir in scallions and remaining corn.
Toss shrimp with remaining chipotle mayonnaise in bowl to coat.
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.
We served with white rice and a green salad.
A crisp white wine or even Corona with a lime would be perfect with this dish. Seeing how we have "dinner for work" we have to skip the wine and beer!
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REVIEW:
Not a hit.
First of all this was a bit spicy, even for this chili head. While the picture shows a can of chipotle, a jar of salsa and a hot sauce, only the can was used. Admittedly, I might have used more than the original recipe called for.
The spice was so overpowering that you could barely taste the shrimp. I like the flavor of shrimp. The subtleness was lost in the overwhelming taste of the chipotle/mayo mixture. Also, that mixture was a bit thick and heavy. If I would have had a lime I would have cut it with the juice of a lime, or even a lemon. I [prefer lime with chipotle). That might have offered the whole dish an interesting zest that was missing.
Also, I think i would have roasted the corn over flames on a grill. Roasted corn would have also added an interesting twist to this recipe.
The other concern was reheating. These probably were "crispy" when first removed from the oven. But even baking them separate from the corn dish and just reheating together did not maintain the crispiness suggested by the title.
While there where problem with this recipe as presented I think it is workable.
In conclusion:
1) Roast corn over open flame before removing husk and cutting from the ear.
2) Do not go over the amount of chipotle recommended. Even spice and heat lovers found my version a bit too much.
3) This the mayo/chipotle mixture with the juice of 1/2 of a fresh lime.
Bake the shrimp on a separate cooking sheet, serve immediately.
OK... not a winner, but not bad.
Ah, man...that's disappointing. I am curious how well the panko adhered to the shrimp though...I've been seeing more and more recipes using mayo as the binder.
ReplyDeleteSamantha,
ReplyDeleteI forgot that part, I also didn't have Panko, but used regular herb bread crumbs. I do not think that changed the flavor or texture of the dish.
The combination mayo/chipotle worked GREAT as a binder for the crumbs. Actually, I think with PANKO the dish would be lighter and would require the zest of the lime even more. Like I said, the mayo/chipotle 'layer' was thick and creamy. Too thick I think, but one would have to be VERY careful when thinning it with citrus juice, because too thin would be a disaster as the binder. I might add the zest of the lime as well. I have been thinking a lot about this recipe. I also think finely crushed tortilla chips( white corn I think) would be a perfect substitute for the Panko as well. I think this would also work well with a heartier fish instead of the delicate shrimp. Maybe halibut.