Dinner Tonight: Crisp Chipotle Shrimp with Corn and Scallions

Ingredients

• 2 teaspoons chipotles in adobo finely chopped
• 4 cups regular corn (cut from 7 ears)
• 0.3 cup mayonnaise 
• 1 cups panko bread crumbs (Japanese bread crumbs)
• 0.8 teaspoon salt 
• 4  spring onion thinly sliced
• 1 pound shrimp deveined peeled per pound)
• 0.3 cup water 

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• whisk

Directions

1. Adjust oven rack to middle position and preheat oven to 475°F.
2. Whisk mayonnaise, chipotle chiles plus sauce, and the salt in small bowl. Set aside.
3. Combine 1 1/2 cups corn with water and two tablespoons of chipotle mayonnaise in bowl of food processor. Pulse until coarse puree is formed, about 8 to 10 one-second pulses.
4. Transfer mixture to 2-quart ovenproof dish, then stir in the remaining corn and scallions.
5. Transfer to the oven and cook until corn is tender, 20 to 25 minutes,
6. Meanwhile, toss shrimp with remaining chipotle mayonnaise.
7. Add panko to large bowl. Toss mayo-coated shrimp with the panko until evenly coated, then spread on piece of parchment paper on a baking sheet on a single layer.
8. Bake until golden and just cooked through, about 18 minutes. If corn is finished before shrimp, return to oven during last 2 minutes of shrimp cooking time to reheat.
9. Place shrimp on top of corn, and serve immediately.