The fresh corn this year has been the best I’ve eaten in a long time. The ears are heavy, indicating it’s nicely filled out and the kernels are plumb and sweet, but not too sweet. Some years the kernels are very small and the corn almost tastes like it has been injected with sugar, making it too sweet for my taste. It has been especially good this year and we’ve been taking advantage of that fact by making dishes that include corn. This recipe pairs the herb-tossed corn perfectly with the hot pepper shrimp with chipotle mayonnaise.
The garlicky hot pepper grilled shrimp in this recipe are fabulous on their own and grilling them adds a nice dimension to their flavor. But pairing them with corn tossed with a little butter and fresh herbs takes the dish over the top. Serve with slices of fresh tomatoes and you have dish worthy of company.
We grilled the shrimp on a stove-top grill and it works out very well if you don’t happen to have access to an outdoor grill. The pan is similar to the one Giada de laurentiis uses on her television series. I affectionately call ours “Giada’s grill pan” and we use it often. It is a snap to clean too.
Try this while the corn is at its peak of freshness. The herbed corn would be a good accompaniment to many summer suppers. When choosing shrimp, be sure to buy the large ones. They are much easier to skewer and won’t overcook as fast as smaller ones. The chipotle mayonnaise is great on fish tacos and other sandwiches that need a little kick. We puree a can of chipotles in adobo sauce and it keeps for what seems like forever in a covered jar in the refrigerator. You can also use all sour cream for a lighter sauce and low-fat sour cream for an even lighter version. We think low-fat sour cream (not the fat-free one) is just as good as the full fat version in recipes such as this.
Garlicky Hot Pepper Shrimp with Chipotle Mayonnaise & Herb-Tossed Corn
Adapted from Light and Easy, the Best of Bon Appetit, Gourmet & Self, Summer 2013 – serves 6
For the chipotle mayonnaise:
1/2 cup sour cream (I used low-fat)
¼ cup mayonnaise
1 ½ tablespoons chopped chipotle chilies in adobo sauce, including sauce
1 ½ teaspoons fresh lime juice
For the grilled shrimp
2 lbs peeled and deveined large raw shrimp, preferably wild caught
4 large cloves of garlic, chopped
½ teaspoon red pepper flakes
½ teaspoon kosher salt
1/3 cup extra-virgin olive oil
Ten 12” wooden skewers, soaked in warm water for 30 minutes
Prepare grill for direct-heat cooking over medium-hot charcoal, or use a gas grill or a stove-top grill as I did.
Whisk mayonnaise, chilies, and lemon juice together in a small bowl and chill, covered, until ready to serve. May be made several hours in advance.
Pat shrimp dry, then thread (through top to tail, leaving shrimp curled) onto each skewer, leaving no space between shrimp. Arrange skewers on a large baking sheet. Puree garlic with red pepper flakes, salt and oil in a blender. Transfer to a small bowl and brush shrimp on both sides with the spicy garlic oil. Lightly oil grill rack. Grill shrimp, covered only if using gas grill, turning over once, until just cooked through, about 3 – 4 minutes total. Serve warm or at room temperature with chipotle mayonnaise, herb-tossed corn and if desired, sliced tomatoes.
Stir together 3 tablespoons melted butter, a squeeze of lemon juice, a pinch of cayenne, and 3 tablespoons mixed fresh herbs, such as thyme leaves, basil and snipped chives. Season with salt and pepper and toss gently with corn cut from 6 cooked ears.
This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Seasonal Sunday at the Tablescaper.