Thursday, July 11, 2013

Hot Pepper Shrimp with Chipotle Mayonnaise & Herb-Tossed Corn


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.

Herb-Tossed Corn

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.

Have a great weekend everyone.


33 comments:

  1. The shrimp looks delicious Sam but the corn especially catches my eye. Corn should be coming soon to a field near us.

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  2. Love this type of meal Sam..especially at this time of year.Fresh!

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  3. Hot pepper shrimp looks so fresh and delicious, Sam. I should have bought the fresh corn this morning when I did my grocery shopping. The whole dish is simply irresistible.

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  4. A fabulous and colorful combination! That shrimp dish is extremely mouthwatering.

    Cheers,

    Rosa

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  5. This sounds amazing....I have a plate and a fork, do you have any left?

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  6. Yes please!!! Sounds wonderful and looks so delicious!

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  7. Ah, if only I lived in the South or Southwest. I always fear that our shrimp out West are going to be horrible...

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  8. Looks really good, I like the char on the shrimp

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  9. Simply beautiful. I eat a lot of shrimp in the summer. Its's easy, healthy and economical. Thanks for sharing.

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  10. This sounds wonderful and I love that it's so simple to put together, you're so right about the corn, I can't seem to get enough this year and find myself adding it to all sorts of dishes.

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  11. I love all of the pretty colors Sam and the spicy mayo sounds great! This looks like a great light meal and I think I need some more corn this weekend:@)

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  12. Gorgeously plated meal, you two! I think the flavor profile is vibrant. Funny thing, the second picture creates the illusion of being distorted to me because my brain is trying to tell me "that 'round' mayo dish has been stretched" lol. In that picture it looks like a round dish is keystoned.

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  13. Oh my...I love the look of your Chipotle Mayonnaise!! So agree about the corn this year. I remember in Michigan we used to get bantam ears right about this time. My dad loved those.

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  14. Super yummy dish - LOVE the heat with the chipotle Mayonnaise - I have a grill pan like the one you mention and it's one of my favorite kitchen friends!!
    Mary x

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  15. Yum! I want some shrimp now!
    xoxo - Kate Styled Pretty
    www.katelyngreer.com

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  16. this looks fabulous and your pics make my mouth water~

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  17. Yes the corn has been good this year, including Georgia corn! This looks like a great light meal and I have all the ingredients in my pantry. Guess what...!

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  18. Fabulous photo! This sounds wonderful. I'm pinning this one for when we do have fresh corn. It should be in a couple of weeks now.

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  19. I love grilled shrimp and the sauce looks wonderful. Yes, corn is so terrific this time of year one does need to include it more. Thanks so much Sam for sharing this recipe with us on foodie friday.

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  20. Oh this looks so good, what a wonderful summer meal!

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  21. Hi Sam,
    The corn has been especially good this year, I can't seem to get enough of it. I love the addition of the Chipotle to your sauce. This is a beautiful and very tasty dish that we would just love.

    Thank you so much for sharing with Full Plate Thursday. Hope you are having a great summer weekend and come back to see me real soon!
    Miz Helen

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  22. looks tasty and got lots of corn today from the market

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  23. Yum! I will make some of the chipotle mayonnaise to have with our fish tacos.

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  24. I know, our corn is amazing also. Must be all the rain!

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  25. Sam, you are doing summer right at your house. This looks fabulous.

    Velva

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  26. Sounds like the perfect summer meal! I can't wait for fresh corn to arrive at the market here.

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  27. Mmmm I love fresh corn, we still have a while before it will be ready here. Hope your week is a good one Diane

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  28. My mouth is watering just thinking about this dish, Sam! I can't wait to see Wisconsin corn at the farmers' market soon so I can make this with the freshest ingredients.

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  29. now you know i put red pepper into just about anything i can get my hands on! I love this shrimp and the chipotle sauce- dang girl its amazing

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  30. This looks fabulous. Love the tip about the pan.

    Wonderful to have you at Seasonal Sundays.

    - The Tablescaper

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  31. Wow! This looks delicious! Some of my favorite foods in one dish. I love summer corn and I'm putting this on my to do list for the next week. Thanks for a great post!

    Bill
    www.southernboydishes.com

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  32. Spicy shrimp~one of my favorites. My mouth is watering!

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