So even though I’m old as dirt, I’m happy as hell. My future daughter-in-law and son-in-law are both wonderful and they make our kids very, very, very happy. Which is all we ever wanted – happiness for our children. I don’t feel the slightest sense of loss, like some parents do....I never understood that. I mean, you finally get them independent and out of the house, (can I hear a hallelujah???) and then they meet someone who loves them for who they are, and makes their life joyful and complete. They’re young, full of plans and dreams, and to see your kids that happy is just about the most amazing thing ever. What’s to cry about? Well, maybe the fact that I’m old as dirt. That, and I have to wear a dress. Two times. There better be good cake. And, no, I’m not doing it. Get your own baker, kids!!!
I really am digging this look for the wedding...what do you think? Especially the hat. I'd look like a mother-in-law IN CHARGE!
So, after a busy weekend, and the buzz of an engagement, I took a look in the freezer (I DO NOT shop on Sunday afternoon…that’s amateur day at the supermarket, and I get very freaked out at watching people wearing slippers load their carts with Kool-Aid and Lean Cuisine while screaming at their kids) and found a pound of shrimp. I remembered a recipe that’s been pinned up on my bulletin board for almost a year, one I found in Gourmet last summer – the June issue. Whenever I thought to prepare it, there wasn’t ever any shrimp around. With the shrimp out of the freezer and everything else on hand, I made this. It was really very delicious. The recipe calls for fresh corn, right off the husk, but we’re not in that wonderful corny season yet, and canned corn worked just as well.
Crispy Chipotle Shrimp with Corn and Scallions
1/3 cup mayonnaise
2 teaspoons finely chopped chipotle chiles in adobo PLUS 1 teaspoon of the sauce
¾ teaspoon salt
4 cups corn (if using canned corn, drain well)
1/3 cup water
4 scallions, sliced thin (well, dang it, I didn’t have the scallions! So I used some very thinly sliced thin asparagus, which I have lots of!)
3 small tomatoes, thinly sliced (my idea, not in the original recipe)
1 lb. peeled and deveined large shrimp (about 21-25)
1 – 1 ½ cups panko (Japanese bread crumbs)
Cilantro leaves and sour cream for garnish
1. Put oven rack in middle position and preheat to 475 degrees.
2. Stir together the mayonnaise, chipotle chiles, chipotle sauce, and salt in a bowl.
3. Pulse 1 ½ cups of corn in a food processor with the water and 2 tablespoons of the chipotle mayonnaise until coarsely pureed. Transfer mixture to shallow 2 qt. gratin baking dish (I used a glass 9” pie dish). Stir in remaining corn and scallions. Arrange tomato slices on top.
4. Toss shrimp with remaining mayonnaise to coat.
5. Put panko into another bowl, and add shrimp in small batches, tossing to coat evenly and shaking off excess. Arrange shrimp on top of corn and tomatoes, in one layer.
6. Roast in preheated oven for about 20 minutes or until shrimp are just cooked through and panko is golden brown.
Serves 4 (well, tonight it served two – that’s right, it’s just us, no kids….they’re too busy getting engaged, having fun, making plans, and doing stuff without their parents! Wait…do I feel a good cry coming on???)