Chipotle Shrimp Rolls with Charred Corn and Spinach Salad
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Ingredients & Equipment
What we send
- 2ears corns
- 1 ouncered radishes
- 1/4 pintgrape tomatoes
- 2brioche rolls
- 10 ouncesshrimp
- 4 ouncesbaby spinach
- 2 packetsmayonnaise
- 1 teaspoonchipotle paste
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- 10" medium pan
- Crustacean Shellfish
Preheat oven to 450°F. Rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Halve radishes, then thinly slice into half-moons. Quarter grape tomatoes. Halve lime. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens.
Slice brioche rolls open horizontally, splitting partway but leaving 1 edge intact. Place rolls on a large piece of foil and loosely wrap to create a pouch. Toast in oven to warm through, 5-7 minutes.
While rolls toast, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add corn and scallion whites and light greens; spread in a single layer and cook, without stirring, until charred on bottom, 3-5 minutes. Transfer corn to a large bowl and set aside. Wipe pan clean for the next step.
Pat shrimp dry with paper towel and season with ¼ teaspoon salt and pepper as desired. Return pan from corn to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon to leave excess moisture behind, transfer cooked shrimp to bowl with corn.
Prepare salad and finish shrimp
While shrimp sears, in a separate large bowl, whisk together juice of 1 lime, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper to combine. Pat spinach dry with paper towel and add to bowl with dressing, along with radishes and tomatoes—wait to toss until ready to serve, so the salad stays crisp. To bowl with shrimp and corn, add mayonnaise and chipotle paste (it's a bit spicy, so use less for milder flavor). Stir to combine.
Plate chipotle shrimp rolls
Transfer brioche rolls to serving plates. Fill with chipotle shrimp and charred corn. Toss spinach salad to coat with dressing, then divide between plates with rolls. Garnish with scallion dark greens and dig in!