Nuevo Latino Shrimp and Smoked Cheddar Grits

Nuevo Latino Shrimp and Smoked Cheddar Grits

servings
12

Ingredients































Cooking Instructions

For smoked cheddar chipotle sweet corn grit cake:


1

In large stockpot, bring water, 2 tablespoons olive oil and salt to a boil. Slowly stir in grits, about 1/4 cup at a time, continually whisking. As grits begin to thicken, add butter and chiles. Cook 2 minutes. Lower heat and stir in a Spanish-style cheese*. Stir in corn and remove from heat. Generously coat a half sheet pan with 2 tablespoons of olive oil. Pour grit mixture into the sheet pan and spread evenly. Cover with plastic wrap and refrigerate up to 24 hours or until mixture becomes firm. Using a cookie cutter, cut desired shape to create a mini grit cake. Or cut into small triangles using a knife. Dust with flour and pan fry in 2 tablespoons of olive oil about 2 minutes on each side or until golden. Place on sheet pan and finish in oven at 350°F for 3 to 5 minutes.


For roasted onion tomato salsa:


1

Heat oven to 450°F. Cover shallow baking pan with foil. Toss tomatoes, onions and jalapeño pepper with olive oil. Spread on foil-lined pan; roast 10 minutes until onions are tinged with brown. Remove from oven; cool. Cut pieces into eighths. Turn into large bowl and add remaining ingredients plus salt and pepper to taste. Cover and refrigerate. Grill shrimp until cooked through.


2

Shrimp marinade: Mix marinade ingredients and pour over shrimp. Cover and refrigerate 2 to 4 hours.


3

Arrange hot grit cakes on serving plate and top with two shrimp; top shrimp with shredded Spanish-style cheese. Spoon salsa on the side.


*Spanish-style cheeses recommended are: Bears Grass Gold, GranQueso®, La Pinta or Meadow Melody.


Ingredients































Cooking Instructions

For smoked cheddar chipotle sweet corn grit cake:


1

In large stockpot, bring water, 2 tablespoons olive oil and salt to a boil. Slowly stir in grits, about 1/4 cup at a time, continually whisking. As grits begin to thicken, add butter and chiles. Cook 2 minutes. Lower heat and stir in a Spanish-style cheese*. Stir in corn and remove from heat. Generously coat a half sheet pan with 2 tablespoons of olive oil. Pour grit mixture into the sheet pan and spread evenly. Cover with plastic wrap and refrigerate up to 24 hours or until mixture becomes firm. Using a cookie cutter, cut desired shape to create a mini grit cake. Or cut into small triangles using a knife. Dust with flour and pan fry in 2 tablespoons of olive oil about 2 minutes on each side or until golden. Place on sheet pan and finish in oven at 350°F for 3 to 5 minutes.


For roasted onion tomato salsa:


1

Heat oven to 450°F. Cover shallow baking pan with foil. Toss tomatoes, onions and jalapeño pepper with olive oil. Spread on foil-lined pan; roast 10 minutes until onions are tinged with brown. Remove from oven; cool. Cut pieces into eighths. Turn into large bowl and add remaining ingredients plus salt and pepper to taste. Cover and refrigerate. Grill shrimp until cooked through.


2

Shrimp marinade: Mix marinade ingredients and pour over shrimp. Cover and refrigerate 2 to 4 hours.


3

Arrange hot grit cakes on serving plate and top with two shrimp; top shrimp with shredded Spanish-style cheese. Spoon salsa on the side.


*Spanish-style cheeses recommended are: Bears Grass Gold, GranQueso®, La Pinta or Meadow Melody.


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