Nuevo Latino Shrimp and Smoked Cheddar Grits

Nuevo Latino Shrimp and Smoked Cheddar Grits

prep time

minutes
cook time

minute
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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