Shrimp and Grits with Hot Mango Salsa (In Holiday Appetizer form)
Author Kristy Gardner
Ingredients
For the hot mango corn cakes:
- 1 C white all-purpose flour
- 3/4 C fine ground cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp coarse sea salt
- 2 C fresh corn kernels (approx 2 medium ears of organic, non-GMO corn)
- 2 Tbsp Salt Spring Kitchen Co Hot Mango Jam
- 2 large pastured eggs, lightly beaten
- 2 Tbsp milk
For the prawns:
- 24 large sustainably caught prawns
- 1 Tbsp butter
- 1 garlic clove, minced
- Juice of half a lime
- Coarse sea salt + fresh cracked black pepper
For the hot mango salsa:
- 1 C mango, diced
- 1 C avocado, diced
- 1 C red pepper, diced
- 1/2 C red onion, finely diced
- 1/4 C cilantro, chopped
- 2 Tbsp lime juice (approx 2 limes)
Instructions
- Pre-heat your oven to 200 degrees F.
- Grab two mixing bowls - a large one and a smaller one. Combine flour, cornmeal, baking powder, baking soda and salt in the large bowl. Place eggs, milk and jam in the smaller one, whisking until well combined. Set aside.
- Pulse corn several times in a food processor until coarse chunks form - you don't want puree.
- Transfer the corn to the dry flour mixture, followed by the egg mixture. Whisk until just combined.
- Pre-heat a splash of your preferred cooking oil (vegetable, olive, coconut) in a large skillet over medium heat. Once hot, drop batter by tablespoonfuls into the skillet, but be careful not to over-crowd the pan or they won't cook properly. Cook 2-3 minutes per side until golden brown and transfer to a cookie sheet to keep warm in your pre-heated oven until all the cakes are ready to be served.
- Once the cakes have finished cooking, drop the butter and garlic in the pan. Add the prawns and season generously with salt and pepper. Cook 1-2 minutes per side until pink and cooked through. Remove from the heat and squeeze with lime.
- For the salsa, combine all the ingredients in a bowl just before serving and mix well, season to taste.
- Serve cakes topped generously with the salsa and topped off with a prawn.
Recipe by She Eats at