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Shrimp and Grits with Hot Mango Salsa (In Holiday Appetizer form)

Ingredients

For the hot mango corn cakes:

For the prawns:

For the hot mango salsa:

Instructions

  1. Pre-heat your oven to 200 degrees F.
  2. 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.
  3. Pulse corn several times in a food processor until coarse chunks form - you don't want puree.
  4. Transfer the corn to the dry flour mixture, followed by the egg mixture. Whisk until just combined.
  5. 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.
  6. 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.
  7. For the salsa, combine all the ingredients in a bowl just before serving and mix well, season to taste.
  8. Serve cakes topped generously with the salsa and topped off with a prawn.

Recipe by She Eats at