Shrimp And Grits With Hot Mango Salsa
Photo ©She Eats

Shrimp & Grits With Hot Mango Salsa

*recipe provided by SHE EATS

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)
1 1/2 Tbsp Salt Spring Kitchen Co Hot Mango Jam
Coarse sea salt + fresh cracked black pepper

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.

Photo ©SHe Eats
Zandra Stratford
Winter Wonderjam Whiskey Smash Cocktail
*Photo ©She Eats

*Photo ©She Eats

Winter Wonderjam Whiskey Smash Cocktail

*Recipe provided by She Eats 

For the Winter Wonderjam Whiskey Smash

1 Tbsp Winter Wonderjam (or preserves from your local farmer's market)
2 shots bourbon
2 Tbsp orange juice (approx 1 orange)
Ice
1/3 C soda water or ginger beer (depending how sweet or how boozy tasting you like your cocktails)


For the Boozy Sugared Cranberries


1 C water
1 C white sugar + 1/2 C white sugar
1 Tbsp pure vanilla extract
1 Tbsp orange zest (use the orange for the cocktail)
1/3 C bourbon
2 C fresh cranberries
Optional: 1 sprig rosemary


For the Winter Wonderjam Whiskey Smash


1     Spoon preserves, bourbon and orange juice into a cocktail mixer or large mason jar.
2    Top half way up the container with ice cubes.
3    Cover and shake with enthusiasm for 30 seconds.
4    Strain into a cocktail glass, top with soda or ginger beer and serve with garnish.
 

For the Boozy Sugared Cranberries


1    Place water, 1 C white sugar, pure vanilla extract, orange zest and bourbon in a pot over medium heat, stirring often. When the mixture comes to a boil remove from the heat and stir until the sugar completely dissolves. Allow to cool about 5 minutes.

2    Add the cranberries to the slightly cooled simple syrup and let rest 1 - 24 hours. The longer you leave the berries to sit in the syrup, the less tart and sweeter they'll be.

3    Place a piece of parchment paper under a wire rack and pour the 1/2 C white sugar into a bowl. Using a slotted spoon, remove the berries from the pot and allow to drain on the rack for a couple of minutes.

4    Roll the berries in the sugar and place back on the rack for about 45 minutes to dry completely.

5    If using, carefully skewer 2 berries with the rosemary as a garnish. If not, just plop a couple sugar'd berries in each drink!


Notes


        The boozy sugared cranberries will keep up to 1 week in the fridge. If you find you can't use them all in drinks (c'mon people - you can do it!) serve them with desserts or cheese platters. They're divine and highly addictive!

 

Zandra Stratford