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