Serving Size: 12
Ingredients:
Smoked Cheddar Chipotle Sweet Corn Grit Cake:
6 cups water
6 tablespoons olive oil, divided
1-1/2 teaspoons Kosher salt
1-1/2 pounds quick grits
1/2 cup butter, unsalted
3 ounces Chipotle chiles in Adobo sauce
1 lb. smoked Wisconsin Cheddar Cheese, 1-inch cubes
1 1/4 cups shoepeg corn
2 tablespoons all-purpose flour
Roasted Onion Tomato Salsa:
10 small Roma tomatoes, halved
2 medium (2 cups) red onions, diced 1/2 inch
1 to 2 jalapeño pepper, seeds removed, diced
2 tablespoons olive oil
1 large avocado, diced
1/2 cup fresh lime juice
1 to 2 teaspoons Ancho chile powder
1/2 cup cilantro, chopped
Salt and pepper, as needed
2 1/4 pounds shrimp, (U-10)
Shrimp Marinade:
1/4 cup olive oil
Lemon juice of 1 lemon
1 tablespoon garlic, chopped
1 tablespoon Kosher salt
1 teaspoon oregano
1 teaspoon white pepper, ground
1 teaspoon red pepper, crushed
3 cups (12 ounces) Wisconsin Manchego Cheese, shredded
Cooking Directions:
Smoked Cheddar Chipotle Sweet Corn Grit Cake:
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 Wisconsin Manchego 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.
Roasted Onion Tomato Salsa:
Preheat 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.
Shrimp Marinade:
Mix marinade ingredients and pour over shrimp. Cover and refrigerate 2 to 4 hours.
Arrange hot grit cakes on serving plate and top with two shrimp; top shrimp with shredded Wisconsin Manchego cheese. Spoon salsa on the side.