Southwest Shrimp and Grits Salad
Ingredients
For the Grits:
1/2 cup yellow grits
2 cups water
1/4 tsp.salt
1/2 tsp. spicy garlic pepper
1 fresh jalapeno (seeded and diced)
1/2 cup double smoked cheddar (shredded)
For the Dressing:
4 tbsp. olive oil
2 tsp. Jalapeno Lime White Balsamic Vinegar
2 tsp. agave nectar
For the Shrimp:
8 fresh shrimp (cleaned)
1 tbsp. Chipotle Olive Oil
1/4 tsp. sweet smoked paprika
Smoked sea salt (for seasoning)
Salad greens
Garnish (optional)
Preparation
1
To make the Grits: Add 2 cups of water to a small saucepan
2
Season with 1/4 tsp. salt
3
Bring to a boil
4
Slowly add the grits
5
Cook over low heat till done, about 20 minutes (stirring often)
6
Remove from heat and add cheese, garlic pepper and diced jalapenos
7
Mix well, and set aside to cool slightly
8
Take a sheet of plastic wrap, and scoop grits onto it
9
Roll into a log and tie the ends of the plastic wrap into a knot
10
Place in fridge overnight (or for at least 4 hours) to chill
11
For the Dressing: Combine the olive oil, Jalapeno Lime White Balsamic Vinegar and agave nectar
12
Mix well and set aside till ready to use
13
For the Shrimp:Clean shrimp and pat dry
14
Combine the [i]Chipotle Olive Oil [/i]and smoked paprika in a bowl
15
Brush over shrimp
16
Marinate shrimp in the fridge for 30 minutes
17
Preheat grill to medium heat
18
Get your salad greens ready
19
Remove grits from fridge, take off plastic wrap and slice into 1 inch thick discs
20
Grill shrimp and grits in a well oiled grill basket, turning 1/2 way through
21
Shrimp (depending on the size) are about 2 minutes per side
22
Grits about 3 minutes per side
23
To Assemble:Arrange some greens on a plate
24
Drizzle some dressing over greens
25
Add the grits, and drizzle with more dressing
26
Season with smoked sea salt
27
Add the shrimp
28
Garnish
29
ENJOY!!
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About
Southwest Shrimp and Grits Salad is a little twist on a classic dish. Grilled cajun shrimp and discs of jalapeno grits on a bed of greens with a touch of smokey flavour.
Yield:
4 servings
Added:
Wednesday, July 13, 2016 - 5:30am
