Ingredients: |
Ingredients: 1 lime, zest, halve, quarter one side and juice the other 1 red onion, peel, halve, dice 4 T sour cream 16 shrimp 2 tsp light chili powder 4 oz corn kernels ¾ c instant grits 2½ T butter 2 T queso fresco Olive oil salt pepper
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Directions: |
Directions:Preheat the broiler. Bring 2½ c of water to a boil in a small pot. Prepare a baking sheet with foil. In a small bowl, combine sour cream, 1 packed tsp lime zest, and a pinch of salt and pepper. Refrigerate until ready to plate. Rinse shrimp, pat dry, season with 1 tsp chili powder and a pinch of salt and pepper. Place corn and onion on prepared baking sheet. Toss with 2 tsp olive oil, salt and pepper. Spread in a single layer and broil until corn and onions are lightly charred, 3-5 minutes. Heat 2 tsp olive oil in a medium non-stick pan over medium-high heat. Place shrimp in hot pan and cook undisturbed until browned, 2-3 minutes. Flip shrimp and cook until shrimp are firm, opaque, and reach temperature of 145º, 1-2 minutes. Stir in 1 tsp lime juice and remove from burner. Whisk grits and ¾ tsp salt into boiling water. Reduce heat to low and whisk constantly until grits are smooth, 5-7 minutes. Remove pot from burner and whisk in butter. Season with salt and pepper. Place a serving of grits on a plate, and top with roasted vegetables and shrimp. Garnish with queso fresco, lime crema, and a pinch of chili powder. Serve with lime wedges. |