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Mexican Street Corn shrimp and grits Recipe

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This recipe for Mexican Street Corn shrimp and grits, by , is from Cooking with the Waits: A Blended Recipe, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brian Waits

Category:
Category:

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
c instant grits
2 T butter
2 T queso fresco
Olive oil
salt
pepper

Directions:
Directions:
Preheat the broiler. Bring 2 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 145, 1-2 minutes. Stir in 1 tsp lime juice and remove from burner. Whisk grits and 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.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
25-35 minutes

 

 

 

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