I love jam. I love appetizers. And shrimp and grits. Now put all those things together and you have Shrimp and Grits with Avocado & Hot Mango Salsa with Salt Spring Kitchen Co’s Hot Mango Jam. And damn good company.
When asked if I’d create a savory recipe using an all-natural, anti-additive jam I instantly thought holiday appetizer. I created a recipe you can make any time of year when you want something fun, fresh, and supa’ fly. And by supa’ fly, I mean super delicious. I know there are 3 separate parts to this recipe but don’t be scared – it all comes together in about 30 minutes!
Shrimp and Grits with Hot Mango Salsa
- 1 Oven
- 2 Mixing bowl
- 1 stirrer
- 1 Pan Medium or Small
For the hot mango corn cakes:
- ¾ cup fine ground cornmeal
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp coarse sea salt
- 2 cup 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 whole garlic clove minced
- Juice of half a lime
- Coarse sea salt + fresh cracked black pepper
For the hot mango salsa:
- 1 cup mango diced
- 1 cup avocado diced
- 1 cup pepper diced
- ½ cup red onion finely diced
- ¼ cup cilantro chopped
- 2 tbsp lime juice (approx 2 limes)
- Pre-heat your oven to 200 degrees F.
- 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.
- Pulse corn several times in a food processor until coarse chunks form - you don't want puree.
- Transfer the corn to the dry flour mixture, followed by the egg mixture. Whisk until just combined.
- 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.
- 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.
- For the salsa, combine all the ingredients in a bowl just before serving and mix well, season to taste.
- Serve cakes topped generously with the salsa and topped off with a prawn.
Related: Shrimp Dish Recipes