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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!

Food photography of fresh shrimps and grits with hot mango salsa.

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Shrimp and Grits with Hot Mango Salsa

It never fails to amaze me how ridiculously talented they are. They write intriguing stories, create beautiful paper art, take care of injured animals, sling drinks like bad-ass mo fos, act their asses off in TV and film, crochet and knit better than most grandmothers, draw beautiful pictures, assemble movie sets, cook delicious food, create gorgeous pottery, take amazing photographs and inspire me to do and be better every day.

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Cuisine American

Equipment

1 Oven
2 Mixing bowl
1 stirrer
1 Pan Medium or Small

Ingredients

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)

Instructions

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.