Serves:
4 people
Cooking Time:
45 minutes
Ingredients
Jalapeno Cheddar Grits:
- 3 tablespoons butter
- 1 jalapeno, seeds removed and diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cups milk
- 1 cup grits
- 1 cup cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bag White Cheddar Pipcorn, finely ground
- 1 cup panko
- 1 pound raw shrimp
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup cornstarch
- 1 teaspoon cayenne pepper
- 1 egg, beaten
- 1 tablespoon water
- Vegetable oil for frying
- Chopped cilantro, sliced green onions and a sprinkle of cayenne pepper for garnish
Instructions
- Heat butter in a large saucepan over medium heat. Once melted, add diced jalapenos and minced garlic. Cook until fragrant, about 5 minutes. Stir in chicken broth and milk, then bring to a boil.
- Reduce heat to low and stir in grits. Let simmer for 15-20 minutes, stirring occasionally. Once the grits have absorbed most of the liquid, stir in shredded cheddar cheese and season with salt and pepper.
- In a food processor, combine White Cheddar Pipcorn and panko. Pulse until finely ground then transfer to a shallow bowl.
- Combine cornstarch and cayenne pepper, and beaten egg with water in two shallow bowls.
- Season shrimp with salt and pepper. Dredge shrimp in the cornstarch mixture, followed by the egg mixture, followed by the White Cheddar Pipcorn mixture. Repeat until all shrimp are coated.
- Heat oil in a large skillet over medium-high heat. Add shrimp and fry until golden, about 1-2 minutes per side.
- To serve, divide jalapeno cheddar grits amongst bowls. Top with fried shrimp and garnish with chopped cilantro, sliced green onions, and a sprinkle of cayenne pepper.
