Description
Creamy caraway grits are topped with marinated shrimp and comforting corned beef.
Ingredients
Scale
- 6 cup water
- kosher salt
- 2 cups corn grits
- 2 tablespoons unsalted butter
- 6 ounces Castello Caraway Havarti Cheese, grated
- sea salt and black pepper
- 2 tablespoons olive oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
- 1 pound jumbo shrimp, cleaned and peeled
- 1 tablespoon vegetable or canola oil
- 1/2 pound deli-style corned beef, chopped
- chopped fresh parsley, for garnish
Instructions
- Add the water and salt to a deep saucepan or stock pot. Bring it to a boil, and then add the grits. Reduce the heat to medium low and cook the grits for 25-30 minutes or until creamy and smooth, stirring occasionally. Adjust seasoning to taste and stir in the butter and cheese. Continue to stir until melted. Keep warm until ready to serve.
- In a small bowl, whisk together the olive oil, rice wine vinegar, lime juice, chili powder, cayenne pepper, crushed red pepper and a dash of salt and pepper. Pour the mixture into a gallon-sized zip bag and add the shrimp. Close tightly and coat the shrimp evenly with the mixture. Set aside.
- Heat the oil in a large sauté pan over medium heat. Add the shrimp and sauté until pink and cooked through, about 4-5 minutes. Remove from heat and stir in the corned beef.
- Serve the shrimp and corned beef on a bed of grits. Sprinkle with parsley and enjoy immediately!
- Category: Main