Southwest Shrimp And Grits Salad

  1. To make the Grits: Add 2 cups of water to a small saucepan
  2. Season with 1/4 tsp. salt
  3. Bring to a boil
  4. Slowly add the grits
  5. Cook over low heat till done, about 20 minutes (stirring often)
  6. Remove from heat and add cheese, garlic pepper and diced jalapenos
  7. Mix well, and set aside to cool slightly
  8. Take a sheet of plastic wrap, and scoop grits onto it
  9. Roll into a log and tie the ends of the plastic wrap into a knot
  10. Place in the fridge overnight (or for at least 4 hours) to chill
  11. For the Dressing: Combine the olive oil, Jalapeno Lime White Balsamic Vinegar and agave nectar
  12. Mix well and set aside till ready to use
  13. For the Shrimp: Clean shrimp and pat dry
  14. Combine the Chipotle Olive Oil and smoked paprika in a bowl
  15. Brush over shrimp
  16. Marinate shrimp in the fridge for 30 minutes
  17. Preheat grill to medium heat
  18. Get your salad greens ready
  19. Remove grits from the fridge, take off plastic wrap and slice into 1 inch thick discs
  20. Grill shrimp and grits in a well oiled grill basket, turning 1/2 way through
  21. Shrimp (depending on the size) are about 2 minutes per side
  22. Grits about 3 minutes per side
  23. To Assemble: Arrange some greens on a plate
  24. Drizzle some dressing over greens
  25. Add the grits, and drizzle with more dressing
  26. Season with smoked sea salt
  27. Add the shrimp
  28. Garnish
  29. ENJOY!!

water, salt, garlic pepper, jalapeno fresh, cheddar, white balsamic vinegar, nectar, olive oil, paprika, salt, salad greens

Taken from www.yummly.com/recipe/Southwest-Shrimp-and-Grits-Salad-1733426 (may not work)

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