Nuevo Latino Shrimp and Smoked Cheddar Grits

YIELD: 12 servings

For the corn grit cake:
6 cups water
6 Tbsps. olive oil, divided
1 ½ tsps. kosher salt
1 ½ lbs. quick grits
½ cup butter, unsalted
3 oz. chipotle chiles in adobo
1 lb. smoked Cheddar cheese, 1” cubes
1 ¼ cups shoepeg corn
2 Tbsps. all-purpose flour

For the roasted salsa:
10 small Roma tomatoes, halved
2 cups red onions, diced ½”
1-2 jalapeno peppers, seeds remove, diced
2 Tbsps. olive oil
1 large avocado, diced
½ cup fresh lime juice
1-2 tsps. Ancho chile powder
½ cup cilantro, chopped
salt and pepper, to taste

For the shrimp marinade:
¼ cup olive oil
juice from 1 lemon
1 Tbsp. garlic, chopped
1 Tbsp. kosher salt
1 tsp. oregano
1 tsp. white pepper, ground
1 tsp. red pepper, crushed
3 cups (12 oz.) Spanish-style cheese, shredded
2 ¼ lbs. shrimp (U-10)

1.    For the corn grit cake: In a large stockpot, bring water, 2 Tbsps. olive oil and salt to a boil. Slowly stir in grits, about ¼ cup at a time, continually whisking. As grits begin to thicken, add butter and chiles. Cook 2 minutes. Lower heat and stir in cheese. Stir in corn and remove from heat.
2.    Generously coat a half sheet pan with 2 Tbsps. olive oil. Pour grit mixture into sheet pan and spread evenly. Cover with plastic wrap and refrigerate upt o 24 hours or until mixture becomes firm. Using a cookie cutter, cut desired shape to create mini grit cakes, or cut into small triangles using a knife. Dust with flour and pan fry in 2 Tbsp. olive oil about 2 minutes on each side, until golden. Place on sheet pan and finish in oven at 350°F for 3 to 5 minutes.
3.    For the salsa: Preheat oven to 450°F. Cover shallow baking pan with foil. Toss tomatoes, onions and jalapeno pepper with olive oil. Spread on foil-lined pan; roast 10 minutes until onions are tinged with brown. Remove from oven; cool. Cut pieces into eighths. Turn into large bowl and add remaining ingredients plus salt and pepper to taste. Cover and refrigerate.
4.    For the shrimp marinade: mix marinade ingredients and pour over shrimp. Cover and refrigerate 2 to 4 hours.
5.    Grill shrimp until cooked through.
6.    Arrange hot grit cakes on serving plate and top with two shrimp; top shrimp with shredded cheese. Spoon salsa on the side.

Recipe: Anthony Lamas