Southwest Style Shrimp and Grits

In a large pan heat oil and butter over medium high heat. Add the jalapeno and garlic and sauté for 30 seconds. Add the corn kernels and cumin powder and continue to cook for 3 minutes, stirring often. Add a pinch of salt and remove the corn mixture and set aside.

Add the shrimp in the pan and sear each side for 30 seconds until lightly browned and nearly cooked. Turn off the heat and add the corn mixture back in. Stir together gently and squeeze the juice of half the lime over the top.

Note: I am not from the south and I will not declare that I know anything about making real grits. If I can steer you to Ree’s recipe for grits (also here on Tasty Kitchen), then you will then have made the perfect grits for these shrimp to lay on top of.

Spoon your grits on to a plate and then spoon the shrimp and corn mixture over top. Garnish with diced green onions, tomatoes and a quarter slice of the lime for extra squeezing.