Corn is a staple of Mesoamerican cuisine and a symbol of the cultural bridge between Central America and the US. In the southern states, corn is used to make a porridge that is traditionally served with seafood typical of this maritime area. The spicy taste of shrimp and grits reminds us that Georgia and the Carolinas are two of the leading players in revisiting Creole cuisine.
Ingredients for 4 portions
- Shallots 800 g
- Fine-ground cornmeal 300 g
- Water 1.500 g
- Halls q.b.
- Yogurt 0% 120 g
- Small shrimp 320 g
- Garlic 20 g
- Canola oil 35 g
- Apple vinegar 80 g
- Cipollotti 50 g
- Chives 20 g
- Fresh coriander 30 g
- Red chilies 10 g
Preparation
Pour water into a pot and bring it to a boil.
Salt it, then add the cornmeal, stirring with a whisk.
Keep stirring as it cooks, taking care that no lumps form.
When the cornmeal is cooked, add the yogurt and mix thoroughly, then set the mixture aside.
Cut the shallots in half and brown them in a pan, then arrange them in a baking dish and bake them in an oven preheated to 180° C for 7 minutes.
Shell the shrimp, remove the intestines by incising the back, and fan them open.
Heat canola oil in a large skillet, add minced garlic and let it sauté.
Add shrimp and sauté, then douse with apple cider vinegar.
Arrange the polenta on a serving platter.
Top it with the scallions and sautéed shrimp.
Season with the garlic and apple cider vinegar liquid, chopped fresh herbs, and a little finely chopped chili pepper.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.