Cheesy Shrimp and Grits Banh Mi in a Waffle Cone
Forget going out to eat or ordering takeout every time you crave Southern food. Try making Cheesy Shrimp and Grits Banh Mi in a Waffle Cone at home. One serving contains 606 calories, 33g of protein, and 38g of fat. For $2.62 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodie Crush has 309 fans. Several people really liked this main course. Head to the store and pick up red chili flakes, water, cucumber, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a great spoonacular score of 95%. Similar recipes are Cheesy Grits with Shrimp, Cheesy Shrimp and Grits, and Chocolate Chip Waffle Cone Ice Cream.
Servings: 6
Ingredients:
½ cup American cheese, cut into ½-inch pieces
¼ cup butter
2 carrots, peeled and cut into matchsticks
¼ cup Vietnamese chili garlic sauce
½ cup quick cook coarse cornmeal
½ cucumber, seeded, peeled and cut into matchsticks
2 tablespoons extra virgin olive oil
1 tablespoon fish sauce
¼ cup hoisin sauce
Kosher salt and freshly ground black pepper
1 lime, cut in half
8 ounces liver paté or liverwurst (braunschweiger)
½ cup mayonnaise
Mint leaves and cilantro for garnish
l ¾ pound boneless pork chops, thinly sliced
½ teaspoon red chili flakes
2 tablespoons rice vinegar, divided.jpg)
½ pound medium size shrimp, peeled, deveined and tails removed
2 teaspoons sugar, divided
6 waffle cones
2 cups water
Equipment:
sauce pan
whisk
grill pan
bowl
grill
Cooking instruction summary:
Bring the water to a boil in a medium size saucepan. Add 1 teaspoon of kosher salt and slowly whisk the cornmeal into the boiling water in a slow stream. Reduce heat to medium and cook for about 5 minutes, whisking often to prevent grits from sticking or lumps forming. Add the butter and the American cheese and stir until melted. Reduce heat to simmer, cover and cook for about 20 minutes. Remove from heat, and cover to keep warm.Season the pork with kosher salt and freshly ground black pepper. Heat a grill pan to high and spray with cooking spray. Cook the pork for about 4-5 minutes on both sides. Baste with hoisin sauce and cook for an additional 2-3 minutes on each side or until pork is cooked through. Transfer to a platter and clean the grill pan so you can reuse for the shrimp.Place the shrimp in a bowl and add the olive oil, 1 tablespoon of the rice vinegar, 1 teaspoon of the sugar, fish sauce, and red chili flakes and toss to combine. Marinate for 10 minutes. Spray the grill pan with cooking spray and bring it to high heat. Cook the shrimp for 2 minutes on each side or until the shrimp just turn opaque. Remove from the grill and place with the cooked pork.Add the carrots and cucumber matchsticks to a medium size bowl. Add the remaining 1 tablespoon rice vinegar, 1 teaspoon sugar, and the juice of lime and toss to coat. Set aside.In a small bowl, mix the mayonnaise, chili garlic sauce and juice of the remaining half of lime together.To assemble, hold a waffle cone in one hand. Spoon a few scoops of grits into the base of the cone. Set a slice of liverwurst on the back of the cone and slather with a bit of the chili mayonnaise. Layer a slice of pork on top of the liverwurst. Add a few matchsticks of the cucumbers and carrots, add some mint and cilantro and then spoon more polenta into the cone. Top with 2-3 shrimp. Garnish with more herbs if desired and serve.
Step by step:
1. Bring the water to a boil in a medium size saucepan.
2. Add 1 teaspoon of kosher salt and slowly whisk the cornmeal into the boiling water in a slow stream. Reduce heat to medium and cook for about 5 minutes, whisking often to prevent grits from sticking or lumps forming.
3. Add the butter and the American cheese and stir until melted. Reduce heat to simmer, cover and cook for about 20 minutes.
4. Remove from heat, and cover to keep warm.Season the pork with kosher salt and freshly ground black pepper.
5. Heat a grill pan to high and spray with cooking spray. Cook the pork for about 4-5 minutes on both sides. Baste with hoisin sauce and cook for an additional 2-3 minutes on each side or until pork is cooked through.
6. Transfer to a platter and clean the grill pan so you can reuse for the shrimp.
7. Place the shrimp in a bowl and add the olive oil, 1 tablespoon of the rice vinegar, 1 teaspoon of the sugar, fish sauce, and red chili flakes and toss to combine. Marinate for 10 minutes. Spray the grill pan with cooking spray and bring it to high heat. Cook the shrimp for 2 minutes on each side or until the shrimp just turn opaque.
8. Remove from the grill and place with the cooked pork.
9. Add the carrots and cucumber matchsticks to a medium size bowl.
10. Add the remaining 1 tablespoon rice vinegar, 1 teaspoon sugar, and the juice of lime and toss to coat. Set aside.In a small bowl, mix the mayonnaise, chili garlic sauce and juice of the remaining half of lime together.To assemble, hold a waffle cone in one hand. Spoon a few scoops of grits into the base of the cone. Set a slice of liverwurst on the back of the cone and slather with a bit of the chili mayonnaise. Layer a slice of pork on top of the liverwurst.
11. Add a few matchsticks of the cucumbers and carrots, add some mint and cilantro and then spoon more polenta into the cone. Top with 2-3 shrimp.
12. Garnish with more herbs if desired and serve.
Nutrition Information:
covered percent of daily need
