Serves 6
45 min
Cheesy Shrimp and Grits Banh Mi in a Waffle Cone
Recipe GLPR7cf65231ef6da2
A creative fusion dish combining the comfort of Southern cheesy grits with Vietnamese banh mi flavors, all served in a crispy waffle cone. Grilled shrimp and pork are layered with pickled vegetables, liver paté, and a spiced mayonnaise for an adventurous and delicious handheld meal.
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Ingredients
2 cups water
1 teaspoon kosher salt
½ cup quick cook coarse cornmeal
¼ cup butter
½ cup American cheese, cut into ½-inch pieces
1¾ pounds boneless pork chops, thinly sliced
Freshly ground black pepper to taste
Cooking spray
¼ cup hoisin sauce
½ pound medium shrimp, peeled, deveined and tails removed
2 tablespoons extra virgin olive oil
2 tablespoons rice vinegar, divided
2 teaspoons sugar, divided
1 tablespoon fish sauce
½ teaspoon red chili flakes
2 carrots, peeled and cut into matchsticks
½ cucumber, seeded, peeled and cut into matchsticks
1 lime, cut in half
½ cup mayonnaise
¼ cup Vietnamese chili garlic sauce
8 ounces liver paté or liverwurst
Mint leaves for garnish
Cilantro leaves for garnish
6 waffle cones
Directions
Bring 2 cups of water to a boil in a medium saucepan over high heat.
Add 1 teaspoon of kosher salt to the boiling water. Slowly pour the cornmeal in a thin stream while whisking constantly to avoid lumps. Reduce heat to medium and whisk frequently for 5 minutes.
Stir in the butter and American cheese pieces until fully melted and smooth. Reduce heat to low, cover the pot, and simmer for about 20 minutes, stirring occasionally. The grits should be creamy and thick. Remove from heat and keep covered to maintain warmth.
Season the sliced pork chops generously with kosher salt and freshly ground black pepper on both sides.
Heat a grill pan to high heat and lightly spray with cooking spray. Place the pork slices on the hot pan and cook for 4-5 minutes per side until golden. Brush both sides with hoisin sauce and cook for an additional 2-3 minutes per side until the pork is cooked through. Transfer the cooked pork to a platter.
Clean the grill pan with a paper towel to prepare it for cooking the shrimp.
In a small bowl, combine the shrimp with 2 tablespoons of olive oil, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, fish sauce, and red chili flakes. Toss to coat evenly and let marinate for 10 minutes.
Spray the grill pan again with cooking spray and heat to high. Cook the marinated shrimp for 2 minutes per side until they turn opaque and are just cooked through (internal temperature reaches 145°F). Transfer to the platter with the pork.
In a medium bowl, combine the carrot matchsticks and cucumber matchsticks. Add the remaining 1 tablespoon of rice vinegar, remaining 1 teaspoon of sugar, and the juice from one lime half. Toss well and set aside.
In a small bowl, whisk together the mayonnaise, Vietnamese chili garlic sauce, and juice from the remaining lime half until smooth.
To assemble each cone, hold a waffle cone in one hand. Spoon a generous scoop of the warm cheesy grits into the base of the cone. Place a slice of liver paté against the inside of the cone and spread a small amount of the chili mayonnaise over it.
Layer a slice of the grilled pork on top of the paté. Add a handful of the pickled carrot and cucumber matchsticks, then sprinkle with fresh mint and cilantro leaves. Spoon another scoop of grits into the cone.
Top each cone with 2-3 grilled shrimp and garnish with additional fresh herbs if desired. Serve immediately while the grits are still warm.
