Chipotle-Lime Shrimp and Corn Grits (Mexican × Southern)

Method

1. Slice the red onion paper-thin and toss it in a small bowl with the juice of half the lime, the sugar and a little of the salt. Left while you cook, it turns pink and tangy.

   Add in this stepRed onion ½Limes (juice) ½Sugar 1 tspSalt ⅛ tsp

2. Bring the water, milk and part of the salt to a boil in a 18 cm pot over medium-high heat, about 4 min, then slowly whisk in the grits.

   Add in this stepWater 350 mlMilk 120 mlGrits (stone-ground or old-fashioned, not instant) 80 gSalt ½ tsp

   medium-high heat

3. Turn down to low heat, cover and cook for 20 min, stirring to the bottom every 3–4 minutes, and add the corn for the last 5 minutes. Watch for spitting.

   Add in this stepSweet corn kernels (frozen or drained canned) 60 g

   low heat

4. Pat the shrimp dry and toss with the chipotle, garlic, cumin, honey and the remaining salt; leave for 10 minutes only.

   Add in this stepShrimp, peeled and deveined (medium) 240 gChipotle peppers in adobo, finely chopped 1Garlic cloves, grated 1Ground cumin ½ tspHoney 1 tspSalt ¼ tsp

5. Heat the oil in a 24 cm pan over medium-high heat, add the shrimp in a single layer and cook 1 min 30 sec per side; the honey burns quickly, so stay at the stove. When they're pink and C-shaped, take the pan off the heat and squeeze over the rest of the lime juice.

   Add in this stepNeutral oil 1 tbspLimes (juice) ½

   medium-high heat

6. Stir the butter and Monterey Jack into the grits until melted and taste. Spoon into bowls and top with the shrimp, pickled onion, crumbled cotija, diced avocado and cilantro.

   Add in this stepUnsalted butter 20 gMonterey Jack (or pepper Jack), grated 50 gCotija cheese (or feta) 30 gAvocado ½Cilantro leaves 2 tbsp