I’m not a Southern girl by any stretch.
Born and raised in the Colorado sunshine and bright blue sky, I often wish I was a southern belle, but I don’t think it’s meant to be.
I am a little bit spicy, though, in personality and style.
And in addition to spice in my life, I also really like the idea of shrimp and corn grits together. I’ve actually never fried up grits in my kitchen, nor would I EVER order such gruel when eating out ~
but if you think about it, grits really are just white polenta –
– and I really do love polenta
FRESH POLENTA – which again, is just puréed corn: starch and sugar thickened through heat.
So, with a little sweet, a lot of heat, and the best of both of the two latter worlds with fresh corn kernels, we have ourselves a lovely little chowder.
Spicy Chili Coconut Shrimp and Sweet Corn Chowder
2 Tbs. coconut oil, divided
1/2 medium yellow onion, chopped
1 golden delicious or opal apple, cored and chopped
1 1/2 cup organic corn
sea salt and pepper
4 oz. wild caught baby shrimp
2-3 tsp. red chili paste
Heat 1 Tbs. coconut oil over medium heat. Sauté the onion, apple, and corn until soft. Season with salt and pepper. Puree with an immersion blender until smooth, but still a bit chunky. Transfer to serving bowl or plate.
Heat the remaining 1 Tbs. oil in the same pan. Add the shrimp and sauté until pink and translucent. Season with salt and add the chili paste.
Serve the spicy shrimp atop the sweet corn chowder.