Derrell Makes the Quickest Shrimp Ceviche | Mad Good Food | Tastemade

Need an easy meal for one? Take a lesson from Chef Derrell Smith and repurpose your leftovers into a mouth-watering shrimp ceviche on fried grit cakes.

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Solo Meal #2 - Fried Grit Cakes topped w/ Quick Shrimp Ceviche - Based on Leftovers from Episode One in this series (available here - https://youtu.be/0nk_LQ79ufg ) recipe below!

Ingredients:

1-2 cups of leftover grits
1⁄4 cup of AP flour, for dusting
1-2lbs large or extra-large shrimp, peeled and deveined 1⁄4 cup of cherry tomatoes
3/4 cup fresh squeezed lime juice, 6 to 7 limes
1/4 cup fresh squeezed lemon juice, 1 to 2 lemons
1/4 medium red onion, finely minced
1/2 cup of diced cucumber
1⁄2 a chile pepper like serrano or jalapeño, deseeded and minced 1 tbsp of chopped cilantro
1/2 medium ripe avocado, diced
Salt & pepper to taste.

Steps:

1. Take remaining grits, while still warm and spread onto a baking sheet, at least 1-inch thickness, and freeze for at least 1 hour up to overnight.

2. While grits are freezing, begin to assemble ceviche.

3. Remove grits from the freezer, using a 3.5 in. diameter ring mold or cookie cutter begin to cut grit cakes.

4. Dust both sides with flour

5. In a saute pan melt butter on medium heat and add grit cakes to the pan, be sure not to crowd the pan.

6. Pan fry for 2-3 mins on each side, achieving a nice golden crust.

7. Remove from pan and drain on paper towels

8. Serve Ceviche over crispy grit cake

9. Use raw shrimp, remove the tails and chop into bite-size pieces.

10. Add the cucumber, onion, minced chile peppers, and cilantro, and chopped shrimp to a glass or stainless steel.

11. Pour over the citrus juices and a pinch of salt. Toss well, and then press the shrimp down into the liquid as much as possible. Cover and refrigerate.

12. Season with salt to taste.

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