Fiery colors seem to signal the start of summer.  Warm days, bright sun, long orange sunsets.  So I thought, fiery flavors would pair nicely.  That and a cool glass of wine to go with it.  Or maybe two.  And since it was a Friday, three.  So I made jalapeno cornbread waffles with sharp cheddar, and Spicy Chorizo and Shrimp on top.   Not exactly lighter summer fare, but what I needed.  And, I was able to put the leftover waffles in the toaster the next day for breakfast.  You could also put the shrimp and chorizo over rice, but that sounds too typical, right?

Please read before you start- will need to work waffles and shrimp mix concurrently.

Here We Go:

Ingredients:

Shrimp and Chorizo:

2 T EVOO
1 1/2 tsp paprika
1 tsp ground coriander
1/4 tsp cumin
1/4 tsp kosher salt
4 links links fully cooked chorizo (about 12oz.), cut in to 1/2-inch slices (skin prior to slicing)
2 cloves garlic, minced
1/2 cup water or chicken stock for deglazing pan
1 lb uncooked medium shrimp, peeled and deveined

2T butter
Chopped fresh cilantro or parsley, for garnish

 

Cornbread Waffles with Jalapeno and Sharp Cheddar

2 C Almond Milk, unsweetened
1 tsp apple cider vinegar
1 1/2 C cornmeal,
1 C  all purpose flour
1 T baking powder
1/2 tsp salt
2 T sugar
1/4 C Canola Oil

1 jalapeno, chopped.   Seed and demembraned first.

1/2 C shredded Sharp Cheddar.  ( I like Tillamook Sharp Cheddar.  It’s the best!  https://www.tillamook.com/products/cheese.html )

For serving: butter, chopped cilantro, sour cream and additional grated sharp cheddar

Putting it Together:

Add EVOO, paprika, cumin, coriander, and kosher salt to heated pan.  (I use a seasoned cast-iron skillet).  Heat till spices become fragrant.  Add chorizo to pan and cook till heated through and releasing juices.  I like it to be a bit crispy and browned.  Remove to plate.  Do not take out the pan juices as you need them to cook the shrimp in.

While the chorizo is cooking, mix together the waffle batter.

Preheat waffle iron.  Spray with cooking oil.
Measure milk in large measuring cup, add vinegar and set aside to curdle.
In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar.
Make well in center and add milk mixture and oil.  When mix is a smooth batter, stir in jalapeno and grated cheddar.

Add chicken stock to skillet to deglaze the pan.  Add chopped tomato pan.  When sauce is bubbling, add shrimp, butter and garlic to pan and cook till pink and firm.

Add waffle mix to waffle iron.  Add Chorizo back into skillet to heat entire mix thoroughly.

Plating:

Place a waffle on a plate.  Spread with butter.  Place shrimp and chorizo mix on top of waffle. Top with cheddar, cilantro.  Serve sour cream on the side.

Enjoy!

Terri