Peri-Peri Shrimp by Chef Camilo Velasco

Ingredients:

2 small green tomatoes, diced
2 granny smith apples, peeled diced
1/2 cup granulated sugar
1⁄4 cup white vinegar
3 tablespoons of kosher salt, divided
1 pinch crushed red pepper flakes
2 teaspoons garlic powder, divided
1 teaspoon ground ginger
2 cups heavy cream (whole milk)
3 cups vegetable stock
2 cups yellow cornmeal
6 ounces cheddar cheese
2 each grilled and shucked corn cobs
2 tablespoons smoked paprika
2 teaspoons dried oregano
2 teaspoons onion powder
1 teaspoon ground ginger
1 1⁄2 pounds shrimp, cleaned and

deveined
1⁄4 cup oil

Directions:

For green tomato-apple chutney:
Combine first 4 ingredients with a pinch of salt, red pepper, a tsp of garlic powder and ginger in a small saucepan and place on a stove on low heat.
Slowly simmer until tomatoes and apples have softened and liquid has almost evaporated completely.

For South African mealie pap:
Place heavy cream and vegetable stock in a medium sized pot over medium heat and bring to a simmer. Add cornmeal while whisking to prevent lumps from forming. Turn heat to medium-low and cook while stirring until cornmeal is completely soft, about 10 minutes.
Add cheese and corn and stir to dissolve.
Season with kosher salt.

For peri-peri spiced shrimp:
Combine paprika, oregano, onion powder, ginger and salt in a large mixing bowl and stir to combine. Add the shrimp and oil and toss until shrimp is completely coated.
Preheat a large sauté pan over medium-high heat and place shrimp in the pan. Cook shrimp until fully cooked about 3 minutes.

To assemble:
Evenly distribute South African mealie pap in four desired serving bowls. Place an equal amount of shrimp in each bowl, standing the shrimp over the mealie pap with the tails standing up. Place a little bit of the green tomato-apple chutney in between the shrimp on each plate.