Chipotle-Grilled Shrimp with Double Corn Polenta, Sweet Potatoes, Braised Kale (for 1)


Inspired by Mark Miller’s famed Coyote Cafe in Santa Fe, succulent shrimp are seasoned with paprika, chili powder, lime, canola oil, brown sugar, and pureed chipotle peppers, then flash-grilled and served over double-corn polenta (well-cooked cornmeal, water, jack cheese, corn kernels) and garnished with roasted sweet potatoes and braised kale.  #FireandSpiceandEverythingNice


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