½poundmedium size shrimppeeled, deveined and tails removed
2tablespoonsextra virgin olive oil
2tablespoonsrice vinegardivided
2teaspoonssugardivided
1tablespoonfish sauce
½teaspoonred chili flakes
2carrotspeeled and cut into matchsticks
½cucumberseeded, peeled and cut into matchsticks
1limecut in half
½cupmayonnaise
¼cupVietnamese chili garlic sauce
8ouncesliver paté or liverwurstbraunschweiger
6waffle cones
Mint leaves and cilantro for garnish
Instructions
Bring the water to a boil in a medium size saucepan. Add 1 teaspoon of kosher salt and slowly whisk the cornmeal into the boiling water in a slow stream. Reduce heat to medium and cook for about 5 minutes, whisking often to prevent grits from sticking or lumps forming. Add the butter and the American cheese and stir until melted. Reduce heat to simmer, cover and cook for about 20 minutes. Remove from heat, and cover to keep warm.
Season the pork with kosher salt and freshly ground black pepper. Heat a grill pan to high and spray with cooking spray. Cook the pork for about 4-5 minutes on both sides. Baste with hoisin sauce and cook for an additional 2-3 minutes on each side or until pork is cooked through. Transfer to a platter and clean the grill pan so you can reuse for the shrimp.
Place the shrimp in a bowl and add the olive oil, 1 tablespoon of the rice vinegar, 1 teaspoon of the sugar, fish sauce, and red chili flakes and toss to combine. Marinate for 10 minutes. Spray the grill pan with cooking spray and bring it to high heat. Cook the shrimp for 2 minutes on each side or until the shrimp just turn opaque. Remove from the grill and place with the cooked pork.
Add the carrots and cucumber matchsticks to a medium size bowl. Add the remaining 1 tablespoon rice vinegar, 1 teaspoon sugar, and the juice of ½ lime and toss to coat. Set aside.
In a small bowl, mix the mayonnaise, chili garlic sauce and juice of the remaining half of lime together.
To assemble, hold a waffle cone in one hand. Spoon a few scoops of grits into the base of the cone. Set a slice of liverwurst on the back of the cone and slather with a bit of the chili mayonnaise. Layer a slice of pork on top of the liverwurst. Add a few matchsticks of the cucumbers and carrots, add some mint and cilantro and then spoon more polenta into the cone. Top with 2-3 shrimp. Garnish with more herbs if desired and serve.