Shrimp Grits With Corn Salsa (Printable)
Creamy grits with seasoned shrimp and fresh corn salsa bring Southern flavors to your table.
# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water or low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon cayenne pepper
13 - Salt and pepper to taste
14 - Juice of 1/2 lemon
→ For the Corn Salsa
15 - 1 cup fresh or thawed corn kernels
16 - 1/2 cup cherry tomatoes, diced
17 - 1/4 cup red onion, finely diced
18 - 1 jalapeño, seeded and diced
19 - 1/4 cup fresh cilantro, chopped
20 - Juice of 1 lime
21 - Salt and pepper to taste
# How to Make It:
01 - In a medium saucepan, bring water (or broth) and milk to a boil. Add grits slowly, whisking constantly. Reduce heat to low and cook, stirring frequently, until thick and creamy (about 20-25 minutes). Stir in butter, cheddar, salt, and pepper until smooth. Keep warm.
02 - In a bowl, toss together corn, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Adjust seasoning and set aside.
03 - In a large skillet over medium-high heat, heat olive oil. Add shrimp, garlic, smoked paprika, cayenne, salt, and pepper. Cook 2-3 minutes per side until shrimp are pink and opaque. Squeeze lemon juice over shrimp just before removing from heat.
04 - Spoon creamy grits into bowls, top with sautéed shrimp, and finish with a generous spoonful of corn salsa. Garnish with extra cilantro if desired.
# Expert Advice:
01 -
- The way the creamy cheddar grits balance against that bright zesty corn salsa is something magic
- It comes together faster than you would think but tastes like it simmered all afternoon
02 -
- Stone-ground grits really do require that 20 minute cook time to lose their raw taste
- Overcooked shrimp become rubbery so watch them closely once they hit the pan
03 -
- Pat the shrimp completely dry before seasoning them so they sear rather than steam
- Let the grits rest for a few minutes off heat before serving so they fully absorb the liquid