We eat Southern Shrimp and Grits every year on Easter- it reminds us of our time in the beautiful sunshine while we lived in Charleston, South Carolina. It’s such a flavorful dish that isn’t popular here in New York. This year we branched out and ate this dish on Easter Eve… such a break from tradition. Still wonderful! 🙂
The fresh corn in this version puts it over the top. SO good. The grated corn in the grits makes them thicker and the sautéed kernels sprinkled over the top provide wonderful texture. This recipe is from Bon Appetit, contributed by Dawn Perry. I added more fresh corn and garlic to the topping as well as sharp cheddar-gruyere melange cheese to the grits. Festive & Amazing!
Yield: Serves 6
- 5 (small) ears of corn, husked
- 2 1/2 cups low-sodium chicken broth
- 1 1/4 cups whole milk
- 1 cup grits (not instant)
- 2 1/2 tablespoons unsalted butter
- coarse salt and freshly ground black pepper
- 1-2 cups grated sharp cheddar cheese (I used a sharp cheddar-gruyere blend), optional, to taste
- 5 T olive oil
- 4 garlic cloves, thinly sliced
- 1/2 to 3/4 teaspoon dried oregano
- ½ to 3/4 teaspoon hot smoked Spanish paprika or ½ to 3/4 tsp. smoked paprika and a pinch of cayenne pepper
- 2 pounds large shrimp, peeled, deveined, tails left intact
- chopped fresh chives, for serving
- Grate 3 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining 2 ears of corn into another medium bowl; set aside.
- Bring broth, milk, and 1½ cups water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20–25 minutes. Mix in butter, cheese (if using), and reserved grated corn; season with salt and pepper.
- Fifteen minutes after you have added grits to saucepan, heat oil in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. Add reserved kernels and cook, stirring occasionally, until golden brown and beginning to pop, about 3 minutes.
- Add shrimp and cook, tossing occasionally, until cooked through, about 4 minutes.
- Serve shrimp and corn over grits topped with chives.
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