Shrimp Grits With Corn Salsa (Printer-friendly)
Creamy cheddar grits topped with seasoned shrimp and zesty corn salsa
# 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 tbsp unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ For the Shrimp
08 - 1 lb large shrimp, peeled and deveined
09 - 1 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp 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
# Directions:
01 - Bring water or broth and milk to a boil in a medium saucepan. Slowly whisk in grits to prevent lumps. Reduce heat to low and simmer for 20-25 minutes, stirring frequently until thickened. Stir in butter, cheddar cheese, salt, and pepper until fully incorporated and smooth. Keep warm until serving.
02 - Combine corn kernels, diced cherry tomatoes, red onion, jalapeño, and chopped cilantro in a mixing bowl. Add fresh lime juice and season with salt and pepper to taste. Toss well to combine all flavors. Set aside at room temperature to allow flavors to meld.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp and season with minced garlic, smoked paprika, cayenne, salt, and pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque throughout. Drizzle with fresh lemon juice just before removing from heat.
04 - Spoon a generous portion of warm creamy grits into each serving bowl. Arrange sautéed shrimp over the grits and top with a generous spoonful of fresh corn salsa. Garnish with additional fresh cilantro if desired and serve immediately.
# Expert Advice:
01 -
- The corn salsa cuts through the rich grits like sunshine breaking through clouds
- Every forkful balances creamy, spicy, and fresh in one perfect bite
02 -
- Grits will seize up if you stop stirring them during the first 10 minutes of cooking
- Overcooked shrimp become rubbery, so have everything else ready before you heat the pan
03 -
- Save your shrimp shells in the freezer for future stock batches
- Grate your own cheese instead of buying pre-shredded for better melting