Shrimp Grits With Corn Salsa (Printable)
Creamy cheddar grits topped with seasoned shrimp and fresh corn salsa
# What You 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, reduce heat to low, and cook for 20-25 minutes, stirring frequently until thickened. Stir in butter, cheddar, salt, and pepper until smooth and creamy. Keep warm.
02 - Combine corn kernels, diced cherry tomatoes, red onion, jalapeño, and cilantro in a mixing bowl. Add lime juice and season with salt and pepper to taste. Toss well and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp, minced garlic, smoked paprika, cayenne, salt, and pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque. Drizzle with lemon juice just before removing from heat.
04 - Spoon warm cheesy grits into serving bowls. Arrange sautéed shrimp on top and finish with a generous portion of corn salsa. Garnish with additional cilantro if desired.
# Expert Tips:
01 -
- The contrast between warm, velvety grits and cool, crisp corn salsa makes every bite exciting
- It comes together faster than you'd think for something that tastes this special
02 -
- Grits will thicken considerably as they sit, so plan to stir in a splash of warm milk or water right before serving if needed
- The trick to perfectly cooked shrimp is removing them from heat while they still look slightly underdone in the center
03 -
- If your grits start forming a skin on top, press a piece of plastic wrap directly onto the surface until ready to serve
- Room temperature shrimp cook more evenly than cold ones straight from the fridge