Cajun Shrimp and Fresh Corn Grits
Cajun Shrimp and Grits with bursts of fresh corn, tomatoes and creamy white cheddar grits. This 30 minute meal uses simple, fresh ingredients for a flavorful brunch, lunch, or dinner.
Servings: 4
Equipment
- Small saucepan with lid
- Large skillet
- Mixing bowls
Ingredients
- 1 lb. raw peeled and deveined shrimp
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup finely chopped shallots
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. fresh thyme leaves
- 1 tsp. Creole seasoning (such as Tony Chachere's)*
- 3/4 tsp. smoked paprika
- 2 cups water
- 1 cup whole milk (or milk of choice)
- 1/2 tsp. salt
- 3/4 cup yellow corn grits (such as Bob's Red Mill brand)
- 1/4 cup grated sharp white cheddar cheese
- 3 Tbsp. butter, divided
- 1/2 tsp. black pepper
- 1 cup fresh corn (cut from 1 cob) (sub frozen/thawed or canned corn)
- 1 cup halved cherry tomatoes
- 1/4 cup dry white wine (sub 1 Tbsp. white wine vinegar mixed with 3 Tbsp. broth)
- 1/4 cup sliced green onion for garnish
Instructions
- Pat shrimp dry with a paper towel and place in a large bowl. Add olive oil, shallots, garlic, thyme, Creole seasoning, and smoked paprika; toss to combine. Let sit at room temperature while you prepare the grits.
- Bring water, milk, and salt to a boil in a medium pot. (Watch closely so it doesn't bubble over.) Add corn grits and reduce heat to medium-low. Cook, uncovered, for 10 minutes, stirring occasionally, until thick and creamy. Add cheese, 1 Tbsp. butter, and black pepper; stir continuously until melted and smooth. Stir in fresh corn, turn off heat and cover to keep warm.
- Heat remaining 2 Tbsp. butter in a large skillet over medium-high. Pour marinated shrimp and residual oil into skillet, and arrange in a single layer. Let cook, undisturbed, for 3 minutes. Add tomatoes and toss to combine. Cook 2 minutes, until tomatoes begin to break down and become jammy. Add white wine (or vinegar and broth mixture); cook 1 minute.
- Divide grits evenly between four bowls. Spoon shrimp and sauce overtop, and garnish with green onion.
Notes
*Note: If using unsalted Creole seasoning, add 1/2 tsp. salt to shrimp mixture.
Make-Ahead: Cut the corn from the cob up to 1 day in advance, and store in the refrigerator until ready to use. You can also start marinating the shrimp up to 5 hours ahead.
Store: Transfer leftovers to an airtight container and refrigerate for 2 days.
Reheat: Transfer shrimp and grits to an 8x8-inch baking dish and bake at 350ºF until heated through.
Nutrition
Serving: 0.5cup grits + 4 oz. shrimp | Calories: 420kcal | Carbohydrates: 34g | Protein: 22g | Fat: 22g | Saturated Fat: 8g | Sodium: 1000mg | Fiber: 3g | Sugar: 5g