Shrimp Grits With Corn Salsa (Printer-friendly)

Creamy stone-ground grits topped with seasoned shrimp and fresh corn salsa for a perfect Southern comfort meal.

# 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

# 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 Tips:

01 -
  • The corn salsa cuts through all that richness like a bright, zesty breeze
  • Its restaurant fancy but comes together in under an hour on a weeknight
  • The smoky paprika and hit of cayenne make people ask what your secret is
02 -
  • If your grits turn into a solid lump, whisk in warm liquid a splash at a time until they relax again.
  • Overcooked shrimp rubbery and tragic. Pull them the second they turn pink.
  • The salsa needs at least 15 minutes to hang out so the flavors can become friends.
03 -
  • Char your corn in a dry skillet before making the salsa for a smoky depth
  • Use chicken broth instead of water for the grits if you want extra savory backbone

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