Shrimp and Sweet Corn Grits

By jiafei

4 Person

25 Minutes

549 Calories

Adding sweet corn puts a fresh summer spin on classic shrimp and grits. Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites. This recipe uses ground corn grits with fresh corn, creating layers of flavor. These grits are a nice medium for rabbit, smoked fish, or country ham. They can also sub for mashed potatoes.

Ingredients

1 packet Smoked paprika
20 Large peeled and deveined shrimp
1/4 cup Fresh basil
Pepper
Kosher salt
3 tbsp. Olive oil
1 tbsp. Unsalted butter
1 Leek (white and light green part only)
4 slices Thick-cut bacon
6 cups Fresh corn kernels

Method

01

In a food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add the remaining 3 cups and pulse twice just to combine.
02

Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Add the leek and cook, stirring occasionally, until beginning to soften, about 3 minutes; transfer the leek-bacon mixture to a bowl.
03

Wipe out the skillet and melt the butter with 1 tablespoon oil over medium heat. Add the corn mixture, 1/2 teaspoon each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Stir in the leek-bacon mixture and basil.
04

In a second large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with the paprika (if using) and 1/2 teaspoon each salt and pepper and cook, in a single layer, until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with the corn grits.

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Shrimp and Sweet Corn Grits

4.8

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 549 Kcal
Prep Time 25 Mins
Total Time 25 Mins

02 Ingredients

1 packet Smoked paprika

20 Large peeled and deveined shrimp

1/4 cup Fresh basil

Pepper

Kosher salt

3 tbsp. Olive oil

1 tbsp. Unsalted butter

1 Leek (white and light green part only)

4 slices Thick-cut bacon

6 cups Fresh corn kernels

03 Method

Step 1

In a food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add the remaining 3 cups and pulse twice just to combine.

Step 2

Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Add the leek and cook, stirring occasionally, until beginning to soften, about 3 minutes; transfer the leek-bacon mixture to a bowl.

Step 3

Wipe out the skillet and melt the butter with 1 tablespoon oil over medium heat. Add the corn mixture, 1/2 teaspoon each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Stir in the leek-bacon mixture and basil.

Step 4

In a second large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with the paprika (if using) and 1/2 teaspoon each salt and pepper and cook, in a single layer, until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with the corn grits.

04 Author

jiafei

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