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.

Related Tags

Easy Recipes

Lunch Recipes

Shrimp Recipes

Shrimp and Sweet Corn Grits

4.0

( 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

33 Recipes

Related Recipes

Recommend Recipes

Shrimp Recipes

71 Items

Easy Recipes

1179 Items

Lunch Recipes

1019 Items

All Recipes

Items