Shrimp with Fresh Corn Grits

Name: Shrimp with Fresh Corn Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 3 ears of corn, husked; 2 cups low-sodium chicken broth; 1 cup whole milk; ¾ cup grits (not instant); 2 tablespoons unsalted butter; Kosher salt and freshly ground black pepper to taste; ¼ cup olive oil; 2 garlic cloves, thinly sliced; ½ teaspoon dried oregano; ½ teaspoon smoked paprika; 1½ pounds large shrimp, peeled, deveined, and tails left intact; Fresh chives, chopped (for serving)

Recipe GLPRda98702d1eed63

Southern

Main Course

45 min

611 cal

Servings: 4

Stovetop

SNAP eligible

Tender polenta infused with fresh corn juice and kernels, topped with garlic-herb shrimp and golden corn kernels. A light Mediterranean dish that celebrates fresh corn and briny shrimp in perfect harmony.

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Ingredients

3 ears of corn, husked

2 cups low-sodium chicken broth

1 cup whole milk

¾ cup grits (not instant)

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper to taste

¼ cup olive oil

2 garlic cloves, thinly sliced

½ teaspoon dried oregano

½ teaspoon smoked paprika

1½ pounds large shrimp, peeled, deveined, and tails left intact

Fresh chives, chopped (for serving)

Directions

Shuck the corn and carefully grate 2 ears over a medium bowl using the large holes of a box grater, collecting all the liquid and pulp. Set this corn paste aside. Remove the kernels from the remaining ear of corn and place them in a separate bowl.
Pour the chicken broth, milk, and 1½ cups of water into a medium saucepan and bring to a rolling boil. Lower the heat to maintain a gentle simmer. Slowly pour in the grits while whisking continuously to prevent lumps. Continue whisking frequently as the grits cook until they are creamy and tender, about 20–25 minutes.
Once the grits are nearly done, stir in the butter and the reserved grated corn with all its juices. Season generously with kosher salt and freshly ground black pepper to your taste.
About 15 minutes after adding the grits, warm the olive oil in a large skillet over medium-high heat. Add the sliced garlic, dried oregano, and smoked paprika, stirring constantly until fragrant, approximately 30 seconds.
Add the reserved corn kernels to the skillet and cook, stirring occasionally, until they turn golden brown and begin to pop slightly, about 3 minutes.
Add the shrimp to the skillet and cook, tossing gently, until the shrimp are cooked through and opaque, about 4 minutes (internal temperature should reach 165°F).
Divide the creamy corn grits among serving bowls. Top each portion with the shrimp and golden corn kernels. Garnish with chopped fresh chives and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is a smart play for Charlotte: shrimp is fresh and cheap at coastal-supply chains like Harris Teeter and Food Lion, and polenta-style corn grits are a Southern staple stocked everywhere. The ingredient list is straightforward and available at any major chain in the area without a special trip. Cost per serving runs roughly $5–6, driven mainly by shrimp; the grits base is nearly free. The stated 45 minutes is honest for a home cook managing two pans—the grits need patient stirring while the shrimp cooks fast on the side—and the dish reheats reasonably well, though grits thicken; a splash of broth revives them. The only minor friction is that fresh corn peaks in summer and falls off in winter, and the dish is seasonal-minded rather than year-round reliable, but North Carolina's corn supply makes this natural rather than forced.