Shrimp with Fresh Corn Grits
Recipe GLPRda98702d1eed63
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.
