Shrimp Grits With Corn Salsa (Print View)
Creamy cheddar grits paired with spiced shrimp and fresh corn salsa for a perfect Southern comfort meal.
# What You'll 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 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon 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:
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 Suggestions:
01 -
- The corn salsa cuts through all that rich creamy goodness like sunshine breaking through clouds
- People will think you spent hours at the stove when most of it comes together in minutes
02 -
- Grits will seize up and get clumpy if you add them too fast so take your time whisking
- The shrimp keep cooking after you pull them from the pan so err on the side of underdone
03 -
- Season your shrimp generously before they hit the pan
- Keep the grits warm over very low heat while you finish everything else