Fresh Corn Grits With Shrimp Recipe

Name: Fresh Corn Grits With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 (2 cups pulp and juice) ears of corn, shucked and coarsely grated on a box grater; 1/4 cup milk, plus more for stirring; Salt; Freshly ground pepper; 1/4 cup unsweetened roasted pecan butter, (see Note); 6 tablespoons unsalted butter; 3 ounces country ham or prosciutto, thinly sliced, cut into strips; 1/2 (large) sweet onion, thinly sliced; 6 ounces sugar snap peas, trimmed; 1 cup (from 2 ears) fresh corn kernels; Salt; Freshly ground pepper; 1 pound (large) shrimp, shelled and deveined; 1 cup lager

Servings: persons

5 (2 cups pulp and juice) ears of corn, shucked and coarsely grated on a box grater
1/4 cup milk, plus more for stirring
Salt
Freshly ground pepper
1/4 cup unsweetened roasted pecan butter, (see Note)
6 tablespoons unsalted butter
3 ounces country ham or prosciutto, thinly sliced, cut into strips
1/2 (large) sweet onion, thinly sliced
6 ounces sugar snap peas, trimmed
1 cup (from 2 ears) fresh corn kernels
Salt
Freshly ground pepper
1 pound (large) shrimp, shelled and deveined
1 cup lager

1
In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes. Season with salt and pepper and fold in the pecan butter; keep warm.
2
In a large, deep skillet, melt 4 tablespoons of the butter. Add the ham and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the lager and bring to a boil. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes. Swirl in the remaining 2 tablespoons of butter.
3
Whisk a little milk into the grits so it's the consistency of polenta; heat until warm. Spoon the grits into shallow bowls, top with the shrimp saute and serve at once.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 (2 cups pulp and juice) ears of corn, shucked and coarsely grated on a box grater, 1/4 cup milk, plus more for stirring, Salt, Freshly ground pepper, and more.

Yes, Fresh Corn Grits With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Corn Grits With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions