Shrimp With Fresh Corn Grits Recipe

Name: Shrimp With Fresh Corn Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears of corn, husked; 2 cups low-sodium chicken broth; 1 cup whole milk; 3/4 cup grits (not instant); 2 tablespoons unsalted butter; Kosher salt; Freshly ground pepper; 1/4 cup olive oil; 2 garlic cloves, thinly sliced; 1/2 teaspoon dried oregano; 1/2 teaspoon hot smoked Spanish paprika or 1/2 teaspoon smoked paprika and a pinch of cayenne pepper; 1 1/2 pounds large shrimp, peeled, deveined, tails left intact; Chopped fresh chives (for serving)

Servings: persons

3 ears of corn, husked
2 cups low-sodium chicken broth
1 cup whole milk
3/4 cup grits (not instant)
2 tablespoons unsalted butter
Kosher salt
Freshly ground pepper
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon hot smoked Spanish paprika or 1/2 teaspoon smoked paprika and a pinch of cayenne pepper
1 1/2 pounds large shrimp, peeled, deveined, tails left intact
Chopped fresh chives (for serving)

1
Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.
2
Bring broth, milk, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20-25 minutes. Mix in butter and reserved grated corn; season with salt and pepper.
3
Fifteen minutes after you have added grits to saucepan, heat oil in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. Add reserved kernels and cook,stirring occasionally, until golden brown and beginning to pop, about 3 minutes. Add shrimp and cook, tossing occasionally, until cooked through, about 4 minutes.
4
Serve shrimp and corn over grits topped with chives.

723

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.

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 13 ingredients. The key ingredients include: 3 ears of corn, husked, 2 cups low-sodium chicken broth, 1 cup whole milk, 3/4 cup grits (not instant), and more.

Yes, Shrimp With Fresh Corn Grits 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!

Shrimp With Fresh Corn Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions