Shrimp Grits With Corn Salsa (Printable Version)
Creamy cheddar grits with spiced shrimp and fresh corn salsa for a satisfying Southern 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
# Preparation Steps:
01 - Bring water or broth and milk to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, and cook for 20-25 minutes, stirring frequently until thick and creamy. Remove from heat and stir in butter, cheddar cheese, salt, and pepper until smooth and melted. Keep warm until serving.
02 - Combine corn kernels, diced cherry tomatoes, red onion, jalapeño, and chopped cilantro in a mixing bowl. Add fresh lime juice and season with salt and pepper to taste. Toss gently to combine and set aside at room temperature to allow flavors to meld.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp, minced garlic, smoked paprika, cayenne pepper, salt, and pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque throughout. Drizzle with fresh lemon juice just before removing from heat.
04 - Spoon warm cheesy grits into serving bowls. Arrange sautéed shrimp on top of the grits and finish with a generous portion of corn salsa. Garnish with additional fresh cilantro if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The contrast between hot creamy grits and cool fresh salsa creates this incredible texture dance in your mouth
- It comes together in under an hour but tastes like something that simmered all afternoon
02 -
- Stone-ground grits need that full cooking time to become tender, so do not rush this step or they will taste sandy.
- Overcooked shrimp become rubbery, so pull them from the heat as soon as they turn pink throughout.
03 -
- Char the corn kernels in a dry skillet before adding them to the salsa for this incredible smoky-sweet depth.
- If your grits seem too thick, add more liquid a splash at a time rather than all at once.