Shrimp Grits With Corn Salsa (Printable)

Creamy cheddar grits with spiced shrimp and fresh corn salsa

# Ingredient List:

→ 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 - 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. Stir in butter, cheddar, salt, and pepper until smooth. Keep warm.
02 - Combine corn, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Toss well to mix and adjust seasoning as needed. Set aside until ready to serve.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp, garlic, smoked paprika, cayenne, salt, and pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Drizzle with lemon juice just before removing from heat.
04 - Spoon creamy grits into serving bowls. Arrange sautéed shrimp on top of the grits and finish with a generous spoonful of corn salsa. Garnish with additional cilantro if desired.

# Expert Tips:

01 -
  • The combination of creamy, spicy, and fresh hits every comfort craving in one bowl
  • It looks impressive enough for dinner guests but comes together in under an hour
  • The corn salsa cuts through the richness like a bright sunny morning
02 -
  • Stone-ground grits need that low and slow cooking time to release their starches and become creamy
  • Overcooking shrimp makes them rubbery, so pull them the moment they turn pink throughout
  • Let the corn salsa sit for at least 15 minutes so the flavors can mingle and develop
03 -
  • Buy shrimp that are already peeled and deveined to save yourself ten minutes and messy work
  • Room temperature grits absorb liquid more evenly, so don't add cold milk to hot water

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