Shrimp and Creamed Corn Grits
Makes 4 servings
Ingredients
- GRITS:
- 52⁄3 cups chicken broth
- 6 corn husks
- 2 corn cobs
- 1¼ cups stone-ground grits
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 cup Creamed Corn (recipe on page 38)
- 2 tablespoons unsalted butter
- 2 tablespoons heavy whipping cream
- SHRIMP:
- 4 tablespoons unsalted butter, divided
- 1 tablespoon canola oil
- 1½ pounds medium fresh shrimp, peeled and deveined (tails left on)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce
- ½ cup cherry tomatoes, quartered
- ½ cup torn fresh basil
- 1⁄3 cup chopped green onion
- ¼ cup chopped fresh
Instructions
- For grits: In a large saucepan, bring broth, corn husks, and corn cobs to a simmer over medium heat. Reduce heat to low; cover and cook for 30 minutes.
- Discard husks and cobs. Reserve 2⁄3 cup broth. Bring remaining broth to a boil over medium-high heat. Whisk in grits, salt, and pepper until combined. Reduce heat to medium-low. Partially cover and simmer, stirring occasionally, until thickened and tender, about 40 minutes.
- Remove from heat. Add Creamed Corn, butter, and cream, stirring until butter is melted. Cover and set aside.
- For shrimp: In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Sprinkle shrimp with salt and pepper. Add half of shrimp to skillet; cook, turning occasionally, until pink and firm, about 3 minutes. Remove shrimp from skillet. Cook remaining shrimp, and remove from skillet. Add reserved 2⁄3 cup broth, lemon juice, and hot sauce, scraping browned bits from bottom of skillet with a wooden spoon. Reduce heat to low. Add remaining 2 tablespoons butter to skillet. Cook, stirring frequently, until butter is melted. Return shrimp to skillet, stirring well. Serve shrimp mixture with grits, tomatoes, basil, green onion, and parsley. Sprinkle with additional salt and pepper, if desired.
