Aug 02 2016
I love shrimp, grits and fresh corn on the cob; all three together is even better. When I saw this recipe by Dawn Perry on Epicurious I knew it had to be a winner. I adapted it by cutting the water to one cup instead of 1 ½ and 1 cup of grits instead of 3/4 and more butter. I like my grits thick enough to eat with a fork. I also changed the seasoning from oregano and paprika to Cajun seasoning.
I had my tomato cucumber salad for a side and cut my focaccia bread into strips, sprayed with olive oil and toasted under the broiler.
In the photo you see some Palmetto Farms Yellow Cornmeal; I used their stone ground white grits instead. I had white sweet corn from Suter’s picked fresh this morning for the corn.
I got my liquids on boiling for the grits. After 10 minutes the grits were starting to thicken so I stirred the grated corn into the grits and heated the oil for the shrimp. I added the garlic and then the shrimp, then I realized the corn was supposed to go in to brown some. I quickly added the corn and let cook 3 minutes; stirred and let cook another 3 minutes.
I served the grits in a bowl with the shrimp and corn over with a pat of gorgonzola butter and some fresh chives over top. I must say that was delicious!
Ingredients
Grating the corn
Corn cut from the cob
Grits cooking
Garlic shrimp and corn in
Ready to serve
My salad
My supper
Smokin Don
Recipe:
Shrimp and corn grits
3 ears of corn
2 cups chicken broth
1 cup milk
1 cup water
1 cups grits
4 Tbs butter
Salt & pepper
¼ cup olive oil
2 to 4 garlic cloves
Cajun seasoning to taste
1 lbs. shrimp
Chives to garnish
Grate two of the ears of corn on large hole grater set aside. Cut kernels from remaining ear and set aside.
Bring milk, broth and water to a boil turn down to simmer and gradually pour in the grits. Continue stirring often for 20 to 25 minutes or until you get the constancy you want. Mix in butter, grated corn, salt and pepper.
Fifteen minutes after you add the grits heat oil in a large skillet over med. high heat. Cook garlic, stirring for about a minute. Add the corn kernels and cook until getting brown, about 3 minutes. Add the shrimp and Cajun seasoning cook for 3 minutes stir and cook another 3 minutes.
Serve over the grits and top with fresh chives. I had some gorgonzola chive butter for on top too.
Note: the corn grated best when broken into short pieces and against the rows. With milk in the liquid it tends to boil over so just remove from the heat until it settles down and return until you get a slow simmer.
