Cajun Shrimp and Fresh Corn Grits

By Jamie Vespa

Cajun Shrimp and Grits with bursts of fresh corn, tomatoes and creamy white cheddar grits. This 30 minute meal uses simple, fresh ingredients for a flavorful brunch, lunch, or dinner.

Ingredients

• 1 lb. raw peeled and deveined shrimp
• 2 Tbsp. extra-virgin olive oil
• 1/4 cup finely chopped shallots
• 1 Tbsp. minced fresh garlic
• 1 Tbsp. fresh thyme leaves
• 1 tsp. Creole seasoning ((such as Tony Chachere's)*)
• 3/4 tsp. smoked paprika
• 2 cups water
• 1 cup whole milk ((or milk of choice))
• 1/2 tsp. salt
• 3/4 cup yellow corn grits ((such as Bob's Red Mill brand))
• 1/4 cup grated sharp white cheddar cheese
• 3 Tbsp. butter, divided
• 1/2 tsp. black pepper
• 1 cup fresh corn (cut from 1 cob) ((sub frozen/thawed or canned corn))
• 1 cup halved cherry tomatoes
• 1/4 cup dry white wine ((sub 1 Tbsp. white wine vinegar mixed with 3 Tbsp. broth))
• 1/4 cup sliced green onion for garnish

Instructions

1. 1

   Pat shrimp dry with a paper towel and place in a large bowl. Add olive oil, shallots, garlic, thyme, Creole seasoning, and smoked paprika; toss to combine. Let sit at room temperature while you prepare the grits.

2. 2

   Bring water, milk, and salt to a boil in a medium pot. (Watch closely so it doesn't bubble over.) Add corn grits and reduce heat to medium-low. Cook, uncovered, for 10 minutes, stirring occasionally, until thick and creamy. Add cheese, 1 Tbsp. butter, and black pepper; stir continuously until melted and smooth. Stir in fresh corn, turn off heat and cover to keep warm.

3. 3

   Heat remaining 2 Tbsp. butter in a large skillet over medium-high. Pour marinated shrimp and residual oil into skillet, and arrange in a single layer. Let cook, undisturbed, for 3 minutes. Add tomatoes and toss to combine. Cook 2 minutes, until tomatoes begin to break down and become jammy. Add white wine (or vinegar and broth mixture); cook 1 minute.

4. 4

   Divide grits evenly between four bowls. Spoon shrimp and sauce overtop, and garnish with green onion.