Shrimp Grits With Corn Salsa (Printable version)

Creamy cheddar grits paired with spiced shrimp and zesty corn salsa

# List of ingredients:

→ 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

# Directions:

01 - Bring water (or broth) and milk to a boil in a medium saucepan. Slowly whisk in grits, then reduce heat to low. 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. Toss thoroughly to combine. Adjust seasoning to taste 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. Sauté for 2–3 minutes per side until shrimp turn pink and opaque throughout. Drizzle with fresh lemon juice just before removing from heat.
04 - Divide warm cheesy grits among serving bowls. Arrange seasoned shrimp on top of the grits. Finish with a generous portion of corn salsa. Garnish with additional fresh cilantro if desired and serve immediately.

# Expert Advice:

01 -
  • The contrast between hot, velvety grits and cool, crisp corn salsa makes every bite exciting
  • Ready in under an hour but tastes like something that simmered all afternoon
  • That moment when the cheddar melts into the grits is pure kitchen magic
02 -
  • Grits thicken dramatically as they sit, so plan to add a splash of warm milk or water right before serving if they've been holding
  • Overcooked shrimp become rubbery and sad. Remove them the second they turn pink throughout
  • The corn salsa needs enough salt to stand up to the seasoned grits and shrimp
03 -
  • Char your corn kernels in a dry skillet before making the salsa for a smoky depth that mimics outdoor grilling
  • Use a microplane to grate the garlic directly into the hot pan so it melts into the oil and evenly coats each shrimp

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