Shrimp and Fresh Corn Grits

Ingredients (10)

  • 7 ears of fresh corn
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons unsweetened roasted cashew butter
  • 3 tablespoons olive oil
  • 4 slices prosciutto, cut into thin strips
  • 1/2 yellow onion, thinly sliced
  • 2 cups thinly sliced Swiss chard leaves
  • 1 pound large shelled and deveined shrimp
  • 1/4 cup ale, such as Anchor Steam
Try Amazon Fresh
Nutritional Information
  • Calories442
  • Fat20.95g
  • Saturated fat3.89g
  • Trans fat0.03g
  • Carbs41.15g
  • Fiber4.65g
  • Sugar12.04g
  • Protein28.23g
  • Cholesterol153.38mg
  • Sodium1114.65mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Shrimp and Fresh Corn Grits

Most classic grits recipes call for milk and butter and often cheese. But this recipe, using fresh summer corn, makes use of the natural starch in the vegetable as a thickener, so no dairy is needed for a creamy texture. We like it paired with this ale-spiked shrimp recipe, but any favorite shrimp topping will also be great.

Tips for Shrimp


  1. 1Shuck the corn and set aside 2 ears. Using a box grater, grate the kernels from the cobs of 5 ears of corn—you should end up with about 2 cups of juice and pulp. Cut the corn from the remaining 2 ears and set aside.
  2. 2Simmer the grated corn and juices with 2 tablespoons of water in a small saucepan over moderate heat, stirring until thick, about 5 minutes. Season with salt and pepper and whisk in the cashew butter. Remove from the heat, cover, and set the pot in a warm spot.
  3. 3Heat oil in a large frying pan. Add the prosciutto strips and onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chard and cut corn, season with salt and pepper, and cook until tender, about 4 minutes. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the beer and cook, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes.
  4. 4Whisk the grits to re-soften, adding a bit more water if needed, so it’s the consistency of polenta. Spoon the grits into shallow bowls and top with the shrimp mixture.
Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...