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.
- 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
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.
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.
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.
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.
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