Corned Beef and Shrimp Grits with Caraway Havarti

With St. Patrick’s Day right around the corner, I thought this would be the best time to share these caraway havarti grits with shrimp and corned beef. I promise it’s not as strange as it seems! In fact, it’s pretty much one of the most delicious things I’ve ever had! Deli-style corned beef is tossed with a spicy shrimp and then piled on top of creamy, buttery grits that have been loaded with caraway havarti cheese. This recipe is pure comfort, and I won’t doubt that you’ll be going back for seconds and thirds!

As we embark on these last few days of winter, I’ve been soaking up all of the comfort food I can. It’s ok though. It’s fun to swap out the roast beef and mashed potatoes for cold pasta salads and cheeseburgers.

These caraway havarti grits with shrimp and corned beef are just pure comfort in a bowl. The shrimp itself is marinated in a blend of rice wine vinegar, olive oil, lime juice, crushed red pepper, cayenne and chili powder. It is seared to perfection in a hot skillet and then tossed with deli-style corned beef.

The caraway havart grits? Well now these are the best part! Corn grits (or polenta) is cooked to perfection in a large saucepan. Into the grits goes grated caraway Havarti cheese, which is a perfect addition since the caraway complements the corned beef so well! A couple of tablespoons of butter and a dash of salt and pepper finish the whole thing off!

Pair the grits with a Pale Ale and have a wonderful week!

Feed Your Creativity — Corned Beef and Shrimp Grits with Caraway Havarti

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Justine Sulia
• Total Time: 50 minutes
• Yield: 6-8 servings

Print Recipe

Pin Recipe

Description

Creamy caraway grits are topped with marinated shrimp and comforting corned beef.

---

Ingredients

Units USM

• 6 cup (1.44 L) water
• kosher salt
• 2 cups (480 ml) corn grits
• 2 tbsp (30 ml) unsalted butter
• 6 oz (170 g) Caraway Havarti Cheese, grated
• sea salt and black pepper
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) rice wine vinegar
• 1 tsp lime juice
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/4 tsp crushed red pepper
• 1 lb (450 g) jumbo shrimp, cleaned and peeled
• 1 tbsp (15 ml) vegetable or canola oil
• 1/2 lb (225 g) deli-style corned beef, chopped
• chopped fresh parsley, for garnish

---

Instructions

1. Add the water and salt to a deep saucepan or stock pot. Bring it to a boil, and then add the grits. Reduce the heat to medium low and cook the grits for 25-30 minutes or until creamy and smooth, stirring occasionally. Adjust seasoning to taste and stir in the butter and cheese. Continue to stir until melted. Keep warm until ready to serve.
2. In a small bowl, whisk together the olive oil, rice wine vinegar, lime juice, chili powder, cayenne pepper, crushed red pepper and a dash of salt and pepper. Pour the mixture into a gallon-sized zip bag and add the shrimp. Close tightly and coat the shrimp evenly with the mixture. Set aside.
3. Heat the oil in a large sauté pan over medium heat. Add the shrimp and sauté until pink and cooked through, about 4-5 minutes. Remove from heat and stir in the corned beef.
4. Serve the shrimp and corned beef on a bed of grits. Sprinkle with parsley and enjoy immediately!

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 490

If You Liked This Recipe, You’ll Love These

• Andouille Sausage and Jerk Shrimp Grits
• Grillades and Grits Recipe – Authentic Southern Comfort Food
• Slow Cooker Shrimp Tikka Masala
• Crispy Shrimp Tacos With Peach Salsa