Description

This dish combines the sweetness of fresh summer corn with creamy grits and succulent shrimp for a delightful meal that’s both comforting and fresh.

Ingredients

Units Scale

3/4 cup stone-ground grits
Water, as needed for cooking grits
1/2 cup freshly grated Parmigiano Reggiano
2 tablespoons butter, divided
Salt and pepper, to taste
2 ears of corn, shucked and kernels removed
1 cup diced zucchini
1/2 cup diced sweet onion
6 large wild shrimp, frozen
Water, for brining shrimp
Optional: a couple of splashes of water for sautéing

Instructions

Cook the grits according to package directions. Once cooked, stir in ½ cup of freshly grated Parmigiano Reggiano, 1 tablespoon of butter, and salt and pepper to taste. Keep warm.
In a sauté pan, melt 1 tablespoon of butter over medium heat. Add the diced zucchini and sweet onion, cooking until the onions are translucent, about 5 minutes.
Add the corn kernels to the sauté pan and cook for an additional 3 minutes, until the corn is just cooked through but still crisp. If the mixture begins to dry out, add a couple of splashes of water to prevent burning.
Meanwhile, brine the shrimp in a bowl of water for about 15 minutes. Drain and pat dry.
In a separate pan, heat a small amount of oil over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side, until they are pink and opaque.
Serve the shrimp over the grits, topped with the corn, zucchini, and onion sauté.

Notes

Keep stone-ground grits in the fridge to maintain freshness. Use wild shrimp to support sustainable seafood practices. If the sauté begins to dry out, a couple of splashes of water can prevent burning. Grits can be prepared ahead of time and reheated with a little water or milk to loosen them up.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8 grams
Sodium: 600 mg
Fat: 20 grams
Carbohydrates: 50 grams
Fiber: 5 grams
Protein: 25 grams
Cholesterol: 150 mg