Shrimp and Sweet Corn Grits PT25M https://img2.cooker-king.com/201907/2019/0827/95/3/663178/300x200x90.jpg Adding sweet corn puts a fresh summer spin on classic shrimp and grits. Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites. This recipe uses ground corn grits with fresh corn, creating layers of flavor. These grits are a nice medium for rabbit, smoked fish, or country ham. They can also sub for mashed potatoes. 4 servings Ingredients: 1 packet Smoked paprika 20 Large peeled and deveined shrimp 1/4 cup Fresh basil Pepper Kosher salt 3 tbsp. Olive oil 1 tbsp. Unsalted butter 1 Leek (white and light green part only) 4 slices Thick-cut bacon 6 cups Fresh corn kernels

    Shrimp and Sweet Corn Grits

    4.1

    ( By jiafei )

    Adding sweet corn puts a fresh summer spin on classic shrimp and grits. Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites. This recipe uses ground corn grits with fresh corn, creating layers of flavor. These grits are a nice medium for rabbit, smoked fish, or country ham. They can also sub for mashed potatoes.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 549 Kcal
    • Prep Time 25 Mins
    • Total Time 25 Mins
    02 Ingredients
      • 1 packet Smoked paprika
      • 20 Large peeled and deveined shrimp
      • 1/4 cup Fresh basil
      • Pepper
      • Kosher salt
      • 3 tbsp. Olive oil
      • 1 tbsp. Unsalted butter
      • 1 Leek (white and light green part only)
      • 4 slices Thick-cut bacon
      • 6 cups Fresh corn kernels
    03 Method
    • Step 1
      In a food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add the remaining 3 cups and pulse twice just to combine.
    • Step 2
      Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Add the leek and cook, stirring occasionally, until beginning to soften, about 3 minutes; transfer the leek-bacon mixture to a bowl.
    • Step 3
      Wipe out the skillet and melt the butter with 1 tablespoon oil over medium heat. Add the corn mixture, 1/2 teaspoon each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Stir in the leek-bacon mixture and basil.
    • Step 4
      In a second large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with the paprika (if using) and 1/2 teaspoon each salt and pepper and cook, in a single layer, until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with the corn grits.
    04 Author
    jiafei jiafei
    33 Recipes

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