Hello, WordPress! How have you all been? Well, I hope. I certainly haven’t intentionally ignored my blog and all of the great blogs I follow for the past two months (more like several months), but I’ve been rather busy. My summer was full of anniversaries, reunions, vacations, weddings, parties, barbeques, volunteering, and working. It seems like just last week I couldn’t decide how to spend my 4th of July so it’s a bit hard to believe that Halloween is in two days! Where has the time gone? Summer is practically just a memory.
With weather that’s more and more rainy and cloudy it’s nice to think back on the warm days of summer and all of the exceptional, seasonal fruit and veggies that were practically spilling out of my refrigerator. While it would be almost impossible to choose a favorite summertime vegetable, corn is definitely at the top of my list. While corn on the cobb, lightly boiled, with the tiniest bit of butter and salt is delicious, every now and then corn just begs to be added to entrees. In particular, I found the bright, fresh flavor of corn to be a fantastic addition to rich, thick, hearty grits.
(Good) fresh corn may be a bit hard to come by this time of year, but thinking of this dish makes me nostalgic for summer and I look forward to 8 or 9 months from now when fresh corn is in abundance. If you happen to have the hookup on fresh corn on the cobb, definitely consider this recipe. Otherwise you just might have to wait until next summer. But trust me, the wait will be worth it.
Shrimp with Fresh Corn Grits
Adapted from Bon Appetit
- 3 ears of corn, husked
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- ¾ cup grits (not instant)
- 1 cup shredded, sharp cheddar cheese
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- ¼ cup olive oil
- 2 minced garlic cloves
- 2 teaspoons minced, fresh oregano
- ½ teaspoon paprika and a pinch of cayenne pepper
- 1½ pound large shrimp, peeled, deveined, tails left intact
- Chopped fresh chives (for garnish)
Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.
In a medium saucepan, bring broth, milk, and 1½ cups water to a boil. Reduce heat to a simmer and gradually add the grits (whisk constantly as you add the grits). Cook for 20-25 minutes uncovered, stirring often (every few minutes). Mix in cheese, butter, and grated corn. Season to taste with salt and pepper.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Once oil has heated, add garlic, paprika, and cayenne and cook for 30 seconds, or until fragrant. Add fresh oregano and cook and additional 30 seconds. Add whole corn kernels and cook for 2 minutes before adding shrimp and cooking an additional 4-5 minutes, stirring occasionally. Season to taste with salt and pepper.
Serve shrimp and corn over grits, topping with chives.