Shrimp & grits have been on our menu since we moved down south. Therefore, we have found a few ways to make this true southern dish our own. Clearly we like a variety of spice in our food! Unlike most shrimp and grit, we top it with a trinity of fresh grilled corn, peppers and onions.
Obviously the combination of shrimp and grits sets the stage for this delicious meal. In contrast to the creamy grits, you get that crunch when you bite into the pepper and onion toppings! Without a doubt, these flavors were meant to be together!
Without a doubt, this is one of the most requested meals around our house! Finally, a dish that brings together all the flavors in one bowl! In addition to this recipe, you should also try our seared scallops and purple pea succotash.Print
Ingredients for cheese grits:
- 1 cup Grits
- 1 cup water
- 1 cup whole milk
- 1 1/2 Cups sharp cheddar cheese, freshly shredded
- ½ cup pepper jack cheese, freshly shredded
- 4 tablespoons butter
- 1 Teaspoon Blackened Cajun seasoning
- 1 Teaspoon Black and Bleu seasoning (can substitute Ranch seasoning)
- Salt and pepper to taste
Pepper & Corn Saute:
- 1 Poblano pepper
- 1 large or 2 small jalapeno peppers
- 1 red or orange pepper
- 3 ears of fresh corn
- 1 small red onion
- 6 cloves of peeled garlic, shredded with microplaner
- Garlic olive oil or canola oil for cooking
- 24 Jumbo raw shrimp (21–25 size), de-veined and shelled
- ½ teaspoon extra virgin olive oil
- 1 teaspoon garlic granules
- 1 teaspoon blackened Cajun seasoning
- 1 teaspoon chile lime seasoning
- Sliced green onions or chives
- Peel and de-vein shrimp
- Rinse shrimp, drain, and pat dry
- Put shrimp in a glass container between paper towels, keep in fridge, while preparing the rest
- Place corn, in husk in microwave for 3 minutes
- Let corn stand with husk on for at least 3 minutes, can be more
Prep rest of ingredients:
- Seed and de-vein all the peppers, & dice into pea size pieces, set aside.
- Chop onion into pea size pieces, set aside.
- Measure out milk, and butter
- Shred cheese, set aside
- Put water, and milk into a pot, and bring to a low boil
- Reduce to a simmer, using whisk to stir, slowly pour in grits
- Continue to stir grits until it come back to a simmer
- Simmer, stirring often, until grits absorb the liquid
- Times may vary, depending on the grits you use, 20-30 minutes
- Stir in blackened Cajun seasoning, set aside to keep warm
Prepare pepper corn mixture:
- Remove husk from the corn & cut end flat
- Using sharp knife, slice down to remove hulls of corn
- Heat up a cast iron skillet, with light coating of canola oil or garlic olive oil
- Put corn in hot pan. Season with salt and pepper. Roast corn till golden brown, stirring with metal spatula. Set corn aside, in a bowl, covering with foil
Finish off the peppers and corn, while also cooking shrimp!
- Put another cast iron pan outside on a hot grill, heating for 5 minutes
- You may do this inside, but still make sure pan is very hot
- Re-heat pan used for corn, till very hot
- Put shrimp into large cast iron pan, set timer for 3 minutes (we do this on our outdoor grill, and put lid down)
- Add onion into the other hot pan, cook for 1 minute. Stir in garlic, & cook for 1 minute. Toss in peppers, stirring, to heat, but allow to remain crisp.
- Turn shrimp over, set timer for 2 minutes
- Toss corn into pepper and onion mixture, continue to cook, stirring
Assemble shrimp and grits:
- Bring shrimp in to prepare bowls of shrimp and grits
- Serve grits in a large bowl, placing shrimp and pepper-corn mixture on top!
- Sprinkle with green onions or chives, and enjoy!
- This recipe works well with shrimp cooked on stove, or out on grill
- You can also sub out scallops or grilled chicken for the shrimp
- This is a great vegetarian dish, served without the shrimp