Shrimp and Fresh Corn Grits
Shrimp and Fresh Corn Grits is one of our favorite summer dinners. I start this dish by browning some rich andouille sausage. Then, I make a rich and buttery Creole sauce full of peppers, onion, and garlic. Next, I cook plump Gulf shrimp right it that delicious sauce. Finally, I serve this on top of creamy grits full of fresh corn. We like these shrimp and grits for several reasons. First of all, I like that I can make this whole meal in less than an hour. Secondly, I like that this dish can be made ahead of time. I like to make it early in the day and reheat it in the microwave right before serving it. And, lastly, we all love the rich and delicious flavors in this dish.
The Equipment I Used
- A Saucepan- I use a three-quart saucepan to cook my grits.
- A Dutch Oven- I like to use and enameled cast iron Dutch oven to cook the shrimp and sauce. But you can use any four quart or larger pot.
The Ingredients Needed for Shrimp and Fresh Corn Grits
- Grits- I use the Bob’s Red Mill white corn polenta grits.
- Shrimp- Use Gulf shrimp if you can find them.
- Corn- Fresh corn on the cob is essential here.
- Andouille- Use a good quality andouille sausage. You can store the extra andouille in the freezer.
- Chicken Stock- I always use my homemade chicken stock. The recipe is below.
- Hot Sauce- I like to use Tabasco sauce.
- Lemon Juice- Use freshly squeezed lemon juice.
How I Made my Shrimp and Grits
- First, I made the roux. It’s important to stir the butter and flour mixture until it’s the color of peanut butter. Take care not to burn it.
- Next, I added the shrimp and cooked them until they were just cooked through.
- Finally, I served the shrimp on the grits.
If you like shrimp, you need to try this rich and delicious Shrimp and Fresh Corn Grits.
Shrimp and Fresh Corn Grits
Southern shrimp and grits, featuring fresh corn grits.
Ingredients
- 1 cup chopped andouille
- 4 tbsp. unsalted butter
- 2 tbsp. all purpose flour
- 1 cup each chopped onion and bell peppers
- 2 tbsp. minced garlic
- ¼ tsp. each kosher salt and black pepper
- ½ cup chicken stock
- 1 tbsp. each Worcestershire sauce and hot sauce
- 2 tbsp. lemon juice
- 1 tbsp. each fresh parsley and thyme
- 1 tsp. paprika
- 1 pound peeled and deveined Gulf shrimp
For the Fresh Corn Grits:
- 2 ears fresh corn on the cob, husked
- 2 cups each whole milk and water
- 1½ tsp. kosher salt
- 1 cup white corn grits (not quick cooking grits)
- 2 tbsp. unsalted butter
Instructions
- Begin by making the Fresh Corn Grits: Place the corn on a plate. Cover with a paper towel and microwave for six minutes. Cut the kernels off the corn. In a four-quart Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter and corn. Cover the pot and set aside until the shrimp are ready.
- In a second Dutch oven, cook the andouille on medium heat until it's lightly browned. Remove the andouille to a plate with a slotted spoon and set aside.
- To the pan add the butter. Cook on low heat until the butter melts, then add the flour and cook and stir until the roux is the color of peanut butter.
- As soon as you achieve this color add the onion, peppers, garlic, and salt, and pepper. Cook on medium heat for about 12 minutes, until the veggies are soft and tender. Add the chicken stock and simmer for two minutes. Stir occasionally.
- Add the shrimp, Worcestershire, hot sauce, lemon juice, paprika, parsley, thyme, and the cooked andouille. Cook on medium heat for about six minutes, or until the shrimp turn pink and are cooked through. Serve over the grits.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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