Fresh Corn Grits with Shrimp

Photo: Seth Smoot

When F&W gave our market basket challenge to Top Chef Season 5 contestant Jeff McInnis, the owner of Miami's Southern-inflected Yardbird restaurant, we purposefully included shrimp but no grits. McInnis didn't care: He made his own fast, fresh version with the corn that was also in the basket. He added pecan butter to his grits, and here's why: "My grandma Daisy had a huge pecan tree in her front yard in Brewton, Alabama," says McInnis. "She'd break the pecans into little pieces with a mallet; I'd eat the sticky nut butter with my fingers."

Yield: 4
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 45 Minutes


Ingredients

  • 5 (2 cups pulp and juice) ears of corn, shucked and coarsely grated on a box grater
  • 1/4 cup milk, plus more for stirring
  • Salt
  • Freshly ground pepper
  • 1/4 cup unsweetened roasted pecan butter, (see Note)
  • 6 tablespoons unsalted butter
  • 3 ounces country ham or prosciutto, thinly sliced, cut into strips
  • 1/2 (large) sweet onion, thinly sliced
  • 6 ounces sugar snap peas, trimmed
  • 1 cup (from 2 ears) fresh corn kernels
  • Salt
  • Freshly ground pepper
  • 1 pound (large) shrimp, shelled and deveined
  • 1 cup lager

Preparation

  1. In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes. Season with salt and pepper and fold in the pecan butter; keep warm.
  2. In a large, deep skillet, melt 4 tablespoons of the butter. Add the ham and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the lager and bring to a boil. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes. Swirl in the remaining 2 tablespoons of butter.
  3. Whisk a little milk into the grits so it's the consistency of polenta; heat until warm. Spoon the grits into shallow bowls, top with the shrimp sauté and serve at once.
Note: To make your own pecan butter, process 1 cup toasted pecans in a mini food processor with 1/2 teaspoon canola oil until smooth, about 2 minutes. Season with salt.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fresh Corn Grits with Shrimp Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy