Description
Delicious Cajun Shrimp and Fresh Corn Grits feature tender shrimp marinated in a blend of Creole seasoning, garlic, and fresh herbs, served over creamy white cheddar grits bursting with fresh corn and cherry tomatoes. This 35-minute meal is perfect for brunch, lunch, or dinner and combines bold Cajun flavors with comforting Southern-style grits.
Ingredients
Shrimp Marinade
- 1 lb. raw peeled and deveined shrimp
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup finely chopped shallots
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. fresh thyme leaves
- 1 tsp. Creole seasoning (such as Tony Chachere’s)*
- 3/4 tsp. smoked paprika
Grits
- 2 cups water
- 1 cup whole milk (or milk of choice)
- 1/2 tsp. salt
- 3/4 cup yellow corn grits (such as Bob’s Red Mill brand)
- 1/4 cup grated sharp white cheddar cheese
- 3 Tbsp. butter, divided
- 1/2 tsp. black pepper
- 1 cup fresh corn (cut from 1 cob) (sub frozen/thawed or canned corn)
Shrimp and Vegetables
- 1 cup halved cherry tomatoes
- 1/4 cup dry white wine (sub 1 Tbsp. white wine vinegar mixed with 3 Tbsp. broth)
- 1/4 cup sliced green onion for garnish
Instructions
- Marinate Shrimp: Pat shrimp dry with a paper towel and place in a large bowl. Add olive oil, shallots, garlic, thyme, Creole seasoning, and smoked paprika; toss to combine. Let the shrimp sit at room temperature while you prepare the grits, allowing flavors to meld.
- Cook Grits: Bring water, milk, and salt to a boil in a medium saucepan, watching carefully to prevent boiling over. Once boiling, add the corn grits and reduce heat to medium-low. Cook uncovered for 10 minutes, stirring occasionally until the grits become thick and creamy. Stir in the grated sharp white cheddar cheese, 1 Tbsp. butter, and black pepper continuously until melted and smooth. Fold in fresh corn, then turn off the heat and cover the pot to keep warm.
- Cook Shrimp and Vegetables: Heat the remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add the marinated shrimp and any residual marinade oil to the skillet, arranging the shrimp in a single layer. Let cook undisturbed for 3 minutes to develop a good sear. Add halved cherry tomatoes and toss to combine, cooking another 2 minutes until tomatoes begin to break down and become jammy. Pour in dry white wine or the vinegar and broth mixture, cooking for an additional 1 minute to let the flavors meld and the sauce reduce slightly.
- Serve: Divide the creamy grits evenly between four bowls. Spoon the cooked shrimp and tomato sauce over the top, and garnish each serving with sliced green onions for brightness and color.
Notes
- If using unsalted Creole seasoning, add an extra 1/2 tsp. salt to the shrimp marinade to balance flavor.
- Make-Ahead: Corn can be cut from the cob up to 1 day in advance and stored in the refrigerator.
- Marinate shrimp up to 5 hours ahead to deepen flavor.
- Storage: Leftovers should be transferred to an airtight container and refrigerated for up to 2 days.
- Reheating: Reheat shrimp and grits in an 8×8-inch baking dish at 350ºF until warmed through, about 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
