Fresh Corn Grits with Shrimp

By á-9182

Ingredients

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

Details

Adapted from foodandwine.com

Preparation

Step 1

MAKE THE GRITS 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.
MAKE THE SHRIMP SAUTé 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.
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.
NOTES
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.
SERVE WITH
Lemon wedges.