Southern-Style Shrimp & Grits with Zucchini, Corn & Cherry Tomatoes
Southern style shrimp and grits with zucchini, corn and cherry tomatoes is a southern style meal that everyone will love.
- 10 ounces shrimp
- 3 scallions
- 2 ounces cheddar cheese
- 1 ear of corn
- 1 clove garlic
- 1 lemon
- 1 teaspoon smoked paprika
- 1 zucchini
- 1/4 pound cherry tomatoes
- 3/4 cup yellow grits
- 3 tablespoons butter
Preparation time 10mins
Cooking time 45mins
Adapted from blueapron.com
Wash and dry the fresh produce. Toss the shrimp with the smoked paprika and set aside to marinate. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Grate the cheese.
Remove and discard the husks and silks of the corn. Cut the kernels off the cob; discard the cob. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Medium dice the zucchini. Halve the tomatoes.
In a medium pot, heat 3 cups of water and a big pinch of salt to boiling on high. Once boiling, stir in the grits and lemon zest; reduce the heat to low. Cook, stirring frequently, 20-25 minutes or until the water is absorbed and the grits are tender. Remove from heat and stir in the cheese, corn and half of the butter; season with salt and pepper. Cover and set aside in a warm place.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on until hot. Add the shrimp and season with salt. Cook 2 to 3 minutes per side, or until cooked through and opaque. Transfer the cooked shrimp to a plate and wipe out the pan.
In the same pan used to cook the shrimp, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and white parts of the scallions; season with salt. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
Add the zucchini and season with salt. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the cooked shrimp, tomatoes, remaining butter, the juice of all 4 lemon wedges and all but a pinch of the green tops of the scallions (save the rest for garnish). Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Remove from heat and season with salt and pepper to taste.
Divide the cheese grits between 2 dishes. Top with the shrimp and vegetable mixture. Garnish with the remaining green tops of the scallions. Enjoy!
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