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.

Photo by Meghan M.
Adapted from blueapron.com
Pair summer vegetables with paprika-spiced shrimp

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

Adapted from blueapron.com

Ingredients

  • 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

Directions

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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