Community recipe
Garlicky Shrimp and Cheddar Grits with Charred Corn Relish
Creamy sharp-cheddar grits cradle quick-seared, garlicky shrimp, while a bright skillet relish of charred corn, tomato, scallions, and lemon keeps every bite lively. A satisfying Southern-style supper with crisp-edged shrimp and plenty of cozy spoonable grits.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 2 scallions, thinly sliced
- 1 tomato, small, diced
- 1 lemon, zested and cut into wedges
- 2 tbsp fresh parsleies, chopped
- 1 lb raw shrimp, large, peeled and deveined if needed, patted dry
- 3 cup low-sodium chicken broths
- 1 cup whole milk
- 0.75 cup quick-cooking grits
- 0.5 tsp kosher salt
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp unsalted butters
- 0.25 tsp black pepper
- 1.5 cup corn kernels, fresh or thawed frozen
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 0.13 tsp kosher salt
- 0.5 tsp smoked paprika
- 0.25 tsp garlic powder
- 0.25 tsp kosher salt
- 0.13 tsp cayenne pepper
- 1 tbsp olive oil
Make it
Instructions
- 01
Prep the produce and set up
Set a medium saucepan and a large skillet near the stove; have a whisk, cutting board, knife, and measuring cups ready. Wash and thoroughly dry the 2 scallions, 1 small tomato, 1 lemon, and 2 tbsp fresh parsley. Thinly slice the scallions, dice the tomato, zest the lemon and cut it into wedges, and chop the parsley. Pat the 1 lb large raw shrimp dry with paper towels; peel and devein them if needed, then refrigerate while preparing the other ingredients. Measure everything else before heating the pans. | Why: Dry shrimp sear instead of steaming, and organized prep keeps the quick-cooking components on schedule.
- 02
Cook the grits until creamy
In the saucepan, bring 3 cups low-sodium chicken broth and 1 cup whole milk just to a boil over medium-high heat, watching closely so the milk does not boil over. Slowly whisk in 3/4 cup quick-cooking grits and 1/2 tsp kosher salt. Reduce the heat to low and cook uncovered, whisking often, for 8–10 minutes, until thick, tender, and creamy; if the package requires longer, follow its timing and stir frequently. Remove from the heat, then stir in 1 cup sharp cheddar cheese, 2 tbsp unsalted butter, and 1/4 tsp black pepper until smooth. Cover and keep warm on the lowest heat, stirring occasionally; add a splash of hot water if they thicken too much. | Why: Gradual whisking prevents lumps, and finishing off the heat keeps the cheese silky.
- 03
Char the corn relish
Heat the large skillet over medium-high heat for 2 minutes. Add 1 1/2 cups corn kernels in an even layer and cook undisturbed for 2 minutes, then stir and cook 2–3 minutes more, until some kernels are deeply golden and smell sweet. Transfer to a bowl and toss with the sliced scallions, diced tomato, lemon zest, 1 tbsp lemon juice, chopped parsley, 1 tbsp olive oil, and 1/8 tsp kosher salt. Taste and adjust with a little more lemon juice if desired; set aside. | Why: A hot, undisturbed start gives the corn browned, sweet edges that balance the rich grits.
- 04
Season and sear the shrimp
Pat the chilled shrimp dry once more. Toss with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp kosher salt, and 1/8 tsp cayenne pepper. Set the empty skillet over medium-high heat for 1 minute, then add 1 tbsp olive oil. Arrange the shrimp in one layer and cook 1–2 minutes on the first side, until the edges turn pink and the underside is browned. Flip and cook 1 minute more, just until opaque and curled into loose C shapes; remove the skillet from the heat promptly. | Why: A short, hot sear browns the shrimp while keeping them tender rather than rubbery.
- 05
Finish and serve
Divide the hot cheddar grits among four shallow bowls. Top each serving with seared shrimp and spoon the charred-corn relish over and around them. Serve immediately with the reserved lemon wedges for squeezing at the table. | Why: Serving the shrimp promptly preserves their juicy texture, while fresh lemon brightens the creamy grits.
