Shrimp With Fresh Corn Grits Recipes

Steps:

• Preheat the oven to 425 degrees F. Pull back the husks from the corn to expose about 3 inches of the cob. Place the corn on a sheet pan. Quarter the onion and add it to the sheet pan. Roast until the husks start to brown and the corn is just cooked, about 20 minutes.
• Remove the husks and silks from the corn. Stand each cob on its end in another sheet pan and, holding the top, slice downward along the cob to remove the kernels. (Doing this over a sheet pan catches the kernels for you.) Set the kernels aside.
• Place the cobs, roasted onion, thyme sprigs, garlic, bay leaves and peppercorns in a pot and cover with water. (If you need to, snap the cobs in half to fit into the pot.) Bring to a boil, then reduce to a gentle simmer for 45 minutes to make a stock.
• Place half of the corn kernels in a blender with one ladle of the developing stock and puree until smooth. Transfer the remaining kernels to a cutting board and roughly chop.
• Coat a large saute pan with some olive oil and set over medium-high heat. Add the chopped corn mixture to the pan and cook just to sweat and soften it, 3 to 5 minutes. Scoop up some of the roasted onion pieces from the stock and add to the corn mixture. Pour in the corn from the blender and 1 cup of the corn stock. Cook until the grits thicken to a porridge-like consistency, another 5 minutes or so. If they are too thick, add more stock; if too think, cook them a bit longer. Season with salt.

Steps:

• Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
• Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
• Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
• Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

Steps:

• Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.
• Whisk flour, baking powder, Old Bay seasoning, and ½ tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
• Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop ¼-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.