Try This Shrimp And Sweet Corn ‘Grits’ Recipe For An Epically Simple Dinner
These aren’t your typical grits.
Linda Xiao
Cal/Serv:
375
Yields:
4
servings
Total Time:
0
hours
25
mins
Ingredients
6
c.
fresh corn kernels (from about 6 large ears)
2
slices thick-cut bacon (about 2 oz), cut into ½-inch pieces
1
leek (white and light-green part only), sliced into half-moons
2
tbsp.
olive oil, divided
Kosher salt and pepper
1/4
c.
fresh basil, roughly chopped
20
large peeled and deveined shrimp (about 12 oz), patted dry
Pinch smoked paprika (optional)
Directions
- In a food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add remaining 3 cups corn and pulse twice just to combine; set aside.
- Cook bacon in a large skillet on medium, stirring occasionally, until crisp, 3 to 5 minutes. Add leek and cook, stirring occasionally, until beginning to soften, about 3 minutes; transfer to a bowl.
- Wipe out the skillet and heat 1 Tbsp oil on medium. Add corn and ½ tsp each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Stir in bacon mixture and basil.
- In a second large skillet, heat remaining Tbsp oil on medium-high. Season shrimp with paprika (if using) and ½ tsp each salt and pepper and cook, in a single layer, until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with corn “grits.”
Per serving: 375 cal, 13.5 g fat (3 g sat), 27 g protein, 759 mg sodium, 44 g carb, 14.5 g sugars (0 g added sugars), 5 g fiber
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