Shrimp and Creamy Corn Grits

To start, we need some water, milk, a little garlic powder, and some quick cooking grits. I really like the quick cooking grits, because they only take 5 or 6 minutes to set up after your liquids come to a boil. So, we’re going to let the grits do their thing, making sure to whisk them often. Then when they come off the heat, we’re going to add just a little bit of freshly shredded parmesan cheese along with our special creamy corn mix.

I thought about using canned cream corn for this recipe. And, I’m sure that would work just fine. But, I wanted to have a little more control over the ingredients that I was putting into these grits, so this mock creamed corn situation starts with fresh corn right off the cob.

Now, I’m not going to lie to you. What we’re doing with the corn is not the most pleasing thing to look at. We’re going to throw half of our corn into a blender along with some heavy cream, melted butter, and a little salt. Give it a whirl until the corn is broken down but still has some texture to it. Then, stir in the remaining whole kernels of corn. Once we have this corn puree together, we’re going to whisk it right into the hot grits along side the cheese until everything is creamy and dreamy.

For the shrimp, I had my maiden voyage in my new Ninja Foodi grill. I’m really loving this thing already! It’s easy to use, easy to clean, and had my shrimpies ready to eat in about 4-5 mins time. If you don’t have a Foodi grill, you can absolutely roast these shrimp in the oven while your grits are going. You won’t lose any flavor there. Especially since our shrimp are seasoned with a really simple blend of salt, pepper, garlic powder, and Old Bay.

Once our shrimp and grits are cooked, it’s time to assemble our bowl. Pour the grits into a big ol’ bowl. Plop the shrimp right on top. Then, garnish the plate with some crispy, crumbly bacon and some freshly sliced green onion. You can also keep a couple corn kernels aside too to make the presentation even prettier.

This is such a comforting bowl of food. The grits have that pop of fresh corn kernels that is kind of unexpected. The shrimp is simple but full of flavor. The bacon add that crunchy but salty component. And, the scallions are this nice twinkle of color to bring everything together. And bonus, sometimes cheesy grits can get kind of thick as the cheese starts to cool and solidify again, but the creamy corn that we add to these grits keeps them nice and smooth the whole time.

THEY’RE SOOO GOOD!

This bowl of love is going down in the G.O.A.T. category.

I hope you enjoy! And, let’s eat!