July 7th, 2014

Fresh Corn Grits with Bacon and Shrimp

fresh corn grits 140

 

I hope you had a wonderful holiday weekend filled with fun, friends and plenty of good food!  Now that summer is in full swing, it’s we like to keep things simple at the dinner table.  These Fresh Corn Grits with Bacon and Shrimp are a delicious option.  They are simple to make and take just minutes for a fresh and flavorful summer supper.

 

Fresh Corn Grits with Bacon and Shrimp

 

The key to this yummy supper is beginning with fresh sweet corn straight off the cob.

 

Fresh Corn Grits

 

The sweet corn doesn’t need much, but of course bacon is always good! Just a little butter, salt and pepper, plus a little green onion complete the grits.  Top if off with a few fresh shrimp and dinner is ready to go!

 

Fresh Corn Grits with Bacon and Shrimp

 

 

Fresh Corn Grits with Bacon and Shrimp

Ingredients

6 cups fresh corn kernels off the cob (about 6 large ears)
6 slices bacon
5 green onions, whites only, diced (reserve the greens for garnish if desired)
1/2 teaspoon salt
fresh ground black pepper
1 tablespoon butter
2 tablespoons olive oil
20 large peeled and deveined shrimp, patted dry
1/8 teaspoon smoked paprika  (or chipotle chili powder for more heat)

Directions

In a food processor or blender, pulse 3 cups of corn until almost smooth.   Add the remaining 3 cups and pulse twice to just combine.

Cook the bacon in a large skillet over medium heat until crisp.  Remove to a paper towel lined plate.  Drain all but about a tablespoon of bacon fat and add green onions.  Allow onions to soften for 1-2 minutes.  Add the corn to the skillet with butter, salt and fresh ground black pepper to taste.  Cook, stirring occasionally, until heated through- about 3-5 minutes.  Crumble the bacon into the corn mixture (reserve about 2 tablespoons for garnish).

In a second large skillet heat oil oil over medium-high heat.  Season the shrimp with paprika and black pepper.  Cook in a single layer until golden brown and opaque throughout,  about 1-2 minutes per side.

Plate the grits with the shrimp on top and sprinkled with additional bacon and green onion tops.  Serves 4

kyrasiggie

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