Community recipe
Smoky Shrimp and Cheddar Grits with Skillet Corn Relish
Creamy sharp-cheddar grits meet quick-seared, smoky paprika shrimp and a bright skillet corn relish with sweet pepper and scallions. A squeeze of lemon keeps the comforting bowl lively, and the whole dinner comes together with familiar supermarket ingredients.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 3 cup waters
- 1 cup whole milk
- 1 cup quick-cooking grit
- 0.5 tsp fine salt
- 1 tbsp unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 1 red bell pepper, stemmed, seeded, and finely diced
- 3 scallions, thinly sliced
- 1 tbsp olive oil
- 2 cup corn kernels, fresh or frozen
- 1 lb raw shrimp, peeled and deveined, thawed if frozen
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper
- 0.25 tsp fine salt
- 1 tbsp olive oil
- 1 lemon, halved
- 1 tbsp lemon juice, freshly squeezed
Make it
Instructions
- 01
Set up the kitchen
Set a medium saucepan, a whisk, a large skillet, a cutting board, a chef’s knife, and a plate by the stove. Keep a clean plate ready for the cooked shrimp, and have a lid nearby for the saucepan. If using frozen shrimp, thaw them safely in the refrigerator overnight or in a sealed bag submerged in cold water, changing the water every 30 minutes; do not thaw at room temperature. | Why: Having the equipment ready keeps the grits smooth and the shrimp cooking brief.
- 02
Cook the cheddar grits
Bring 3 cups water and 1 cup whole milk to a gentle boil in the saucepan over medium-high heat. Slowly whisk in 1 cup quick-cooking grits and ½ tsp fine salt. Reduce the heat to low, cover partially, and cook for 5–7 minutes, whisking every minute or two, until thick, creamy, and tender with no gritty raw center. Remove from the heat and stir in 1 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese until melted. Cover to keep warm; loosen with a splash of hot water if the grits become too thick. | Why: Gradual whisking and gentle heat help the grits turn creamy without clumping or scorching.
- 03
Make the skillet corn relish
Rinse and dry 1 medium red bell pepper and 3 scallions; remove the pepper’s stem and seeds, then finely dice it, and thinly slice the scallions, keeping the white and green parts together. Heat 1 tbsp olive oil in the large skillet over medium-high heat. Add 2 cups corn kernels and the diced pepper; cook for 5–7 minutes, stirring occasionally, until the corn is hot with scattered golden spots and the pepper is crisp-tender. Stir in the scallions and transfer the relish to a bowl. Wipe out the skillet. | Why: Browning the corn concentrates its sweetness, while the fresh pepper and scallions keep the topping bright.
- 04
Season and sear the shrimp
Pat 1 lb raw shrimp thoroughly dry with paper towels. In a small bowl, toss them with 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ¼ tsp fine salt. Heat 1 tbsp olive oil in the wiped skillet over medium-high heat. Add the shrimp in one layer and cook for about 2 minutes per side, turning once, until opaque throughout, pink, and just firm; the thickest shrimp should reach 145°F. Transfer promptly to the clean plate, taking care not to overcook. | Why: Dry shrimp sear instead of steam, and a short cook preserves their tender texture.
- 05
Finish and serve
Halve 1 lemon and squeeze 1 tbsp lemon juice over the corn relish; stir and taste, adding a pinch more salt only if needed. Spoon the warm grits into four shallow bowls, top with the shrimp, and divide the relish among them. Serve right away while the grits are creamy and the shrimp are warm. | Why: Fresh lemon cuts through the rich grits and gives the sweet corn and smoky shrimp a clean, lively finish.
