Who doesn’t love shrimp and grits, right? This fun twist on the southern classic dish is sure to brighten your summer dinner repertoire.
Quick and easy, you can whip up this plate of yummy in mere minutes!
3-4 ears fresh corn sliced from cob (3 cups)
1 small onion, finely chopped
2 medium tomatoes, coarsely chopped
3 tbsp olive oil, divided
1/4 tsp kosher salt
1/4 tsp cracked black pepper
½ cup sour cream or creme fraiche
3 oz garlic basil goat cheese (or plain and add basil)
1 lb jumbo, peeled/deveined shrimp, tails off
2 cloves garlic, minced
2 tbsp butter
1 tsp dried thyme
fresh rosemary to taste
Preheat large saute pan on medium-high for 2-3 minutes. Add 1 tbsp oil to pan, then add onions, salt and pepper and thyme; cook and stir 2-3 minutes or until tender.
Stir in corn and cook 3-4 minutes or until corn is tender
Transfer to food processor or blender; add sour cream/creme fraiche and goat cheese and blend until almost smooth (I liked mine with a little chunkiness to it.)
To the same saute pan, over medium-high heat, add the remaining 2 tbsp of oil. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink.
Remove pan from heat, stir in tomatoes and butter until melted.
Serve shrimp and tomato mixture over creamy corn.