Southern Shrimp And Grits With Roasted Red Pepper Corn Cream Swirl

Shrimp and grits. The very name evokes images of warm Southern hospitality, slow mornings, and deeply satisfying flavors. This isn’t just any shrimp and grits recipe, though. We’re taking this classic dish to the next level with a vibrant roasted red pepper and sweet corn cream swirl that adds a touch of sweetness, smokiness, and visual appeal. Get ready to experience a truly unforgettable Southern meal!

What You’ll Need: The Ingredient Rundown

• 200 g (1 cup) Stone-Ground Grits: The foundation of this dish! Stone-ground grits have a coarser texture and nuttier flavor than quick-cooking grits, providing a wonderfully creamy base. Look for grits that are specifically labeled ‘stone-ground’ for the best results.
• 500 ml (2 cups) Water: Used to cook the grits to a perfect, creamy consistency.
• 250 ml (1 cup) Whole Milk: Adds richness and depth of flavor to the grits. Whole milk is preferred for its higher fat content, contributing to a smoother texture.
• 30 g (2 tbsp) Unsalted Butter (for grits): Essential for creating a luxurious, velvety texture in the grits. Using unsalted butter allows you to control the overall saltiness of the dish.
• 100 g (1 cup) Sharp Cheddar Cheese, Grated: Provides a classic, melty flavor that complements the grits beautifully. Sharp cheddar offers a more pronounced cheese flavor, but medium cheddar can also be used.
• 1 tsp Salt (for grits): Enhances the flavors of the grits and balances the richness.
• 400 g (14 oz) Raw Shrimp, Peeled and Deveined: The star protein of the dish! We’re using raw shrimp, peeled and deveined for convenience. Ensure the shrimp is thoroughly cleaned.
• 15 ml (1 tbsp) Olive Oil: Used for sautéing the shrimp, providing a healthy fat and subtle flavor.
• 2 tsp Smoked Paprika: Adds a smoky, vibrant flavor to the shrimp, enhancing its overall taste profile.
• 2 cloves Garlic, Minced: Provides aromatic depth and savory flavor to the shrimp.
• 1 small Shallot, Finely Diced: Offers a milder, sweeter onion flavor than regular onions, complementing the garlic and shrimp.
• 120 ml (½ cup) Halal Chicken Broth: Used to deglaze the pan and create a flavorful sauce for the shrimp. Halal chicken broth ensures a high-quality, flavorful base.
• 15 ml (1 tbsp) Fresh Lemon Juice: Adds brightness and acidity, balancing the richness of the dish.
• 15 g (2 tbsp) Fresh Parsley, Chopped: Provides a fresh, herbaceous garnish and adds a pop of color.
• 1 large Red Bell Pepper (≈150 g), Roasted, Peeled, Chopped: The key ingredient for the vibrant corn cream swirl, adding sweetness and a smoky flavor. Roasting the pepper intensifies its sweetness.
• 150 g (1 cup) Sweet Corn Kernels (Fresh or Frozen): Adds sweetness and texture to the corn cream. Fresh corn is best when in season, but frozen corn works well too.
• 120 ml (½ cup) Heavy Cream: Creates a rich and creamy base for the roasted red pepper and corn sauce.
• 15 g (1 tbsp) Unsalted Butter (for sauce): Adds richness and shine to the sauce.
• ½ tsp Chili Powder (optional): Adds a subtle hint of heat to the corn cream, complementing the sweetness.
• ¼ tsp Salt (for sauce): Enhances the flavors of the sauce.
• 15 g (2 tbsp) Fresh Cilantro Leaves, Chopped: Provides a fresh, vibrant garnish.
• 2 tbsp Toasted Corn Kernels: Adds a delightful crunch and nutty flavor as a garnish.

Step-by-Step Instructions for Perfect Southern Shrimp and Grits

1. Roast the Red Bell Pepper: Preheat your oven to 200°C (400°F). Place the red bell pepper directly on a baking sheet. Roasting the pepper imparts a smoky sweetness that’s crucial to the corn cream’s flavor. Roast for approximately 20 minutes, turning halfway through, until the skin is deeply blistered and slightly blackened. Immediately transfer the roasted pepper to a heat-proof bowl and cover tightly with plastic wrap. This steaming process loosens the skin, making it easy to peel. Let it steam for 5 minutes before peeling, removing the seeds, and chopping.
2. Cook the Grits: In a medium-sized, heavy-bottomed saucepan, combine the water, milk, and 1 tsp of salt. Bringing the liquid to a boil before adding the grits is essential for preventing a gummy texture. Once boiling, slowly whisk in the stone-ground grits, reducing the heat to low. Simmer, stirring frequently (every 2-3 minutes) to prevent sticking and ensure even cooking, for 20-25 minutes, or until the grits are thick and creamy. The constant stirring releases starches, creating that signature creamy consistency.
3. Enrich the Grits: During the last 5 minutes of the grits’ cooking time, stir in the 30g of butter and the grated cheddar cheese. Continue stirring until the butter is fully melted and the cheese is completely incorporated, creating a smooth and luscious base. Keep the grits warm and covered while you prepare the other components. Covering prevents a skin from forming.
4. Prepare the Roasted Red Pepper Corn Cream: In a small skillet, melt the 15g of butter over medium heat. Add the chopped roasted red pepper and sweet corn kernels. Sauté for 2 minutes, allowing the flavors to meld. Pour in the heavy cream, add the chili powder (if using) and ¼ tsp of salt. Simmer gently for 5 minutes, allowing the cream to thicken slightly and the flavors to infuse. Carefully transfer the mixture to a blender and purée until completely smooth. This cream adds a vibrant color and a subtle sweetness that complements the savory shrimp. Keep warm.
5. Season and Sauté the Shrimp: Pat the shrimp dry with paper towels. This is a crucial step for achieving a good sear. Toss the shrimp with the smoked paprika, a pinch of salt, and pepper. Heat the 15ml of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, ensuring not to overcrowd the pan. Sauté for 2 minutes per side, until the shrimp are pink, opaque, and slightly curled. Remove the shrimp from the skillet and set aside to keep warm.
6. Create the Shrimp Sauce: In the same skillet, add the minced garlic and diced shallot. Sauté for 1 minute, until fragrant. Be careful not to burn the garlic. Deglaze the pan with the halal chicken broth, scraping up any browned bits from the bottom – these bits are packed with flavor! Simmer for 2 minutes, allowing the sauce to reduce slightly. Stir in the fresh lemon juice and chopped parsley. Return the sautéed shrimp to the pan and toss to coat briefly with the sauce.
7. Plate and Garnish: Spoon a generous mound of the cheesy grits onto the center of a shallow bowl. Using a spoon or a squeeze bottle, create a beautiful ribbon of the warm roasted red pepper corn cream across the top of the grits, forming a vivid orange swirl. Arrange the sautéed shrimp on top of the grits, drizzle any remaining sauce from the pan over the shrimp, and finish with a scattering of toasted corn kernels and a sprinkle of chopped cilantro for added color and freshness.

The Importance of Stone-Ground Grits

Authentic Southern Shrimp and Grits relies heavily on the type of grits used. Stone-ground grits, unlike quick-cooking varieties, retain the germ and bran, resulting in a more complex flavor and a coarser texture. This texture is key to the dish’s satisfying mouthfeel. While they require a longer cooking time, the depth of flavor they provide is well worth the effort. Don’t substitute with instant grits; the difference is significant!

Why the Roasted Red Pepper Corn Cream Works

The roasted red pepper corn cream isn’t just a pretty garnish; it’s a flavor powerhouse. Roasting the red pepper intensifies its sweetness and adds a smoky depth. Combining it with sweet corn creates a harmonious balance of flavors that complements the savory shrimp and cheesy grits. The creaminess of the heavy cream ties everything together, creating a luxurious sauce that elevates the entire dish.

Tips for Perfectly Cooked Shrimp

Overcooked shrimp are rubbery and tough. The key to perfectly cooked shrimp is to watch them closely and remove them from the heat as soon as they turn pink and opaque. Patting them dry before sautéing is also crucial for achieving a good sear. Don’t overcrowd the pan, as this will lower the temperature and result in steamed, rather than sautéed, shrimp. Work in batches if necessary.

Variations and Additions

Feel free to customize this recipe to your liking! Consider adding a pinch of cayenne pepper to the shrimp for extra heat, or incorporating some andouille sausage into the sauté for a smoky, spicy kick. You could also experiment with different cheeses in the grits, such as Gruyère or pepper jack. A splash of hot sauce at the end adds a delightful zing.

Frequently Asked Questions

Can I use frozen corn?

Yes, frozen corn works perfectly well in this recipe. Just make sure to thaw it before adding it to the skillet.

Can I make the grits ahead of time?

Yes, you can make the grits ahead of time. However, they will thicken as they cool. To reheat, add a splash of milk or water and stir until creamy.

What kind of shrimp should I use?

Medium to large shrimp are ideal for this recipe. You can use fresh or frozen shrimp, but make sure they are peeled and deveined.

Enjoy this classic Southern comfort food! Don’t forget to save this recipe to Pinterest for later!

savory southern shrimp and grits recipe

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• Author: Tessa Monroe
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This recipe elevates classic shrimp and grits with a vibrant roasted red pepper and sweet corn cream swirl, creating a deeply satisfying Southern meal. It’s a flavorful and visually appealing twist on a beloved dish.

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Ingredients

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• 200 g (1 cup) Stone-Ground Grits: For a creamy, nutty base.
• 500 ml (2 cups) Water: To cook the grits.
• 250 ml (1 cup) Whole Milk: Adds richness to the grits.
• 30 g (2 tbsp) Unsalted Butter (for grits): For a velvety texture.
• 100 g (1 cup) Sharp Cheddar Cheese, Grated: Provides a classic, melty flavor.
• 1 tsp Salt (for grits): Enhances the grits’ flavor.
• 400 g (14 oz) Raw Shrimp, Peeled and Deveined: The star protein.
• 15 ml (1 tbsp) Olive Oil: For sautéing the shrimp.
• 2 tsp Smoked Paprika: Adds smoky flavor to the shrimp.
• 2 cloves Garlic, Minced: Aromatic depth for the shrimp.
• 1 small Shallot, Finely Diced: Milder onion flavor for the shrimp.
• 120 ml (½ cup) Halal Chicken Broth: Deglazes the pan for a flavorful sauce.
• 15 ml (1 tbsp) Fresh Lemon Juice: Brightens the shrimp sauce.
• 15 g (2 tbsp) Fresh Parsley, Chopped: Garnish for the shrimp.
• 1 large Red Bell Pepper (≈150 g), Roasted, Peeled, Chopped: For the sweet corn cream swirl.
• 150 g (1 cup) Sweet Corn Kernels (Fresh or Frozen): Adds sweetness to the sauce.
• 120 ml (½ cup) Heavy Cream: Creates a creamy sauce base.
• 15 g (1 tbsp) Unsalted Butter (for sauce): Adds richness to the sauce.
• ½ tsp Chili Powder (optional): Adds a hint of heat.
• ¼ tsp Salt (for sauce): Enhances the sauce’s flavor.
• 15 g (2 tbsp) Fresh Cilantro Leaves, Chopped: Garnish for the dish.
• 2 tbsp Toasted Corn Kernels: Adds a crunchy garnish.

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Instructions

1. Roast the Pepper: Roast red pepper at 200°C (400°F) for 20 minutes, steam, peel, and chop.
2. Cook the Grits: Combine water, milk, and salt; bring to a boil, whisk in grits, and simmer for 20-25 minutes, stirring frequently.
3. Enrich the Grits: Stir in butter and cheddar during the last 5 minutes until melted and smooth.
4. Prepare the Cream: Sauté pepper and corn, add cream, chili powder, and salt; simmer, then blend until smooth.
5. Sauté the Shrimp: Pat shrimp dry, season, and sauté for 2 minutes per side until pink and opaque.
6. Create the Sauce: Sauté garlic and shallot, deglaze with broth, simmer, add lemon juice and parsley, then toss with shrimp.
7. Plate and Garnish: Spoon grits, swirl with cream, top with shrimp, and garnish with corn and cilantro.

Notes

For best results, use stone-ground grits and don’t overcook the shrimp. Reheating grits may require adding liquid to restore creaminess.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Sauté
• Cuisine: Southern

Nutrition

• Serving Size: 1 cup
• Calories: 550 kcal
• Sugar: 15 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 150 mg