Shrimp Scampi with Corn Cheese Grits…

The Easter spirit is in the air and here’s a great alternative dish to add to your menu. Shrimp Scampi with Corn Cheese Grits is just the recipe for a flavorful, fresh and fast dish that’s sexy to serve, if you want to impress! This tasty dish is bursting with flavors and takes less than 30 minutes from start to finish.  Few things are as soul satisfying as Shrimp scampi and it’s so versatile that it can be served as breakfast, lunch or dinner and for dinner don’t forget to serve this dish with a crisp, medium-bodied Pinot Grios.  I love to serve a “Wow” dish that’s fast to create and punches a lot of flavor while satisfying the palate.  The shrimp seasoned in cajun spices with garlic and lemon on top of creamy fluffy corn cheese grits brings all the great flavors of the Bayou. Shrimp Scampi with Corn Cheese Grits is a versatile staple dish that’s perfect for a weeknight meal or can be dressed up for a dinner party.

Happy Easter!

Ali in the Valley

Shrimp Scampi with Corn Cheese Grits…

  1. Ingredients:

  2. Grits:

  3. 1 cup of corn kernels (fresh or frozen (thawed, if frozen))

  4. ¼ cup 2% low-fat milk, plus more for stirring

  5. ¼ stick of salted butter

  6. ¼ cup cheddar cheese (grated)

  7. ½ cup quick-cooking grits

  8. Salt and Pepper to taste

  9. Shrimp sauté

  10. 6 tablespoons unsalted butter

  11. 3 garlic cloves (minced)

  12. 1 lemon zested and juiced

  13. 1 tablespoon of extra-virgin olive oil

  14. 1 teaspoon of Cajun seasoning

  15. 1 pound shelled and deveined large shrimp

  16. 1 tablespoon fresh parsley leaves (finely chopped)

  17. Salt and Pepper to taste

  1. MAKE THE GRITS In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes. Season with salt and pepper and fold in the cheddar cheese and butter; keep warm.

  2. MAKE THE SHRIMP In a large, deep skillet, melt 2 tablespoons of the butter and 1 tablespoon of olive oil. Season shrimp with Cajun seasoning then add the shrimp and cook over moderately high heat, stirring. Add the garlic, lemon zest, lemon juice and season with salt and pepper and cook stirring, until shrimp just begin to curl, about 3 minutes. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes. Swirl in the remaining 2 tablespoons of butter and

  3. Freshly chopped parsley.

  4. Whisk a little milk into the grits so it’s the consistency of polenta; heat until warm. Spoon the grits into shallow bowls, top with the shrimp sauté and serve at once.

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