Cookwith

Name: Lowcountry Shrimp & Grits with Roasted Corn and Tomato Gravy
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup stone-ground grits; 3 cups water; 1 cup whole milk; 1 tsp kosher salt; 2 tbsp unsalted butter; 1/2 cup sharp white cheddar cheese, shredded; 1/2 lb large shrimp, peeled and deveined; 1 tsp smoked paprika; 1/4 tsp cayenne pepper; 1/2 tsp freshly ground black pepper; 1/2 tsp kosher salt (for shrimp); 2 tbsp olive oil; 1 ear fresh corn, kernels sliced off; 1 cup cherry tomatoes, halved; 1/4 cup diced sweet onion; 2 garlic cloves, minced; 1/4 cup scallions, thinly sliced (plus more for garnish); 1 tbsp fresh lemon juice; 2 tbsp chopped fresh flat-leaf parsley; Hot sauce, for serving (optional)

Lowcountry Shrimp & Grits with Roasted Corn and Tomato Gravy

GoldenKiwi1340

This Shrimp & Grits brings together the soulful flavors of the Carolina Lowcountry with a nod to Sean Brock’s reverence for Southern heritage and technique. Creamy, stone-ground grits enriched with sharp white cheddar form the perfect base for sweet shrimp seared with a smoky spice blend. Roasted corn and a bright cherry tomato gravy lend pops of summery sweetness and acidity, while fresh scallions and parsley add an herbal finish. This dish is a celebration of tradition, seasonality, and culinary craftsmanship—perfect for a New York summer night with Southern soul.

Ingredients

Instructions

In a medium saucepan, bring water, milk, and 1 tsp salt to a gentle simmer. Stir in grits, reduce heat to low, and cook, stirring occasionally, until creamy and tender (20-30 minutes).
While grits cook, toss shrimp with smoked paprika, cayenne, black pepper, and 1/2 tsp salt. Set aside.
In a large skillet over medium heat, add 1 tbsp olive oil. Sauté corn until lightly charred, about 4 minutes. Remove and set aside.
In the same skillet, add remaining olive oil. Sauté onions until translucent (2-3 minutes), add garlic, and cook 30 seconds more. Add cherry tomatoes and cook, stirring occasionally, until they break down into a sauce (5 minutes). Return corn to skillet. Season with salt and pepper to taste.
Push the tomato-corn mixture to the side and add the shrimp. Sear until just cooked through, about 2 minutes per side. Deglaze with lemon juice, stirring everything together. Remove from heat.
When grits are done, stir in butter and cheddar until smooth and creamy. Taste and adjust seasoning.
Spoon grits into bowls. Top with shrimp, tomato-corn gravy, and a sprinkle of scallions and parsley. Add hot sauce to taste. Serve immediately.