Fresh Corn Grits with Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 (2 cups pulp and juice) ears of corn, shucked and coarsely grated on a box grater |
1/4 cup milk, plus more for stirring |
salt |
freshly ground pepper |
1/4 cup unsweetened roasted pecan butter, (see note) |
6 tablespoons unsalted butter |
3 ounces country ham or prosciutto, thinly sliced, cut into strips |
1/2 (large) sweet onion, thinly sliced |
6 ounces sugar snap peas, trimmed |
1 cup (from 2 ears) fresh corn kernels |
salt |
freshly ground pepper |
1 pound (large) shrimp, shelled and deveined |
1 cup lager |
Directions:
1. 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 pecan butter; keep warm.
2. In a large, deep skillet, melt 4 tablespoons of the butter. Add the ham and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the lager and bring to a boil. 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.
3. 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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