shrimp and corngrits

Shrimp and corn grits


3 ears of corn

2 cups chicken broth

1 cup milk

1 cup water

1 cups grits, stone ground

4 Tbs butter

Salt & pepper

¼ cup olive oil

2 to 4 garlic cloves

Cajun seasoning to taste

1 lbs. shrimp

Chives to garnish


Grate two of the ears of corn on large hole grater set aside. Cut kernels from remaining ear and set aside.


Bring milk, broth and water to a boil turn down to simmer and gradually pour in the grits. Continue stirring often for 20 to 25 minutes or until you get the consistency you want. Mix in butter, grated corn, salt and pepper.


Fifteen minutes after you add the grits heat oil in a large skillet over med. high heat. Cook garlic, stirring for about a minute. Add the corn kernels and cook until getting brown, about 3 minutes. Add the shrimp and Cajun seasoning cook for 3 minutes stir and cook another 3 minutes.


Serve over the grits and top with fresh chives. I had some gorgonzola chive butter for on top too.


Note: the corn grated best when broken into short pieces and against the rows. With milk in the liquid it tends to boil over so just remove from the heat until it settles down and return until you get a slow simmer.