Shrimp and Sweet Corn “Grits”


Peak-season corn blitzed in the food processor shines as a creamy canvas for juicy shrimp, crispy bacon and fresh basil in this easy, summery twist on a classic.

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4 serving(s)

Total Time:
25 mins


  • 6

    cups fresh corn kernels (from 6 to 8 ears) 

  • 2

    slices bacon (about 2 ounces), cut into 1/2-inch pieces 

  • 2 tbsp.

    olive oil

  • Kosher salt and pepper 

  • 1/4 c.

    fresh basil leaves, roughly chopped, plus more for serving

  • large peeled and deveined shrimp (about 12 ounces), patted dry

  • 1/8 tsp.

    smoked paprika


NUTRITIONAL INFORMATION (per serving): About 347 calories, 12 g fat (2.5 g saturated), 142 mg cholesterol, 695 mg sodium, 41 g carbohydrate, 5 g fiber, 13.5 g sugar (0 g added sugar), 26 g protein

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 

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