Shrimp & Two-Cheese Grits with Sautéed Summer Vegetables

Shrimp & Two-Cheese Grits

with Sautéed Summer Vegetables

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Tonight, we’re preparing a Southern favorite—shrimp and grits—with plenty of classic appeal. We’re coating our shrimp in a zesty blend of seasonings inspired by the flavors of the Lowcountry. (A hot pan chars the spices, imparting deliciously smoky flavor to the shrimp.) Our hearty grits get their richness from two kinds of cheese: sharp cheddar and sweet, creamy mascarpone. And our trio of late-summer veggies—cherry tomatoes, corn and squash—brings welcome color and texture. (Depending on what’s best at the farms near you, you may receive either green zucchini or yellow squash!)

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a large pot, combine 5 cups of water and a big pinch of salt; heat to boiling on high. Grate the cheddar cheese. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Medium dice the squash. Peel and thinly slice the garlic. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Halve the tomatoes. Quarter and deseed the lemon. Pat the shrimp dry with paper towels; place in a medium bowl with the spice blend and toss to thoroughly coat.

Make the cheese grits:
2 Make the cheese grits:

Slowly whisk the grits into the pot of boiling water. Reduce the heat to low and cook, whisking frequently to break up any clumps, 10 to 12 minutes, or until the water has been absorbed and the grits have thickened. Remove from heat. Whisk in the cheddar cheese, mascarpone cheese and half the butter to thoroughly combine; season with salt and pepper to taste. Cover and set aside in a warm place.

Cook the corn & squash:
3 Cook the corn & squash:

While the grits cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and squash; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened.

Add the aromatics & tomatoes:
4 Add the aromatics & tomatoes:

Add the garlic, white bottoms of the scallions and tomatoes to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the tomatoes are slightly softened

Add the shrimp:
5 Add the shrimp:

Add the seasoned shrimp to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through. Stir in the remaining butter and the juice of all 4 lemon wedges. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cheese grits between 4 bowls. (If the grits seem stiff, gradually stir in up to 2 tablespoons of water to achieve your desired consistency.) Top with the cooked vegetables and shrimp. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. In a large pot, combine 5 cups of water and a big pinch of salt; heat to boiling on high. Grate the cheddar cheese. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Medium dice the squash. Peel and thinly slice the garlic. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Halve the tomatoes. Quarter and deseed the lemon. Pat the shrimp dry with paper towels; place in a medium bowl with the spice blend and toss to thoroughly coat.

2 Make the cheese grits:

Slowly whisk the grits into the pot of boiling water. Reduce the heat to low and cook, whisking frequently to break up any clumps, 10 to 12 minutes, or until the water has been absorbed and the grits have thickened. Remove from heat. Whisk in the cheddar cheese, mascarpone cheese and half the butter to thoroughly combine; season with salt and pepper to taste. Cover and set aside in a warm place.

Make the cheese grits:
Cook the corn & squash:
3 Cook the corn & squash:

While the grits cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and squash; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened.

4 Add the aromatics & tomatoes:

Add the garlic, white bottoms of the scallions and tomatoes to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the tomatoes are slightly softened

Add the aromatics & tomatoes:
5 Add the shrimp:

Add the seasoned shrimp to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through. Stir in the remaining butter and the juice of all 4 lemon wedges. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the cheese grits between 4 bowls. (If the grits seem stiff, gradually stir in up to 2 tablespoons of water to achieve your desired consistency.) Top with the cooked vegetables and shrimp. Garnish with the green tops of the scallions. Enjoy!

Plate your dish:
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