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Shrimp & Two-Cheese Grits

with Sautéed Summer Vegetables

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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ingredients
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step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: