Shrimp & Two-Cheese Grits with Sautéed Summer Vegetables

Shrimp & Two-Cheese Grits

with Sautéed Summer Vegetables

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving

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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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!

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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: