She Strengthens

Summer Corn Grits with Ale-Spiked Shrimp: A Fresh Twist on a Classic Recipe

Ditch the Dairy for a Creamy, Corn-Based Grits

Traditional grits recipes often rely on milk, butter, and cheese for a rich, creamy texture. However, this innovative recipe utilizes the natural starch in fresh summer corn to achieve a velvety consistency without any dairy products.

A Perfect Pairing: Summer Corn Grits and Ale-Spiked Shrimp

This recipe is specifically designed to be paired with a flavorful ale-spiked shrimp dish, but feel free to get creative and top your grits with your favorite shrimp recipe. The result is a delicious, well-rounded meal that’s perfect for warm weather entertaining.

Yield and Cooking Time

Yield: 4 servings
Difficulty: Easy
Total Time: 25 minutes
Active Time: 20 minutes

Ingredients

• 7 ears of fresh corn
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons unsweetened roasted cashew butter
• 3 tablespoons olive oil
• 4 slices prosciutto, cut into thin strips
• 1/2 yellow onion, thinly sliced
• 2 cups thinly sliced Swiss chard leaves
• 1 pound large shelled and deveined shrimp
• 1/4 cup ale, such as Anchor Steam

Preparing the Corn

Shuck the corn and set aside 2 ears. Using a box grater, grate the kernels from the cobs of 5 ears of corn, yielding about 2 cups of juice and pulp. Cut the corn from the remaining 2 ears and set aside.

Cooking the Grits

Simmer the grated corn and juices with 2 tablespoons of water in a small saucepan over moderate heat, stirring until thick, about 5 minutes. Season with salt and pepper, then whisk in the cashew butter. Remove from the heat, cover, and set the pot in a warm spot.

Preparing the Shrimp Mixture

Heat oil in a large frying pan. Add the prosciutto strips and onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chard and cut corn, seasoning with salt and pepper, and cook until tender, about 4 minutes. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the beer and cook, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes.

Assembling the Dish

Whisk the grits to re-soften, adding a bit more water if needed, to achieve a polenta-like consistency. Spoon the grits into shallow bowls and top with the shrimp mixture. Serve immediately and enjoy!