Fresh Corn Grits with Coonstripe Shrimp and Roasted Asparagus

Fresh Corn Grits

Fresh corn's own starch thickens its sweet juices into a soft, spoonable base. Leaving some kernels coarsely chopped gives the texture of grits without obscuring the fresh corn flavor.

Ingredients

• 8 ears fresh sweet corn, husked
• 2 tablespoons unsalted butter
• 1/2 cup water, plus more as needed
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Grate the kernels from 4 ears on the large holes of a box grater set inside a wide bowl, catching all the milky liquid. Cut the kernels from the remaining ears and pulse briefly in a food processor until coarsely chopped, not smooth.
2. Scrape the cut cobs with the back of a knife to extract their remaining corn milk. Combine this with the grated and chopped corn.
3. Melt the butter in a heavy saucepan over medium-low heat. Add the corn, its juices, the water, salt, and pepper.
4. Cook at a gentle simmer for 12–18 minutes, stirring frequently and scraping the bottom, until the corn tastes cooked and the mixture is thick but spoonable. Add water a few tablespoons at a time if it becomes stiff before the corn is tender.
5. Taste for salt and hold over very low heat, covered, for up to 15 minutes. Loosen with a splash of hot water before serving.

Notes

• Corn varies in starch and moisture. Aim for soft polenta consistency rather than a firm mash; very juicy corn may need a few extra minutes uncovered.

Pan-Seared Coonstripe Shrimp

A quick shell-on sear protects the delicate shrimp and gives the pan juices a deeper shellfish flavor. Lemon and a small butter finish make enough light sauce to moisten the corn without overwhelming it.

Ingredients

• 2 pounds whole head-on, shell-on coonstripe shrimp
• 1 1/2 tablespoons ghee
• 2 cloves garlic, finely chopped
• 1/3 cup water
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice, plus more to taste
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Keep the shrimp cold until ready to cook. Trim exceptionally long antennae if desired. Use kitchen scissors to slit the back of each tail shell and remove the vein while keeping the heads and shells attached. Pat thoroughly dry.
2. Season with salt and pepper. Heat a large skillet over medium-high heat and add the ghee.
3. Sear the shrimp in a single layer, working in batches if necessary, for about 1–2 minutes per side, until the shells brighten and develop a few browned spots. Transfer to a plate; they may still be slightly underdone inside.
4. Lower the heat to medium-low. Add the garlic and stir for 20–30 seconds without browning. Add the water and scrape up the flavorful pan residue.
5. Return the shrimp and their collected juices to the pan. Cover briefly if needed and cook just until the thickest tail flesh is pearly and opaque and reaches 145°F, checking early to avoid overcooking.
6. Turn off the heat and gently swirl in the butter and lemon juice. Taste the pan juices and adjust the salt or lemon. Serve immediately.

Notes

• Whole coonstripe shrimp vary considerably in size; judge by the tail flesh rather than shell color alone.
• If whole shrimp are unavailable, use about 1 1/4 pounds of shell-on, headless shrimp and begin checking doneness earlier.

Roasted Asparagus and Shallot

High heat browns the asparagus edges while preserving a juicy center. Shallot adds a savory counterpoint to the sweet corn, and lemon keeps the bowl bright.

Ingredients

• 1 1/2 pounds medium-to-thick asparagus
• 1 medium shallot, peeled and cut into thin wedges
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon juice

Instructions

1. Heat the oven to 450°F. Trim the woody ends from the asparagus and cut the spears into roughly 2-inch pieces.
2. Toss the asparagus and shallot with the olive oil, salt, and pepper on a large rimmed sheet pan. Spread in one layer, leaving space for browning.
3. Roast for 12–16 minutes, turning once, until the asparagus has browned patches and is tender with a little resistance. Begin checking thin spears after 8 minutes.
4. Toss with the lemon juice just before serving.

Overall Timing / Workflow

The corn can wait briefly, while shrimp are best served straight from the pan. Starting the vegetables before searing brings everything together hot.

Instructions

1. 0:00 — Heat the oven to 450°F. Prepare the corn, asparagus, shallot, garlic, and lemon.
2. 0:15 — Start cooking the corn grits and put the asparagus in the oven.
3. 0:20 — Clean and dry the shrimp while stirring the corn periodically.
4. 0:28 — Check the asparagus and corn. Hold the finished corn over very low heat, adding water as needed.
5. 0:30 — Sear the shrimp, then finish them with the garlic, lemon, and butter pan juices.
6. 0:40–0:45 — Adjust the corn's consistency and assemble the bowls immediately.

Plating

A broad bed of corn catches the shrimp juices, while the asparagus stays visible and retains its roasted texture.

Instructions

1. Spoon the warm corn grits into four shallow bowls, spreading them into a broad bed.
2. Arrange the roasted asparagus and shallot over the corn, then place the whole shrimp on top.
3. Spoon the lemon-butter pan juices over the shrimp and around the asparagus.
4. Serve with a small bowl for shells and extra napkins; peel the shrimp at the table.

Leftover Path

Separate storage makes it easier to loosen the corn and warm the shrimp without making them tough.

Instructions

1. Refrigerate leftovers within 2 hours in separate airtight containers. Peel leftover shrimp for easier reheating and use within 1–2 days; use corn and asparagus within 3 days.
2. Reheat the corn in a saucepan over low heat with a little water, stirring until loose and steaming.
3. Warm the asparagus separately, then add the shrimp and their juices only at the end. Heat leftover shrimp gently to 165°F and avoid prolonged simmering.