Seared Shrimp with Chorizo, Summer Vegetables and Corn-Miso Fresh Corn Grits

Corn-Miso Fresh Corn Grits

Grating the corn releases its milk and starch, producing a creamy base without masking its fresh flavor. Corn miso adds savory depth and balances the sweetness.

Ingredients

• 6 large ears sweet corn, husked
• 1/4 cup water, plus more as needed
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons gluten-free corn miso, preferably Shared Cultures, plus more to taste
• to taste kosher salt

Instructions

1. Set a box grater in a wide bowl. Grate the corn kernels on the coarse holes, stopping at the tough cob. Scrape each cob with the back of a knife to collect its remaining milk and pulp; aim for about 4 cups total.
2. Combine the grated corn, corn milk and water in a heavy saucepan. Bring to a gentle simmer over medium heat, stirring frequently.
3. Reduce the heat to medium-low and cook for 12–18 minutes, stirring and scraping the bottom, until the raw corn taste is gone and the mixture resembles soft, spoonable grits. Add water a tablespoon at a time if it becomes stiff.
4. Remove from the heat. Stir in the butter, then loosen the miso with a spoonful of the hot corn mixture and fold it back into the pot. Taste before adding salt.
5. Keep covered over very low heat until serving, stirring occasionally and loosening with a splash of water as needed.

Notes

• Fresh corn varies in starch and moisture. The finished texture should spread slowly in a bowl rather than hold a firm mound.
• Add the miso off heat to preserve its fermented aroma.

Chorizo, Shishito, Okra and Blistered Corn Medley

Cooking in stages gives each vegetable direct contact with the hot pan instead of steaming everything together. Rendered chorizo fat ties the crisp-edged vegetables into a savory bed for the shrimp.

Ingredients

• 8 ounces gluten-free fresh pork chorizo, preferably Fatted Calf, casings removed
• 1 tablespoon ghee, divided, plus a little more if needed
• 8 ounces okra, washed, thoroughly dried and cut into 1/2-inch rounds
• 6 ounces shishito peppers, stems removed and peppers cut into roughly 1-inch pieces
• 2 large ears sweet corn, kernels cut from the cobs
• 2 cloves garlic, finely chopped
• 2 teaspoons fresh lemon juice, plus more to taste
• to taste kosher salt and freshly ground black pepper

Instructions

1. Heat a wide, heavy skillet over medium-high heat. Add 1 teaspoon ghee and the chorizo. Break it into small crumbles and cook for 6–8 minutes, until browned and cooked through to 160°F. Transfer to a bowl, leaving about 1 tablespoon rendered fat in the pan.
2. Add the okra in a single layer. Leave undisturbed for 2–3 minutes, then turn and cook for another 3–4 minutes, until browned on the cut surfaces and just tender. Transfer to the chorizo bowl.
3. Add 1 teaspoon ghee and the shishitos. Cook over medium-high heat for 3–4 minutes, tossing occasionally, until blistered but still slightly firm. Transfer to the bowl.
4. Add the remaining teaspoon ghee and the corn. Spread into a thin layer and cook undisturbed for 2 minutes, then toss and cook for another 2–3 minutes, until several kernels have dark golden patches.
5. Add the garlic and stir for 30 seconds. Return the chorizo, okra and shishitos to the skillet and toss for 1–2 minutes to heat through.
6. Remove from the heat and add the lemon juice. Taste before seasoning with salt and pepper; the chorizo may provide most of the salt needed.

Notes

• Use a 12-inch skillet or cook the vegetables in batches. Crowding prevents blistering and makes the okra wetter.
• If the chorizo releases substantial fat, reserve the excess rather than letting the vegetables become greasy.

Simply Seared Shrimp

A dry surface and brief sear give the shrimp light browning while keeping the centers juicy. Restrained seasoning lets the corn and chorizo carry the bowl.

Ingredients

• 1 1/2 pounds large raw shrimp, peeled, deveined and tails removed
• 1 tablespoon ghee
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon juice

Instructions

1. Pat the shrimp thoroughly dry and season with salt and pepper just before cooking.
2. Heat a large skillet over medium-high heat. Add the ghee, then arrange the shrimp in a single uncrowded layer, working in batches if necessary.
3. Sear without moving for 1 1/2–2 minutes, until lightly golden underneath. Turn and cook for another 1–2 minutes, depending on size, until the centers are opaque and the thickest part reaches 145°F.
4. Remove promptly from the heat and toss with the lemon juice. Serve immediately rather than holding in the hot skillet.

Notes

• The shrimp should form loose curves rather than tight, firm rings. Small shrimp will cook faster than the stated timing.

Overall Timing / Workflow

The corn base holds gently while the vegetables cook, leaving only a quick shrimp sear at the end.

Instructions

1. 0:00 — Husk all the corn. Grate six ears for the grits and cut the kernels from two ears for the medley. Wash and thoroughly dry the vegetables.
2. 0:15 — Start the corn grits. Cut the okra and shishitos, chop the garlic and prepare the shrimp while the grits simmer.
3. 0:25 — Brown the chorizo, then cook the okra, shishitos and corn in stages. Stir the grits regularly and finish them with butter and miso when ready.
4. 0:45 — Combine and season the medley. Hold it warm off heat and warm four shallow bowls.
5. 0:50 — Sear the shrimp in a separate skillet, or transfer the medley to a warm dish and wipe out its skillet before searing.
6. 0:55–1:00 — Loosen the grits if needed, assemble the bowls and serve immediately.

Plating

Layering keeps the creamy corn underneath the browned vegetables, with the shrimp visible and easy to eat.

Instructions

1. Spoon the warm corn-miso grits into four shallow bowls and spread into a broad pool.
2. Divide the chorizo-and-vegetable medley over the center, leaving a little of the grits visible around the edge.
3. Arrange the shrimp on top and spoon over any small amount of shrimp pan juices. Serve hot.

Leftover Path

Storing the shrimp separately prevents repeated cooking while allowing the corn base and vegetables to reheat fully.

Instructions

1. Refrigerate the shrimp, medley and grits in separate shallow airtight containers within 2 hours. Use within 3 days.
2. Reheat the grits gently in a saucepan with a splash of water, stirring until creamy and steaming throughout.
3. Reheat the medley in a covered skillet with a small splash of water, then uncover briefly to evaporate excess moisture.
4. Add the shrimp only at the end and warm gently until the leftovers reach 165°F. Remove promptly to limit toughening.

Notes

• The fresh-corn base thickens substantially when chilled; add liquid gradually rather than trying to reheat it dry.