Save Southern Comfort Shrimp and Grits with Chaos Corn Salsa brings together creamy cheddar grits, tender Cajun-spiced shrimp, and an exuberant corn salsa layered with fresh flavor. The combination is a celebration of Southern American tradition with a bright and modern twist, making it perfect for family dinner or impressing friends at your next get-together.
I first made this on a muggy summer night when my garden overflowed with tomatoes. The corn salsa stole the show and quickly became a new family favorite.
Ingredients
- Large shrimp: fresh or frozen peeled and deveined for protein and that classic shellfish sweetness always smell to ensure freshness and look for a firm texture
- Olive oil: helps sear the shrimp and adds smoothness to the salsa choose extra-virgin for best flavor
- Cajun seasoning: brings signature Southern spice use a blend without artificial additives for pure heat and aroma
- Smoked paprika: imparts subtle smokiness opt for a Spanish variety if available
- Salt: enhances all flavors consider flake or kosher for best control
- Black pepper: freshly ground brings sharpness to balance the dish
- Garlic: minced to infuse the shrimp with bold aroma look for firm cloves
- Lemon juice: brightens the shrimp and salsa select a heavy juicy lemon
- Stone-ground grits: key for creaminess and texture shop in the refrigerated section for the freshest product
- Low-sodium chicken broth: deepens the grits’ flavor without making them too salty
- Whole milk: creates extra creaminess use fresh for best results
- Unsalted butter: for richness and silkiness in the grits pick European-style if you can
- Sharp cheddar cheese: brings that punchy tangy melt aim for a block you shred yourself
- Corn kernels: sweet and crisp fresh is best in season or use frozen and thaw completely
- Cherry tomatoes: for a pop of color and burst of juice select ripe and glossy ones
- Red onion: finely chopped for zip and crunch a sweet mild onion works well
- Jalapeño: offers heat and vibrance adjust amount to taste
- Fresh cilantro: chopped to provide herbal freshness avoid wilted leaves
- Lime juice: for acidic lift always use freshly squeezed juice
- Heavy cream: optional extra richness for the grits
- Gouda or pepper jack cheese: can be swapped for cheddar for an adventurous twist
Instructions
- Prepare the Grits:
- In a medium saucepan combine chicken broth and milk over medium heat and bring just to a gentle boil. Gradually whisk in the grits so they do not clump. Turn heat to low cook stirring with a whisk or wooden spoon every couple of minutes for twenty to twenty five minutes. You will notice the grits swelling into a creamy porridge. Stir in butter then slowly add cheddar cheese until fully melted. Season with salt and black pepper and keep warm stirring occasionally to prevent sticking.
- Make the Chaos Corn Salsa:
- In a mixing bowl add corn cherry tomatoes red onion jalapeño cilantro lime juice olive oil salt and pepper. Toss thoroughly so everything is coated with the tangy dressing. Let salsa rest about ten minutes so the flavors blend and mellow.
- Cook the Shrimp:
- In a large skillet heated over medium high add olive oil. In a bowl toss shrimp with Cajun seasoning smoked paprika salt black pepper and garlic until evenly coated. Lay shrimp in the pan in a single layer and sear for two to three minutes on each side they are done when pink and slightly curled. Just before pulling from the heat drizzle lemon juice over and toss to coat for a last burst of freshness.
- Assemble:
- Spoon creamy grits onto each plate or deep bowl creating a thick base. Arrange a generous portion of shrimp over the top. Finish by piling spoonfuls of chaos corn salsa across the dish letting the sauce drip onto the shrimp and grits. Serve immediately when everything is steaming hot and fragrant.
Save Every time I buy fresh stone-ground grits I think of my grandfather teaching me how to stir them patiently over the stove insisting that the creamy texture was worth the wait His advice always rings true when I make this dish.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days For best results keep salsa separate from the shrimp and grits so nothing turns soggy Warm the shrimp and grits in a saucepan with a splash of broth or milk to restore creaminess
Ingredient Substitutions
You can swap cheddar for gouda or pepper jack cheese If you want extra richness a spoonful of heavy cream can be stirred into the grits You may use cooked polenta in place of grits and if you need a dairy free version use oat milk and vegan butter
Serving Suggestions
Serve with extra lime wedges and a handful of chopped cilantro for a truly fresh finish This pairs beautifully with a chilled sauvignon blanc if you are feeling festive Add collard greens or roasted okra for a bigger meal
Cultural and Historical Context
Shrimp and grits has roots in Lowcountry cuisine of the Southern US once a staple breakfast for coastal fishermen The lively corn salsa is a new-world nod to the seasonal abundance of summer produce found across Southern states
Save This Southern Comfort Shrimp and Grits is versatile enough for any season and special enough to impress guests—let the vibrant chaos corn salsa bring some sunshine to your table tonight.
Recipe FAQ
- → How do you achieve creamy grits?
Slowly simmer stone-ground grits in a mix of milk and chicken broth, stirring often, and enrich with butter and cheddar cheese at the end for a smooth, creamy texture.
- → What makes the shrimp flavorful?
Shrimp are tossed in Cajun spices, garlic, and smoked paprika, then quickly sautéed, finishing with fresh lemon juice to enhance brightness and taste.
- → Can I adjust the heat of the corn salsa?
Yes! Add more or less jalapeño, or omit entirely for milder salsa. You can also substitute with other peppers to fit your taste preferences.
- → What are good cheese alternatives for grits?
Gouda or pepper jack cheese can replace cheddar, adding unique flavor twists while preserving grits’ creaminess.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free, but double-check store-bought seasonings and broth to be certain.
- → Can frozen corn be used for the salsa?
Absolutely. Thaw frozen corn before mixing to ensure the salsa is crisp, sweet, and evenly textured.