Shrimp with Fresh Corn Grits

Actually, I can't review this or any other Epicurious recipe because I refuse to pay for a subscription. I subcribed to Gourmet for decades, additionally purchasing the printed indexes, and I was very happy when Epicurious appreared and had (but obviously not all) Gourmet recipes - so I gave away my print collection. I had many dozens of recipes saved here, and now I can't acces them. I hate thiss, and now will focus more on the New York Times collection of recipes, and my large collection of cookbooks. Bad Epicurious!

• Jane Meyers

• Washington, DC

• 4/25/2022

Yes, I'd make this again, but I do have some reservations about the seasoning and preparation of the shrimp. In general, the recipe is a fine template for proceeding. However, in my mind and experience, this is a delicate dish that requires no garlic nor any paprika or cayenne. While I live in the very heart of Cajun country and adore spicy food--that shouldn't be what this particular dish is about (IMHO.) As far as preparing the shrimp, I prefer to saute them in a little butter on low heat until the (considerable) liquid is out, drain it, and then quickly finish on a higher heat with more butter and the chopped chives added. A splash of whipping cream the last 60 seconds makes a nice addition. (1/4) cup. In conclusion, this is a "salt & pepper" dish for me. Anyone choosing to make it a tad spicier can simply top their dish (shrimp on top) with spices as they wish. Frankly, it makes for more of a burst of flavor upon first bite and a very nice contrast with the tastes and textures of the other ingredients.

• MichaelATX

• Lafayette, Louisiana

• 3/7/2021

Yes , I would make this again using fresh Oregano. Chicken stock is listed in the ingredients, but not in the prep? Hmmm? Timing is way off on the prep time for the grits, as using the milk speeds up the cooking time.. I liked the creaminess of the milk and grits, corn juice was over the top and made it a bit sweeter that I like.. Would reduce cooking time, add the corn toward the last minutes of grit cooking. Like the sweetness of the browned corn. Spice was right with the oregano and paprika, I did use fresh Oregano as I grow a complete herb garden here in St Pete.

• zulumermaid

• St Petersburg FL

• 5/18/2017

I don't know, I sorta enjoyed this but it was more confusing than anything. I tried to find grits to no avail - I live in Canada....even polenta had grocery people confused. After much internet researching about decent substitutions, I used medium ground cornmeal. The rest, I could take it or leave it. Not a keeper for me

• bearmayor

• Canadar

• 11/4/2016

This was really good. I used shrimp without this on them - but other than not looking as pretty as the picture, it tasted great (and we didn't have to fool with the tails). Also, the grits I had were yellow (polenta) but tasted fantastic!!!

• drloverde

• Sherman Oaks, CA

• 10/2/2016

This was wonderful! I bought shrimp with the tails off - and that was not as pretty from a presentation perspective - but it was nice not to have to fight with them! :) Great flavor - loved the use of the corn milk. A keeper!!!

• drloverde

• Sherman Oaks, CA

• 10/2/2016

Yum! I did modify slightly based on what I had, but I imagine following this recipe to the letter is just as delicious as what I came up with. (I used frozen corn kernels, forgot to add the extra water to the milk and broth, added a chunk of monterey jack to the finished grits, and left out the cayenne.)

• squishface

• Long Island, NY

• 3/16/2016

Made this last night per recipe with one exception - grits are not available where I live so substituted polenta for grits. Corn on corn! Cooked the polenta with chicken stock, no milk. Absolutely delicious! This one is a keeper!!!

• ronnyl

• Chiang Mai, Thailand

• 10/27/2015

Cooking the grits for 2025 minutes--nearly 34 hours--seems excessive. Do you have an alternate cooking time?

• cookiebookie

• 2/23/2015

Holy yum. I usually rate recipes based on how likely I'd rave about it if I ordered it from a restaurant. This one - the way I made it - would be something I'd come back for again and again. And tell everyone I know to order it. And then look at them in disappointment if they didn't. That said, I did make a couple of slight changes, based on feedback (re: blandness) from the previous reviews. As I was heating up the cooking liquid, I added a generous-sized parmesan rind. Halfway through the grits cooking, I removed it. In addition, since I was only cooking for two, I made everything the "regular" way except used 1/2 lb shrimp. I doubled the garlic (so that's 4 thinly sliced garlic cloves and the rest as written). We don't have smoked paprika here (the man hates it), so I used regular paprika with a generous pinch of cayenne. Seasoned liberally with grey sea salt and freshly ground pepper. Tons of chives on top. Bueno. So very bueno. Will make again, many times. Easy and delicious and sure to impress.

• hopeleslie1

• 8/19/2014

I made the recipe as is, except I only had a 1/2 pound of shrimp. So the next time I make it with the full amount of shrimp, I will double or triple the garlic, oregano and smoked paprika. We both loved it. The grits were delicious, too. I used my Rapunzel vegetable broth instead of chicken broth. Whenever I need grits, I will make this recipe.

• dtdtdtdt

• Portland, OR

• 8/12/2014

Delicious and just the right amount of spice, according to my guys. Only significant addition was some shredded duck confit in the grits, because we happened to have some on hand. Certainly not necessary, but took it up a notch! Would definitely make this recipe again as it was very easy and delicious

• vabothwell

• Columbus, NJ

• 8/3/2014

This was as pretty and simple as suggested but was very sweet because of the fresh corn, and very under-spiced. I made it with generous 1/2 tsps of both oregano and hot smoked paprika and could barely taste either. It needs much more of both, and a splash of something acidic, lemon juice and many more fresh herbs to garnish. I'll try again and play with it, and will look for other cook's suggestions.

• menavas

• Oakland, CA

• 7/15/2014