Shrimp and Grits with Lemony Lobster Butter
Grilled Corn, Okra, Tomato, Shishito Peppers
Gremolata, Feta Cheese, and Chive Flower Garnish
Shrimp & Grits gets a make-over. White corn grits are topped with fresh summer vegetables from the farmers market. For a smokier-than-usual version, the vegetables and shrimp are grilled instead of sautéed. A heavenly lemon-lobster butter (try it on popcorn!) adds sophistication. Tangy sheep’s milk feta takes the place of the ubiquitous cheddar cheese, while gremolata makes the shrimp sing out with bright citrusy-garlicky notes. And it’s interesting how a single purple chive blossom in the center gives the whole dish a visual pop.
- large shrimp – tail-on, peeled, deveined, defrosted, butterflied
- corn on the cob
- okra – halved lengthwise
- grape tomatoes – halved
- shishito peppers
White Corn Grits
Cook grits according to package instructions. I use 1/2 milk 1/2 water for the liquid then season with salt and white pepper. In this recipe I do not add cheese to the grits because the dish is topped with feta.
Lemony Lobster Butter
- 1 stick unsalted butter
- 1 T. lobster base
- juice of 1 lemon
In a small sauce pan, melt butter. Whisk in lobster base. Let simmer 5 minutes. Remove from heat. Strain out the solids using a fine mesh sieve. Whisk in the lemon juice.
- large handful of Italian parsley leaves
- zest from one small lemon
- 1 small garlic clove
Chop parsley and lemon zest separately. Grate garlic over the parsley, then combine with lemon zest and chop to a fine consistency.
Place grits in shallow bowls. Arrange grilled corn kernels, okra, tomatoes, and shishito peppers over the grits. Mound shrimp in the center. Spoon lobster butter over the shrimp and vegetables. Crumble feta over the entire dish. Sprinkle gremolata over the shrimp. Finish with a chive flower in the center.
Shrimp and Grits in Mini Cast Iron Skillets
Hungry for a more traditional Shrimp and Grits? Try this one!
#SummerSoiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite SUMMERTIME dishes. This week, it’s BBQ.
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13 thoughts on “Shrimp and Grits with Lobster Butter”
My but you’ve outdone yourself…certainly not your average shrimp and grits.
Thanks Karen – you are so nice. Happy 4th!