Fresh Corn Grits with Shrimp

When F&W gave our market basket challenge to Top Chef Season 5 contestant Jeff McInnis, the owner of Miami’s Southern-inflected Yardbird restaurant, we purposefully included shrimp but no grits. McInnis didn’t care: He made his own fast, fresh version with the corn that was also in the basket. He added pecan butter to his grits, and here’s why: “My grandma Daisy had a huge pecan tree in her front yard in Brewton, Alabama,” says McInnis. “She’d break the pecans into little pieces with a mallet; I’d eat the sticky nut butter with my fingers.”

  • Total Time:
  • Servings: 4

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  • 5 large ears of corn, shucked and coarsely grated on a box grater (2 cups pulp and juice)
  • 1/4 cup milk, plus more for stirring
  • Salt
  • Freshly ground pepper
  • 1/4 cup unsweetened roasted pecan butter (see Note)
shrimp sauté
  • 6 tablespoons unsalted butter
  • 3 ounces thinly sliced country ham or prosciutto, cut into strips
  • 1/2 large sweet onion, thinly sliced
  • 6 ounces sugar snap peas, trimmed
  • 1 cup fresh corn kernels (from 2 ears)
  • Salt
  • Freshly ground pepper
  • 1 pound shelled and deveined large shrimp
  • 1 cup lager

How to make this recipe

  1. make the grits

    In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes. Season with salt and pepper and fold in the pecan butter; keep warm.

  2. make the shrimp sauté

    In a large, deep skillet, melt 4 tablespoons of the butter. Add the ham and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the lager and bring to a boil. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes. Swirl in the remaining 2 tablespoons of butter.

  3. make the shrimp sauté

    Whisk a little milk into the grits so it’s the consistency of polenta; heat until warm. Spoon the grits into shallow bowls, top with the shrimp sauté and serve at once.


To make your own pecan butter, process 1 cup toasted pecans in a mini food processor with 1/2 teaspoon canola oil until smooth, about 2 minutes. Season with salt.

Serve With

Lemon wedges.

Suggested Pairing

Crisp, medium-bodied white Bordeaux.

Contributed By Photo © Seth Smoot Published August 2012

481612 recipes/fresh-corn-grits-shrimp 2013-12-06T23:26:43+00:00 Jeff McInnis top-chef|southern-soul-food|4|fast|staff-favorite|weeknight-dinner august-2012 recipes,fresh-corn-grits-shrimp 481612

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