Peach BBQ Shrimp with Fresh Corn Grits

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 610 cal
• 40g protein
• 58g carbs
• 24g fat
• 5g fiber

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Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 2 cups fresh corn kernels
• 2 ripe peaches, finely diced
• 1 cup stone-ground grits
• 2 cups whole milk
• 2 cups water or low-sodium chicken broth
• 1 cup sharp cheddar cheese, shredded
• 3 tbsp butter
• 1/2 cup BBQ sauce
• 3 tbsp peach preserves or jam
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 3 scallions, thinly sliced
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• to taste hot sauce

Instructions

1. 1In a medium saucepan, bring the milk and water (or broth) to a gentle simmer over medium heat. Whisk in the grits and a teaspoon of salt, reduce heat to low, and cook 20 to 25 minutes, stirring often, until thick and creamy.
2. 2While the grits cook, pat the shrimp very dry and toss with smoked paprika, garlic powder, salt, and black pepper. Stir together the BBQ sauce, peach preserves, and apple cider vinegar in a small bowl to make a glossy peach BBQ glaze.
3. 3When the grits are nearly tender, stir in the fresh corn kernels and cook 3 to 4 more minutes so the corn softens slightly but stays sweet and snappy. Fold in the butter and shredded cheddar until melted and luxurious; keep warm on the lowest heat, loosening with a splash of milk if they tighten.
4. 4Heat olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and sear 1 to 2 minutes per side until just pink and curled—do not overcook.
5. 5Reduce heat to medium-low and pour the peach BBQ glaze over the shrimp. Add the finely diced peaches and toss 1 to 2 minutes until the sauce bubbles, coats the shrimp, and the peach bits warm through and soften at the edges.
6. 6Taste the sauce and add hot sauce if you want extra heat. Remove the skillet from heat so the shrimp stay tender.
7. 7Spoon the cheesy corn grits into shallow bowls, making a well in the center of each. Pile the glazed shrimp and peach sauce over the grits, scraping every bit of sticky glaze from the pan.
8. 8Shower with sliced scallions and an extra crack of black pepper. Serve immediately while the grits are molten and the shrimp are glossy.