Peach BBQ Shrimp with Fresh Corn Grits

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 2 ripe peaches, finely diced
• 1 1/2 cups fresh corn kernels
• 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
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3 green onions, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Bring the milk and water (or broth) to a gentle boil in a medium saucepan over medium heat. Whisk in the grits and a good pinch of salt, then reduce heat to low.
2. 2Cook the grits, stirring often so they do not stick, until thick and creamy, 20 to 25 minutes for stone-ground. Stir in most of the fresh corn kernels during the last 5 minutes so they steam tender in the pot.
3. 3When grits are creamy, fold in the butter and shredded cheddar until melted and smooth. Season with salt and black pepper. Cover and keep warm over the lowest heat, loosening with a splash of milk if they tighten.
4. 4While grits cook, pat shrimp dry and toss with olive oil, smoked paprika, garlic powder, cayenne, salt, and black pepper.
5. 5In a small bowl, stir together the BBQ sauce, peach preserves, apple cider vinegar, and half of the finely diced peaches to make a glossy peach BBQ glaze.
6. 6Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook until just pink and curled, about 2 minutes per side. Do not overcook.
7. 7Pour the peach BBQ glaze over the shrimp and add the remaining diced peaches. Toss for 1 to 2 minutes until the sauce bubbles, thickens slightly, and coats every shrimp.
8. 8Spoon a generous bed of fresh corn grits into warm bowls. Top with the glazed shrimp and peaches, then finish with sliced green onions, parsley, and any extra pan glaze. Serve immediately while the grits are silky and the shrimp are hot.