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Serves 3


For the grits:

1 1/2 cups Water 1 1/2 cups of milk 1 cup of white corn grits 2 tablespoons unsalted butter 2 pinches of Kosher salt 1 tsp of Freshly ground black pepper 1/2 cup of white cheddar cheese 1 tsp of Flavor Crank All Purpose Seasoning

For the shrimp and Corn Salsa:

2 tablespoons extra-virgin olive oil 1 tablespoon of butter 1 garlic clove, minced 2 ears of fresh corn cut from the stalk 3 tbs of chili sauce 3 scallions (green onions) sliced thin on a bias (use only light green and some white) 1 small orange or yellow bell pepper small dice 2 pounds large shrimp, peeled and deveined, tails off or on 1 tbs of Flavor Crank Spicy Latin Heat seasoning 1/2 lemon, juiced 2 pinches of Kosher salt 1 tsp Freshly ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley


1. For the grits: 2. Place a 3-quart pot over medium-high heat. Add the milk and water and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Add seasonings. Allow to cook for 6-15 minutes depending on the type of grits you use, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra milk or water if needed 3. For the shrimp:

4. Place a deep skillet over medium heat and coat with the olive oil and butter. Add the corn, bell pepper, half of the scallions and garlic; saute for 2 minutes to soften. Add half of your seasonings. Add the shrimp to one side of the skillet, allow to sear for about 2 minutes on each side and season with the remaining spices. When the shrimp are pink, mix with the corn salsa mixture and add the lemon juice and then the chili sauce. Spoon the grits into a serving bowl. Add the shrimp and salsa on top. Sprinkle with 1 tsp of Flavor Cranks All purpose Seasoning. Add the remaining scallions and chopped parsley. DONE. Serve immediately.


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