Chesapeake Shrimp and Grits

with corn and tomatoes

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Shellfish

Calories Conscious
A note about serious food allergies

Shrimp and grits, a classic of the Low Country, move up a couple states, with the flavors of Chesapeake seasoning turning the classic cornmeal into something special. Cheddar and cream cheese add depth and richness. (We don’t want to guess what state that’s from.) Whatever state you live in, you’ll find yourself in a state of ecstasy after eating this meal. Tip: To keep corn kernels from making a mess, place the ear of corn in a bowl and holding vertically. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.

In Your Box (serves 2)

  • 2 Green Onions
  • 2 Garlic Cloves
  • 4 oz. Grape Tomatoes
  • 1 tsp. Chesapeake Seasoning
  • Info
    2 oz. Light Cream Cheese
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    8 oz. Shrimp
  • ½ cup Instant Grits
  • 1 Ear of Corn

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    470
  • Carbohydrates
    42g
  • Fat
    24g
  • Protein
    29g
  • Sodium
    1673mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Trim and thinly slice green onions, keeping white and green portions separate. Halve tomatoes. Peel husk off corn and carefully remove kernels from cob. Pat shrimp dry. If using chicken, pat dry and, on a separate cutting board, cut into 1" dice. Season all over ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Make the Grits
    2

    Make the Grits

    Once water is boiling, stir in grits and a pinch of salt. Reduce heat to low and stir constantly until grits are smooth, 4-6 minutes. Remove from burner and stir in cheddar cheese, cream cheese, seasoning blend, and a pinch of pepper. Cover and set aside.

  • Step 3 - Cook the Shrimp
    3

    Cook the Shrimp

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer shrimp to a plate. Reserve pan; no need to wipe clean. If using chicken, follow same instructions, stirring occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground pork, season with ¼ tsp. salt and a pinch of pepper and break up meat with a spoon until no pink remains, 5-7 minutes.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    Return pan used to cook shrimp to medium heat and add 2 tsp. olive oil. Add tomatoes, corn, white portions of green onions, garlic, and a pinch of salt and pepper to hot pan. Stir occasionally, breaking up tomatoes with a spoon, until softened, 2-3 minutes. Add ¼ cup water and bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes. Add shrimp and stir until warmed through, 30 seconds. Remove from burner. If using chicken or pork, follow same instructions.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    If grits stiffen, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, placing shrimp-vegetable mixture on grits and garnishing with green portions of green onions. Bon appétit!

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