Chesapeake Shrimp and Grits
with corn and tomatoes
Prep & Cook Time: 25-35 min.
Difficulty Level: Expert
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
Shrimp and grits, a classic of the Low Country, moved up a couple of 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: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 5 oz. Corn Kernels
- 4 oz. Grape Tomatoes
- ½ cup Instant Grits
- 2 Green Onions
- 1½ tsp. Chesapeake Seasoning
- 2 Garlic Cloves
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) N3DeW4Pj
You Will Need
- Olive Oil
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using steak strips, separate into a single layer, pat dry, and season all over with a pinch of salt and pepper. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes.
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" pieces. Season all over with a pinch of salt and pepper. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.Halve tomatoes.Mince garlic.Pat shrimp dry.
Make the Grits
Once water is boiling, stir in grits and a pinch of salt. Reduce heat to low and whisk or 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.
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.
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, until softened, 2-3 minutes.Add 1/4 cup water and bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.Stir in shrimp until warmed through, 30-60 seconds.Remove from burner.
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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