Recipe by Melissa Clark found in NYT

I have to admit, Shrimp and Grits is one of my favorite dishes, so whenever I see a mention of a recipe I have to check it out.  This is Melissa’s take on a classic Southern dish, and since it is using poblanos, so I thought what the heck. 

1 1/2 lb extra large peeled Shrimp (12 to 16 a pound)

3/4 tsp Kosher Salt, more to taste

3 Garlic cloves, finely grated or minced

5 TB Unsalted Butter

1/4 cup Heavy Cream

4 cups corn Kernels (from 6 to 7 ears corn)

1/2 cup crumbled Feta Cheese, more for serving

Black Pepper, to taste

2 TB Extra-Virgin Olive Oil

2 small Red Onions, diced

1 large Poblano Chile, you can also use Lunchbox if you want to avoid the heat

2 large ripe Tomatoes, diced

2 tsp fresh Lemon Juice

Large dash of Worcestershire sauce

Dash of hot sauce, preferably Tobasco

Cilantro leaves, for serving

Basil leaves, for serving


In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours).  In a medium saucepan, melt 1 TB butter with the cream over medium heat.  Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes.  If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan.  Using an immersion blender or regular blender, blend corn mixture until you get a chunky puree.  Mix in feta, black pepper and salt to taste.  Cover and keep warm until needed.  In a large skillet, heat oil over medium-high heat.  Add onion and pepper and sauce until pale golden and soft, 7 minutes.  Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauce until the tomatoes break down and turn sauce like, about 8 minutes.  Add shrimp, lemon juice and Worcestershire and hot sauces. Sauce until the shrimp are pink and cooked through, 2 to 4 minutes.  Stir remaining butter into pan an add more salt, if needed.  Serve corn topped with shrimp and plenty of crumbled feta.  Garnish with cilantro and basil.