Cheesy Grits with Spicy Shrimp & Summer Corn

Breaking Breakfast Boundaries

Dining for breakfast is no longer limited to the morning hours. In fact, all day breakfasts are becoming a growing demand. With breakfast items breaking traditional schedules, the opportunity for innovation is open. Reimagine traditional breakfast dishes with trending flavors and savory ingredients found in your later daypart menus.

A southern comfort staple, grits can be the perfect platform for transforming a traditional breakfast into an evening delight. Try cheesy grits topped with a mixture of fresh summer corn and diced sausage, a roasted tomato coulis, and spicy shrimp. A traditional breakfast perfect for the nontraditional schedule.

 

Cheesy Grits with Spicy Shrimp & Summer Corn
Cheesy, creamy grits topped with spiced shrimp, summer corn and sausage mixture, roasted tomato coulis, and a touch of basil.
Cheesy Grits with Spicy Shrimp & Summer Corn
Cheesy, creamy grits topped with spiced shrimp, summer corn and sausage mixture, roasted tomato coulis, and a touch of basil.
Ingredients
Servings:
Units:
Instructions
Roasted Tomato Coulis
  1. Roast tomatoes on a sheet tray at 375°F until soft, about 45 minutes; purée in a blender with remaining ingredients. Strain through a fine-mesh sieve. Hold warm in a steam table.
Cheesy Grits
  1. Heat water to a boil in heavy-bottomed saucepan over high heat; add garlic, 2 tablespoons butter and ½ teaspoon salt; gradually whisk in grits. Reduce heat to low; cook until thickened, about 20 minutes, stirring occasionally. Whisk in milk; cook 8 minutes. Remove from heat; stir in cheeses, pepper, and remaining 2 tablespoons butter and 1½ teaspoons salt. Hold warm in a steam table.
Summer Corn
  1. Heat oil in a sauté pan over medium heat; add sausage and cook until browned, stirring occasionally. Cool sausage; toss with corn, bell pepper, jalapeño and pepper flakes in a bowl. Cover and refrigerate.
Spicy Shrimp
  1. Stir all ingredients, except shrimp, in a bowl; add shrimp and toss to combine. Cover and refrigerate up to 24 hours.
For Serving
  1. Heat ½ tablespoon butter in a sauté pan over medium-high heat. Add a portion of shrimp mixture; cook until opaque throughout, turning once. Transfer shrimp to a bowl.
  2. Deglaze the pan with 1 tablespoon lemon juice; add pan juice to shrimp and toss to combine.
  3. Place Cheesy Grits in serving bowl; top with Spicy Shrimp mixture and a portion of Summer Corn mixture. Spoon a portion of Roasted Tomato Coulis around edge of bowl; sprinkle with basil.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Tomatoes #097785

Champagne Vinegar #623336

Granulated Sugar #380424

Fresh Thyme Leaves #097302

Kosher Salt #340657

Garlic Cloves #097207

Unsalted Butter #039015

Quaker White Grits #325660

Whole Milk #032213

Shredded Parmesan Cheese #015858

Chèvre #023327

Ground Black Pepper #036411

Vegetable Oil #370862

Andouille Sausage #011999

Sweet Corn #146624

Red Bell Pepper #032719

Jalepeño Pepper #026887

Crushed Red Pepper Flakes #036419

Fresh Lemon Juice #028246

Ground Cayenne Pepper #036416

Smoked Paprika #036396

Raw 16-20ct Tail-on Peeled and Deveined Shrimp #028905

Fresh Basil Leaves #097240