Shrimp & Blue Corn Grits

This recipe delivers lean protein, fiber-rich vegetables, and whole-grain blue corn grits in one balanced meal. Shrimp provides protein to support muscle health, while asparagus, edamame, and tomatoes add fiber and antioxidants that support digestion and steady energy. 

INGREDIENTS

FOR THE SHRIMP & BLUE CORN GRITS 

6 ounces of asparagus 

1/4 teaspoon olive oil 

1 pinch salt 

1 pinch black pepper 

4 ounces shrimp, U-12, peeled and deveined 

1/8 teaspoon Cajun seasoning 

2/3 cup blue corn grits 

4 ounces edamame succotash  

FOR THE CAJUN SEASONING 

(recipe yields ~4.5 teaspoons) 

1/2 teaspoon cayenne pepper 

1/2 teaspoon onion powder 

1 teaspoon smoked paprika 

1/2 teaspoon dry oregano 

1/2 teaspoon dry thyme 

1/2 teaspoon garlic granules 

1/2 teaspoon salt 

1/2 teaspoon black pepper 

FOR THE EDAMAME SUCCOTASH 

(recipe yields ~16 ounces) 

1 tablespoon olive oil 

1/2 cup red onion, diced 

1 teaspoon garlic, minced 

4 slices turkey bacon, diced 

1 cup edamame kernels 

4 ounces grilled corn 

4 ounces cherry tomatoes, halved 

1/8 teaspoon salt 

1/8 teaspoon black pepper 

FOR THE BLUE CORN GRITS 

(recipe yields ~2-3/4 cups) 

1 cup water 

1 cup chicken stock 

8 tablespoons blue corn grits 

1/4 teaspoon salt 

8 tablespoons unsalted butter 

1/2 teaspoon black pepper 

3/4 teaspoon smoked paprika 

4 tablespoons cotija cheese 

2 tablespoons heavy cream 

INSTRUCTIONS

THE SHRIMP & BLUE CORN GRITS 

1. Place the asparagus onto a sheet tray, drizzle with olive oil, then season with salt and pepper. Roast in a 375 F oven for 15 minutes.  

2. Season shrimp with Cajun seasoning; sauté until pink and cooked through (150 F).  

3. Scoop grits into a serving bowl. Place edamame succotash combined with the asparagus on top of the grits towards the side of the bowl. Place shrimp on top in the middle. The grits should be visible on the other side of the bowl. 

TO MAKE THE CAJUN SEASONING 

1. Mix all ingredients together.  

TO MAKE THE EDAMAME SUCCOTASH 

1. In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.  

2. Add the edamame and corn and sauté for 2–3 minutes. Season with salt and black pepper. Remove from the heat, stir in halved cherry tomatoes, and serve. 

TO MAKE THE BLUE CORN GRITS 

1. In a medium saucepan, bring water and chicken stock to a gentle boil.  

2. Slowly whisk in the blue corn grits, stirring constantly to prevent clumping.  

3. Reduce heat to low and let the grits simmer, stirring frequently, for about 20–25 minutes until thick and creamy.  

4. Stir in the salt, butter, black pepper, and smoked paprika.  

5. Remove from heat and fold in the cotija until fully melted and smooth.  

6. For extra richness, stir in the heavy cream before serving.