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.