Shrimp and Grits
Ingredients
-
nonstick cooking spray
-
3 green onions
-
4¼ cups chicken broth
-
1¼ cups corn grits
-
½ cup whole milk
-
1½ teaspoons crushed garlic
-
½ teaspoon salt
Tools
-
measuring cups
-
measuring spoons
-
large bowl
-
spatula
-
chopping board
-
knife
-
liquid measuring cup
-
foil
-
June Food Thermometer
-
6 wooden skewers
-
June Oven
-
rectangular baking dish
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
June Oven
Grease the baking dish
Lightly coat a 9” x 13” baking dish with nonstick cooking spray.
nonstick cooking spray
rectangular baking dish
Cut the green onions
Cut the dark green part off the green onions. Slice the dark green parts thinly (on a bias, if you’re feeling fancy) and set aside for garnish. Finely chop the white and light green parts.
3 green onions
chopping board
knife
Start the grits
Transfer the chopped green onion to the bottom of the baking dish. Add the chicken broth, grits, milk, crushed garlic and salt to the baking dish.
4¼ cups chicken broth
1¼ cups corn grits
½ cup whole milk
1½ teaspoons crushed garlic
½ teaspoon salt
liquid measuring cup
measuring cups
measuring spoons
Stir and cover the grits
Stir to combine. Cover tightly with foil.
spatula
foil
Bake the grits
Transfer the covered baking dish to the middle shelf of the June Oven. Bake the grits 55 minutes. June will notify you when it’s time to add the shrimp.
Season the shrimp
While the grits cook, combine the shrimp, melted butter and Old Bay in a large bowl. Stir to coat.
1 pound jumbo shrimp
3 tablespoons melted unsalted butter
1 teaspoon Old Bay seasoning
large bowl
Skewer the shrimp
Working 1 shrimp at a time, thread the top of the shrimp on 1 skewer and tail on another skewer. Slide the shrimp down and add a second shrimp facing the opposite direction, leaving a gap between the shrimp so they aren’t touching and air can flow through. Continue adding shrimp, alternating heads and tails, until there are 6-8 shrimp per set of skewers. Cover and refrigerate until ready to cook.
6 wooden skewers
Remove the grits from the June Oven
Carefully remove the grits from the June Oven and remove the foil.
Adjust the June Oven temperature
Adjust the June Oven to the Bake cook mode for 425°F using the button below.
Add the cheese and jalapeños
Stir in the cheddar, pepper jack and pickled jalapeños.
¾ cup grated cheddar cheese
¾ cup grated pepper jack
¼ cup pickled jalapeno slices
Add the shrimp and insert the June Food Thermometer
Lay the shrimp skewers across the baking dish. Insert the June Food Thermometer into the thickest part of a shrimp in the middle of the row of skewers.
June Food Thermometer
Cook the shrimp
Return the baking dish to the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Bake the shrimp until they are cooked through, about 8 minutes.
Assemble, garnish and serve
Remove the food from the June Oven. Carefully slide the shrimp from the skewers onto a plate. Stir the grits until they are creamy, about 1 minute. Spoon the grits onto serving dishes or a platter and top with the shrimp. Sprinkle the shrimp and grits with the reserved dark green onion garnish and serve hot.
