# Components:
→ Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup whole milk
04 - 3 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Rebel Float Corn
08 - 1 1/2 cups fresh or thawed frozen corn kernels
09 - 2 tablespoons cornmeal
10 - 1/4 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper
12 - 1/4 teaspoon salt
13 - 2 tablespoons vegetable oil
→ Shrimp
14 - 1 1/2 pounds large shrimp, peeled and deveined
15 - 2 tablespoons Southern Comfort (optional)
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon cayenne pepper
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 2 tablespoons unsalted butter
22 - 2 tablespoons olive oil
23 - 1/2 cup finely diced sweet onion
24 - 2 cloves garlic, minced
25 - 1/2 cup diced red bell pepper
26 - 2 tablespoons chopped fresh parsley
27 - 2 green onions, thinly sliced (for garnish)
28 - Lemon wedges, for serving
# Directions:
01 - In a medium saucepan, bring chicken broth and milk to a gentle simmer over medium heat. Gradually whisk in the grits. Reduce to low heat, cover, and cook, stirring occasionally, until the mixture is thickened and creamy, about 20–25 minutes. Stir in butter, shredded cheddar, salt, and black pepper. Cover and keep warm until ready to serve.
02 - In a mixing bowl, combine corn kernels, cornmeal, smoked paprika, cayenne, and salt. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add corn mixture and cook, stirring occasionally, until kernels are crisp and golden, 6–8 minutes. Transfer to a plate lined with paper towels to drain.
03 - Combine shrimp with Southern Comfort (if using), smoked paprika, cayenne, garlic powder, salt, and black pepper in a bowl. Heat butter and olive oil in a large sauté pan over medium-high heat. Add onion and red bell pepper; sauté for 3 minutes until soft. Stir in minced garlic and cook for 30 seconds. Add seasoned shrimp to the pan and sauté until pink and just cooked through, about 4 minutes. Stir in chopped parsley.
04 - Spoon hot grits into individual bowls. Top with sautéed shrimp and vegetable mixture. Sprinkle Rebel Float Corn over the top for crunch. Garnish with sliced green onions and serve immediately with lemon wedges on the side.
