Caraway Havarti Grits with Shrimp and Corned Beef

Ingredients for 6-8 servings
  • 6 cup water
  • kosher salt
  • 2 cups corn grits
  • 2 tablespoons unsalted butter
  • 6 ounces Castello Caraway Havarti Cheese, grated
  • sea salt and black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper
  • 1 pound jumbo shrimp, cleaned and peeled
  • 1 tablespoon vegetable or canola oil
  • 1/2 pound deli-style corned beef, chopped
  • chopped fresh parsley, for garnish
Caraway Havarti Grits with Shrimp and Corned Beef


  • Add the water and salt to a deep saucepan or stock pot. Bring it to a boil, and then add the grits. Reduce the heat to medium low and cook the grits for 25-30 minutes or until creamy and smooth, stirring occasionally. Adjust seasoning to taste and stir in the butter and cheese. Continue to stir until melted. Keep warm until ready to serve.
  • In a small bowl, whisk together the olive oil, rice wine vinegar, lime juice, chili powder, cayenne pepper, crushed red pepper and a dash of salt and pepper. Pour the mixture into a gallon-sized zip bag and add the shrimp. Close tightly and coat the shrimp evenly with the mixture. Set aside.
  • Heat the oil in a large sauté pan over medium heat. Add the shrimp and sauté until pink and cooked through, about 4-5 minutes. Remove from heat and stir in the corned beef.
  • Serve the shrimp and corned beef on a bed of grits. Sprinkle with parsley and enjoy immediately!

Recipe courtesy of Cooking and Beer.

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