Bourbon Maple Glazed Shrimp over Sweet Corn Grits

Ingredients (Serves 2)

For the Shrimp Glaze:

• ½ lb large shrimp (peeled and deveined)

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• 2 tbsp bourbon whiskey

• 2 tbsp pure maple syrup

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional for heat)

• Salt and cracked black pepper to taste

For the Sweet Corn Grits:

• ½ cup stone-ground grits (or polenta)

• 1 cup water

• ½ cup whole milk

• 1 tbsp butter

• ¼ cup shredded sharp cheddar cheese

• ½ cup sweet corn kernels (fresh or frozen)

• Salt and pepper to taste

Instructions

1. Make the Grits 

1. Add water and milk to the Nutri-Stahl 1 Qt saucepan. Bring to a gentle simmer over medium heat.

2. Slowly whisk in the grits, stirring constantly to avoid lumps.

3. Reduce heat to low, cover with the Nutri-Stahl lid (retains heat perfectly), and cook for 10–12 minutes. Stir occasionally.

4. When thickened, fold in butter, cheddar cheese, corn, salt, and pepper. Set aside and keep warm.

2. Prepare the Bourbon Maple Glaze

1. In a small skillet, melt butter over medium heat.

2. Add garlic and sauté until fragrant (about 30 seconds).

3. Stir in bourbon and let it reduce for 1 minute.

4. Add maple syrup, paprika, cayenne, salt, and pepper. Simmer until syrupy.

3. Cook the Shrimp

1. Add shrimp directly to the glaze and sauté until pink and caramelized — about 2 minutes per side.

2. Baste shrimp with the glaze as it cooks for a sticky, glossy finish.

4. Serve

Spoon creamy corn grits into bowls. Top with bourbon-maple shrimp and drizzle the remaining glaze on top.
Garnish with green onions or microgreens for presentation.