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Pappadeaux’s Shrimp and Grits
This classic Southern dish features creamy grits topped with spicy, juicy shrimp for a delicious and comforting meal.
Equipment
- Large skillet
- medium saucepan
- Whisk
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup stone-ground grits
- 4 cup water
- 1 tsp salt
- 1 cup sharp cheddar cheese, grated
- 2 tbsp unsalted butter
- ¼ cup heavy cream
- ¼ tsp cayenne pepper (optional)
- 2 green onions, chopped for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and cajun seasoning and cook until pink and opaque, about 2-3 minutes on each side. Remove from heat and set aside
- In a medium saucepan, bring the water and salt to a boil. Gradually add the grits, whisking continuously to prevent lumps.
- Reduce the heat to low and cook the grits, stirring frequently, until thick and creamy, about 20-25 minutes.
- Stir in the cheese, butter, heavy cream, and cayenne pepper (if using).
- Spoon the grits onto a serving platter and top with the cooked shrimp.
- Garnish with green onions and serve hot.
Video
Notes
Recipe Notes:
- You can use any type of cheese you prefer in this recipe, but sharp cheddar gives the best flavor.
- You can make this dish spicier by increasing the amount of cajun seasoning or cayenne pepper.
- To make the grits extra creamy, use high-fat milk, such as heavy cream or whole milk, when cooking.
- To save time, you can use pre-peeled and deveined shrimp in this recipe.
- Serve the shrimp and grits with a side of crusty bread to soak up the delicious sauce.
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