Creamy, cheesy grits served with sauteed shrimp and topped with green onions and fresh Parmesan.
Directions for: Shrimp and Grits
Ingredients
1 heaping Tbsp paprika
1 heaping tsp garlic powder
14 - tsp cayenne pepper
tsp fresh thyme
tsp fresh oregano
2 tsp each salt and black pepper
40 medium shrimp, shelled and de-veined
2 cups milk
1 cup grits
cup shredded Cheddar cheese
2 - 3 Tbsp fnely chopped jalapeno peppers
2 Tbsp butter
2 green onions, chopped thinly
fresh Parmesan
Directions
1. To make a blackening spice, mix together paprika, garlic powder, cayenne, thyme, oregano, salt, and pepper.
2. In a large bowl, toss shrimp in blackening spice to coat.
3. Bring 2 cups of water and 2 cups of the milk to boil over medium heat in a medium saucepan.
4. Stir grits into the saucepan; reduce heat to medium low and stir until grits thicken, about 30 minutes.
5. Remove grits from the heat.
6. Stir in Cheddar, jalapenos, and the remaining cup of milk; season with salt and pepper, to taste.
7. To cook the shrimp, heat a large pan over medium high heat.
8. Melt the butter in the pan until bubbling; add shrimp and cook for 2 minutes.
9. Flip shrimp and continue cooking for an additional 1 minute, until shrimp turns pink and starts to curl.
10. Divide grits between five plates and top each with eight shrimp.
11. To serve, grate fresh Parmesan over top and sprinkle with green onions.
Tips and Substitutions
Note: If covered and refrigerated, leftover shrimp and grits will keep for about 2 days.
Source and Credits
Courtesy of Blake Richards of Low & Slow Smoked Fusion BBQ
See more: Cheese, Comfort Food, Herbs, Seafood, Shellfish