Dinner TBD
Griddle Shrimp and Grits
Creamy grits topped with paprika-seasoned shrimp and Creole seasoning.
- Cook
- 26 min
- Total
- 26 min
Ingredients
- 1 cup corn grits (stone ground, no preservatives)
- 2 cup chicken broth
- 1 1/2 cup heavy whipping cream or half & half
- 1 1/2 cup sharp white cheddar cheese (shredded)
- 4 tbsp unsalted butter (divided into 2 tbsp pieces)
- 24 shrimp (peeled, deveined, tail-off or on, patted completely dry)
- paprika (palm full)
- cayenne pepper (few dashes)
- Creole Dirt or Creole seasoning (palm full)
- salt
- pepper
- 1/2 shallot (finely diced)
- 3 cloves garlic (minced)
- extra virgin olive oil
- parsley (to garnish)
Method
- 1
In a saucepan, bring chicken broth and heavy cream (or half and half) to a simmer and season with salt.
- 2
Once that comes to a low boil, add the grits and simmer about 20 min, until desired softness and thickness. Add more chicken broth if needed.
- 3
Add olive oil to the griddle, and cook the shallot and garlic until soft. Set aside.
- 4
Season the patted dry shrimp with paprika, cayenne, Creole seasoning, salt & pepper.
- 5
Add 2 TBSP butter to the griddle and cook shrimp 3 min on each side, flipping each piece once until reaches 145F.
- 6
Add 2 TBSP butter to the grits and stir in the cheese to melt completely.
- 7
Add the shallots & garlic to the grits and stir to incorporate. Add salt & pepper as needed.
- 8
Plate by adding a scoop of grits into a pasta bowl first, then cover with shrimp, and garnish with parsley.
- 9
Enjoy!
- 10
Optional- Add crumbled bacon to the grits when you add the shallot & garlic if desired!
- 11
Grits are good leftover by re-heating in the microwave. Add microgreens, a fried egg, and a sprinkle of Creole seasoning for a hearty breakfast!
Notes
Optional: Add crumbled bacon to the grits when adding the shallot & garlic. Grits reheat well in the microwave; can be served with microgreens, a fried egg, and Creole seasoning for breakfast.