Firecracker Shrimp & Grits: Southern Grill Lunch
Discover the ultimate Southern Grill Lunch recipe with our Firecracker Shrimp & Grits, a scrumptious fusion of traditional flavors and a creative twist. Create an unforgettable experience for your friends and family with this mouthwatering dish.
Allergens
Shellfish, Wheat (Gluten)
Ingredients
- 1. 1 lb large shrimp, peeled and deveined 2. 2 cups stone
- ground grits 3. 4 cups whole milk 4. 1 cup sharp cheddar cheese, grated 5. 2 tbsp unsalted butter 6. Salt and black pepper, to taste 7. 1 tbsp olive oil 8. 1/2 cup all
- purpose flour 9. 1 cup panko breadcrumbs 10. 1/2 cup hot sauce (e.g., Texas Pete or Frank's RedHot) 11. 1 cup peanut oil, for frying
Instructions
- In a large pot, bring the milk to a boil and slowly pour in the grits while stirring. Reduce heat to low and cook for 20 25 minutes or until tender. Stir in cheddar cheese, butter, salt, and pepper, then cover to keep warm.
- In a large bowl, toss shrimp with hot sauce and let marinate for 15 minutes.
- Place flour in one shallow dish and panko breadcrumbs in another. Season both with salt and black pepper. Dredge shrimp in flour, shaking off excess, then dip into hot sauce, followed by coating them with the breadcrumbs.
- Heat peanut oil in a deep frying pan to 350°F (175°C). Carefully drop the battered shrimp into the hot oil and fry for 2 3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Chef’s Insight
Don't be afraid to experiment with different hot sauces to find the perfect balance of heat and flavor for your taste buds.
Notes
This dish is perfect for a weekend lunch or summertime gathering with family and friends. The combination of flavors and textures creates an unforgettable experience that's sure to impress your guests.