Southern Grill Lunch: Firecracker Shrimp and Cheesy Grits with Zesty Slaw

Allergens

Shrimp, Eggs, Wheat

Ingredients

• 1 lb shrimp, peeled and deveined 2 cups grits 4 cups milk 1 cup cheddar cheese, shredded 1 tbsp unsalted butter 1 tsp salt 1/2 tsp black pepper 1 cup mayonnaise 1/4 cup apple cider vinegar 1/4 cup sugar 1 tsp celery seeds 1/2 head cabbage, shredded 2 cups breadcrumbs 1/2 cup all
• purpose flour 2 large eggs, beaten Oil for frying

Instructions

1. In a large pot, bring milk to a simmer over medium heat. Gradually whisk in grits, reduce heat to low and cook according to package instructions.
2. Stir in cheddar cheese, butter, salt, and pepper until melted and combined. Cover and set aside.
3. In a large bowl, mix mayonnaise, apple cider vinegar, sugar, celery seeds, and shredded cabbage. Refrigerate until ready to serve.
4. Rinse and pat dry shrimp. Dip in flour, then eggs, followed by breadcrumbs.
5. In a deep frying pan or skillet, pour enough oil to reach about 1 inch depth. Heat over medium high heat until a deep fry thermometer registers 360°F.
6. Fry shrimp in batches, turning occasionally, until golden brown and cooked through, about 4 minutes per batch. Remove with slotted spoon and drain on paper towels.
7. Serve firecracker shrimp atop a bed of warm cheesy grits, with zesty slaw on the side.

Chef’s Insight

Use large, raw shrimp for frying and ensure they are fresh for the best flavor and texture.

Notes

Feel free to adjust the heat level by adding more or less cayenne pepper to the shrimp coating.