Smoky Southern Grill Lunch: Charred Shrimp and Creamy Grits

Allergens

Shellfish, Dairy

Ingredients

• 2 lbs large shrimp, peeled and deveined 1/2 cup yellow cornmeal 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1/2 tsp cayenne pepper (optional) Salt and black pepper, to taste 4 cups water 2 cups heavy cream 1 cup stone
• ground grits 1 tbsp unsalted butter 1 cup frozen corn kernels 1 tbsp fresh parsley, chopped

Instructions

1. In a large mixing bowl, combine the shrimp with garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Toss well to coat.
2. In a separate large pot, bring water to a boil. Gradually whisk in heavy cream, then slowly add grits while continuously stirring to avoid lumps.
3. Reduce heat to low, cover the pot, and cook for 20 minutes or until the grits are tender and creamy. Stir in butter and frozen corn kernels, then remove from heat and set aside.
4. Preheat a grill or grill pan over medium high heat. Grill the seasoned shrimp for 3 4 minutes per side or until pink and opaque.
5. Place a generous scoop of creamy grits on each plate, top with grilled shrimp, and garnish with chopped parsley.

Chef’s Insight

The key to perfect grilled shrimp is ensuring they are cooked through but still tender and juicy.

Notes

Serve with a refreshing side salad for a well-rounded meal.