Firecracker Shrimp & Creamy Grits

Allergens

Shellfish, Dairy

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups water
• 1 cup stone
• ground grits
• 1 tbsp butter
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, grated
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 3 tbsp olive oil
• Zest of 1 lemon
• Juice of 1/2 lemon
• Fresh parsley, chopped for garnish

Instructions

1. In a large bowl, combine shrimp with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Set aside.
2. Preheat a grill or grill pan over medium high heat.
3. In a saucepan, bring water to a boil. Slowly pour in the grits while whisking constantly. Reduce heat to low, cover, and cook for 5 minutes.
4. Gradually add heavy cream, butter, and half of the cheddar cheese to the grits, stirring constantly until melted and smooth. Season with salt and pepper. Keep warm.
5. Brush the shrimp with olive oil and place on the preheated grill or grill pan. Cook for 2 3 minutes per side, or until pink and opaque. Remove from heat and toss in lemon zest and juice.
6. Serve the grilled shrimp over a bed of creamy grits, garnished with remaining cheddar cheese and chopped parsley.

Chef’s Insight

To add extra heat, serve with hot sauce or pickled jalapeños.

Notes

This recipe is versatile and can be easily modified to suit personal preferences or dietary restrictions.