Firecracker Shrimp and Cheesy Grits

Allergens

Shellfish, Eggs, Gluten

Ingredients

• 1. Large Shrimp
• 1 lb, peeled and deveined 2. Panko Breadcrumbs
• 1 cup 3. Cornstarch
• 2 tbsp 4. Eggs
• 2, beaten 5. Hot Sauce
• 1/2 cup 6. Butter
• 1/2 stick 7. Stone
• Ground Yellow Corn Grits
• 1 cup 8. Cheddar Cheese
• 1 1/2 cups, shredded 9. Green Onions
• 4, thinly sliced 10. Garlic Powder
• 1/2 tsp 11. Black Pepper
• 1/4 tsp 12. Salt
• 1/2 tsp

Instructions

1. Prepare three bowls for breading: one with panko, another with cornstarch, and a third with beaten eggs. Season the shrimp with salt, pepper, and garlic powder. Dip each shrimp in cornstarch, then egg, and finally, coat with panko breadcrumbs.
2. Preheat your grill or griddle to medium high heat. In a small saucepan, melt butter and stir in hot sauce. Cook on low heat for 5 minutes, until slightly thickened.
3. Place shrimp on the grill or griddle and cook for 3 4 minutes per side, until golden brown and cooked through. Brush with the spicy butter sauce while cooking.
4. Prepare the grits according to package instructions, stirring in shredded cheddar cheese until melted and creamy. Season with salt and pepper.
5. Serve sizzling hot shrimp on top of cheesy grits, garnished with green onions.

Chef’s Insight

This dish captures the essence of a Southern street food classic while adding a spicy kick to keep things interesting.

Notes

Adjust the hot sauce to your desired level of spiciness.