Firecracker Shrimp & Grits

Allergens

Shellfish (shrimp), Dairy (cheddar cheese)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups stone ground grits
• 4 cups water
• 2 cups heavy cream
• 1 cup grated sharp cheddar cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste
• 1 cup all
• purpose flour
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp onion powder
• 1/4 cup vegetable oil
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot, bring water and heavy cream to a boil. Slowly whisk in the grits and reduce heat to low. Cook for 20 minutes, stirring occasionally until thickened. Stir in butter, cheddar cheese, salt, and pepper. Cover and keep warm.
2. In a shallow dish, combine flour and seasonings. Toss shrimp in the mixture to coat. Heat oil in a large skillet over medium high heat. Add shrimp and cook until golden brown, about 3 minutes per side. Transfer to a paper towel lined plate.
3. In the same skillet, add cherry tomatoes, red onion, and garlic. Cook for 5 minutes until softened and slightly charred. Stir in firecracker sauce (below) and remove from heat.
4. To serve, spoon grits onto plates and top with shrimp and tomato sauce. Garnish with fresh parsley.

Chef’s Insight

Adding Cajun seasoning to the flour creates a flavorful crust on the shrimp while still keeping them tender.

Notes

The secret to perfect grits is slow, low cooking and stirring often to prevent lumps.