Firecracker Shrimp and Grits

Allergens

Shrimp, Shellfish

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 3 cups stone
• ground grits
• 6 cups water
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup diced red bell peppers
• 1/2 cup diced yellow onions
• 3 cloves garlic, minced
• 1/4 cup Creole seasoning
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• Chopped parsley, for garnish

Instructions

1. In a large pot, bring the water to a boil and slowly whisk in the grits. Cook over medium low heat, stirring occasionally, for about 20 minutes or until thickened. Stir in heavy cream, butter, salt, and pepper set aside.
2. In a bowl, mix Creole seasoning, smoked paprika, cayenne pepper, and half of the lemon juice. Toss shrimp in the spice mixture, let marinate for 15 minutes.
3. Preheat an outdoor grill or grill pan to medium high heat. In a large skillet, sauté red bell peppers, yellow onions, and garlic in olive oil until tender. Add the shrimp and cook until opaque and cooked through, turning occasionally.
4. Serve the grilled shrimp over the prepared grits, drizzle with remaining lemon juice, garnish with parsley, and serve immediately.

Chef’s Insight

The secret to this dish is in the spice blend - adjust the cayenne pepper to your preferred heat level, and don't skimp on the Creole seasoning for that authentic flavor.

Notes

Don't forget to marinate the shrimp for that smoky, spicy flavor to soak in.