Famous Fiery Shrimp & Grits: A Southern Grill Dinner Twist

Allergens

Shellfish, Dairy

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups stone
• ground grits
• 4 cups water or seafood stock
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Cajun seasoning
• 1 tablespoon butter
• Fresh parsley, chopped, for garnish

Instructions

1. In a large bowl, toss the shrimp with salt, black pepper, paprika, and Cajun seasoning. Set aside.
2. In a large pot, bring water or seafood stock to a boil. Slowly add the grits while whisking continuously to avoid lumps. Cook for 5 minutes, then lower the heat and simmer for another 10 minutes, stirring occasionally.
3. Gradually add shredded cheddar cheese and heavy cream into the grits, stirring until fully combined. Cover and keep warm.
4. Preheat your outdoor grill to medium high heat. Thread shrimp onto skewers or grilling baskets, and cook for 2 3 minutes per side, until pink and cooked through.
5. To serve, scoop a generous portion of grits onto plates, top with grilled shrimp skewers, and garnish with chopped fresh parsley. Enjoy!

Chef’s Insight

This recipe takes inspiration from the classic Southern dish while adding a fiery twist with Cajun seasoning and paprika. It's perfect for a crowd or a cozy dinner at home.

Notes

This recipe can be easily scaled up to serve more guests, making it perfect for any gathering or event.