Firecracker Shrimp and Creole Grits

Allergens

Shellfish, Soy (in some hot sauces)

Ingredients

• 1 lb large shrimp, peeled and deveined 2 cups chicken broth 1 cup stone
• ground grits 1 cup shredded Cheddar cheese 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 3 cloves garlic, minced 1/4 cup chopped fresh parsley 1/4 cup Creole mustard 1/4 cup hot sauce (e.g., Tabasco) 1 tbsp Cajun seasoning 2 tbsp olive oil

Instructions

1. In a medium saucepan, bring chicken broth to a boil and slowly whisk in grits. Lower heat and simmer until creamy, about 5 minutes.
2. Stir in shredded Cheddar cheese until melted. Set aside.
3. In a large skillet, heat olive oil over medium high heat. Add shrimp, garlic, bell peppers, Creole mustard, hot sauce, and Cajun seasoning. Sauté for 4 5 minutes or until shrimp are pink and cooked through.
4. Fold in chopped parsley and serve immediately over the creole grits.

Chef’s Insight

To infuse more smoky flavors into the dish, try using smoked Cheddar cheese in the grits.

Notes

Adjust the spice levels according to your preference by adding more or less hot sauce.