Firecracker Shrimp and Grits – A Southern Grill Snack Adventure

Allergens

Shellfish, Dairy

Ingredients

• 1 lb large shrimp, peeled and deveined 2 cups water 1 cup stone
• ground grits 4 slices bacon, diced 1/2 cup yellow cornmeal 2 tbsp butter 1 cup sharp cheddar cheese, shredded 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1/4 tsp smoked paprika 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp cayenne pepper, or more to taste 1/4 cup all
• purpose flour 1 cup buttermilk 2 cups peanut oil, for frying

Instructions

1. In a large bowl, combine shrimp, buttermilk, and flour, and let marinate for 30 minutes.
2. Prepare grits by bringing water to a boil in a medium saucepan. Slowly whisk in grits and cornmeal, reduce heat to low, cover, and cook for about 15 20 minutes or until tender, stirring occasionally.
3. In a separate pan, cook diced bacon over medium heat until crispy, then add shredded cheddar cheese, butter, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Stir well and keep warm.
4. Drain marinated shrimp from buttermilk mixture and pat dry with paper towels. In a deep frying pan or deep fryer, heat peanut oil to 350°F (175°C).
5. Carefully drop shrimp into hot oil and fry for 2 3 minutes or until golden brown and fully cooked. Remove from oil and drain on paper towels.
6. To serve, spoon warm grits onto plates, top with spicy bacon cheddar sauce, and add a generous portion of firecracker shrimp.

Chef’s Insight

This dish is a perfect blend of flavors - spicy, smoky, and creamy - that will keep you coming back for more.

Notes

For a true firecracker effect, serve this dish on a warm day when you can grill outdoors and experience the sizzling sensation.