Firecracker Shrimp and Grits: A Southern Grill Twist

Allergens

Shrimp, Wheat

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups water
• 1 cup stone
• ground grits
• 2 tbsp butter
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup hot sauce (e.g., Tabasco)
• 1/4 cup Worcestershire sauce
• 1 tbsp Cajun seasoning
• 1/2 cup all
• purpose flour
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Oil, for frying
• Fresh parsley, chopped, for garnish

Instructions

1. In a large saucepan, bring water to a boil and slowly whisk in the grits. Reduce heat to low and cook for 5 minutes, stirring occasionally. Add butter, salt, and black pepper, then cover and cook for an additional 20 25 minutes until creamy. Set aside.
2. In a large bowl, combine shrimp, hot sauce, Worcestershire sauce, and Cajun seasoning. Toss to coat evenly, then refrigerate for at least 30 minutes.
3. In a shallow dish, mix flour, panko breadcrumbs, Parmesan cheese, smoked paprika, and garlic powder. Dredge shrimp in the mixture, shaking off excess, then set aside.
4. Heat oil in a deep frying pan to 350°F (175°C). Carefully lower in shrimp, a few at a time, and fry until golden brown and cooked through, about 2 3 minutes. Transfer to paper towels to drain.
5. To serve, spoon grits onto plates, top with fried shrimp, and garnish with chopped parsley.

Chef’s Insight

The key to perfectly cooked grits is slow and steady cooking over low heat to achieve a creamy texture.

Notes

This dish captures the essence of a Southern cookout with its spicy shrimp and creamy grits.