Firecracker Shrimp & Creamy Grits: A Sizzling Southern Grill Dinner

Allergens

Shellfish, Gluten (in panko breadcrumbs), Dairy

Ingredients

• 1. 1 lb large shrimp, peeled and deveined 2. 1 cup stone
• ground grits 3. 4 cups water 4. 1 tsp salt 5. 1/4 cup cream cheese 6. 1/2 cup sharp cheddar cheese, grated 7. 2 tbsp unsalted butter 8. 4 cloves garlic, minced 9. 1/2 cup green onions, thinly sliced 10. 1 tsp smoked paprika 11. 1 tsp cayenne pepper (adjust to taste) 12. 1/2 tsp black pepper 13. 1 tbsp olive oil 14. 2 cups panko breadcrumbs 15. Zest and juice of one lemon 16. Fresh parsley, chopped for garnish

Instructions

1. Prepare the shrimp by mixing together the smoked paprika, cayenne pepper, black pepper, salt, zest, and juice from one lemon in a bowl. Toss the shrimp in this mixture until well coated.
2. Heat olive oil in a large skillet over medium high heat. Dredge the shrimp in panko breadcrumbs and add to the hot skillet. Cook for 2 minutes per side or until golden brown. Set aside.
3. For the creamy grits, bring water and salt to a boil in a saucepan. Slowly pour in the grits while stirring continuously. Reduce heat to low and cook according to package instructions (usually about 7 10 minutes). Stir in cream cheese, cheddar cheese, butter, and minced garlic. Season with additional salt and pepper if needed.
4. Serve shrimp over a bed of warm grits, garnish with green onions and fresh parsley, and enjoy this explosion of Southern flavor!

Chef’s Insight

The sizzling shrimp is inspired by the firecracker effect of a traditional Southern tailgate experience, while the creamy grits add warmth and comfort to this lively meal.

Notes

For an extra touch of heat, add more cayenne pepper to taste. Adjust the seasoning according to your preference for a truly customizable meal!