Firecracker Shrimp ‘n Grits: Southern Sensation

Allergens

Shellfish, Dairy, Wheat

Ingredients

• 1. 1 lb large shrimp, peeled and deveined 2. 2 cups stone
• ground grits 3. 4 cups water 4. 2 cups milk 5. 2 tbsp unsalted butter 6. 1 cup sharp cheddar cheese, grated 7. Salt and black pepper, to taste 8. 1 cup all
• purpose flour 9. 1 tbsp Creole seasoning 10. 1 tsp smoked paprika 11. 1 tsp garlic powder 12. 1/2 tsp cayenne pepper 13. 1 cup buttermilk 14. 2 cups panko breadcrumbs 15. 2 large eggs, beaten 16. Vegetable oil, for frying 17. Fresh parsley, chopped, for garnish

Instructions

1. In a large pot, bring water and milk to a boil over medium heat. Slowly whisk in the grits, then reduce heat to low and simmer until tender, stirring occasionally, about 5 minutes.
2. Stir in butter and cheese until melted and fully incorporated, season with salt and pepper. Cover and keep warm.
3. In a shallow dish, mix flour, Creole seasoning, smoked paprika, garlic powder, cayenne pepper, and salt and black pepper to taste. In another shallow dish, place buttermilk. In a third shallow dish, place panko breadcrumbs.
4. Dredge shrimp in the seasoned flour mixture, shaking off excess. Then dip in buttermilk and finally coat with panko breadcrumbs, pressing to adhere.
5. Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C). Fry shrimp in batches until golden brown and cooked through, about 2 3 minutes per batch. Remove with a slotted spoon and place on paper towels to drain.
6. Serve grits topped with Firecracker Shrimp and garnish with fresh parsley.

Chef’s Insight

The key to perfectly fried shrimp is a consistent oil temperature and not overcrowding the pan.

Notes

For an extra kick, add a dash of hot sauce to the buttermilk mixture.