Southern Grill Lunch: Copycat Cackleberry’s Firecracker Shrimp & Grits

Allergens

Shellfish (shrimp)

Ingredients

• 2 lbs large shrimp, peeled and deveined 1 cup stone
• ground grits 3 cups water 2 cups whole milk 1 tsp salt 4 tbsp unsalted butter 1/2 cup shredded sharp cheddar cheese 1/2 cup diced green onions 2 cups Firecracker Sauce (see recipe below) Freshly ground black pepper, to taste Firecracker Sauce: 1 cup ketchup 1/4 cup white vinegar 1 tbsp Worcestershire sauce 1 tsp hot sauce, or more to taste 1 tbsp brown sugar 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder Salt and freshly ground black pepper, to taste

Instructions

1. In a large saucepan, bring water, milk, salt, and butter to a boil. Gradually whisk in the grits, reduce heat, and simmer until thickened, about 5 minutes. Stir frequently to prevent sticking.
2. Remove the grits from heat and stir in cheddar cheese and green onions. Cover and set aside.
3. In a large skillet, pour the Firecracker Sauce over shrimp and cook over medium high heat until pink and opaque, about 4 minutes per side. Season with freshly ground black pepper, to taste.
4. Serve sizzling hot shrimp atop creamy grits, and enjoy the symphony of flavors that transport you straight to a Friday night tailgate or secret restaurant hack that tastes even better at home.

Chef’s Insight

The key to perfect shrimp lies in cooking them quickly over medium-high heat until they turn pink and opaque.

Notes

Adjust the heat of the Firecracker Sauce to your preference by adding more or less hot sauce.