Southern Grill Lunch: Firecracker Shrimp & Cheesy Grits

Allergens

Shellfish, Dairy

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups water
• 1 cup stone
• ground grits
• 4 cups sharp cheddar cheese, shredded
• 1 cup heavy cream
• 1/2 cup butter
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 cup panko breadcrumbs
• 1/2 cup all
• purpose flour
• 1 tsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Cooking spray

Instructions

1. In a medium saucepan, bring water to a boil. Slowly whisk in grits and cook according to package instructions until tender. Stir in heavy cream, shredded cheese, butter, salt, and pepper. Keep warm and set aside.
2. In a shallow dish, combine flour, Cajun seasoning, garlic powder, onion powder, paprika, and cayenne pepper. In another dish, place panko breadcrumbs. Dredge shrimp in the dry mixture, then coat with breadcrumbs.
3. Preheat an outdoor grill or stovetop grill pan to medium high heat. Lightly spray shrimp with cooking spray and cook for 2 3 minutes per side until golden brown and cooked through. Set aside.
4. To serve, place a scoop of cheesy grits on each plate and top with firecracker shrimp.

Chef’s Insight

The key to this dish is the perfect blend of spices in the breading, which gives the shrimp its signature firecracker kick. Don't be afraid to adjust seasonings to your taste.

Notes

For an added touch, serve with a side of coleslaw or cornbread.