Pappadeaux Shrimp and Grits Recipe
Savor the mouthwatering Pappadeaux Shrimp and Grits recipe - a delightful fusion of succulent shrimp and creamy, flavorful grits. This Southern-inspired dish offers a tantalizing taste experience that will leave you craving more.
Servings: 4
Calories: 450kcal
Equipment
- Large skillet
- Medium saucepan
- Wooden spoon
- Cutting Board
- Chef's knife
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place the medium saucepan on the stove and bring the chicken broth to a boil. Stir in the stone-ground grits and reduce the heat to low. Cook the grits for about 20-25 minutes or until they are thick and creamy, stirring occasionally.
- Heat the olive oil over medium heat, in a large skillet. Put the chopped onions into the pan and sauté them until they turn translucent, which usually takes around 2 to 3 minutes. Then cook for an additional 30 seconds until fragrant by adding the minced garlic.
- Use Cajun seasoning, salt, and pepper to season the shrimp. Place the seasoned shrimp into the skillet and cook for approximately 2-3 minutes on each side, or until they become pink and opaque. Take the shrimp out of the skillet and set them aside.
- Melt the butter over medium heat, in the same skillet. Pour the heavy cream into the skillet and bring it to a gentle simmer.
- Gradually whisk in the cheddar and Parmesan cheese until they are fully melted and the sauce becomes smooth and creamy.
- Return the cooked shrimp to the skillet and toss them in the cheese sauce.
- To serve, divide the creamy grits among plates and top them with the shrimp and cheese sauce mixture. Garnish with chopped parsley for added freshness.