Shrimp and Grits (Throwdown)
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
SHRIMP
- 1 1⁄2 lbs medium shrimp (26 - 30 count)
- 2 tablespoons cajun seasoning
- 1 tablespoon paprika
- 1 tablespoon dried Italian seasoning
- fresh ground black pepper
-
GRITS
- 2 cups water
- 2 chicken bouillon cubes
- 2 tablespoons butter
- 1 cup quick-cooking grits
- 1 tablespoon tomato paste
- 3⁄4 cup heavy whipping cream
- 3 1⁄2 ounces extra-sharp cheddar cheese
-
SAUCE
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1⁄2 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1⁄2 - 1 teaspoon hot sauce
directions
- Peel and de-vein shrimp.
- In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, salt, and pepper to taste.
- Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
- Next, make your grits: in a medium saucepan, bring water, chicken bullion cubes, and 2 tablespoons butter to a boil.
- Slowly add the grits, whisking often with a wire whisk for 5 minutes.
- Add tomato paste, whipping cream, and cheese.
- Keep whisking for another 2 to 3 minutes, until the grits become creamy.
- In a large pan, melt 2 tablespoons of butter.
- Add minced garlic and stir for 30 seconds.
- Add the spice-coated shrimp. Cook until done and tender; do not overcook.
- Remove the shrimp from the pan and set aside in a bowl.
- To make the roux-sauce, use the same pan and add 3 tablespoons of all-purpose flour to the remains. Stir with a wooden spoon.
- Cook 10 - 15 minutes or until roux becomes a medium-tan color.
- Slowly add the chicken stock and whipping cream.
- Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
- To serve, place a scoop of grits on a plate. Top with shrimp, and drizzle with roux sauce.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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