Smoky Creamed Shrimp and Grits
Ready In: 45 mins
Serves: 6
Yields: 6 bowls
Ingredients
For the shrimp
- 2 lbs shrimp, peeled and deveined
- 2 tablespoons cajun seasoning
- 1 tablespoon smoked paprika
- fresh ground pepper, to taste
- 1 tablespoon olive oil
For the grits
- 2 cups chicken broth
- 2 tablespoons butter
- 1 cup quick-cooking grits
- 3⁄4 cup heavy cream
- 4 ounces extra-sharp cheddar cheese, shredded
For the sauce
- 6 tablespoons butter
- 1⁄4 teaspoon smoked paprika
- 5 tablespoons flour
- 1⁄4 cup white wine
- 1 cup chicken broth
- 3⁄4 cup heavy cream
- 2 garlic cloves, finely chopped
- 1⁄2 cup scallion, chopped
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon hot sauce
For garnish
- 1⁄2 cup scallion, chopped
Directions
- In a small bowl, combine Cajun seasoning, paprika, olive oil and pepper. Add shrimp and toss until well-combined; set aside.
- Bring medium saucepan to boil with 2 cups chicken broth and butter. While whisking, gradually add grits. Cook about 5 minutes, whisking often. Stir in cream and cheese; continue cooking and whisking until creamy, about 2 to 3 minutes. Set aside.
- Melt butter in a large skillet. Add garlic and scallions and cook, stirring for one minute. Add shrimp and cook one-and-a-half minutes per side, until shrimp are opaque. Transfer shrimp with slotted spoon to a bowl and set aside, keeping warm.
- Stir flour and paprika into remaining butter in the skillet the shrimp was cooked inches Cook, stirring occasionally, until the mixture is thickened and medium-brown like peanut butter in color, 5 to 10 minutes. Whisk in combined wine, chicken stock and cream; let cook, whisking constantly, for 2 minutes. Whisk in Worcestershire sauce and hot sauce and remove from the heat. Taste and adjust seasonings to your liking.
- To serve, divide grits evenly among six plates. Stir shrimp into sauce and ladle over grits, sprinkling with scallions.
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