Description
A comforting Southern dish featuring creamy grits and savory shrimp, inspired by the famous Pappadeaux restaurant.
Ingredients
- 1 lb peeled and deveined shrimp
- ½ cup chicken broth
- 6 slices bacon
- 3 cloves garlic (minced)
- ½ bell pepper (minced)
- ½ white onion (minced)
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
- Green onion (chopped)
- Parsley (chopped)
- 1 cup quick grits
- 3 cups milk
- 2 cups water
- 3 tbsp butter
- ¾ cup shredded cheddar cheese
- Additional salt and black pepper, to taste
Instructions
- Prepare the grits: In a medium-sized pot, combine water and milk over medium flame until simmering. Stir in grits and butter; simmer for about 5 minutes, stirring occasionally. Season with salt and pepper, and mix in cheese.
- Cook the shrimp: Fry bacon in a skillet until crispy. Remove and chop. In the same skillet, leave 2 tablespoons of bacon grease, add shrimp, and season with 1 tbsp Cajun seasoning. Cook for 2 minutes, then remove.
- Sauté chopped bell pepper and onion in the same skillet until softened. Add garlic and cook for 2 minutes. Mix in smoked paprika, salt, and remaining Cajun seasoning.
- Pour in chicken broth and let it simmer for 5-7 minutes. Return shrimp to the skillet and combine everything for an additional minute.
- Serve: Layer bowls with grits, top with shrimp and veggie mixture, drizzle with broth, and finish with green onion, parsley, and bacon.
Notes
Use high-quality cheese for richer flavor. Adjust consistency of grits with milk if too thick.
