Griddle Shrimp & Grits
Ingredients
- 1 c 100% corn grits – stone ground, no preservatives
- 2 c chicken broth
- 1 1/2 c heavy whipping cream or half & half
- 1 1/2 c sharp white cheddar cheese, shredded
- 4 TBSP unsalted butter, divided into 2 TBSP pieces
- 24 raw shrimp, peeled, deveined, tail-off or on, patted completely dry.
- palm full of paprika
- few dashes of cayenne pepper
- palm full of Creole Dirt or your choice of Creole seasoning
- salt & pepper
- 1/2 of a shallot, finely diced
- 3 cloves of garlic, minced
- extra virgin olive oil
- parsley to garnish
Instructions
- In a saucepan, bring chicken broth and heavy cream (or half and half) to a simmer and season with salt.
- Once that comes to a low boil, add the grits and simmer about 20 min, until desired softness & thickness. Add more chicken broth if needed.
- Add olive oil to the griddle, and cook the shallot and garlic until soft. Set aside.
- Season the patted dry shrimp with paprika, cayenne, Creole seasoning, salt & pepper.
- Add 2 TBSP butter to the griddle and cook shrimp 3 min on each side, flipping each piece once until reaches 145F.
- Add 2 TBSP butter to the grits and stir in the cheese to melt completely.
- Add the shallots & garlic to the grits and stir to incorporate. Add salt & pepper as needed.
- Plate by adding a scoop of grits into a pasta bowl first, then cover with shrimp, and garnish with parsley.
- Enjoy!
- *Optional- Add crumbled bacon to the grits when you add the shallot & garlic if desired!
- Grits are good leftover by re-heating in the microwave. Add microgreens, a fried egg, and a sprinkle of Creole seasoning for a hearty breakfast!
