Pappadeaux Shrimp And Grits Food

SHRIMP AND GRITS

Steps:

• Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
• Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

PAPPADEAUX SHRIMP AND GRITS RECIPE

Steps:

• First, crisp the bacon over medium heat in a skillet. Cut up the bacon, and leave the grease in the pan for later use.
• Boil 3 cups of water and add the grits and salt. Cook for 5-7 minutes over medium heat.
• Remove from the heat and stir in the cheddar, nut milk, heavy cream, and butter. To prevent lumps, whisk them well until creamy and smooth.
• In a pan, sauté the chopped green onions, minced garlic, and red bell pepper in avocado oil for 5-6 minutes on medium heat.
• Add the shrimp, peeled and deveined, and season them with cajun seasoning, smoked paprika, and cayenne pepper.
• Brown them on medium heat for 2 minutes per side.
• Add the chicken broth and simmer for 5 minutes on medium heat until you get a smooth, even sauce under the shrimp, with chunks of veggies.
• Spoon the cheesy grits into shallow plates. Place a few spoonfuls of bacon-veggie shrimp sauce on the grits and place the shrimp on top.
• Toss some freshly chopped parsley on top, and squeeze some fresh lime juice on the shrimp.
• Serve this plate-licking dish hot and fresh!

SHRIMP AND GRITS

Steps:

• First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and 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 bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
• Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
• The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
• And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
• To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.