Pappadeaux Shrimp And Grits Recipes

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:

• For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
• For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
• Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.