Pappadeaux Shrimp and Grits Recipe
Do you love creamy grits with flavorful shrimp? This Pappadeaux Shrimp and Grits Recipe is perfect. It brings a classic Southern restaurant favorite to your home.
Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- ½ cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil or butter
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ½ tsp salt
- 2 cloves garlic minced
- 2 tbsp chopped green onions
- Optional: lemon wedges for serving
Instructions
Cook the Grits
- Bring water or chicken broth to a boil. Slowly whisk in grits. Reduce heat and simmer 15–20 minutes.
Add Cream and Butter
- Stir in heavy cream and butter. Season with salt and pepper. Keep warm on low heat.
Prepare the Shrimp
- In a bowl, mix shrimp with paprika, garlic powder, cayenne, salt, and pepper until evenly coated.
Cook the Shrimp
- Heat olive oil or butter in a skillet over medium heat. Add shrimp and cook 2–3 minutes per side until pink.
Add Garlic and Green Onions
- Add minced garlic and chopped green onions to the skillet. Cook 1–2 minutes until fragrant.
Plate the Dish
- Spoon creamy grits onto plates. Top with cooked shrimp and a little of the pan sauce.
Garnish and Serve
- Garnish with extra green onions or parsley. Serve with lemon wedges if desired.
Notes
- Use stone-ground grits for creamy texture and flavor.
- Do not overcook shrimp to keep them tender and juicy.
- Stir grits frequently to avoid lumps.
- Adjust cayenne pepper to control spiciness.
- Serve immediately for the best taste and texture.