Are you craving a taste of the South? Then look no further! This Shrimp and Grits recipe, inspired by the Queen of Southern cuisine herself, Paula Deen, is a guaranteed crowd-pleaser. It's the perfect blend of creamy, cheesy grits and succulent, flavorful shrimp – a delicious dish that's surprisingly easy to make. Whether you're a seasoned chef or a kitchen novice, this recipe is your ticket to a truly unforgettable meal. Prepare for a culinary journey that will transport you straight to the heart of Southern hospitality! This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
For the Grits:
- 4 cups water
- 1 teaspoon salt
- 1 cup stone-ground grits (coarsely ground grits work well too)
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 4 tablespoons butter
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 6 tablespoons butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
Instructions:
Preparing the Grits:
- Bring the water and salt to a boil in a medium saucepan.
- Gradually whisk in the grits, stirring constantly to prevent lumps from forming.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the grits are tender and creamy, stirring occasionally.
- Stir in the heavy cream, cheddar cheese, and butter until melted and smooth. Keep warm.
Cooking the Shrimp:
- In a shallow dish, combine the flour, salt, pepper, paprika, and cayenne pepper (if using).
- Dredge the shrimp in the flour mixture, ensuring they are evenly coated.
- Melt 4 tablespoons of butter in a large skillet over medium-high heat.
- Add the shrimp and cook for 2-3 minutes per side, until they are pink and cooked through. Remove from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the skillet. Add the onion, garlic, and bell peppers and sauté for about 5 minutes, until softened.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes.
- Stir in the cooked shrimp and parsley.
Assembling the Dish:
- Spoon the creamy grits onto plates.
- Top with the shrimp and vegetable mixture.
- Garnish with extra parsley or a sprinkle of cheese, if desired. Serve immediately and enjoy your delicious homemade meal!
Tips for the Best Shrimp and Grits:
- For extra flavor, use bacon grease instead of butter for cooking the shrimp and vegetables.
- Don't overcook the shrimp; they should be pink and opaque.
- If your grits are too thick, add a little more water or cream.
- For a spicier kick, add more cayenne pepper or a dash of hot sauce.
- Feel free to experiment with different cheeses, such as Parmesan or Monterey Jack.
Variations:
- Andouille Sausage Shrimp and Grits: Add 1/2 pound of sliced andouille sausage to the skillet with the vegetables for extra smoky flavor.
- Spicy Shrimp and Grits: Increase the amount of cayenne pepper or add a pinch of red pepper flakes for a spicier dish.
- Creamy Tomato Shrimp and Grits: Add 1/2 cup of diced tomatoes to the shrimp and vegetable mixture for a richer flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 500-600
- Protein: 30-40g
- Fat: 30-40g
- Carbohydrates: 30-40g
This easy recipe offers a healthy and delicious meal, perfect for a quick weeknight dinner or a special occasion. Enjoy the delicious flavors of the South! Remember to adjust seasonings to your preference for the best shrimp and grits experience. Happy cooking!