Pappadeaux Shrimp And Grits Recipe
The Pappadeaux Shrimp and Grits recipe is a classic Southern dish that has become a favorite for seafood lovers across the country.
Equipment
- 1 Pot
- 1 Skillet
Ingredients
For Shrimps:
- Large shrimps 1 pound
- Smoked bacon 6 slices
- Chicken or vegetable broth ½ cup
- Fresh parsley 3 tablespoons
- Avocado oil 1 tablespoon
- Cajun seasoning 2 teaspoons
- Smoked paprika 1 teaspoon
- Ground cayenne pepper ¼ teaspoon
- Cloves garlic 3
- Green onions 3
- Red bell pepper 1
- Lemon ½
For Grits:
- Water 3 cups
- Quick grits 1 cup
- Nut Milk (hazelnut) 1 cup
- Cheddar cheese (shredded) ½ cup
- Celery soup 1 can
- Butter 3 tablespoons
- Heavy cream 3 tablespoons
- Salt ½ teaspoon
Instructions
For Shrimps:
- Using a pan, heat avocado oil over medium heat.
- Add in garlic, green onion, and sliced red bell pepper, and sauté for 5-6 minutes.
- Toss in the giant shrimp and sprinkle with Cajun seasoning, smoked paprika, and cayenne pepper.
- Cook the shrimp in the pan over medium heat, frying them until they become crispy and turn golden brown, which usually takes 1-2 minutes.
- In the same pan used for sauteing the vegetables, add chicken or vegetable broth and let it simmer for 5 minutes.
For Grits:
- Heat a skillet on medium heat and cook the bacon until it becomes crispy.
- Once cooked, remove the bacon from the skillet and cut it into small pieces. Don't drain the bacon grease from the pan, as we'll need it later on.
- Boil 3 cups of water in a pot, add grits and salt, then let them cook for 5-7 minutes on medium heat.
- Turn off the heat once the grits are cooked, then add in nut milk, cheddar cheese, butter, and cream. Whisk together until the grits become rich and creamy.
- Plate the cheesy grits, and the cooked shrimp on top, pour over the sauce, and garnish with freshly chopped parsley and a squeeze of lemon juice for a bright, fresh flavor.