Spicy Shrimp and Grits
A fun way to celebrate Mardi Gras is with shrimp and grits. Everybody seems to love them. As an added bonus, they are fast and easy to make. It’s all in the timing. Get your grits simmering on the stove, while you clean and season the shrimp. Once the grits are ready, keep them warm and quickly saute the shrimp. Then just serve them up.
Some folks like to add cheese to the grits. I didn’t this time, but feel free to add a cup or two of shredded cheese, if you like. Sharp cheddar or Parmesan are good choices. Add the cheese when you add the cream and butter.
I didn’t get specific on how much of the seasonings to add. I dusted the shrimp with the seasonings and tossed to get them all coated evenly. I was generous with all but the cayenne. I used about a 1/4 teaspoon of cayenne. They still had a nice kick, but I think I could have used a bit more. You can always serve them with hot sauce on the side, so guests who like spicier foods can add that to their shrimp.
Spicy Shrimp and Grits
1 c. grits, I used regular grits, not quick cooking
4 c. water
½ t. salt
3 T. butter
1/3 cup heavy cream
1 lb. large raw shrimp, shelled and deveined
Salt
Pepper
Cayenne pepper
Garlic powder
Paprika
2 T. oil
2 T. butter
In saucepan, bring water to a boil and add the grits and salt. Turn down to a simmer and cover the pan. Stir every few minutes. Cook until grits are tender and water is absorbed, about 20 minutes. While the grits are cooking, place shrimp in medium bowl and season to taste with the salt, pepper, cayenne, garlic powder and paprika. Toss shrimp to coat evenly and set aside. Once grits are done cooking, stir in the cream and butter. Adjust seasoning. Cover and remove from the heat. Heat oil and butter in skillet and cook shrimp over medium high heat, turning to cook on both sides until shrimp are cooked, about 5 minutes. They should get a nice, golden color. Larger shrimp will take longer, but be careful not to overcook them. To serve, spoon some grits on a plate or in a shallow bowl. Top with some shrimp and serve. Serves 4.
Spicy Shrimp and Grits
A fun way to celebrate Mardi Gras is with shrimp and grits. Everybody seems to love them. As an added bonus, they are fast and easy to make. It’s all in the timing. Get your grits simmering on the stove, while you clean and season the shrimp. Once the grits are ready, keep them warm and quickly saute the shrimp. Then just serve them up.
Some folks like to add cheese to the grits. I didn’t this time, but feel free to add a cup or two of shredded cheese, if you like. Sharp cheddar or Parmesan are good choices. Add the cheese when you add the cream and butter.
I didn’t get specific on how much of the seasonings to add. I dusted the shrimp with the seasonings and tossed to get them all coated evenly. I was generous with all but the cayenne. I used about a 1/4 teaspoon of cayenne. They still had a nice kick, but I think I could have used a bit more. You can always serve them with hot sauce on the side, so guests who like spicier foods can add that to their shrimp.
Spicy Shrimp and Grits
1 c. grits
4 c. water
½ t. salt
3 T. butter
1/3 cup heavy cream
1 lb. large raw shrimp, shelled and deveined
Salt
Pepper
Cayenne pepper
Garlic powder
Paprika
2 T. oil
2 T. butter
In saucepan, bring water to a boil and add the grits and salt. Turn down to a simmer and cover the pan. Stir every few minutes. Cook until grits are tender and water is absorbed, about 20 minutes. While the grits are cooking, place shrimp in medium bowl and season to taste with the salt, pepper, cayenne, garlic powder and paprika. Toss shrimp to coat evenly and set aside. Once grits are done cooking, stir in the cream and butter. Adjust seasoning. Cover and remove from the heat. Heat oil and butter in skillet and cook shrimp over medium high heat, turning to cook on both sides until shrimp are cooked, about 5 minutes. They should get a nice, golden color. Larger shrimp will take longer, but be careful not to overcook them. To serve, spoon some grits on a plate or in a shallow bowl. Top with some shrimp and serve. Serves 4.
Spicy Shrimp and Grits
A fun way to celebrate Mardi Gras is with shrimp and grits. Everybody seems to love them. As an added bonus, they are fast and easy to make. It’s all in the timing. Get your grits simmering on the stove, while you clean and season the shrimp. Once the grits are ready, keep them warm and quickly saute the shrimp. Then just serve them up.
Some folks like to add cheese to the grits. I didn’t this time, but feel free to add a cup or two of shredded cheese, if you like. Sharp cheddar or Parmesan are good choices. Add the cheese when you add the cream and butter.
I didn’t get specific on how much of the seasonings to add. I dusted the shrimp with the seasonings and tossed to get them all coated evenly. I was generous with all but the cayenne. I used about a 1/4 teaspoon of cayenne. They still had a nice kick, but I think I could have used a bit more. You can always serve them with hot sauce on the side, so guests who like spicier foods can add that to their shrimp.
Spicy Shrimp and Grits
1 c. yellow grits
4 c. water
½ t. salt
3 T. butter
1/3 cup heavy cream
1 lb. large raw shrimp, shelled and deveined
Salt
Pepper
Cayenne pepper
Garlic powder
Paprika
2 T. oil
2 T. butter
In saucepan, bring water to a boil and add the grits and salt. Turn down to a simmer and cover the pan. Stir every few minutes. Cook until grits are tender and water is absorbed, about 20 minutes. While the grits are cooking, place shrimp in medium bowl and season to taste with the salt, pepper, cayenne, garlic powder and paprika. Toss shrimp to coat evenly and set aside. Once grits are done cooking, stir in the cream and butter. Adjust seasoning. Cover and remove from the heat. Heat oil and butter in skillet and cook shrimp over medium high heat, turning to cook on both sides until shrimp are cooked, about 5 minutes. They should get a nice, golden color. Larger shrimp will take longer, but be careful not to overcook them. To serve, spoon some grits on a plate or in a shallow bowl. Top with some shrimp and serve. Serves 4.
