Spicy Shrimp and Grits Recipes
Shrimp:
- 1 1/2 pounds (26-30 count) Wild Georgia Shrimp
- 2 tablespoons
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon ground white pepper
Grits:
- 2 cups water
- 2 chicken bouillon cubes
- 2 tablespoons butter
- 1 cup quick cooking grits
- 1 tablespoon tomato paste
- 3/4 cup heavy whipping cream
- 3 1/2 ounces sharp Cheddar cheese
Sauce:
- 2 tablespoons butter or margarine
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 4 ounces diced pancetta
- 1 sliced green onion
Directions:
- Season the shrimp and set aside.
- Start preparing the grits. To cook the grits add the water, bouillon cubes, and butter to a medium saucepan and bring to a boil. Slowly add the grits and stir with a wire whisk for about 5 minutes. Then, add the tomato paste, cream, and cheese. Keep whisking for another minute or two until it becomes creamy.
- Melt 1 tablespoon butter in a large skillet and saute garlic and diced pancetta for about 1 minute. Add the shrimp and cook just until done. Remove and set aside.
- Add 1 tablespoon butter to pan and melt. Add the flour and cook several minutes until it reaches a medium-tan color. Then slowly add the chicken stock and cream. Whisk together for about 2 minutes, then whisk in Worcestershire and hot sauce. Set aside.
- Spoon grits onto plate and top with shrimp and sauce. Garnish with green onions.