Pappadeaux Shrimp and Grits Recipe
This scrumptious Pappadeaux Shrimp and Grits copycat recipe is mouthwatering comfort food and a special treasure of Southern Cajun cuisine. Let's cook?
Ingredients
For the Grits:
- 1 1 cup of quick grits
- 3 cups Water
- 1 cup Nut milk, preferably hazelnut
- ½ teaspoon Salt
- 3 tbsp Butter
- 2 tbsp Heavy cream
- ½ cups Shredded cheddar
For the Shrimp:
- 6 slices Bacon (smoked)
- 1 pound Large shrimp (deveined and peeled)
- 2 teaspoons Cajun seasoning
- ¼ teaspoon Cayenne pepper, ground
- 3 tbsp Fresh parsley, chopped
- ½ Lemon or lime
- 1 tbsp Avocado oil
- 1 Red bell pepper (finely chopped)
- 3 Green onions (chopped)
- 3 Cloves of garlic (minced)
- 1 teaspoon Smoked paprika
- ½ cup Broth, chicken or vegetable
Instructions
- First, crisp the bacon over medium heat in a skillet. Cut up the bacon, and leave the grease in the pan for later use.
- Boil 3 cups of water and add the grits and salt. Cook for 5-7 minutes over medium heat.
- Remove from the heat and stir in the cheddar, nut milk, heavy cream, and butter. To prevent lumps, whisk them well until creamy and smooth.
- In a pan, sauté the chopped green onions, minced garlic, and red bell pepper in avocado oil for 5-6 minutes on medium heat.
- Add the shrimp, peeled and deveined, and season them with cajun seasoning, smoked paprika, and cayenne pepper.
- Brown them on medium heat for 2 minutes per side.
- Add the chicken broth and simmer for 5 minutes on medium heat until you get a smooth, even sauce under the shrimp, with chunks of veggies.
- Spoon the cheesy grits into shallow plates. Place a few spoonfuls of bacon-veggie shrimp sauce on the grits and place the shrimp on top.
- Toss some freshly chopped parsley on top, and squeeze some fresh lime juice on the shrimp.
- Serve this plate-licking dish hot and fresh!