Crispy Shrimp & Grits with Crab Cream Sauce
Ingredients:
For the Grits:
1 cup stone-ground grits
4 cups chicken broth (or water for a lighter version)
1 cup heavy cream
2 tablespoons unsalted butter
1/2 cup sharp cheddar cheese, shredded
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Crispy Shrimp:
1 pound large shrimp, peeled and deveined
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
For the Crab Cream Sauce:
2 tablespoons unsalted butter
1 shallot, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup seafood stock (or chicken broth)
1/2 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper (optional)
1/2 cup lump crab meat
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
Directions:
Prepare the Grits:
In a large saucepan, bring the chicken broth (or water) to a boil. Gradually stir in the grits. Reduce the heat to low, cover, and cook according to the package instructions (usually about 20-25 minutes), stirring occasionally.
Once the grits are cooked, stir in the heavy cream, butter, cheddar cheese, salt, and pepper. Keep warm.
Prepare the Crispy Shrimp:
In a bowl, soak the shrimp in buttermilk for about 10-15 minutes.
In a shallow dish, mix the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, dredge each shrimp in the flour mixture, pressing lightly to coat. Fry the shrimp in batches for 2-3 minutes per side until golden and crispy. Remove from the skillet and drain on paper towels.
Prepare the Crab Cream Sauce:
In the same skillet, melt the butter over medium heat. Add the chopped shallot and minced garlic and sauté for 2-3 minutes until softened.
Add the heavy cream and seafood stock, stirring to combine. Bring to a simmer and cook for 3-4 minutes to thicken slightly.
Stir in the Old Bay seasoning, cayenne pepper (if using), lump crab meat, and lemon juice. Let the sauce simmer for another 2-3 minutes. Adjust the seasoning with salt and pepper to taste.
Assemble the Dish:
Spoon a generous amount of the creamy grits onto each plate. Top with the crispy shrimp and drizzle with the crab cream sauce.
Garnish with fresh parsley and serve immediately.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4