Crispy Shrimp & Grits with Crab Cream Sauce
Ingredients:
For the Shrimp:
1 lb jumbo shrimp, peeled & deveined
1 cup buttermilk
1 cup breading (your choice)
Vegetable oil for frying
For the Crab Cream Sauce:
8 oz jumbo lump crabmeat
2 cups heavy cream
1 cup diced bell peppers
¼ cup minced shallots
2 tbsp butter
1 tbsp minced garlic
1 tbsp olive oil
1 tsp oregano
1 tsp salt
1 tsp black pepper
¼ tsp smoked paprika
For the Cheesy Grits:
2 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 cup old-fashioned grits
½ cup cheddar cheese
¼ cup gouda cheese
2 tbsp unsalted butter
½ tsp salt
½ tsp black pepper
Fresh parsley for garnish
Instructions:
Marinate & Coat the Shrimp: Coat shrimp in buttermilk, then roll in breading and let sit.
Prepare the Crab Cream Sauce: Sauté the bell peppers and shallots, add garlic and butter, and then pour in the heavy cream. Stir in crabmeat and seasonings.
Cook the Grits: In a pot, combine the chicken broth, milk, and grits. Stir in the cheeses, butter, and cream for a smooth, creamy texture.
Fry the Shrimp: Heat oil and fry the shrimp until golden and crispy, then drain excess oil.
Assemble & Serve: Spoon grits onto plates, top with crispy shrimp and rich crab cream sauce. Garnish with fresh parsley. See less