Crispy Shrimp & Grits with Crab Cream Sauce 🦐🧀
INGREDIENTS
◻ 1 lb jumbo shrimp, cleaned, peeled, and deveined
◻ 1 cup buttermilk
◻ 1 cup Papi Cuisine Deluxe Breading
◻ 8 oz jumbo lump crabmeat
◻ 2 cups heavy cream
◻ 1 cup diced bell peppers
◻ ¼ cup minced shallots
◻ 2 tbsp unsalted butter
◻ 1 tbsp minced garlic
◻ 1 tbsp olive oil
◻ 1 tsp dried oregano
◻ 1 tsp salt
◻ 1 tsp black pepper
◻ ¼ tsp smoked paprika
◻ 2 cups chicken broth
◻ 2 cups whole milk
◻ 1 cup heavy cream (for grits)
◻ 1 cup old-fashioned grits
◻ ½ cup mild cheddar, shredded
◻ ¼ cup gouda cheese, shredded
◻ 2 tbsp unsalted butter (for grits)
◻ ½ tsp salt (for grits)
◻ ½ tsp black pepper (for grits)
◻ Fresh parsley for garnish
INSTRUCTIONS
❶ Marinate shrimp in buttermilk and breading for 20 minutes.
❷ Heat olive oil in a pan and sauté bell peppers and shallots until browned. Add butter and garlic and cook until fragrant.
❸ Stir in heavy cream, bring to a simmer, then gently add crabmeat. Season with oregano, salt, pepper, and smoked paprika. Simmer until thickened.
❹ Boil chicken broth and milk in a pot. Add grits, cover, and cook for 10 minutes. Stir in cheddar, gouda, butter, and heavy cream until smooth.
❺ Fry shrimp in hot oil (330°F) until crispy.
❻ To serve, layer creamy grits, crispy shrimp, and drizzle with crab cream sauce. Garnish with parsley.
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour
Servings: 4