Crispy Shrimp & Grits with Crab Cream Sauce
Ingredients:
For the Grits:
1 cup stone-ground grits
4 cups chicken broth or water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste
For the Crispy Shrimp:
1 lb large shrimp, peeled and deveined
1 cup buttermilk
1 cup flour
1/2 cup cornmeal
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Salt and pepper
Vegetable oil for frying
For the Crab Cream Sauce:
2 tablespoons butter
2 garlic cloves, minced
1 small shallot, finely chopped
1/2 cup heavy cream
1/4 cup chicken broth
1/2 teaspoon Old Bay seasoning
1/2 cup lump crab meat
1 tablespoon fresh parsley, chopped
Directions:
In a saucepan, bring chicken broth to a boil. Stir in grits, reduce to low, cover, and simmer for 20–25 minutes, stirring occasionally. Add cream, butter, cheese, and season with salt and pepper. Keep warm.
Marinate shrimp in buttermilk for 15 minutes.
In a bowl, mix flour, cornmeal, garlic powder, cayenne, salt, and pepper.
Heat oil in a skillet over medium-high. Dredge shrimp in the dry mix and fry for 2–3 minutes per side until golden and crispy. Drain on paper towels.
For the crab sauce, melt butter in a pan. Add garlic and shallot, sauté until soft. Stir in cream, broth, and Old Bay. Simmer for 3–5 minutes until slightly thickened. Add crab meat and parsley, cook another minute.
To serve, spoon creamy grits into bowls, top with crispy shrimp, and drizzle generously with crab cream sauce.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 670 kcal | Servings: 4 servings
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