Creole Shrimp with Cheddar Grits
Creole seasoned gulf shimp on top of creamy, cheesy grits.
Ingredients
For the Creamy Cheddar Grits:
- 2 cups each whole milk and water
- 1½ tsp. kosher salt
- 1 cup white corn grits (not quick cooking grits)
- 2 tbsp. unsalted butter
- 2 cups extra sharp cheddar cheese, grated
For the Creole Shrimp:
- 1 pound Gulf shrimp, peeled and deveined
- ½ tsp. each paprika, black pepper, garlic powder, onion powder and dried oregano
- 1 tbsp. fresh thyme leaves
- 2 tbsp. unsalted butter
- 1 tbsp. extra virgin olive oil
- 1 cup grape tomatoes, halved
- 2 tbsp. minced garlic
- ¼ tsp. kosher salt
- ¼ cup sliced scallions
- ¼ cup white wine
Instructions
- Begin by making the Creamy Cheddar Grits: In a 4 quart Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter. Cover and set aside until the grits are ready. Right before serving, stir in the cheese.
- Next, make the Creole Shrimp: Dry off the shrimp very well. In a bowl, toss together the shrimp with the paprika, pepper, garlic and onion powders, oregano and thyme.
- In a large nonstick skillet, melt the butter and oil on medium heat. Add the shrimp and cook on both sides until they are almost cooked through. Add the rest of the ingredients and cook until the shrimp are pink and completely cooked through. The shrimp should cook in 5 to 10 minutes, total.
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