If you’re a fan of Southern cuisine, you’ve probably tried the classic combination of shrimp and grits. While this dish may have originated in the Lowcountry region of South Carolina, it has become a staple across the South and beyond.
The Origins of Shrimp and Grits
The origins of shrimp and grits can be traced back to the Native American Muskogee tribe who made hominy from corn. When the dish was introduced to European settlers, it evolved into the creamy grits we know today. Shrimp was later added as a savory topping to this hearty, comforting dish.
Pappadeaux’s Take on Shrimp and Grits
Pappadeaux Seafood Kitchen has put their own spin on the classic shrimp and grits recipe. Their version features plump, juicy shrimp sautéed in a rich, buttery sauce with garlic, herbs, and spices. The shrimp are then served on a bed of creamy, cheesy grits that are made with heavy cream and sharp cheddar. The dish is finished with a sprinkle of scallions and a squeeze of lemon juice.
To make Pappadeaux’s famous shrimp and grits, you will need:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup water
- 1 cup stone-ground grits
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons scallions, chopped
- 1 lemon, cut into wedges
Here’s how to make Pappadeaux’s signature shrimp and grits at home:
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
- Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
- In the same pan, add the remaining tablespoon of butter, garlic, cayenne pepper, paprika, thyme, salt, and black pepper. Cook until fragrant, about 1-2 minutes.
- Add the heavy cream and water to the pan and bring to a simmer.
- Slowly whisk in the grits and reduce the heat to low. Cook, stirring frequently, for 20-25 minutes or until the grits are tender and creamy.
- Stir in the cheddar cheese until melted.
- Divide the grits among four bowls and top with the sautéed shrimp.
- Garnish with scallions and lemon wedges.
Learn how to make Pappadeaux’s famous shrimp and grits recipe at home with this easy-to-follow guide. This classic Southern dish is creamy, savory, and oh-so-delicious.
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