Pappadeaux Shrimp And Grits Recipe
This easy Pappadeaux Shrimp And Grits Recipe combines cheesy grits, garlic shrimp, cream, butter, and bold Southern flavors you’ll love.
Equipment
- Medium saucepan (for grits)
- Large skillet or sauté pan
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons.
- Sharp knife
- Cutting board
Ingredients
For the Grits
- 1 cup stone-ground grits
- 4 cups whole milk
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons butter
- ¾ cup shredded sharp cheddar cheese
- ¼ teaspoon black pepper
For the Shrimp
- 1½ pounds large shrimp peeled and deveined
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Sauce
- 4 tablespoons butter
- 1 small onion finely chopped
- 1 small green bell pepper chopped
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- ½ cup heavy cream
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- 1 teaspoon lemon juice
For Garnish
- Chopped green onions
- Fresh parsley
- Extra black pepper
Instructions
Make the Grits
- In a medium saucepan, bring milk, water, and salt to a gentle boil. Slowly whisk in the grits. Reduce heat to low and cook, stirring often, for about 20–25 minutes until thick and creamy.
- Once the grits are soft, stir in butter, cheddar cheese, and black pepper. Taste and adjust seasoning. Cover and keep warm.
Season the Shrimp
- Pat the shrimp dry and toss them with Cajun seasoning, smoked paprika, cayenne (if using), salt, and pepper. Set aside while you prepare the sauce.
Start the Sauce
- Heat olive oil and butter in a large skillet over medium heat. Add onion and bell pepper. Cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds, just until fragrant.
Build Flavor
- Sprinkle flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in chicken broth, stirring constantly. Add cream and seasonings. Let the sauce simmer for 3–4 minutes until slightly thickened.
Cook the Shrimp
- Add shrimp directly to the sauce. Cook for 2–3 minutes per side until pink and opaque. Finish with lemon juice and a final taste check.
Assemble
- Spoon creamy grits into bowls. Top with shrimp and plenty of sauce. Garnish with green onions and parsley.