INGREDIENTS:
- 8 ounces shrimp (large size 31-40 per pound), peeled and deveined
- 1 tablespoon Olive Oil
- 1 minced garlic clove
- pinch of Cayenne pepper
- ¼ - ½ tsp. Cajun Seafood seasoning
- Salt and pepper
- 1 tablespoon unsalted butter
- 1 small onion minced (about ½ cup)
- 1 1/2 cups water
- 1/2 cup Heavy Cream
- 1/2 teaspoon hot sauce, like Tabanero or Frank's RedHot
- ½ tsp. Worcestershire sauce
- 1/2 cup Quick Grits (Quick not instant grits is key)
- 4 oz extra-sharp shredded cheddar cheese, shredded
- 1 green onion sliced thin
INSTRUCTIONS:
- Adjust oven rack to the middle and heat oven to 375 degrees
- Toss the shrimp with the oil, garlic, cayenne, Cajun seasoning and season with salt and pepper. Cover and refrigerate will making the grits.
- Melt butter in a 10 inch skillet over medium heat. Add onion and cook until soften stirring frequently, 4- 5 minutes.
- Stir in water, cream, hot sauce, Worcestershire sauce, 1/2 tsp salt and 1/4 tsp pepper and bring to a boil.
- Slowly whisk in grits, reduce heat to low and cook, stirring often until grits are thick and creamy, 5-7 minutes.
- Remove from heat and whisk in cheddar until combined.
- Lay shrimp on their sides in a pinwheel (circle the skillet with tails in middle) over the grits then press on them slightly to submerge about halfway down.
- Transfer skillet to oven and bake until shrimp are cooked through, about 5 – 7 minutes. Sprinkle with scallions and serve.
Source: Cook Like James
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