Apparently my mind is still in New Orleans, because I was craving Shrimp & Grits bad. I adapted this recipe from one a former boss shared with me. It's rich due to the cheesy creamy grits, spicy thanks to the chipotles in adobo and red pepper flakes yet fresh from the shrimp. An unbeatable combo.
For this dish you will need shrimp, sharp cheddar, chipotles in adobo, old-fashioned grits (not instant), heavy cream, yellow onion, garlic, butter, scallions, eggs, salt, pepper and red pepper flakes.
Heat a cast iron skillet hot. Melt butter and saute onion for 5 minutes. Add garlic and chipotles in adobo and saute a couple more.
Stir in cream and water. Stir in spices. Bring to a boil and slowly whisk in grits.
Turn heat to low and cook for 15 minutes stirring frequently.
Add shrimp pressing slightly down. Bake at 450 degrees for 15 minutes.
Serve with dry white wine. Enjoy!
- 1 lb shrimp, peeled and deveined
- 2 tbsp. butter
- 1 yellow onion, diced
- 3-4 garlic cloves, minced
- 1 small can of chipotles in adobo, chipotles chopped
- ¾ cup heavy cream
- 3½ cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
- 1 cup old-fashioned grits (not instant)
- 3 eggs, beated
- 1½ cup sharp cheddar cheese, shredded
- 2 tbsp. scallions, chopped
- Preheat oven to 450 degrees.
- Heat large cast iron skillet.
- Melt butter over medium heat.
- Saute onion for 5 minutes.
- Add garlic and chipotles in adobo sauce and sauce another couple minutes.
- Add cream and water. Add spices.
- Bring to boil and slowly whisk in grits.
- Turn heat to slow and simmer for 15 minutes until grits are fully cooked stirring often.
- Remove from heat and stir in eggs, cheese and scallions.
- Add shrimp and gently press down. Top with fresh ground pepper.
- Bake for 15 minutes.
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