.75cupshredded, white cheddar cheeseuse more for cheesier grits
.25cupgrated Parmesan cheese
Creole Shrimp
1poundlarge shrimppeeled, deveined, and tails removed or left on.
2teaspoonscreole seasoningI used Tony Chachere's
4tablespoonsunsalted butter
1cupyellow onionfinely chopped
0.5cupred or green bell pepperfinely chopped - one large pepper
2large clovesgarlicminced - 1 heaping tablespoon
1cupseafood stockor chicken stock if you prefer
chopped, fresh parsleyto garnish
Instructions
Cheesy Grits
Bring milk and chicken broth to a boil in a saucepan over medium-high heat. Slowly whisk in the grits, salt and pepper. Reduce to low heat, cover and cook for 20-25 minutes, whisking occasionally until thickened and the grits are soft and tender.
Remove from heat and stir in the butter and cheese until melted. Taste and add additional salt and/or pepper if needed. Cover, set aside and keep warm.
Creole Shrimp
Pat the shrimp dry with paper towels and place in a bowl. Sprinkle with seasoning and toss to combine. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the onion and bell pepper and cook until tender and the onions are translucent, about 6 minutes.
Stir in the garlic and heat for one minute. Add the shrimp, stir to combine, then add the seafood stock. Bring to a boil, reduce heat and simmer uncovered until the shrimp turn pink.
Remove the shrimp with a slotted spoon and transfer to a bowl. Allow the sauce to simmer for a few more minutes to reduce down slightly.
To Serve
Divide the cheesy grits between 4 bowls, spoon on the shrimp, and spoon the sauce over the top. Sprinkle with chopped parsley and serve immediately with hot sauce and lemon wedges on the side.
Notes
The key to amazing grits is to cook them low and slow allowing the starches to release.
Traditional stone-ground grits are preferred for their superior texture and flavor, but quick-cooking grits can also be used for convenience. Avoid instant grits as they lack the depth of flavor and texture.
Stirring frequently and using a whisk can help prevent lumps from forming. Adding the grits slowly to boiling water or milk while whisking continuously can also help ensure a smooth consistency.
See post for storing leftovers and other helpful tips!
Sharp cheddar, parmesan, Gruyere, or even creamy cheeses like goat cheese or cream cheese work well. Stir the cheese into the cooked grits until melted and creamy.
While grits are best served fresh, you can prepare components of the dish ahead of time. Cook the grits and shrimp separately, then reheat them gently before serving. However, freshly cooked shrimp will have the best texture and flavor.