If you’re a fan of Southern cuisine, then you’ve likely heard of Pappadeaux’s Shrimp and Grits recipe.
This dish is a staple at the renowned seafood restaurant chain, and for good reason – it’s absolutely delicious! But did you know that you can recreate this mouth-watering dish at home?
That’s right – with just a few simple ingredients and some basic cooking techniques, you can whip up a restaurant-quality meal that will have your taste buds dancing with joy.
How to Make Pappadeaux Shrimp and Grits
Southern food has always appealed to me. I always crave Pappadeaux’s Shrimp and Grits.
This dish’s flawlessly cooked shrimp, creamy grits, and spicy sauce blew me away in New Orleans. I’ve been trying to make this dish at home since then, and I finally did it.
The tastes and textures in Pappadeaux’s Shrimp and Grits are superb. The sauce pairs well with the shrimp and grits. What’s best? It’s easy to cook at home but impressive enough to offer guests.
I’ll give you step-by-step instructions for creating Pappadeaux’s Shrimp and Grits, along with advice for getting the right flavor balance.
Pappadeaux Shrimp and Grits Ingredients
Before we get started, let’s take a look at the ingredients you’ll need to make Pappadeaux’s Shrimp and Grits recipe:
- 1 pound of large shrimp, peeled and deveined
- 1/2 cup of all-purpose flour
- 1/2 cup of unsalted butter
- 1/2 cup of chopped onions
- 1/4 cup of chopped green bell pepper
- 1/4 cup of chopped celery
- 1 tablespoon of minced garlic
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of lemon juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
- 3 cups of chicken broth
- 1 cup of stone-ground grits
- 4 cups of water
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of heavy cream
- 1/2 cup of shredded cheddar cheese
Step-by-Step Instructions to Make Pappadeaux Shrimp and Grits
Step 1: Prepare the Shrimp
In a large bowl, season the shrimp with salt and black pepper. Then, add the flour and toss the shrimp to coat evenly.
Step 2: Cook the Vegetables
In a large skillet, melt the butter over medium heat. Add the onions, bell pepper, and celery, and sauté until the vegetables are soft and translucent. Add the minced garlic and sauté for an additional minute.
Step 3: Add the Shrimp
Add the seasoned shrimp to the skillet and sauté until they are pink and cooked through.
Step 4: Make the Sauce
Add the Worcestershire sauce, lemon juice, salt, and cayenne pepper to the skillet. Stir to combine.
Step 5: Add the Chicken Broth
Pour the chicken broth into the skillet and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce has thickened.
Step 6: Prepare the Grits
While the shrimp and sauce are simmering, prepare the grits. In a large saucepan, bring the water and salt to a boil.
Gradually whisk in the grits and reduce the heat to low. Cover and cook, stirring occasionally, for 20-25 minutes, or until the grits are tender and creamy.
Step 7: Add the Cream and Cheese
Stir in the heavy cream and shredded cheddar cheese into the grits. Continue stirring until the cheese is melted and the grits are creamy and smooth.
Pappadeaux Shrimp and Grits FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp for this recipe. Just be sure to thaw them completely and pat them dry before seasoning and coating them with flour.
Can I use instant grits instead of stone-ground grits?
While you can use instant grits for this recipe, I highly recommend using stone-ground grits for the best flavor and texture.
Can I make this recipe ahead of time?
You can make the grits ahead of time and reheat them on the stove or in the microwave. However, I recommend cooking the shrimp and sauce mixture right before serving to ensure it is hot and fresh.
Can I adjust the level of spiciness in the sauce?
Absolutely! If you prefer a milder sauce, you can reduce the amount of cayenne pepper or omit it altogether. On the other hand, if you like it hot, you can add more cayenne pepper to suit your taste.
What to serve with Pappadeaux Shrimp and Grits
I keep Pappadeaux’s Shrimp and Grits simple to highlight its flavors. However, I like to add a few garnishes and sides to improve presentation and taste.
To enhance brightness and tanginess, serve the meal with sliced lemons or limes to squeeze over the shrimp. The dish can also be garnished with chopped fresh parsley or scallions for color and flavor.
Several sides complement shrimp and grits. Collard greens, a Southern staple, are somewhat bitter and complement the dish’s rich and savory flavors. Roasted or grilled veggies like asparagus, zucchini, and bell peppers offer taste and nutrition.
Cornbread completes any Southern dinner. Cornbread, sweet or savory, goes well with shrimp and grits and soaks up any extra sauce or fluids.
How to Store & Reheat Pappadeaux Shrimp and Grits
Pappadeaux’s Shrimp and Grits leftovers are wonderful! Reheating this dish preserves its flavors and textures, but it’s crucial to follow a few tips.
Store leftover shrimp and grits in an airtight jar in the fridge for three days. Reheating can be done in several ways.
Microwave reheating is one option. Cover the shrimp and grits in a microwave-safe dish with a lid or plastic wrap. Stirring occasionally, microwave on high for 30 seconds.
Stovetop reheating is another option. Add water or chicken stock to the shrimp and grits in a pot or skillet to release any thickened sauce or grits. Stir occasionally over medium heat until hot.
Overcooking shrimp or grits can make them rubbery. Instead, reheat until hot and serve immediately.
Pappadeaux Shrimp and Grits Recipe
Ingredients
- 1 pound of large shrimp peeled and deveined
- 1/2 cup of all-purpose flour
- 1/2 cup of unsalted butter
- 1/2 cup of chopped onions
- 1/4 cup of chopped green bell pepper
- 1/4 cup of chopped celery
- 1 tablespoon of minced garlic
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of lemon juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
- 3 cups of chicken broth
- 1 cup of stone-ground grits
- 4 cups of water
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of heavy cream
- 1/2 cup of shredded cheddar cheese
Instructions
Step 1: Prepare the Shrimp
- In a large bowl, season the shrimp with salt and black pepper. Then, add the flour and toss the shrimp to coat evenly.
Step 2: Cook the Vegetables
- In a large skillet, melt the butter over medium heat. Add the onions, bell pepper, and celery, and sauté until the vegetables are soft and translucent. Add the minced garlic and sauté for an additional minute.
Step 3: Add the Shrimp
- Add the seasoned shrimp to the skillet and sauté until they are pink and cooked through.
Step 4: Make the Sauce
- Add the Worcestershire sauce, lemon juice, salt, and cayenne pepper to the skillet. Stir to combine.
Step 5: Add the Chicken Broth
- Pour the chicken broth into the skillet and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce has thickened.
Step 6: Prepare the Grits
- While the shrimp and sauce are simmering, prepare the grits. In a large saucepan, bring the water and salt to a boil. Gradually whisk in the grits and reduce the heat to low. Cover and cook, stirring occasionally, for 20-25 minutes, or until the grits are tender and creamy.
Step 7: Add the Cream and Cheese
- Stir in the heavy cream and shredded cheddar cheese into the grits. Continue stirring until the cheese is melted and the grits are creamy and smooth.
Step 8: Serve and Enjoy!
- To serve, spoon the creamy grits onto a plate or bowl and top with the shrimp and sauce mixture. Garnish with chopped parsley, if desired. Enjoy your delicious homemade Pappadeaux Shrimp and Grits!
Notes
- For optimal flavor, use high-quality ingredients.
- Find jumbo or extra-large shrimp and stone-ground grits if possible.
- To prevent sticking and clumping, stir the grits often as they cook.
- Finally, taste and adjust the seasoning since everyone has different spice and salt preferences.
