Pappadeaux Shrimp and Grits is a classic Southern dish that combines creamy, flavorful grits with succulent, spicy shrimp. It’s a hearty and satisfying meal that is perfect for any occasion, and it’s also relatively easy to make at home. Here’s a step-by-step guide on how to make Pappadeaux Shrimp and Grits:
Ingredients For Pappadeaux Shrimp and Grits
- 1 cup of stone-ground grit
- 4 cups of water
- 1 cup of heavy cream
- 1 cup of grated cheddar cheese
- 1 tbsp of butter
- 1 lb of large shrimp, peeled and deveined
- 1 tbsp of olive oil
- 1 tsp of paprika
- 1 tsp of chili powder
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of dried oregano
- Salt and pepper, to taste
How To Make Pappadeaux Shrimp and Grits
Begin by preparing the grits. In a large saucepan, bring the water to a boil over medium-high heat. Slowly pour in the grits, stirring constantly to prevent clumps. Reduce the heat to low and continue to stir until the grits are thick and creamy, about 20-25 minutes.
Once the grits are cooked, stir in the heavy cream, cheddar cheese, and butter. Season with salt and pepper to taste. Keep the grits warm over low heat while you prepare the shrimp.
Preheat a large skillet or sauté pan over medium-high heat. Add the olive oil and let it heat up for a minute.
In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, oregano, and a pinch of salt and pepper.
Season the shrimp with the spice mixture, making sure to coat them evenly.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque.
To serve, divide the grits between four bowls or plates. Top each serving with a generous portion of the shrimp. Serve hot and enjoy!
Ways To Make iT More Flavorful
You can also add other ingredients to your Pappadeaux Shrimp and Grits to make it even more flavorful and satisfying. Some options include diced tomatoes, sliced scallions, diced bell peppers, and chopped fresh herbs like parsley or cilantro. You can also serve the dish with a side of hot sauce or a sprinkle of grated Parmesan cheese.
How To Store Homemade Pappadeaux Shrimp and Grits
Homemade Pappadeaux Shrimp and Grits can be stored in the refrigerator for up to 3-4 days. To store the dish, transfer it to an airtight container or divide it into individual serving-sized portions and wrap each portion in plastic wrap or foil. Place the container or wrapped portions in the refrigerator until ready to eat.
To reheat the dish, remove it from the refrigerator and let it come to room temperature. If the grits have become too thick, you can add a splash of water or milk to loosen them up. Heat the grits and shrimp in the microwave or on the stovetop until they are hot and fully warmed through.
It’s also possible to freeze Pappadeaux Shrimp and Grits for longer storage. To freeze the dish, transfer it to a freezer-safe container or wrap it tightly in plastic wrap and foil. Label the container or wrapping with the date and freeze for up to 3 months. To thaw and reheat the dish, transfer it to the refrigerator to thaw overnight, or place it in a bowl of warm water to thaw more quickly. Once thawed, reheat the dish as mentioned above.
Overall, it’s best to store and reheat Pappadeaux Shrimp and Grits in small portions to ensure that it stays fresh and flavorful. This will also make it easier to heat up just the amount you need, rather than having to reheat the entire dish.
What to serve with shrimp and grits?
There are many delicious side dishes that go well with shrimp and grits. Some options to consider include:
- A simple green salad with a light vinaigrette dressing
- Roasted or steamed vegetables, such as asparagus, broccoli, or bell peppers
- A refreshing fruit salad with seasonal fruits like berries, mango, and avocado
- A loaf of crusty bread or a basket of biscuits to soak up the delicious sauce
- A side of sautéed or steamed greens, such as collard greens or spinach
- Grilled corn on the cob, drizzled with butter and a sprinkle of chili powder
- A crisp, refreshing slaw made with cabbage, carrots, and a tangy dressing
You can also serve shrimp and grits as a main dish, accompanied by a simple side like a green salad or steamed vegetables. It’s also a good idea to offer a variety of condiments and toppings, such as hot sauce, diced tomatoes, sliced scallions, or chopped fresh herbs, so that each person can customize their dish to their taste.
Pappadeaux Shrimp and Grits Recipe
Ingredients
- 1 cup of stone-ground grits
- 4 cups of water
- 1 cup of heavy cream
- 1 cup of grated cheddar cheese
- 1 tbsp of butter
- 1 lb of large shrimp peeled and deveined
- 1 tbsp of olive oil
- 1 tsp of paprika
- 1 tsp of chili powder
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of dried oregano
- Salt and pepper to taste
Instructions
- Begin by preparing the grits. In a large saucepan, bring the water to a boil over medium-high heat. Slowly pour in the grits, stirring constantly to prevent clumps. Reduce the heat to low and continue to stir until the grits are thick and creamy, about 20-25 minutes.
- Once the grits are cooked, stir in the heavy cream, cheddar cheese, and butter. Season with salt and pepper to taste. Keep the grits warm over low heat while you prepare the shrimp.
- Preheat a large skillet or sauté pan over medium-high heat. Add the olive oil and let it heat up for a minute.
- In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, oregano, and a pinch of salt and pepper.
- Season the shrimp with the spice mixture, making sure to coat them evenly.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque.
Overall, Pappadeaux Shrimp and Grits is a delicious and easy-to-make dish that is sure to become a favorite in your home. With its creamy grits and spicy shrimp, it’s a satisfying and flavorful meal that is perfect for any occasion. Whether you’re hosting a dinner party or just looking for a hearty dinner on a weeknight, Pappadeaux Shrimp and Grits is sure to be a hit. So, try this recipe at home and enjoy with your family and friends.
