Description
A delightful combination of crispy shrimp and creamy crab sauce, this dish offers a comforting taste of southern cuisine.
Ingredients
- 1 lb jumbo shrimp (cleaned, peeled, and deveined)
- 1 cup buttermilk
- 1 tbsp Papi Cuisine Deluxe Breading
- 1 cup Papi Cuisine Deluxe Breading (for coating)
- 8 oz jumbo lump crabmeat
- 2 cups heavy cream
- 1 cup bell peppers (diced)
- 1/4 cup shallots (minced)
- 2 tbsp butter (unsalted)
- 1 tbsp garlic (minced)
- 1 tbsp olive oil
- 1 tsp oregano (dried)
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp smoked paprika
- 2 cups chicken broth
- 2 cups whole milk
- 1 cup grits (old fashioned)
- 1/2 cup mild cheddar (shredded)
- 1/4 cup gouda cheese (shredded)
- 2 tbsp butter (unsalted)
- 1/2 tsp salt
- 1/2 tsp pepper
- Parsley (freshly chopped)
Instructions
- Marinate the shrimp in buttermilk for at least 30 minutes. After marinating, coat the shrimp with a mixture of Papi Cuisine Deluxe Breading.
- Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Add minced shallots, diced bell peppers, and minced garlic. Sauté until translucent.
- Stir in the jumbo lump crabmeat, then pour in the heavy cream. Season with oregano, salt, pepper, and smoked paprika. Let simmer until the sauce thickens.
- Combine whole milk and chicken broth in a separate pot, bringing it to a boil. Gradually whisk in the grits, stirring continuously.
- Mix in shredded cheddar and gouda cheese, followed by 2 tablespoons of butter, salt, and pepper to taste.
- Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Fry the coated shrimp until golden brown and crispy.
- Serve the crispy shrimp over the creamy grits, drizzled with crab cream sauce, and garnish with freshly chopped parsley.
Notes
For creamier grits, add more whole milk or heavy cream. Ensure oil is at the right temperature while frying.