Description
A comforting dish of shrimp and catfish served over creamy grits, bursting with flavor and warmth.
Ingredients
- 1 cup of grits
- 4 cups of water or chicken broth
- 1 pound of shrimp, peeled and deveined
- 1 pound of catfish fillets
- 4 tablespoons of butter
- 3 cloves of garlic, minced
- 1 teaspoon of paprika
- Salt and pepper to taste
Instructions
- Bring 4 cups of water or chicken broth to a boil in a large pot.
- Gradually whisk in the grits, reduce heat to low, and stir occasionally for 20-25 minutes until thickened.
- Meanwhile, heat 2 tablespoons of butter in a skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Season shrimp and catfish with paprika, salt, and pepper.
- Add catfish to the skillet and cook for 3-4 minutes on each side until golden and cooked through; remove and keep warm.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes.
- Serve seafood over hot grits, topping with the remaining butter.
Notes
For a creamy grits texture, avoid overcooking them. Store leftover seafood separately from grits.