The Pappadeaux Shrimp and Grits recipe is a classic Southern dish that has become a favorite for seafood lovers across the country. Today, we’re talking about one of the most popular dishes from Pappadeaux Seafood Kitchen that has been taking the culinary world by storm – Shrimp and Grits. This iconic Cajun dish is a perfect combination of creamy grits and succulent shrimp, seasoned with a blend of spices that will leave your taste buds dancing.
Whether you’re looking for a hearty breakfast, a satisfying lunch, or a comforting dinner, this Pappadeaux Shrimp and Grits recipe will surely hit the spot. And the best part is, you don’t have to go to Pappadeaux to enjoy this mouth-watering dish. With the right ingredients and a little bit of know-how, you can recreate this classic recipe in the comfort of your own home.
How To Make Pappadeaux Shrimp And Grits At Home
To make this Pappadeaux Shrimp And Grits recipe at home, you’ll need to gather the necessary ingredients, including large shrimp, stone-ground grits, butter, heavy cream, garlic, green onions, and some other ingredients. This recipe will surely impress and satisfy even the most discerning seafood enthusiasts.
So, get ready to dive into a plate of deliciousness as we unveil the secrets to making Pappadeaux Shrimp and Grits recipe at home!
Equipment:
- Pot — 1
- Skillet — 1
Ingredients:
For Shrimps:
- Large shrimps — 1 pound
- Smoked bacon — 6 slices
- Chicken or vegetable broth — ½ cup
- Fresh parsley — 3 tablespoons
- Avocado oil — 1 tablespoon
- Cajun seasoning — 2 teaspoons
- Smoked paprika — 1 teaspoon
- Ground cayenne pepper — ¼ teaspoon
- Cloves garlic — 3
- Green onions — 3
- Red bell pepper — 1
- Lemon — ½
For Grits:
- Water — 3 cups
- Quick grits — 1 cup
- Nut Milk (hazelnut) — 1 cup
- Cheddar cheese (shredded) — ½ cup
- Celery soup — 1 can
- Butter — 3 tablespoons
- Heavy cream — 3 tablespoons
- Salt — ½ teaspoon
Pappadeaux Shrimp And Grits Recipe – Step by Step Instructions
For Shrimps:
Step 1:
Using a pan, heat avocado oil over medium heat.
Step 2:
Add in garlic, green onion, and sliced red bell pepper, and sauté for 5-6 minutes.
Step 3:
Toss in the giant shrimp and sprinkle with Cajun seasoning, smoked paprika, and cayenne pepper.
Step 4:
Cook the shrimp in the pan over medium heat, frying them until they become crispy and turn golden brown, which usually takes 1-2 minutes.
Step 5:
In the same pan used for sauteing the vegetables, add chicken or vegetable broth and let it simmer for 5 minutes.
For Grits:
Step 1:
Heat a skillet on medium heat and cook the bacon until it becomes crispy.
Step 2:
Once cooked, remove the bacon from the skillet and cut it into small pieces. Don’t drain the bacon grease from the pan, as we’ll need it later on.
Step 3:
Boil 3 cups of water in a pot, add grits and salt, then let them cook for 5-7 minutes on medium heat.
Step 4:
Turn off the heat once the grits are cooked, then add in nut milk, cheddar cheese, butter, and cream. Whisk together until the grits become rich and creamy.
Step 5:
Plate the cheesy grits, and the cooked shrimp on top, pour over the sauce, and garnish with freshly chopped parsley and a squeeze of lemon juice for a bright, fresh flavor.
Best Dishes To Pair Well With Pappadeaux Shrimp And Grits
If you’re wondering what to serve with this delicious Pappadeaux Shrimp and Grits recipe there are plenty of options to choose from. Here are some of the best dishes that pair well with Pappadeaux Shrimp and Grits:
- Collard Greens: The earthy flavor of collard greens complements the richness of the shrimp and grits. Serve them on the side or mix them in with the grits.
- Fried Okra: This crispy and crunchy side dish is a Southern staple and pairs well with the creamy grits and juicy shrimp.
- Hush Puppies: These deep-fried balls of cornmeal batter are a classic southern side dish that pairs perfectly with the shrimp and grits.
- Cornbread: The sweetness of cornbread is a great complement to the savory flavors of the dish. Serve it warm with butter.
- Coleslaw: A side of coleslaw provides a refreshing contrast to the rich and heavy shrimp and grits.
No matter which side dishes you choose, Pappadeaux Shrimp and Grits is a hearty and satisfying meal that will leave you feeling full and content. This Pappadeaux Shrimp and Grits recipe is perfect for a cozy night in or for impressing your dinner guests.
FAQs
What Type Of Grits Are Used In Pappadeaux Shrimp And Grits?
Pappadeaux shrimp and grits typically use stone-ground grits, which have a coarser texture than instant grits and a richer flavor. Stone-ground grits take longer to cook but are worth the extra effort for their delicious taste and texture.
Can I Customize The Pappadeaux Shrimp And Grits Recipe?
Yes, you can customize the Pappadeaux shrimp and grits recipe to suit your taste preferences. For example, you can add more or less seasoning to the shrimp, use a different type of cheese in the grits, or add extra vegetables or herbs to the dish.
Can I Use Frozen Shrimp For Pappadeaux Shrimp And Grits?
Yes, you can use frozen shrimp for Pappadeaux shrimp and grits, but be sure to thaw it completely before cooking to ensure even cooking. To thaw frozen shrimp, place it in the refrigerator overnight or in a bowl of cold water for 30 minutes to 1 hour. Drain the shrimp well before cooking.
Can I Make A Vegetarian Version Of Pappadeaux Shrimp And Grits
Yes, you can make a vegetarian version of Pappadeaux Shrimp and Grits by omitting the shrimp and sausage and replacing the chicken broth with vegetable broth. You can also add vegetables such as roasted bell peppers, onions, or mushrooms to the dish for added flavor and texture.
Can I Substitute Other Seafood For Shrimp In A Pappadeaux Shrimp And Grits Recipe?
Yes, you can substitute other seafood such as crawfish, scallops, or crab meat for the shrimp in a Pappadeaux Shrimp and Grits recipe. However, cooking times may vary depending on the type of seafood you use.
Pappadeaux Shrimp And Grits Recipe
Equipment
- 1 Pot
- 1 Skillet
Ingredients
For Shrimps:
- Large shrimps 1 pound
- Smoked bacon 6 slices
- Chicken or vegetable broth ½ cup
- Fresh parsley 3 tablespoons
- Avocado oil 1 tablespoon
- Cajun seasoning 2 teaspoons
- Smoked paprika 1 teaspoon
- Ground cayenne pepper ¼ teaspoon
- Cloves garlic 3
- Green onions 3
- Red bell pepper 1
- Lemon ½
For Grits:
- Water 3 cups
- Quick grits 1 cup
- Nut Milk (hazelnut) 1 cup
- Cheddar cheese (shredded) ½ cup
- Celery soup 1 can
- Butter 3 tablespoons
- Heavy cream 3 tablespoons
- Salt ½ teaspoon
Instructions
For Shrimps:
- Using a pan, heat avocado oil over medium heat.
- Add in garlic, green onion, and sliced red bell pepper, and sauté for 5-6 minutes.
- Toss in the giant shrimp and sprinkle with Cajun seasoning, smoked paprika, and cayenne pepper.
- Cook the shrimp in the pan over medium heat, frying them until they become crispy and turn golden brown, which usually takes 1-2 minutes.
- In the same pan used for sauteing the vegetables, add chicken or vegetable broth and let it simmer for 5 minutes.
For Grits:
- Heat a skillet on medium heat and cook the bacon until it becomes crispy.
- Once cooked, remove the bacon from the skillet and cut it into small pieces. Don't drain the bacon grease from the pan, as we'll need it later on.
- Boil 3 cups of water in a pot, add grits and salt, then let them cook for 5-7 minutes on medium heat.
- Turn off the heat once the grits are cooked, then add in nut milk, cheddar cheese, butter, and cream. Whisk together until the grits become rich and creamy.
- Plate the cheesy grits, and the cooked shrimp on top, pour over the sauce, and garnish with freshly chopped parsley and a squeeze of lemon juice for a bright, fresh flavor.
