Pappadeaux Shrimp and Grits Recipe
Pappadeaux Shrimp and Grits is a favorite Southern Louisiana dish, and it’s easy enough to make at home. This shrimp and grits recipe is a simple, easy-to-make dish that’s full of fresh ingredients and plenty of flavors.
- 5 thick slices bacon, chopped
- 1 -1½ pound Shrimp, (extra-large or jumbo) peeled and deveined
- 1 teaspoon Cajun salt
- 2 teaspoons Garlic (minced)
- 1 teaspoon Smoked paprika
- ½ cup Red bell pepper (diced)
- 2 tablespoons Parsley (chopped)
- 2 green onions, thinly sliced
- ¼ cup Broth (stock works, too)
- ½ lemon (optional)
- Salt and pepper
- 2 cups Water
- 3 cups Milk (or sub with water)
- 1 bay leaf
- Salt to taste
- 1 cup Quick grits
- 3-4 tablespoons Unsalted butter
- 1-2 cups White sharp cheddar cheese (preferably smoked)
Cook bacon until brown and crisp in a large skillet over medium heat. Allow cooking for about 3 to 5 minutes.
Transfer the bacon to a plate after removing it from the skillet. About 3 tablespoons of bacon drippings will remain in the pan.
To the pan, add about a tablespoon of butter or oil, then shrimp. Sauté shrimp for about three to four minutes, then season with Cajun salt. Keep aside.
Next, add garlic, paprika, bell peppers, parsley, and green onions to the pan.
You can use up to ¼ cup of broth, according to your preference. Add another 3 minutes to the cooking process.
Add shrimp with lemon juice at the last minute if desired, and adjust to taste. Season with salt and pepper and add the crispy bacon.
Serve the mix over your grits once it has been removed from heat.
A heavy saucepan should be filled with water, milk, bay leaf, and salt. Boil the mixture.
Once you have added the grits to the pot, whisk them in gradually. Be sure to keep stirring to avoid lumps. While removing lumps, you may need to remove the saucepan from the heat.
When grits are cooked, they should be under a light simmer, covered, constantly stirring, until the water is absorbed and the grits are thickened. Approximately 15 minutes would be adequate.
Add butter and cheese after removing grits from heat. Stir with a whisk until cheese is melted.
In a shallow bowl, layer the grits at the bottom, followed by the Cajun shrimp and sauce. Serve immediately.