Wild Caught Gulf Shrimp and Grits - Paul Piazza Shrimp

Wild Caught Gulf Shrimp and Grits.

Wild Caught Gulf Shrimp and Grits.

Ingredients

  • FOR GRITS:
  • 3 cups water
  • 1 tablespoon kosher salt
  • 3/4 cup uncooked quick-cooking or regular grits (not instant)
  • 1 stick unsalted butter
  • 1/2 teaspoon black pepper
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup cream cheese
  • 1/4 cup chopped green onions
  • FOR SHRIMP:
  • 1# medium count peeled or peeled & deveined Wild Gulf Shrimp
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Preparation

Time: About 10 - 15 minutes | Serves: 4

In a 3 quart saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, half of the parmesan cheese, cream cheese, black pepper, and green onions (cooking time may vary depending on type of grits).

Meanwhile, preheat skillet to medium heat. In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, Worcestershire, hot sauce, salt, and pepper. Add the shrimp and toss gently to coat. Place all ingredients in pre heated sauté pan and cook for 5-6 minutes on medium heat or until shrimp are cooked through and sauce has thickened. Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.


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