This Hot and Spicy Shrimp and Grits is a fusion of our Southern favorites: Nashville Hot Chicken and Lowcountry Shrimp and Grits.
Spicy New Orleans Shrimp and Grits features succulent shrimp cooked in a cayenne-infused cream sauce, served over buttery stone ground grits.
– Butter – Yellow onion – Dry white whine – Heavy cream – Hot sauce (preferably Crystal) – Cayenne pepper – Kosher salt – Old Bay – Raw shrimp, peeled and deveined – Ground black pepper – Parsley, for garnish
Boil chicken broth, add grits, cover, and simmer for 30 mins. Stir occasionally.
Melt 2 tbsp butter, cook onions for 2 mins. Pour in wine, reduce by half (1-2 mins).
In saucepan, add cream, hot sauce, cayenne, salt, seasoning. Simmer until reduced by half (10-15 mins). Blend with immersion blender if desired.
Sear shrimp in oil for 1 min each side. Pour in spicy cream sauce, cook for 1 min. Cover, let shrimp sit for 5 mins until fully cooked.
Add 1/2 cup cream and 3 tbsp butter to cooked grits. Stir in cheese if desired. Ladle grits into bowls, top with shrimp sauce. Garnish with parsley, salt, and pepper. Serve hot.
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