Hot and Spicy Shrimp and Grits
This Hot and Spicy Shrimp and Grits is a fusion of our Southern favorites: Nashville Hot Chicken and Lowcountry Shrimp and Grits. It features succulent shrimp cooked in a cayenne-infused cream sauce, served over buttery stone ground grits.
Servings: 8 servings
Calories: 572kcal
Ingredients
Grits
- 8 cups chicken broth
- 2 cups stone ground grits uncooked
- 1 cup Cheddar cheese shredded (optional)
- ½ cup heavy cream
- 3 tablespoons unsalted butter
Hot and Spicy Shrimp
- 2 tablespoons unsalted butter
- 1 cup yellow onion diced
- ¼ cup dry white wine
- 1 ½ cups heavy cream
- ¼ cup hot sauce preferably Crystal
- 1 tablespoon cayenne pepper
- 1 teaspoon kosher salt plus more to taste
- 2 teaspoons Old Bay seasoning
- 1 ½ pounds shrimp raw , peeled, and deveined
- ground black pepper to taste
- fresh chopped parsley for garnish
Instructions
- Bring chicken broth to a boil in a stockpot over medium heat.
- Add grits and stir. Cover and reduce heat to medium low.
- Simmer for 30 minutes, stirring occasionally.
- After grits have been cooking for about 30 minutes, remove the lid and continue cooking for 15 minutes more, or until grits are thick. Then remove from heat and let stand for 5 to 7 minutes.
- Meanwhile, while the grits are cooking, heat 2 tablespoons butter in a saucepan over medium heat.
- Add onions and cook until softened, about 2 minutes.
- Pour in white wine and cook until reduced by half, about 1 to 2 minutes.
- Add 1 ½ cups cream, hot sauce, cayenne, salt, and Old Bay.
- Bring to a simmer and cook until reduced by half, about 10 to 15 minutes.
- Transfer mixture to a blender or use an immersion blender to blend until smooth, about 30 seconds. Set aside until ready to use.
- Next, heat 4 teaspoons neutral cooking oil in a large skillet over medium high heat.
- Arrange shrimp in skillet and sear for 1 minute.
- Pour in prepared cream sauce and continue cooking for 1 minute more.
- Cover, turn heat off, and let shrimp sit in skillet on warm stovetop until it is cooked through, about 5 minutes.
- After cooked grits have set for 5 to 7 minutes (in step 4), fold in Cheddar cheese (if using), ½ cup heavy cream, and 3 tablespoons butter.
- Ladle hot grits in bowls and top with hot and spicy shrimp and cream sauce.
- Garnish with chopped parsley and season with salt and ground black pepper to finish.
Nutrition
Calories: 572kcal | Carbohydrates: 37g | Protein: 27g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 242mg | Sodium: 1573mg | Potassium: 451mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1609IU | Vitamin C: 8mg | Calcium: 218mg | Iron: 1mg
