Kyle and I are heading to New Orleans in a few weeks and I am really excited about the trip, but more importantly the food. I’ve started to plan out the places I want to visit and while doing so got a little inspired! That night I made my own version of Shrimp and Grits, though I’m sure does not even measure close to what we will get to try while we are down there.
Ingredients:
For the Grits:
- 1 cup of 5 minute Quaker quick grits
- 1/2 cup Parmesan
- 1 tsp Garlic, minced
- Salt & Pepper, to taste
For the Shrimp:
- 1 lb medium uncooked shrimp, peeled & de-veined, tails removed
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Steps:
For the Grits:
- Make the grits as the package instructs
- When the grits are almost done (they should start to get thick), stir in the garlic, parmesan, salt & pepper
- Cover to keep warm until ready to serve
For the Shrimp:
- Devein the shrimp and place into a bowl lined with a paper towel to catch excess water
- When done cleaning the shrimp, remove the paper towel
- In a bown, mix all the spices
- Once the spices are mixed, add gradually to the bowl with the shrimp, using a spoon to stir and coat the shrimp
- In a medium skillet, heat 2 tbsp of olive oil over medium heat
- Add the shrimp – don’t overcrowd!
- Cook 3-4 minutes on each side, depending on the size of the shrimp
Once cooked, assemble your dish! This is definitely a classic comfort dinner, so wear your sweatpants and dig in!
Enjoy!
Tablespoons & Teaparties 