Here’s another delicious recipe just in time for the holidays. Now is the time to start collecting and testing dishes that you want to prepare once your family arrive. Grits are a real comfort food and with the addition of the two cheeses they become heavenly smooth and creamy. Don’t overcook the shrimp or they will be tough and chewy. Make the trinity a day ahead if that helps and just reheat it when the shrimp are cooking.
Chili and Garlic Crusted Shrimp with Double Cheese Grits
For the Shrimp;
1 ½ lb defrosted peeled and deveined Shrimp (21/25 count)
3 tsp chili powder
3 cloves garlic – crushed
¼ cup chopped green onions
¼ cup butter
For the Grits;
1 cup quick grits
1 cup cheddar cheese –grated
1 cup parmesan cheese – grated
3 cups water
1 chicken broth cube
1 Tbs butter
1 cup heavy cream
For the Trinity;
1 cup red bell peppers – cut into ½ inch dice
1 cup onions – cut into ½ inch dice
1 cup celery – cut into half inch dice
½ tsp dried thyme
1 clove garlic
2 Tbs butter
1) Prepare the trinity by sautéing the peppers, onions, celery thyme and garlic in the butter until softened. Remove to a small bowl and keep warm.
2) Prepare the grits. In a large heavy based pan bring the water to a boil and stir in the grits and broth cube. Whisk until the grits thicken and then add the butter and cream. Fold in the two cheeses and adjust the seasoning with sat and pepper. Cook for a further two minutes until the cheese melts and remove from the heat and cover.
3) Prepare the shrimp. In a large frying pan melt the butter and sauté the garlic. Add the shrimp and season with salt and pepper. Sear the shrimp on both sides and add the chili powder. Cook until tender – about 4 minutes and remove from the heat.
4) Spoon a generous portion of the grits onto each plate. Make a dent in the center of the grits with the spoon and place the shrimp in the middle. Spoon the trinity over the top of the shrimp and finish with the green onions sprinkled on top.