I killed this dish tonight, y'all!! I am so grateful for the help I had from ABSeafood, Lagniappe Spice Company, Flowers Creamery, Wise Butter, Galena Garlic Company, and Cocorico Nashville to make the BEST Shrimp and Grits!
I made spicy and kid friendly portions.
8 cups of water
2 cups Lagniappe Grits (included in Shrimp and Grits kit)
2 tbls Lagniappe Shrimp & Grits Seasoning (also in kit)
4 oz Amish Roll Butter
1 tsp Pink Himalayan Salt
1 cup grated Flowers Creamery Nashville Hot Pepper Jack
1 cup Flowers Creamery Mild Cheddar
8 oz Wise Butter Chipotle Butter
8 cloves garlic, peeled and chopped
2 pounds ABSeafood Royal Red Shrimp
Boil 8 cups of water. Add grits and 4 oz Amish butter, return to boil, reduce heat, simmer for 5 minutes. I divided the grits, so I had some that weren't spicy for my kids. The first half got 2 tbls shrimp and grits seasoning and a cup of Nashville Hot Pepper Jack. The second 1/2 got 1 tsp pink salt and a cup of Mild Cheddar.
For the shrimp, sauté the garlic in a bit of the Chipotle Butter. Then add the shrimp and the remainder of the butter. Cook for 2-3 minutes on med-low heat until shrimp is cooked.
Serve the shrimp over the grits, drizzle with the chipotle butter drippings from the pan, and top with cilantro.
Oh. My. Gah. Perfection.
I served with Garlic Roasted Green Beans with seasoning from Galena Garlic purchased at Demeter’s Common and Garlic French Bread made from a Cocorico Nashville baguette.
If y'all missed ABSeafood this round, make sure to catch them on their next visit. We have the Lagniappe Shrimp and Grits kits on the shelves as well as all the butters and cheeses needed to make this dish.