Shrimp: Smoked Paprika Shrimp & Grits
Eat Your Bourbon Cookbook
This is phenomenal!
Ingredients
Grits
- 4 c. water
- 1 t. bourbon smoked sea salt
- 1 c. finely ground old fashioned grits (also called polenta)
- 2 Tbls. butter
- 1 c. sharp cheddar cheese, grated
- 1 t. smoked black pepper
Shrimp
- 1 Tbls. butter
- 1 Tbls. olive oil
- 4 scallion onions, sliced (whites & greens separated)
- 2 garlic cloves, minced
- 1 lb. large shrimp, peeled & deveined
- 2 t. smoked paprika
- 1 t. smoked sea salt
- ½ t. smoked citrus pepper
- Juice of ½ lemon
- ¼ c. parsley, chopped (plus more for garnish)
- scallion greens
Instructions
GRITS: In a large pot, bring water and salt to a boil. Pour grits in slowly, whisking vigorously, to combine. Once simmering, lower heat to a gentle bubble and cook grits for 15-20 minutes, stirring occasionally.
Remove from heat and stir in butter, cheddar cheese and smoked pepper. Cover pot with lid to keep warm.
SHRIMP: Prep shrimp ahead. Rinse and dry. Add a little minced garlic and refrigerate for a few hours.
Heat a large skillet over med-high heat. Add butter and olive oil to pan. Once melted, add the scallion whites and sauté for 1-2 minutes. Add the garlic and shrimp and cook until shrimp turn pink and opaque, about 3-4 minutes.
Season with smoked paprika, smoked salt and smoked citrus pepper. Toss and cook for another minute.
Remove from heat. Add lemon juice, scallion greens and parsley. Stir to combine.
Spoon grits into a serving blow. Pour shrimp on top and garnish with parsley. Serve immediately.
NOTE: You will have extra grits.
If you can't find the smoked seasonings locally, you can purchase them online directly from the Eat Your Bourbon website.