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Creole Shrimp and White Cheddar Grits

Shrimp and White Cheddar Grits

Creole Shrimp and White Cheddar Grits

Shrimp and White Cheddar Grits

Embark on a culinary adventure with our Shrimp and White Cheddar Grits, enhanced with Creole Vegetables and Lump Crab Meat. Featuring our 16/20 Count East Coast White Shrimp, this recipe takes the classic combination of shrimp and grits to new heights, infusing it with the rich flavors of the Creole tradition.

Our East Coast White Shrimp, with shells on and heads removed for convenience, takes center stage. Seasoned to perfection, they are accompanied by a creamy bed of white cheddar grits that have been enriched with the essence of shrimp-infused vegetable stock.

The journey continues with a vibrant blend of Creole Vegetables and Lump Crab Meat. Bell peppers, onions, celery, and garlic sautéed to perfection, combined with a medley of spices, and simmered in vegetable stock for 30 minutes, create a flavorful concoction that transforms the dish into a celebration of Southern cuisine.

To ensure every bite is a burst of flavor, the herb-infused butter with garlic and thyme is generously poured over the succulent East Coast White Shrimp. The result is a symphony of tastes, from the richness of white cheddar and shrimp to the bold notes of Creole seasoning and lump crab.

Order our East Coast White Shrimp today and set sail on a gastronomic journey with this Shrimp and White Cheddar Grits recipe. Perfect for a cozy dinner or an impressive gathering, it’s a dish that captures the essence of the coast and the spirit of Creole cuisine. Dive into a sea of flavors, savor the quality, and indulge in a meal that brings the best of both worlds to your table.

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Shrimp and White Cheddar Grits with Herb Infused Butter, Creole Vegetables, and Lump Crab Meat

Servings

4

servings
Prep time

25

minutes
Cooking time

45

minutes
Calories

450

cal

    Ingredients

    • 1 pound East Coast White Shrimp 

    • 1 cup stone-ground white grits

    • 6 cups vegetable stock (divided)

    • 1 cup white cheddar cheese, shredded

    • 1/2 cup unsalted butter

    • 2 cloves garlic, minced

    • 1 tablespoon fresh thyme, chopped

    • Salt and black pepper, to taste

    • 2 teaspoon paprika

    • 1/2 teaspoon cayenne pepper (adjust to taste)

    • 2 tablespoon Tony's Creole Seasoning

    • 1 cup green bell pepper, diced

    • 1/2 cup yellow bell pepper, diced

    • 1/2 cup red bell pepper, diced

    • 1 cup white onion, diced

    • 1/2 cup celery, diced

    • 1 can lump crab meat

    • Lemon wedges, for serving

    • Fresh parsley and green onion, chopped, for garnish

    Directions

    • Prepare the East Coast White Shrimp: Thaw the shrimp according to the package instructions. Pat them dry with paper towels. Season with salt and black pepper.

    • Boil Vegetable Stock with Shrimp Shells: In a pot, add the shrimp shells to 6 cups of vegetable stock and bring it to a boil. Let it simmer for 10 minutes to infuse the stock with shrimp flavor. Strain the stock to remove the shells.

      shrimp-and-grits-2
    • Prepare the Creole Vegetables and Lump Crab Mixture: In a large skillet, sauté diced green bell pepper, yellow bell pepper, red bell pepper, white onion, celery, and minced garlic in a bit of olive oil until softened. Add paprika, cayenne pepper, Tony's Creole Seasoning, and the can of lump crab meat. Pour in 2 cups of vegetable stock. Simmer the mixture for 30 minutes, allowing the flavors to meld.

      shrimp and grits
    • Cook the Grits: In a medium saucepan, bring 4 cups of the shrimp-infused vegetable stock to a boil. Slowly whisk in the grits, reduce heat to low, and simmer. Stir occasionally to prevent lumps, and cook for about 20-25 minutes or until the grits are creamy and tender.

    • Add the White Cheddar: Stir in the shredded white cheddar cheese into the cooked grits until it melts and incorporates evenly. Add salt to taste. Remove from heat, cover, and set aside.

    • Prepare Herb Infused Butter: In a small pan, melt the unsalted butter over medium heat. Add minced garlic and fresh thyme. Sauté for 2-3 minutes until the garlic is fragrant and the thyme is infused into the butter.

    • Cook the East Coast White Shrimp: In a large skillet, heat a bit of the herb-infused butter over medium-high heat. Add the seasoned East Coast White Shrimp and cook for 2-3 minutes per side until they turn pink and opaque.

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    • Combine and Serve: Pour the remaining herb-infused butter over the cooked shrimp to coat them evenly. Spoon a generous portion of the white cheddar grits onto each plate, top with the herb-infused East Coast White Shrimp.

      shrimp and grits
    • Garnish and Serve: Garnish with fresh chopped parsley and serve hot with lemon wedges on the side. The citrusy touch adds a delightful zing to this comforting dish.

      Shrimp and White Cheddar Grits with Herb Infused Butter, Creole Vegetables, and Lump Crab Meat

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