Pappadeaux Shrimp and Grits: A Southern Classic with a Cajun Twist

Shrimp and grits is a classic Southern dish that has been enjoyed for generations. It’s a simple yet delicious combination of creamy grits and succulent shrimp, often served with a spicy sauce or gravy. At Pappadeaux Seafood Kitchen, they take this classic dish to the next level with their Cajun-inspired version of shrimp and grits.

What Makes Pappadeaux Shrimp and Grits Unique?

At Pappadeaux, they use only the freshest ingredients to create their signature shrimp and grits dish. The grits are made from stone-ground cornmeal, giving them a rich, creamy texture that pairs perfectly with the bold flavors of the Cajun seasoning. The shrimp are plump and juicy, cooked to perfection and seasoned with a blend of spices that will leave your taste buds tingling.

The Grits

The key to any good shrimp and grits dish is the grits themselves. At Pappadeaux, they use stone-ground cornmeal to create a creamy, rich base for their shrimp and grits. Stone-ground cornmeal is made by grinding whole corn kernels between two large stones, resulting in a coarser texture than traditional cornmeal. This gives the grits a more rustic, hearty flavor that pairs perfectly with the bold flavors of the Cajun seasoning.

To make the grits, Pappadeaux starts by boiling water and adding salt. They then slowly whisk in the stone-ground cornmeal, stirring constantly to prevent lumps from forming. The grits are cooked over low heat for about 30 minutes, until they are thick and creamy. To finish the dish, Pappadeaux adds butter and cream, giving the grits a rich, velvety texture that is the perfect complement to the spicy shrimp.

The Shrimp

At Pappadeaux, they use only the freshest shrimp to create their signature shrimp and grits dish. The shrimp are seasoned with a blend of Cajun spices, including paprika, cayenne pepper, and garlic powder. They are then sautéed in butter until they are plump and juicy, with a slightly crispy exterior that adds texture to the dish.

The Cajun seasoning gives the shrimp a bold, spicy flavor that is the perfect complement to the creamy grits. The heat from the spices is balanced by the richness of the butter and cream in the grits, creating a dish that is both comforting and exciting.

How to Make Pappadeaux Shrimp and Grits at Home

If you’re a fan of shrimp and grits, you can recreate the Pappadeaux experience at home with this easy recipe:

Ingredients:

• 1 cup stone-ground cornmeal
• 4 cups water
• 1 tsp salt
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 lb large shrimp, peeled and deveined
• 1 tbsp Cajun seasoning
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large saucepan, bring the water and salt to a boil. Slowly whisk in the cornmeal, stirring constantly to prevent lumps from forming. Reduce the heat to low and cook the grits for 30 minutes, stirring occasionally, until they are thick and creamy.
2. Stir in the heavy cream and butter until well combined. Keep the grits warm over low heat while you prepare the shrimp.
3. In a small bowl, combine the Cajun seasoning, cayenne pepper, and garlic powder. Toss the shrimp in the seasoning mixture until well coated.
4. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 30 seconds, until fragrant.
5. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they are pink and slightly crispy.
6. Add the chicken broth to the skillet and stir to combine. Cook for an additional 2-3 minutes, until the sauce has thickened slightly.
7. To serve, spoon the grits into bowls and top with the shrimp and sauce. Garnish with chopped parsley and serve immediately.

Conclusion

Pappadeaux Seafood Kitchen’s shrimp and grits is a classic Southern dish with a Cajun twist. The creamy, stone-ground grits are the perfect complement to the bold, spicy flavors of the Cajun-seasoned shrimp. Whether you’re dining at Pappadeaux or making this dish at home, it’s sure to be a crowd-pleaser.

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