Grits
boil water/broth and whisk in one cup of grits, season with Garlic². Once they start to thicken, add butter and heavy cream. Whisk regularly, letting them simmer on low heat until tender. Take them off the heat and fold in the Cheddar cheese.
Shrimp
Peel-and-devein the shrimp. Once cleaned, season with Garlic² and marinate with W Sauce for 30min. Sauté your red onions and mushrooms. Add back the shrimp and minced garlic. pull from heat when the shrimp turn pink.
Assemble
Plate your grits and add as many shrimp as you like. Make sure to get some sauce from sautéing the shrimp! Hit the plate with some diced green onions and a drizzle of Mike's Hot Honey!
Lane's Shrimp and Grits
Rated 3.6 stars by 21 users
Category
Seafood
Cuisine
Cajun
Author
Ryan Lane
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Calories
335
Shrimp and Grits are a favorite around the office, but we are always looking for ways to #keepexperimenting. So, we decide to barbecue the shrimp and top it off with some Mike's Hot Honey. These grits are rich and creamy. They will warm your soul on some of the coldest days.
Ingredients
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21/25 Wild Caught Shrimp
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Lane's Garlic² Rub
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Grits
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1 1/4 stick of Butter
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1/4 cup of heavy cream
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1 Cup Cheddar Cheese
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2 Cups Chicken Broth
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Bear & Burton's W Sauce (America's Worcestershire)
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1 head of fresh Gralic
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1 cup of sliced mushrooms
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1 cup chopped red onions
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2 cups water
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Optional - Mike's Hot Honey
Directions
The Grits
Boil 2 cups of water, 2 cups chicken broth and whisk in one cup of grits, season with Garlic²
Once they start to thicken, add butter and heavy cream. Whisk regularly, letting them simmer on low heat until tender. Take them off the heat and fold in the Cheddar cheese.
The Shrimp
Peel-and-devein the shrimp. Once cleaned, season with Garlic² and marinate with W sauce in the fridge for 30min.
Chop red onion and mushrooms. sauté with butter
Mince 3 cloves garlic.
Add shrimp and minced garlic to sautéed onions and mushrooms. Cook until pink. (internal temp 120-140 degrees)
Assemble
Plate your grits and add as many shrimp as you like. Make sure to get some sauce from sautéing the shrimp, mushrooms and onions
Optional - Hit the plate with some diced green onions and a drizzle of Mike's Hot Honey or regular honey!
Recipe Note
- You can use half and half or whole milk instead of heavy cream
- You can use Smoked Sea Salt banner butter (one puck)
- Use whatever grits that you like. If you haven't tried yellow they are so good.
- Use whatever cheese that you like and use as much as you want to make them as cheesy as you want
1 comment
Rob
I use polenta from Bob’s Red Mill. Usually some butter and crushed garlic but sometimes rendered bacon or Manteca. Then add unsalted chicken broth, Kosher sea salt, fresh ground pepper and some of your Brisket rub. Cook about 30 minutes and add a little more butter and grated cheese.
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