Chicageaux Shrimp and Grits
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Ingredients for - Chicageaux Shrimp and Grits

1. Butter - 1 tablespoon
2. Avocado oil - 1 tablespoon
3. Garlic, minced - 4 cloves
4. Jumbo shrimp, peeled and deveined - 2 pounds
5. Salt - ¼ teaspoon
6. Black pepper - ½ teaspoon
7. Low-sodium chicken broth - 2 cups
8. Whipping cream - ½ cup
9. Salt - ¼ teaspoon
10. Quick-cooking grits - ¾ cup
11. Mascarpone cheese - ¼ cup
12. Butter - 3 tablespoons
13. Whipping cream - 2 cups
14. Smoked paprika - 1 tablespoon
15. Chili powder - 1 tablespoon
16. Garlic powder - 1 tablespoon
17. Reduced-sodium chicken bouillon powder - 1 teaspoon
18. Cayenne pepper - ¼ teaspoon
19. Chopped fresh parsley, or more to taste - ⅓ cup

How to cook deliciously - Chicageaux Shrimp and Grits

1. Stage

Heat butter and oil in a large skillet over medium-high heat. Add minced garlic; saute until fragrant, 30 seconds to 1 minute. Add shrimp and season with salt and pepper. Cook, stirring, just until shrimp begin to turn pink, about 4 minutes.

2. Stage

Bring broth, whipping cream, and salt to a boil in a saucepan. Stir in grits. Reduce heat to medium-low; cook, covered and stirring occasionally, until broth is absorbed, 5 to 7 minutes. Stir in mascarpone and butter until thoroughly blended.

3. Stage

Stir together whipping cream, paprika, chili powder, garlic powder, bouillon, and cayenne in a saucepan. Bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Stir in 1/3 cup parsley. Serve with shrimp and grits, garnished with additional parsley.