Creamy loaded Grits Recipe!!
Ingredients:
For the Grits:
• 1 cup stone-ground grits
• 4 cups water
• 1 cup milk
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
For the Seafood:
• 1 pound shrimp, peeled and deveined
• 1 lobster tail
• 1 pound scallops
• 1 cup lump crab meat
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
For the Sauce:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
For the Bread:
• French baguette, sliced and toasted
Instructions:
1. Cook the Grits:
• In a medium saucepan, bring water to a boil. Add a pinch of salt.
• Gradually whisk in the grits. Reduce heat to low, cover, and cook for about 20-25 minutes, stirring occasionally.
• Stir in the milk, heavy cream, and butter. Cook for another 10 minutes until creamy. Season with salt and pepper to taste.
2. Prepare the Seafood:
• In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• Add shrimp, season with paprika, cayenne pepper, salt, and pepper. Cook until shrimp are pink and opaque, about 3-4 minutes.
• Season, batter and Deep fry lobster for 4-5 minutes in 350 degree vegetable oil take out and set aside.
3. Make the Sauce:
• In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
• Gradually whisk in chicken broth and bring to a simmer. Add heavy cream and continue to whisk until the sauce thickens.
• Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
4. Assemble the Dish:
• Divide the creamy grits among serving bowls.
• Spoon the seafood mixture over the grits and place lobster.
• Drizzle the sauce over the seafood and grits.
• Garnish with chopped parsley and serve with toasted baguette slices on the side.
Enjoy your creamy seafood grits!
