Chef Kendric
Yesterday at 5:20 PM ·Loaded Grits Recipe
Ingredients
For the Grits:
• 1 cup stone-ground grits
• 4 cups chicken or seafood stock (or water)
• 1 cup whole milk
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 cup grated sharp cheddar cheese
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
For the Seafood:
• 8 jumbo shrimp (peeled, deveined, tails on)
• 8 large sea scallops
• 1 cup cooked lobster claw meat (chopped if large)
• 1 cup lump crab meat (picked over for shells)
For the Cajun Garlic Butter:
• 6 tbsp unsalted butter
• 3 garlic cloves (minced)
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• Juice of 1/2 lemon
Toppings:
• 1/2 cup chive-flavored crackers (crumbled)
• 2 tbsp fresh chives (chopped)
Instructions
Step 1: Cook the Grits
1. In a medium saucepan, bring the stock and milk to a simmer over medium heat.
2. Slowly whisk in the grits to prevent lumps. Lower the heat to medium-low and cook for 20-25 minutes, stirring occasionally.
3. Stir in butter, cream, and cheddar cheese. Season with salt and pepper. Keep warm on low heat.
Step 2: Prepare the Seafood
1. Pat the shrimp and scallops dry with paper towels and season lightly with salt and pepper.
2. Heat a large skillet over medium-high heat with a drizzle of oil.
• Sear the scallops for 2 minutes per side until golden and just cooked through. Remove and set aside.
• Add shrimp to the same pan and cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
3. Add the lobster claw meat and crab meat to the skillet, warming them gently for 1-2 minutes.
Step 3: Make the Cajun Garlic Butter
1. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
2. Stir in Cajun seasoning, smoked paprika, and cayenne (if using).
3. Squeeze in lemon juice and whisk until combined.
Step 4: Assemble the Dish
1. Spoon a generous portion of grits onto each plate or bowl.
2. Top with shrimp, scallops, lobster, and crab.
3. Drizzle with the warm Cajun garlic butter.
4. Sprinkle crumbled chive crackers and fresh chives on top.
