Pappadeaux Shrimp And Grits Recipe
Pappadeaux shrimp and grits is an iconic Southern-style dish that has become very famous over the years. The dish is appreciated by lots of people in the United States for its unique texture, taste, and flavor.
In this article, I’ll be sharing a special pappadeaux shrimp and grits recipe that you can try out at home if you want a delicious meal. It is a lovely recipe that replicates the same classic shrimp and grits by pappadeaux. Before we go into the recipe, we’ll talk a bit about this lovely dish.
What is Pappadeaux Shrimp and Grits?
Pappadeaux Shrimp and Grits is an iconic Southern dish, and it was originally developed by the Pappadeaux Seafood Kitchen. The dish is made with shrimp, grits, crispy bacon, cheddar cheese, onion, garlic, smoked paprika, Cajun seasoning, bell pepper, and parsley. These ingredients when combined result in a meal that is delicious and flavorful.
How Do Pappadeaux Shrimp and Grits Taste?
Pappadeaux shrimp and grits is known for its lovely taste. A lot of people say it has a savory flavor and creamy texture with a tiny bit of sweetness, smokiness, and spiciness.
How to Make Pappadeaux Shrimp and Grits?
If you want to make Pappadeaux shrimp and grits, here are the ingredients you need and the instructions that you should follow.
Ingredients:
The ingredients below are what you need to make this Pappadeaux shrimp and grits recipe.
- 2 pounds of medium shrimp, deveined and peeled
- 2 cups of Quick Grits
- 8 pieces of bacon, sliced into smaller pieces
- 5 cups of milk
- 3 cups of grated cheddar cheese
- Chicken stock
- 7 tablespoons of butter
- ⅔ cup of diced red bell pepper
- Pepper, to taste
- Salt, to taste
- 2 pieces of bay leaf
- 5 white onions, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of smoked paprika
- 4 tablespoons Cajun seasoning
- 4 tablespoons of chopped parsley
- 4 cups of water
Instructions
Follow the instructions below to make the Pappadeaux shrimp and grits recipe.
- Get a saucepan, and put it on the stove with medium heat, add the bacon slices and cook them for about 10 minutes till they are crispy.
- Add the sliced onion, sliced red bell pepper, minced garlic, smoked paprika, parsley, salt, pepper, and Cajun seasoning into the saucepan. Allow the veggies to cook for about 5 minutes whilst stirring.
- Add the shrimp to the veggie & bacon mix, and allow them to cook until they are no longer pink.
- Get another saucepan over medium-high heat, pour in the chicken stock, and allow it to boil.
- Reduce the heat to medium-low, and add water, milk, quick grits, butter, cheddar, and bay leaf to the boiling stock. Mix everything properly and allow it to cook till the mixture starts to thicken (make sure the grits are fully cooked).
- Now, pour the crispy bacon, veggies, and shrimp mixture on top of the chicken stock mixture.
- Viola! The Pappadeaux shrimp and grits recipe is done.
Additional Information
- If you’re a vegan; you can substitute bacon with cubed Tempeh or eggplant, and add zucchini, mushrooms, or squash.
- You can use pre-cooked shrimp to save time, just add it at the end of the recipe.
- If you want the dish to be hotter, you can add some cayenne pepper or hot sauce.
- If you want the dish to be more smokier, use cooked and crumbled chorizo instead of bacon.
Pappadeaux Shrimp and Grits Recipe
Equipment
- 1 Saucepan
Ingredients
- 2 pounds medium shrimp deveined and peeled
- 2 cups Quick Grits
- 8 pieces bacon sliced into smaller pieces
- 5 cups milk
- 3 cups grated cheddar cheese
- ⅔ cup diced red bell pepper
- ½ cup Powdered chicken stock
- 7 tablespoons butter
- 2 pieces bay leaf
- 5 white onions sliced
- 4 cloves garlic minced
- 2 tablespoons smoked paprika
- 4 tablespoons Cajun seasoning
- 4 tablespoons chopped parsley
- 4 cups water
- Pepper to taste
- Salt to taste
Instructions
- Get a saucepan, and put it on the stove with medium heat, add the bacon slices and cook them for about 10 minutes till they are crispy.
- Add the sliced onion, sliced red bell pepper, minced garlic, smoked paprika, parsley, salt, pepper, and Cajun seasoning into the saucepan. Allow the veggies to cook for about 5 minutes whilst stirring.
- Add the shrimp to the veggie & bacon mix, and allow them to cook until they are no longer pink.
- Get another saucepan over medium-high heat, pour in the chicken stock, and allow it to boil.
- Reduce the heat to medium-low, and add water, milk, quick grits, butter, cheddar, and bay leaf to the boiling stock. Mix everything properly and allow it to cook till the mixture starts to thicken (make sure the grits are fully cooked).
- Now, pour the crispy bacon, veggies, and shrimp mixture on top of the chicken stock mixture.
- Viola! The Pappadeaux shrimp and grits recipe is done.
Notes
- If you're a vegan, you can substitute bacon with cubed Tempeh or eggplant, and add zucchini, mushrooms, or squash.
- You can use pre-cooked shrimp to save time, just add it at the end of the recipe.
- If you want the dish to be hotter, you can add some cayenne pepper or hot sauce.
- If you want the dish to be more smokier, use cooked and crumbled chorizo instead of bacon.
Nutrition Facts
Per Serving
- Calories: 720
- Protein: 48g
- Carbohydrates: 57g
- Fats: 4g (polyunsaturated), 0.1g (trans fat), 16g (saturated) and 11g (monounsaturated)
- Sugar: 15g
- Cholesterol: 265mg
- Fiber: 5g
- Iron: 5mg
- Potassium: 1030mg
- Sodium: 843mg
- Vitamin C: 26mg
- Vitamin A 7171 IU
How to Serve Pappadeaux Shrimp and Grits?
After making this Pappadeaux shrimp and grits recipe, here are some other dishes that you can serve it with.
- With Beer or Wine: You can enjoy a bowl of Pappadeaux shrimp and grits with a glass of beer or wine.
- With Bread: You can enjoy this creamy sauce with any kind of bread: garlic bread or French bread.
- With Salad: You can take Pappadeaux shrimp and grits with fruit salad or vegetable salad.
- With Corn: You can enjoy this dish with corn on the cob.
- You can also enjoy this dish with roasted vegetables or baked beans.
Ways to Store Pappadeaux Shrimp and Grits
There are two ways to store Pappadeaux shrimp and grits if there are any leftovers.
- In a Freezer: You can store any leftovers in a freezer-safe container, then keep it in a freezer for up to 2 months.
- In a Fridge: You can store the meal in an airtight container and keep it in the fridge for up to 3 days.
When you reheat them, make it simmer for a little while before you serve. Allow the frozen one to defrost in a fridge before reheating.
Frequently Asked Questions, FAQs
Can a pregnant woman eat Pappadeaux shrimp and grits?
Yes, a pregnant woman can eat Pappadeaux shrimp and grits. Make sure everything is cooked properly.
Is Pappadeaux shrimp and grits gluten-free?
Yes, Pappadeaux shrimp and grits is gluten-free so you have no to worry about.
Can I make Pappadeaux shrimp and grits ahead of time?
Yes, you can. After making it, if you’re going to leave it out for more than two hours, use one of the ways above to store it.
Can I substitute some ingredients in the Pappadeaux shrimp and grits recipe?
Yes, you can substitute some of the ingredients if you run out of what was specified or can’t find it. For example, you can use other types of cheese for the cheddar cheese and you can use a different type of shrimp like a jumbo shrimp or large prawn.
Conclusion
We’ve come to the end of this article showing you a delicious Pappadeaux shrimp and grits recipe. The dish is delicious and flavorful, after trying this recipe, I’m sure you would see the reason why this is very popular.
If you try this recipe, make sure to share your experience with us in the comments below.
Oge
Jennifer Ihe
