Spicy Shrimp Crabby Grits
Spicy Shrimp Crabby Grits
Directions
- For each serving, heat 1 tablespoon of oil in a sauté pan over high heat. Once very hot, add 4 ounces of shrimp. Dust with 1/4 teaspoon of OLD BAY® Seasoning.
- Once shrimp begin to turn pink, flip and add 4 ounces of smoky tomato broth to the pan. Cook until broth has reduced slightly and thickened. Add 2 ounces of crabmeat and swirl into broth to warm through.
- Plate 1 cup of warm grits in desired bowl. Place the shrimp in the center of the grits and spoon the broth and lump crab meat around the edge of the bowl. Garnish with 1 tablespoon slivered scallions. Serve hot.
Ingredients
- 1/2 lb Jumbo lump crabmeat
- 1/4 cup OLD BAY® Hot Sauce
- 1 tbsp Old Bay® Seasoning
- 4 tbsp oil, olive
- 1/4 cup Scallions, slivered
- 1 lb shrimp, peeled & deveined, 16/20
- 2 cup smoky tomato broth
- 4 cup spicy grits
Spicy Grits
Directions
- Set oven to 300°. Melt butter in a rondeau over medium heat. Add onion and sauté until translucent. Add garlic and cook until fragrant. Add milk and water and bring to a boil.
- Once boiling, slowly whisk in grits. Cook, stirring until mixture begins to thicken. Remove from heat, cover, and bake until creamy, roughly 30 minutes.
- Remove from oven and whisk in OLD BAY® Hot Sauce until full incorporated. Hold hot for service.
Ingredients
- 2 tbsp butter
- 1 tbsp minced garlic
- 3/4 cup old fashioned grits
- 2 1/2 cup milk, whole
- 1 cup onion, 1/4" dice
- 2 1/2 cup water
Smoky Tomato Broth
Directions
- Place all ingredients in the pitcher of a blender.
- Blend until smooth. Transfer to a seal-able container and refrigerate until service.
Ingredients
- 1 3/4 cup fire roasted tomatoes, canned, diced
- 1/4 cup OLD BAY® Hot Sauce
- 1 cup shrimp stock, (sub. vegetable stock)
- 1 tbsp McCormick Culinary® Smoked Paprika
