Orleans-Style Shrimp & Smoky Mushrooms over Creamy Southern Grits

Orleans-Style Shrimp & Smoky Mushrooms over Creamy Southern Grits

Dive into the rich flavors of the South with this Orleans-style shrimp dish, served over perfectly creamy grits and complemented by smoky mushrooms. It’s a luxurious meal that combines simple ingredients with bold seasonings for an unforgettable experience!

Ingredients:

For the Shrimp:
Shrimp: 1 lb, peeled and deveined
Olive Oil: 2 tbsp
Garlic: 3 cloves, minced
Paprika: 1 tsp
Cayenne Pepper: 1/2 tsp
Thyme: 1/2 tsp, dried
Salt and Pepper: To taste
For the Smoky Mushrooms:
Mushrooms: 1 lb, sliced
Smoked Paprika: 1 tsp
Butter: 2 tbsp
Salt: To taste
For the Creamy Grits:
Grits: 1 cup
Water: 4 cups
Heavy Cream: 1/2 cup
Butter: 2 tbsp
Cheddar Cheese: 1/2 cup, shredded
Salt and Pepper: To taste

Garnish:
Fresh Parsley: Chopped

Instructions:

1. Prepare the Grits:
Boil Water: In a large pot, bring water to a boil. Gradually whisk in grits to avoid lumps.
Simmer: Reduce heat and simmer, stirring frequently, until grits are soft, about 20-25 minutes.
Add Cream & Cheese: Stir in heavy cream, butter, and cheddar cheese until smooth and creamy. Season with salt and pepper.

2. Cook the Shrimp:
Season Shrimp: In a bowl, toss shrimp with olive oil, garlic, paprika, cayenne, thyme, salt, and pepper.
Sauté: In a skillet over medium heat, cook shrimp until pink and opaque, about 2-3 minutes per side. Remove and set aside.

3. Prepare the Mushrooms:
Cook Mushrooms: In the same skillet, melt butter. Add mushrooms and smoked paprika, and sauté until mushrooms are tender and slightly browned.

4. Assemble the Dish:
Plate Grits: Spoon the creamy grits onto plates.
Top with Shrimp & Mushrooms: Arrange the shrimp and mushrooms over the grits.
Garnish: Sprinkle with chopped parsley.

Serving Suggestions:
Serve hot, ideally with a side of green beans or a light salad to balance the richness.