Pan-Seared Carolina Shrimp with Grits and Southern Remoulade

Experience the authentic flavors of the Carolinas with this mouth-watering dish. Pan-seared shrimp paired with creamy grits, Southern remoulade sauce, and a hint of spice, all come together in this classic American main course. Perfect for a cozy dinner or a casual night in with friends.

🛒 Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 tsp cayenne pepper
• 1 tablespoon chopped fresh parsley
• 1 cup remoulade sauce, store-bought
• 1 medium chopped scallions, for garnish
• to taste pinch salt and pepper, to taste

👨‍🍳 Instructions

1. 1

   Step 1: Bring the grits and 2 cups of water to a boil in a medium saucepan. Reduce the heat to low, cover, and cook for 20-25 minutes, stirring occasionally.

2. 2

   Step 2: While the grits cook, melt the butter in a large skillet over medium-high. Add the onion and garlic and cook for 3-4 minutes, until the onion is translucent.

3. 3

   Step 3: Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.

4. 4

   Step 4: Remove the shrimp from the skillet and set aside. Add the cayenne pepper and chopped parsley to the skillet and cook for 1 minute.

5. 5

   Step 5: Stir the remoulade sauce into the skillet and cook for 2 minutes, until heated through.

6. 6

   Step 6: Serve the shrimp on top of the grits, spooning some of the remoulade sauce over the top.

7. 7

   Step 7: Sprinkle the chopped scallions over the top and serve immediately.

8. 8

   Step 8: Season with salt and pepper to taste.

💡 Pro Tips

For the best results, use the highest-quality ingredients, including fresh shrimp and stone-ground grits. Don't overcook the grits, as they can become mushy. For a spicier dish, add more cayenne pepper or use hot sauce. To store leftover grits, refrigerate them for up to 3 days.

📊 Nutrition per Serving