YOUR SOLIN GENERATED RECIPE
Spicy Pan-Seared Shrimp with Creamy Grits
Enjoy a vibrant dish featuring succulent, spicy shrimp paired with luxuriously creamy grits. The dish is delicately balanced with a hint of heat from cayenne and paprika, a touch of garlic, and finished with a drizzle of olive oil and a pat of butter for extra richness. This meal offers a delightful mix of textures and flavors, making it a satisfying option for any meal.
INGREDIENTS
6 ounces Shrimp (raw)
1/4 cup dry Stone-Ground Grits
1/4 cup Low-Fat Milk
1 teaspoon Unsalted Butter
1 teaspoon Extra Virgin Olive Oil
1/4 teaspoon Garlic Powder
1/4 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Pepper
Salt and Pepper to taste
1.5 cups Water
PREPARATION
Rinse and pat dry the shrimp. Season with salt, pepper, garlic powder, smoked paprika, and cayenne pepper.
In a medium saucepan, bring 1.5 cups of water to a boil. Stir in the dry grits, reduce heat to low, and cook stirring frequently until thickened, about 10-12 minutes.
Once the grits are near your desired creamy consistency, stir in the low-fat milk and unsalted butter. Adjust seasoning with a bit more salt and pepper if necessary. Keep warm on very low heat.
While the grits finish cooking, heat a non-stick skillet over medium-high heat and add the olive oil. Add the seasoned shrimp to the pan in a single layer.
Cook the shrimp for about 2 minutes on each side until they turn pink and opaque, being careful not to overcook them.
Plate a serving of the creamy grits and top with the spicy pan-seared shrimp. Garnish with a light sprinkle of fresh pepper or chopped parsley if desired, and serve immediately.