Cajun Shrimp & Grits, courtesy of Chef Dylan Lovely of the Tampa Test Kitchen Food Truck
3 oz. unsalted butter
3 1/2 c. water
1 c. “quick grits”
7 16/21 gulf shrimp
2 oz. chopped scallions
2 oz. chopped bacon
3 mixed sweet peppers
2 oz. olive oil
2 tbsp. Chef Paul Blackening Seasoning
5 oz. shredded sharp cheddar
1/2 c. heavy cream
Parsley for garnish
Salt and pepper to taste
Start your water on medium/high heat.
Once boiling, add two ounces of your unsalted butter and salt the water.
Then add your grits.
Stir occasionally for four minutes.
Add your heavy cream and cheese.
Then let that simmer for about one minute.
Salt and pepper to taste.
In a separate frying pan, heat the pan to medium/high.
Add two ounces of olive oil and one ounce of butter, then season your shrimp with two tablespoons of Chef Paul’s Blackening Seasoning.
Put shrimp in your pan — flip occasionally and cook for about 1 1/2 minutes or until shrimp is done and colored nicely.
Pull shrimp out of the pan and add one egg — cook to your liking.
Get your serving bowl ready, and put your grits down, add your shrimp on top of that, then add your chopped bacon bits, scallions, sweet peppers, the egg, and parsley for garnish.