CHICAGEAUX SHRIMP AND GRITS

Chicageaux Shrimp and Grits image

"This is the first recipe I developed after moving to New Orleans," Dakari Akorede says. "In my first few weeks, I tried many variations of shrimp and grits, some good and some not so good. I wanted elements of heat but also savory notes. So I spent a month researching and developing this recipe to honor my new home."

Provided by Chicageaux Culinary

Time 50m

Yield 6

Number Of Ingredients 19

Ingredients

1 tablespoon butter
1 tablespoon avocado oil
4 cloves garlic, minced
2 pounds jumbo shrimp, peeled and deveined
¼ teaspoon salt
½ teaspoon black pepper
2 cups low-sodium chicken broth
½ cup whipping cream
¼ teaspoon salt
¾ cup quick-cooking grits
¼ cup mascarpone cheese
3 tablespoons butter
2 cups whipping cream
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon reduced-sodium chicken bouillon powder
¼ teaspoon cayenne pepper
⅓ cup chopped fresh parsley, or more to taste

Steps:

Heat butter and oil in a large skillet over medium-high heat. Add minced garlic; saute until fragrant, 30 seconds to 1 minute. Add shrimp and season with salt and pepper. Cook, stirring, just until shrimp begin to turn pink, about 4 minutes.
Bring broth, whipping cream, and salt to a boil in a saucepan. Stir in grits. Reduce heat to medium-low; cook, covered and stirring occasionally, until broth is absorbed, 5 to 7 minutes. Stir in mascarpone and butter until thoroughly blended.
Stir together whipping cream, paprika, chili powder, garlic powder, bouillon, and cayenne in a saucepan. Bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Stir in 1/3 cup parsley. Serve with shrimp and grits, garnished with additional parsley.

Nutrition Facts : Calories 684.6 calories, Carbohydrate 22.1 g, Cholesterol 399.7 mg, Fat 53.1 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 30.9 g, Sodium 639.4 mg, Sugar 1.1 g