How to Make Pappadeaux Shrimp and Grits Recipe?

Ever wanted to make your Pappadeaux shrimp and grits recipe? Well, I’m going to show you exactly how!

I am excited to share my favorite way to make Pappadeaux shrimp and grits recipe. You will need only a few ingredients for this recipe.

I love that this recipe uses ingredients you probably already have in your pantry.

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Pappadeaux Shrimp and Grits Recipe

How to Make Pappadeaux Shrimp and Grits Recipe?

Ever wanted to make your pappadeaux shrimp and grits recipe? Well, I'm going to show you exactly how.
Prep Time 10 mins
Cook Time 1 hr 9 mins
Total Time 1 hr 19 mins
Course Main Course
Cuisine American
Servings 4

Equipment

  • Dutch oven
  • Large saucepan

Ingredients
  

  • ½ cup uncooked long-grain white rice.
  • 1 ½ cups chicken broth.
  • 1 14.5 oz can diced tomatoes, undrained.
  • 4 tablespoons butter.
  • 3 cloves garlic minced.
  • 8 large shrimp peeled and deveined (tails off) .
  • Kosher salt and black pepper to taste .
  • 2 tablespoons all-purpose flour.
  • 1 cup frozen corn kernels.
  • ¼ cup chopped fresh parsley.
  • Extra virgin olive oil for frying.
  • OPTIONAL ADDITIONS: Sour cream chives, shredded cheddar cheese, green onions, jalapeño pepper.
  • If you would like a less creamy texture omit the flour.

Instructions
 

  • Soak the rice in water for 30 minutes. Drain and rinse with cold water three times. In a large saucepan or Dutch oven, combine 2 cups of fresh cold water and drained rice; stir well to coat. Bring mixture to a boil over high heat, then reduce heat to low, cover pan, and simmer for 16-18 minutes until tender and most of the liquid is absorbed (unfluffy). Remove from heat; let stand for 5 minutes.
  • In the same saucepan or Dutch oven, melt butter over medium heat, then add garlic and shrimp; cook about 1 minute until shrimp turn pink (don't overcook). Sprinkle with salt, pepper, and flour; cook 2-3 minutes longer until shrimp are slightly browned. Stir in tomatoes with their juice, chicken broth, reserved soaking water, and parsley. Bring mixture to a boil, then reduce heat to low; simmer for 10-12 minutes or until thickened. Serve immediately over cooked rice.'

Notes

If you would like a less creamy texture, omit the flour.
Store cooked shrimp in an airtight container in the fridge for up to 2 days.
Keyword Pappadeaux Shrimp and Grits Recipe

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