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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How to Make Pappadeaux Shrimp and Grits Recipe?
- Dutch oven
- Large saucepan
- 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.
- 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.'
Store cooked shrimp in an airtight container in the fridge for up to 2 days.
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