Crispy Shrimp & Grits with Crab Cream Sauce

Introduction

Crispy Shrimp & Grits with Crab Cream Sauce is a luxurious twist on a Southern classic. This dish pairs golden, crispy shrimp with buttery, cheesy grits and finishes it all with a velvety crab cream sauce. It’s a comforting, restaurant-quality meal you can make right at home, perfect for brunch, dinner, or special occasions.

Whether you’re making this for a weekend brunch, a special dinner, or just to treat yourself to something indulgent, this dish is sure to impress. Let’s dive into how to make this restaurant-quality meal right in your own kitchen.

Ingredients

For the Grits:

• 1 cup stone-ground grits
• 4 cups chicken broth (or water for a lighter version)
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Crispy Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

For the Crab Cream Sauce:

• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup seafood stock (or chicken broth)
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup lump crab meat
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped

this RECIPE

Step-by-Step Instructions

Step 1: Cook the Grits

1. In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
2. Slowly whisk in the grits, reducing the heat to low.
3. Stir frequently to prevent clumping and cook for about 20 minutes or until the grits are thick and tender.
4. Stir in the heavy cream, butter, cheese, salt, and pepper. Mix well until smooth and creamy.
5. Keep warm on low heat while preparing the shrimp and sauce.

Step 2: Prepare the Crispy Shrimp

1. Place the shrimp in a bowl and pour the buttermilk over them. Let them soak for about 10 minutes.
2. In another bowl, mix the flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper.
3. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
4. Remove the shrimp from the buttermilk, letting the excess drip off. Coat them in the flour mixture, pressing slightly to adhere.
5. Fry the shrimp in batches for about 2–3 minutes per side or until golden brown and crispy.
6. Transfer to a plate lined with paper towels to drain excess oil.

Step 3: Make the Crab Cream Sauce

1. In a small saucepan over medium heat, melt the butter. Add the shallot and garlic, cooking until softened (about 2 minutes).
2. Pour in the heavy cream and seafood stock, stirring well.
3. Season with Old Bay and cayenne (if using). Let the sauce simmer for 5 minutes, stirring occasionally.
4. Gently fold in the crab meat and cook for another 2 minutes.
5. Stir in the lemon juice and fresh parsley, then remove from heat.

Step 4: Assemble and Serve

1. Spoon the creamy grits onto a plate or bowl.
2. Top with crispy shrimp, making sure to distribute them evenly.
3. Drizzle the warm crab cream sauce over the shrimp and grits.
4. Garnish with additional parsley or a squeeze of fresh lemon juice.

Helpful Tips for Making Crispy Shrimp & Grits with Crab Cream Sauce

Perfecting this dish requires attention to detail, from the texture of the shrimp to the creaminess of the grits. Here are some essential tips to ensure success:

For the Grits:

• Use stone-ground grits for the best flavor and texture. Instant grits don’t have the same depth of taste.
• Cook low and slow. Grits take time to soften properly, so don’t rush the process. Stir frequently to avoid sticking.
• Add cheese at the end to keep the grits smooth and creamy. Overheating cheese can cause it to become grainy.
• If the grits get too thick, add a splash of milk or broth when reheating to bring back the creamy consistency.

For the Crispy Shrimp:

• Pat the shrimp dry before coating to ensure the buttermilk sticks properly.
• Use a mix of flour and cornmeal for extra crunch. The cornmeal adds a crispy texture that plain flour doesn’t provide.
• Keep the oil at 350°F (175°C). If the oil is too hot, the shrimp will burn. If it’s too cool, they’ll turn greasy.
• Fry in batches to avoid overcrowding, which lowers the oil temperature and results in soggy shrimp.

For the Crab Cream Sauce:

• Use fresh lump crab meat for the best flavor. If using canned crab, drain it well and check for shell pieces.
• Don’t let the sauce boil. Simmer gently to prevent the cream from curdling.
• Taste and adjust seasoning before serving. A little extra lemon juice or Old Bay can enhance the flavor.

Variations of the Dish

• Spicy Version: Add extra cayenne to the shrimp and sauce for a more fiery kick.
• Garlic Parmesan Grits: Mix in roasted garlic and Parmesan instead of cheddar.
• Bacon-Infused Grits: Stir in crispy bacon bits for a smoky flavor.
• Grilled Shrimp Option: Instead of frying, marinate the shrimp in garlic and lemon, then grill them.
• Lighter Sauce: Swap heavy cream for half-and-half or coconut milk for a lighter touch.

Conservation and Storage

• Grits: Store leftover grits in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or milk to restore the creamy texture.
• Shrimp: Fried shrimp are best eaten fresh, but if you have leftovers, store them in an airtight container for up to 2 days. Reheat in an oven at 350°F for about 10 minutes to maintain crispiness.
• Crab Cream Sauce: Keep in a sealed container in the fridge for up to 3 days. Reheat gently on low heat, adding a little broth if needed to thin it out.

Serving Suggestions

This dish pairs beautifully with:

• Buttery Biscuits: Serve warm biscuits on the side to soak up extra sauce.
• Collard Greens: A tangy, slightly bitter green balances the rich flavors.
• Roasted Vegetables: Asparagus or Brussels sprouts add texture and color.
• A Crisp White Wine: A Sauvignon Blanc or Chardonnay complements the creamy sauce.

For a brunch-style presentation, serve with a fried egg on top or a side of fresh fruit.

Frequently Asked Questions (FAQs)

1. Can I use frozen shrimp for this recipe?

Yes! If using frozen shrimp, thaw them completely by placing them in a bowl of cold water for about 15–20 minutes. Pat them dry before coating to ensure crispiness.

2. What can I use instead of buttermilk for the shrimp?

You can make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

3. How do I prevent the grits from becoming lumpy?

Slowly whisk the grits into the boiling liquid while stirring continuously. Stirring frequently during cooking also helps keep them smooth.

4. Can I bake the shrimp instead of frying?

Yes! To bake, coat the shrimp in the flour mixture, spray with cooking oil, and bake at 400°F (200°C) for 12–15 minutes, flipping halfway through. For extra crispiness, use a wire rack on a baking sheet.

5. Can I make this dish ahead of time?

Yes! You can prepare the grits and crab cream sauce ahead of time and store them in the fridge for up to 3 days. Reheat on low heat with a splash of milk or broth to restore the creamy consistency. The shrimp, however, should be fried fresh for the best texture.

6. What should I do if my crab cream sauce is too thick?

Simply add a little more seafood stock or heavy cream while stirring over low heat until you reach the desired consistency.

7. Can I substitute the crab in the sauce?

Absolutely! If you don’t have crab, you can use small cooked shrimp, lobster, or even diced scallops in the sauce.

8. How do I store and reheat leftovers?

• Grits: Store in an airtight container in the fridge for up to 3 days. Reheat with a little milk or broth.
• Shrimp: Best eaten fresh, but if needed, store in an airtight container for up to 2 days. Reheat in an oven at 350°F for about 10 minutes to keep them crispy.
• Crab Cream Sauce: Store in the fridge for up to 3 days. Reheat on low heat, adding broth if needed.

9. What can I serve with this dish?

This dish pairs well with Southern sides like collard greens, sautéed spinach, cornbread, or a fresh green salad.

10. Can I make this recipe gluten-free?

Yes! Simply replace the all-purpose flour with a gluten-free flour blend and ensure your cornmeal and seafood stock are gluten-free.

Conclusion

Crispy Shrimp & Grits with Crab Cream Sauce is a show-stopping dish that combines Southern comfort with gourmet flavors. The crispy shrimp add a delightful crunch, while the creamy, cheesy grits provide a warm, comforting base. The luxurious crab cream sauce ties everything together, elevating the dish to something truly special.

Whether you’re cooking for a special occasion or just treating yourself, this recipe delivers on both taste and texture. Experiment with different variations to make it your own, and enjoy every delicious bite.

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