Dry-Rub Seasonings for All Meat & Fish... and Veggies!Foodservice/Wholesale

  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Passive Time: 0 Minutes
Spicy Southern Shrimp & Cheddar Grits

Ingredients (1 serving):

1 Tbsp Amazin’ Cajun CHAR CRUST®

5 oz Shrimp

1/3 cup Yellow Grits

1 cloves Garlic

1 Scallion

1 ear of Corn

1 Lemon

1 Tomato

2 oz Cheddar Cheese

1 Tbsps Butter

1/2 tsp Smoked Paprika

2 tsp Cooking Oil

Products Used in this Recipe

Product

Amazin' Cajun 4oz

Prepare the produce: Wash and dry the produce. Cut the corn kernels off the cob. Quarter and seed the lemon. Mince the garlic. Cut the root of the scallion and thinly slice the scallion. Dice the tomato. Set aside a few pinches of lemon zest for garnish.

Cook the grits: Boil 1.5 cups of water. Add the grits and corn using a whisk to break up any clumps. Reduce heat and simmer, stirring occasionally, until the grits thicken (about 20-30 minutes). Use whisk to combine grits with cheese, lemon zest (remember to reserve a few pinches for garnish) and half of the butter. Cover and keep warm until ready to serve. Stir just before serving.

Cook the shrimp: Mix the smoked paprika into the Char Crust® and season the shrimp with the spice mixture. Season your shrimp with the Amazin’ Cajun CHAR CRUST®. Heat 2 tsp of cooking oil in a pan until oil is shimmering. Add the shrimp to the pan, leaving room in-between each shrimp, and cook for about 2 minutes. Flip shrimp over and continue cooking until cooked through (for about 2 more minutes). Add remaining butter to pan, allow to melt, then use spatula to scrape up brown bits from bottom of pan.

Plate your meal: Place the cheddar grits on your plate. Top the grits with shrimp and drizzle shrimp with butter from the pan. Garnish with tomatoes, scallions, and lemon juice, then squeeze a quarter lemon over everything to add a bright acidic note. Bon appetit!

Certifications

BRC CRC

Awards

NBBQA 2012 NBBQA 2013 NBBQA 2015

Memberships

BRC BRC

Foodservice Distributors

Sysco US Food Culinary Source

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