Pappa’s restaurants come in many forms, from the classic 1950’s styled Pappas Burger to the carefully prepared steaks at Pappas Steakhouse.
For many, it’s Pappadeaux Seafood Kitchen that stands out as the greatest, offering a wide variety of seafood platters, fish, pasta, salads, fresh breads, and many great seasonal dishes on rotation.
Among their plethora of delicious seafood dishes, the Giant Shrimp & Grits recipe stands out as a favorite for patrons.
So today we are going to show you how to make Pappadeaux shrimp and grits at home, so you can enjoy a Southern inspired cheesy shrimp meal from the comfort of your home
How to make Pappadeaux Shrimp and Grits
Table of Contents
This incredibly filling dish uses large, seasoned shrimps and creamy cheese grits topped with delicious seasonings.
There’s a fair amount of seasonings used in the recipe, but these are things you should generally have at home.
You don’t need to be a Michelin star chef to make this either, this is all just simple home-style cooking.
(For the grits, 4 servings)
- 1 cup of quick grits
- 3 cups of water
- 1 cup of nut milk (hazelnut)
- 1/2 teaspoon of salt
- 3 tablespoons of butter
- 3 tablespoons of heavy cream
- 1 can of celery soup
- 1/2 cup of shredded cheddar cheese
(For the shrimps, 4 servings)
- 6 slices of smoked bacon
- 1 pound of large shrimp
- 2 teaspoons of cajun seasoning
- 1/4 teaspoon of ground cayenne pepper
- 3 tablespoons of fresh parsley
- 1/2 lemon
- 1 tablespoon of avocado oil
- 1 red bell pepper
- 3 green onions
- 3 cloves of garlic
- 1 teaspoon of smoked paprika
- 1/2 cup of either chicken or vegetable broth
If possible you should buy your shrimp pre-peeled and deveined.
The higher quality the better!
But of course, fresh shrimp is not cheap so, as a last resort, you can use frozen ones.
Just be sure to let them defrost properly before cooking them.
Cook the bacon in a skillet on medium heat until crispy.
Remove the bacon from the pan and cut it into small pieces, be sure to leave all the bacon grease in the pan as we’ll need it later.
Add 3 cups of water to a pot and bring to a boil, add the grits and salt.
Cook on medium heat for 5-7 minutes.
Once up to temperature remove from the heat.
Throw in the cheddar, nut milk, cream, and butter.
Whisk thoroughly until smooth to make those perfectly creamy grits.
In a pan, sauté green onion, garlic, and sliced red bell pepper in the avocado oil on medium heat for 5-6 minutes.
Add the giant shrimp (ensure they are defrosted beforehand if you are using frozen shrimp) and add additional seasonings.
Cajun seasoning, smoked paprika, and cayenne pepper.
Fry the seasoned shrimp on medium heat for 1-2 minutes or until browned.
To this pan, add the chicken or vegetable broth along with the sauteed vegetables and simmer for 5 minutes.
Place the cheesy grits onto a plate and then spoon the sauce and some shrimp on top.
Finely chop some parsley and season, and finally, add some fresh lemon to the shrimp. You’re done!
Because of the volume of seasonings and vegetables that we are using in this dish, there is a tremendous amount of room for playing with these ingredients.
While we have shown you how they do it at Pappadeaux’s Seafood Kitchen, by all means, get creative and customize it to your preferences!
1. Chilli powder
If you’re looking to give the disha little more kick and you prefer spicy shrimp, try seasoning with your favorite chili powder.
This can either be an additional seasoning or a substitute for cayenne pepper.
2. Pork belly
One of the greatest bacon substitutions you can use for the cheesy grits is pork belly.
Because of its high-fat content, it will fry up to offer that same delicious and crispy texture.
Scallops make a great substitution or addition to the shrimp in this dish, you can fry them using the same method and they taste great no matter what seasonings you wish to use!
4. Gouda cheese
Slightly milder than the suggested cheddar cheese.
A perfect choice if you are looking for that same smooth and creamy texture but a little less of that cheesy bite to it.
5. Nutritional Yeast
If you’re looking to avoid dairy completely, nutritional yeast makes a great substitution for cheese and will result in a similar kind of texture.
What to serve with Pappadeaux Shrimp and Grits
With this dish containing both shrimp and vegetables, it’s a perfectly adequate main to eat by itself.
However, food is always better when the flavor is enhanced by some tasty sides.
So we’ve gathered up some fantastic suggestions for dishes you can serve your shrimp with.
Garlic Roasted Asparagus
The roasted texture of the asparagus paired with that strong garlic taste complements the savory flavor of shrimp perfectly.
It takes a little longer to cook, but you only need garlic, salt, and a little olive oil to make it perfect.
Sweet Potato Fries
Some might argue that sweet potato fries can go with anything, but they pair with shrimp and grits exceptionally well for their fried texture and sweet flavor.
They are an overall healthier choice than regular fries.
If it’s winter and you’re looking to thicken up the meal and make it a bit more hearty, creamed corn is the perfect choice for its rich flavor and texture.
After you’ve finished your shrimp and veggies, eating a nice bowl of creamed corn is sure to give you that happy-full feeling.
How to reheat Pappadeaux Shrimp and Grits
Many seafood dishes don’t reheat that well, often becoming rubbery and flavorless when stored for a while.
Of course, they will always taste better fresh. But here’s how to reheat them if you do find yourself with leftovers.
How to reheat Pappadeaux Shrimp and Grits in a pot
Simply empty all the ingredients into a pot over low to medium heat.
As it comes up to temperature keep stirring until it becomes creamy again.
You can also add a little water (or you can use milk) back into it if the grits have absorbed too much moisture and it’s not achieving that creamy consistency.
How to reheat Pappadeaux Shrimp and Grits in a microwave
Place all the ingredients into a microwavable bowl and reheat using 1-minute intervals, stirring thoroughly in between each cycle to prevent hotspots.
Much like reheating in the pot, if you are struggling to get the consistency back you can add a little water or milk to help it become creamy again.
How to reheat Pappadeaux Shrimp and Grits in the oven
Place all the ingredients into an oven-proof bowl, preheat the oven to 400°F, and place in the oven.
The total reheating time will be about 15 minutes, be sure to stir everything halfway through so it reheats evenly.
How to reheat Pappadeaux Shrimp and Grits in an air fryer
Preheat the air fryer to 350°F, wrap both the grits and shrimp in aluminum foil and place in the cooking basket.
This should only take 2 minutes to heat up, after which you may wish to transfer it to a bowl and add some additional liquid in case the texture has become too dry.
How to store Pappadeaux Shrimp and Grits
While the texture won’t be quite as appealing as when served fresh, you can easily store shrimp and grits for a couple of days.
A good last resort if you find yourself with leftovers you simply can’t finish the same day.
Store in the fridge
Once the dish has cooled, empty everything into an air-tight container and place it in the fridge. Once refrigerated Shrimp and Grits will keep for 2-3 days.
Store in the freezer
Remember that freezing fried shrimp will affect the texture quite a lot, but it will still be perfectly edible.
Once everything has cooled transfer all the food to either a freezer bag or air-tight container and freeze.
They will keep for up to 2 months this way.
Pappadeaux Shrimp And Grits Recipe
- 1 Skillet
- 1 pot
- 1 cup quick grits
- 3 cups water
- 1 cup nutmilk (hazelnut)
- 1/2 tsp salt
- 3 tbsp butter
- 3 tbsp heavy cream
- 1 can celery soup
- 1/2 cup cheddar cheese shredded
- 6 slices smoked bacon
- 1 pound large shrimps
- 2 tsp cajun seasoning
- 1/4 tsp ground cayenne pepper
- 3 tbsp fresh parsley
- 1/2 lemon
- 1 tbsp avocado oil
- 1 red bell pepper
- 3 green onions
- 3 cloves garlic
- 1 tsp smoked paprika
- 1/2 cup chicken or vegetable broth
- Cook the bacon in a skillet on medium heat until crispy.
- Remove the bacon from the pan and cut into small pieces, be sure to leave all the bacon grease in the pan as we’ll need it later.
- Add 3 cups of water to a pot and bring to a boil, add the grits and salt. Cook on medium heat for 5-7 minutes.
- Once up to temperature remove from the heat. Throw in the cheddar, nut milk, cream, and butter. Whisk thoroughly until smooth to make those perfectly creamy grits.
- In a pan, sauté green onion, garlic, and sliced red bell pepper in the avocado oil on medium heat for 5-6 minutes.
- Add the giant shrimp (ensure they are defrosted beforehand if you are using frozen shrimp) and add additional seasonings. Cajun seasoning, smoked paprika, and cayenne pepper.
- Fry the seasoned shrimp on medium heat for 1-2 minutes or until browned.
- To this pan, add the chicken or vegetable broth along with the sauteed vegetables and simmer for 5 minutes.
- Place the cheesy grits onto a plate and then spoon the sauce and some shrimp on top.
- Finely chop some parsley and season, and finally, add some fresh lemon to the shrimp. You’re done!
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