Shrimp and Grits Recipe with Rotel: A Spicy Southern Delight

This recipe elevates the classic Shrimp and Grits dish with the addition of spicy Rotel diced tomatoes and green chilies, creating a flavor explosion that's both comforting and exciting. This complete guide will walk you through each step, ensuring you create a restaurant-quality meal in your own kitchen. Get ready for a taste of the South with a fiery kick!

Ingredients:

For the Grits:

• 1 cup coarse ground stone-ground grits
• 4 cups chicken broth (or water, for a vegetarian option)
• 1/2 cup heavy cream
• 1/4 cup butter
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 1 green bell pepper, chopped
• 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (or more, to taste)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons butter
• Fresh cilantro, chopped (for garnish)

Instructions:

Preparing the Grits:

1. Bring the broth to a boil: In a medium saucepan, bring the chicken broth to a rolling boil.
2. Slowly whisk in the grits: Gradually whisk in the grits, stirring constantly to prevent lumps.
3. Reduce heat and simmer: Reduce heat to low, cover, and simmer for 20-25 minutes, or until the grits are creamy and tender, stirring occasionally to prevent sticking.
4. Stir in cream and butter: Remove from heat and stir in the heavy cream and butter until smooth. Season with salt, pepper, and Parmesan cheese (if using).

Cooking the Shrimp:

1. Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
2. Add Rotel and spices: Stir in the Rotel (undrained), smoked paprika, cayenne pepper, and garlic powder. Cook for another 2-3 minutes, allowing the flavors to meld.
3. Cook the shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Don't overcook!
4. Stir in butter: Remove from heat and stir in the butter.

Combining and Serving:

1. Serve: Spoon the creamy grits onto plates. Top with the spicy shrimp and Rotel mixture.
2. Garnish: Garnish with fresh cilantro and a sprinkle of additional cayenne pepper (optional), if desired.

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper to your preferred level of spiciness. Start with less and add more to taste.
• Cheese: Experiment with different cheeses. Sharp cheddar or pepper jack would complement the spicy Rotel beautifully.
• Vegetables: Add other vegetables like chopped jalapenos, corn, or tomatoes for extra flavor and texture.
• Protein: Substitute the shrimp with chicken, andouille sausage, or even tofu for a different protein option.
• Creaminess: For extra creaminess, you can stir in a dollop of sour cream or crème fraîche before serving.

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