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Bring water or chicken broth to a boil in a saucepan.
Slowly whisk in the grits, reduce heat to low, and simmer, stirring occasionally, for about 20-25 minutes until thick and creamy.
Stir in butter, cheddar cheese, salt, and pepper. Keep warm.
2. Prepare the Shrimp:
Soak the shrimp in buttermilk for at least 10 minutes.
Heat vegetable oil in a deep pan to 350°F (175°C).
Dredge shrimp in the breading, coating well.
Fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
3. Make the Crab Cream Sauce:
In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).
Stir in heavy cream and bring to a gentle simmer.
Add crab meat and lemon juice, cook for 2-3 minutes until heated through.
Season with salt and pepper.
4. Serve:
Spoon creamy grits onto plates, top with crispy shrimp, and drizzle crab cream sauce over the top. Garnish with fresh parsley if desired.
Serving and Storage Tips:
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