Cheesy Lobster Shrimp n' Grits
Creamy and cheesy cajun grits topped with lobster, and shrimp and drizzled with garlic butter.
Equipment
- Saucepan
- Small frying pan
Ingredients
- 2 small lobster tails
- ½ pound shrimp
- 1 cup grits
- ¼ cup heavy cream
- ½ cup cheddar cheese
- 3 tbsp Old Bay seasoning
- 1 tbsp Parsley (for garnish)
- 3 cups water
- 4 tbsp butter
- ½ tsp cayenne pepper
Instructions
- 1. Add your grits to a medium saucepan and rinse with water twice! (Keep in mind that your grits may double in volume, as well as bubble when cooking so choose the appropriate sized based on the servings you are preparing.)
- 2. Add water to your grits and add your pan (uncovered) to your isle on medium heat. Leave your grits until they start to simmer or bubble quickly. Once your grits start to bubble, turn your heat down to a low medium and cover. (It is important that during this process you keep a close eye on your grits. If they run out of water and get too thick, add water 4 tablespoons at a time (it's easier to add more water rather than add more grits) until the mixture is creamy, this should take around 15- 20 minutes.
- 3. Once your grits have thickened, add half of your cheese, heavy cream, cayenne pepper, 1 tbsp Old Bay and 1 tbsp butter. Stir over heat until melted. Once the your cheese has melted and your seasonings are combined into the grits, cover and lower heat.
- 4. Peel and devein your shrimp, and remove meat from lobster. Cut your lobster into one inch pieces and combine into a blow with your cleaned shrimp. Add in the rest of your Old Bay seasoning and mix.
- 5. In a small frying pan, add 3 tablespoons of butter and place over medium heat. Once your butter starts to bubble add in your lobster and shrimp. Sautée until cooked through.
- 6. Add a quarter cup of your grits into your bowl. Sprinkle a little bit of your cheese into the middle of your grits, and add another small scoop of grits on top. Add your lobster and shrimp on top, drizzle any remaining butter from the pan on top. Sprinkle with parsley & enjoy!