Pappadeaux Shrimp and Grits is a restaurant chain based out of New Orleans, Louisiana.
The brand was founded by chef Emeril Lagasse who has been cooking since 1971.
What Is In The Pappadeaux Shrimp And Grits Recipe?
The pappadeaux shrimp and grits recipe includes fresh shrimp, bacon, cornbread croutons, red pepper jelly, and buttery garlic sauce with just enough Creole flavor to give it a kick.
To start off, you’ll need to prepare some grits.
You can either buy pre-made or cook them from scratch following the instructions on your package.
If you want to avoid making your own grits, then you should opt for store bought instead!
Next, you will have to fry up your bacon.
Once cooked through, place the pieces into a mixing bowl and set aside.
After this step, add two tablespoons of olive oil to another pan over medium heat.
Add one shallot and three cloves of minced garlic and sauté until translucent.
Then, add four sprigs of thyme and one cup of heavy cream.
Bring to a boil, reduce heat to low and simmer for five minutes.
Next, pour mixture into a blender along with one teaspoon of salt and one tablespoon of white vinegar.
Blend well before adding back to the original pan.
Lastly, stir in half of the reserved bacon pieces and let sit for about ten minutes.
Once everything is ready, combine all ingredients together in a large pot.
Cook the mix over medium high heat while stirring constantly until thickened.
Once done, remove from heat and allow to cool slightly before serving.
Ingredients for pappadeaux shrimp and grits
- 1 pound raw jumbo shrimp (shell & head removed)
- ¼ cup extra virgin olive oil
- 4 slices bacon, diced
- ½ cup heavy cream
- 1 tbsp.
- lemon juice
- ⅛ tsp.
- cayenne pepper
- 1 ½ cups uncooked grits*
- Salt to taste
- Red Pepper Jelly 1 TBSP
- Garlic Butter 2 Tbsp.
- Butter 1 Tbsp.
- Fresh parsley leaves to garnish
Instructions for pappadeaux shrimp and grits
Heat 4 quarts water in a large stockpot until boiling.
Meanwhile, peel and devein shrimp.
Rinse shrimp under cold running water to remove any remaining shell.
Slice each shrimp lengthwise down the center leaving tails intact.
Place shrimp in a colander and rinse well under cold running water again.
Add ¾ cup of the hot water to a small saucepan.
Add ¼ cup of the flour and whisk vigorously.
Continue cooking over medium heat, stirring often, until starch starts to thicken.
Remove from heat and transfer to a stand mixer or use an electric hand held mixer.
On medium speed, slowly drizzle in remaining ¾ cup of hot water until smooth and creamy.
Season with salt and pepper to taste.
Meanwhile, heat 3 tablespoons of the olive oil in a skillet over medium heat.
Add the bacon and season lightly with salt and pepper.
Fry until crisp and golden brown.
Remove from pan and drain on paper towels.
In a separate skillet, heat remaining 2 tablespoons of olive oil over medium heat.
When heated, add the shallots and minced garlic.
Sauté until translucent, but not colored.
Add the heavy cream and bring to a boil.
Reduce heat to low and continue to cook for 5 minutes.
In a blender, blend the cream mixture with the seasoning, including the lemon juice, cayenne pepper, and salt.
Combine the grits and salt in a large stockpot and cover with cold water.
Over medium heat, bring to a rolling boil.
Once boiling, turn down heat to medium low and simmer uncovered for 15 minutes.
Stir occasionally during cooking process.
Turn off heat once the grain is tender when poked with a fork.
Let the grits rest for 10 minutes with lid on, then fluff with a wooden spoon.
To serve, divide the grits among shallow bowls.
Top grits evenly with shrimp and bacon bits.
Drizzle each plate with equal amounts of the garlic butter and red pepper jelly.
Garnish with fresh parsley leaves.
How Do You Make Pappadeaux Shrimp And Grits?
The Pappadeaux shrimp and grits are prepared using one pound of fresh shrimp served over two cups of creamy white grits with buttery mashed potatoes on top.
To prepare this dish, firstly, you will need to cook the grits according to your preferred method (we recommend instant).
You could also use quick-cooking cornmeal if you have it available.
Once cooked, remove from heat and set aside.
Next, add 1/3 cup of heavy cream into a small saucepan.
Bring mixture to a boil then reduce heat to medium low.
Season with salt, pepper, and cayenne pepper.
Cook until reduced by half (approximately 5 minutes) before adding the shrimp.
Add shrimp to pan and cook until pink and opaque throughout (about 3 minutes).
Remove from heat and keep warm while preparing the rest of the dish.
Now we’ll create the fluffy mash topping.
To begin, place all ingredients into a large bowl except for the milk.
Using an electric mixer, beat together until light and fluffy.
Pour in the milk slowly as needed to help achieve desired consistency.
Season with salt and black pepper.
Once the grits and shrimp are ready, divide between plates or bowls and pour over the whipped topping.
What Is The History Of Pappadeaux Shrimp And Grits?
The first edition of Pappadeaux’s cookbook came out in 1992 with only three recipes – Spicy Peanut Butter Shrimp, Crabmeat Pasta Salad, and Fried Okra.
Since then, it has grown to become one of the most popular seafood restaurants all over America.
In 2018 alone, the company sold more than $1 billion worth of food products to customers across the United States.
It also holds two Michelin Stars which makes it the best-rated seafood eatery in the country.
However, there are many other dishes on their menu besides the famous shrimp and grits.
They serve up everything from crab cakes to lobster rolls and even desserts like chocolate pot de crème!
How Did Pappadeaux Shrimp And Grits Get Its Name?
The Pappadeaux shrimp and grits recipe is named after the owner’s grandmother who used to make it every week when she lived with her family in New Orleans.
She would serve this dish to her guests as a special treat.
Today, you can find this delicious dish on many menus across America and around the world.
You will find it on the menu of most restaurants that specialize in Creole cuisine because it is one of the signature dishes of New Orleans.
History of pappadeaux shrimp and grits
New Orleans is full of fascinating food stories so it comes as no surprise to learn that pappadeaux shrimp and grits have their own story too.
It all started back in 1938 when a young boy named Anthony Pappadonna opened up his first seafood restaurant called “Tony’s Seafood Grill.”
It wasn’t long before he added another restaurant called “Papa’s” which specialized in seafood and Cajun cooking.
His son Tony Jr., took over the business in 1968 and changed the name to ‘Pappadeaux.’ He kept the same menu but updated the decor inside the restaurant.
“We are still serving our original menu items,” says John Boudreaux, President of Papa’s Oyster Bar & Grille.
“But we also offer some new creations like our Fried Okra, Smoked BBQ Ribs, and our new dessert bar.”
Papadeaux shrimp and grits is known as a classic New Orleans dish and is often served during Mardi Gras season.
It is said to date back to the 1930s and 1940s, when people were eating oysters while standing on the levee watching the annual festivities.
What Is The Difference Between Pappadeaux Shrimp And Grits And Other Shrimp And Grits Recipes?
The original pappadeaux shrimp and grits recipe dates back to the 1970s when Chef Emeril Lagasse opened his first restaurant in Metairie, LA.
He later added another location in New Orleans before expanding into the food industry as an executive producer on shows like Iron Chef America, Food Network Star, and Restaurant Impossible.
While many people associate pappadeaux with seafood dishes such as cajun-style fish or jambalaya, they also make great pasta dishes and chicken wings.
Many customers order their meals while watching television at home and enjoy them there too! Pappadeaux offers catering services so you’re sure not to miss out on any of this tasty goodness either.
You might have seen pappadeaux shrimp and grits advertised on TV but don’t know how it got its name.
How do you pronounce it anyway? Is it “pa-PAH-doh” or “PAY-dah”?
- Shrimp and grits originated in the American South where they were originally called pea soup and rice porridge
- They became popularized in the United States during the Great Depression era and were eaten primarily by rural Southerners
- Grits are cornmeal cooked in water and served hot.
- They come from the word “grist” which means “grainy substance used for making flour”
- When combined with shrimp, these two ingredients create a unique dish that is both rich and creamy.
Here we will take a look at the history behind pappadeaux shrimp and grits and explore what makes them different from other shrimp and grits recipes.
What Are Some Of The Best Pappadeaux Shrimp And Grits Recipes?
The restaurant serves up authentic Cajun cuisine with its signature dish being Pappadeaux’s version of shrimp and grits.
If you want to enjoy this classic meal, but don’t have access to a restaurant, then check out these five great pappadeaux shrimp and grits recipes below.
- Shrimp and Grits With Crabmeat
- Creamy Spinach and Tomato Shrimp and Grits
- Mushroom & Swiss Cheese Stuffed Creole-Style Gumbo
- Smoked Turkey and Cornmeal Dressing with Peas and Bacon
- Roasted Vegetable Chicken Thighs in Cream Gravy over Smoky Potatoes with Roasted Garlic Scapes
How Can I Make Pappadeaux Shrimp And Grits Healthier?
The health benefits of this dish come from using whole grains instead of white flour in your pasta sauce as well as using low-fat milk to cook with.
You may also want to try making it without butter or cream cheese.
To see how you could improve your pappadeaux shrimp and grits meal, here’s what you need to do:
- Use brown rice pasta (or another grain) instead of regular wheat pasta.
- Cook the milk separately so it doesn’t curdle.
- Add more vegetables into the mix – peppers, onions, celery, etc.
- Try adding black beans, corn, or other legumes into the mixture.
- Replace the butter/cream cheese with olive oil or avocado.
1. Use Brown Rice Pasta Instead of White Flour
Most traditional pappadeaux shrimp and grits recipes call for using wheat flour, but if you have access to brown rice pasta then use that instead.
It will add an extra texture to your dish while still keeping the same flavor profile.
2. Cook Milk Separately
If you like creamy sauces on your food, just using skimmed milk might not cut it.
If you want to keep things light, use non-fat milk when cooking your grits.
This way, you won’t get any fat from the dairy product which you don’t need.
3. Add More Vegetables Into Your Meal
You don’t always have to stick with the classic combination of shrimp and grits.
Adding different types of veggies goes a long way towards improving your overall nutrition level.
Some examples include bell pepper, onion, green peas, carrots, mushrooms, broccoli, spinach, zucchini, squash, or even tomatoes!
4. Try Black Beans or Corn Instead of Butter or Cream Cheese
One of the major ingredients in pappadeaux shrimp and grits is butter or cream cheese.
While they are both healthy fats, there are alternatives.
For instance, try switching them out for olive oil or avocado.
5. Replace Buttermilk With Low Fat Yogurt
Buttermilk is one of the main components used in pappadeaux shrimp and grits.
However, it isn’t exactly all that healthy.
In fact, it contains lots of unhealthy bacteria that you probably don’t want to ingest every day.
To replace it with something healthier, such as yogurt, consider using Greek yogurt instead.
6. Go Meatless
There are several ways to go meatless in this particular dish.
One way would be to swap out the shrimp for chopped up tofu or tempeh.
Another option is to skip the shrimp altogether and opt for veggie burgers instead.
What Are Some Of The Most Popular Pappade
The Pappadeaux shrimp and grits have become so popular because they’re easy to make and taste great.
It’s also one of the easiest recipes you can find on the internet.
You don’t need any special equipment or ingredients like many other dishes require.
One thing worth noting about this dish is that it requires quite a bit of prep work, but once you get through all of those steps, it’ll only take around 30 minutes from start to finish.
If you want a quick meal, then you should definitely consider making this recipe.
It takes just 15-20 minutes to prepare and cook, which means you won’t spend much time in the kitchen when you go to eat this dinner.
This makes it perfect if you’re heading over to your friend’s house after work for a casual dinner party.
You could even make this with frozen shrimp and/or grits if you want to save yourself some time.
If you’re looking to try something new that tastes amazing, then you shouldn’t hesitate to give this recipe a shot.
- 1 Saucepan
- 1 lb. shrimp
- 1/2 cup grits
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup onions
- 1 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- Salt and black pepper
- Cook the grits as directed on the package in a sizable saucepan of boiling water.
- Melt the butter in a large skillet over medium heat. Add the shrimp and simmer for 3 minutes or until opaque.
- Add the flour, stir, and cook for one minute. Slowly whisk in the chicken broth before adding it.
- Add the black pepper, salt, cayenne, garlic powder, and onions. 5 minutes of simmering.
- Over the heated grits, serve the shrimp mixture.