Step-by-step instructions
Cook the Grits: Begin by bringing the 4 cups of salted water to a rolling boil in a medium saucepan. Slowly whisk in the stone-ground grits. Cover the pot, reduce the heat to low, and let it cook for 20-25 minutes. Stir occasionally until creamy. After cooking, mix in the milk, heavy cream, and butter until well combined. Season with salt and pepper to taste.
Prepare the Seafood: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant. Then toss in the shrimp, seasoning with paprika, cayenne, salt, and pepper. Cook until the shrimp are pink, about 3-4 minutes. For the lobster tail, deep fry at 350°F for about 4-5 minutes until perfectly cooked.
Make the Sauce: In a separate pan, melt 2 tablespoons of butter. Stir in flour to create a roux. Gradually whisk in the chicken broth and allow it to simmer. Once thickened, add the heavy cream and continue to whisk. Incorporate the grated Parmesan until smooth, adjusting the seasoning as needed.
Assemble the Dish: Spoon the creamy grits into bowls. Top generously with shrimp, lobster, and scallops. Drizzle over the creamy sauce and finish with a sprinkle of fresh parsley. Serve alongside slices of toasted French baguette for a delightful crunch.
Best ways to enjoy it
Serving Creamy Loaded Grits is an opportunity for creativity! Plate the seafood on top of the creamy grits to showcase the vibrant colors, and drizzle the sauce artistically over the top. Pair this dish with a crisp salad or sautéed greens for a fresh contrast. A chilled white wine, like a Pinot Grigio or a buttery Chardonnay, makes a wonderful accompaniment. This meal can also shine as a part of your holiday spread or a special weekend brunch with family.
Storage and reheating tips
If you find yourself with leftovers (although that’s rare!), you’ll want to store them properly. Place any remaining grits and seafood in an airtight container and refrigerate. They can typically last for up to 3 days. When you’re ready to enjoy them again, gently reheat in a saucepan over low heat, adding a splash of milk or cream to restore creaminess. Be cautious with reheating seafood—overdoing it can lead to a tough texture.
Pro chef tips
To ensure your Creamy Loaded Grits are nothing short of spectacular, here are some chef tips:
- Use quality seafood: Fresher seafood means a better flavor. If you can, buy local or sustainably sourced options.
- Don’t rush the grits: Cooking time is key to achieving that creamy texture. Stirring occasionally will also help avoid lumps.
- Taste as you go: Always season to taste at each step. This makes a world of difference in your final dish.
Creative twists
Feeling adventurous? There are endless ways to switch this dish up! Here are some creative variations:
- Vegan version: Substitute grits with almond or coconut milk and replace seafood with sautéed mushrooms or diced vegetables.
- Spicy kick: Add more cayenne or a dash of your favorite hot sauce to the grits for an added layer of heat.
- Cheesy addition: Experiment with different cheeses like Gouda or feta for unique flavor profiles.
FAQs
How long does it take to prepare this dish?
This delicious creamy dish will take about 45 minutes to an hour from prep to plate, which includes cooking time for the grits and seafood.
Can I store leftovers in the freezer?
Yes, but it’s best to store the grits and seafood separately to maintain texture. Use airtight containers and consume within a month for best flavor.
What can I substitute for stone-ground grits?
If stone-ground grits aren’t available, you can use instant or quick-cooking grits, but adjust the cooking times as needed.
Whether for a cozy night in or an elegant gathering, this Creamy Loaded Grits recipe will surely win over hearts and taste buds alike! Enjoy every creamy, seafood-laden bite.
