Chicageaux Shrimp and Grits

"This is the first recipe I developed after moving to New Orleans," Dakari Akorede says. "In my first few weeks, I tried many variations of shrimp and grits, some good and some not so good. I wanted elements of heat but also savory notes. So I spent a month researching and developing this recipe to honor my new home."

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 685 Calories

Ingredients

• ¼ teaspoon salt
• 3 tablespoons butter
• 1 tablespoon butter
• ¼ teaspoon cayenne pepper
• 2 cups low-sodium chicken broth
• 4 cloves garlic, minced
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• ½ cup whipping cream
• 2 cups whipping cream
• ½ teaspoon black pepper
• 1 tablespoon avocado oil
• 1 tablespoon smoked paprika
• 2 pounds jumbo shrimp, peeled and deveined
• ¼ cup mascarpone cheese
• ¾ cup quick-cooking grits
• 1 teaspoon reduced-sodium chicken bouillon powder
• ⅓ cup chopped fresh parsley, or more to taste

Recipe Instructions

Step 1

Heat butter and oil in a large skillet over medium-high heat. Add minced garlic; saute until fragrant, 30 seconds to 1 minute. Add shrimp and season with salt and pepper. Cook, stirring, just until shrimp begin to turn pink, about 4 minutes.

Step 2

Bring broth, whipping cream, and salt to a boil in a saucepan. Stir in grits. Reduce heat to medium-low; cook, covered and stirring occasionally, until broth is absorbed, 5 to 7 minutes. Stir in mascarpone and butter until thoroughly blended.

Step 3

Stir together whipping cream, paprika, chili powder, garlic powder, bouillon, and cayenne in a saucepan. Bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Stir in 1/3 cup parsley. Serve with shrimp and grits, garnished with additional parsley.