Creamy Pappadeaux Shrimp and Grits

Instructions:

1. In a medium saucepan, combine the corn grits, milk, chicken stock, and salt.
2. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low.
3. Cover and simmer, stirring every 5 minutes to prevent sticking, for 20–25 minutes until the grits are thick and creamy.
4. Remove from heat and whisk in 4 tbsp (56g) of butter and 1 cup (115g) of shredded cheddar cheese until completely melted and smooth; cover and set aside.
5. Pat the shrimp dry with paper towels and season lightly with a pinch of the Cajun seasoning.
6. Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat.
7. Add the shrimp in a single layer and sear for 1–2 minutes per side until pink and opaque with an internal temperature of 145°F (63°C); remove shrimp from the pan and set aside on a plate.
8. In the same pan, add 6 oz (170g) of diced smoked turkey and cook for 3–4 minutes until the edges are browned and fragrant.
9. Add 2 tbsp (28g) of butter to the skillet with the smoked turkey.
10. Add 1/2 cup (75g) of diced onion and 1/2 cup (75g) of diced green bell pepper, sautéing for 3–5 minutes until translucent and soft.
11. Stir in 3 cloves (9g) of minced garlic and the remaining Cajun seasoning, cooking for 60 seconds until fragrant.
12. Pour in 1 cup (240ml) of heavy cream and bring to a simmer, bubbling gently for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
13. Stir in 1 tbsp (15ml) of lemon juice and return the seared shrimp to the pan, tossing for 1 minute to reheat.
14. Spoon a generous portion of the cheesy grits into a shallow bowl, ladle the shrimp and smoked turkey sauce over the top, and garnish with 2 tbsp (15g) of chopped parsley.