| Recipes |

Shrimp and Grits Recipe From Kareem Anguin at Oceanaire

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

If you missed last week's interview with Kareem Anguin, the new executive chef at Oceanaire, click here for Part 1 and here for Part 2. Then you can get cookin' on this Southern-style entrée.

Shrimp and Grits
Serves 1

4 jumbo shrimp
2 Tbsp fresh tomatoes, diced
1 Tbsp lemon juice
1 tsp unsalted butter
2 Tbsp scampi butter (here's a lesson for how to make it if you don't know)
2 tsp Cajun seasoning
3 Tbsp white cheddar cheese
½ cup grits
1 cup whole milk
1 cup heavy cream
1 tsp scallions
½ tsp sliced garlic
salt and pepper to taste

Directions: Bring the cream and milk to a boil; then add grits and stir constantly for 8 minutes until grits are cooked. Set aside and season with salt and pepper to taste. Heat sauté pan over medium heat with unsalted butter and add shrimp, garlic, Cajun seasoning, and tomatoes; sauté 5 to 8 minutes. Deglaze with lemon juice and finish with most of the scallions and scampi butter. Plate by putting the grits in the center of the plate or bowl, and arrange the jumbo shrimp around the plate. Garnish with white cheddar cheese and scallions.

Follow Short Order on Facebook and Twitter @Short_Order.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.