Soulless Food

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Shrimp And Grits Popsicles

If you’ve read this blog for any length of time, you know that I’m an absolute die-hard Souther girl at heart. I’ve lived in the South long enough that I’ve picked up a few things. One of those things being that you can pretty much put shrimp and grits on anything and it’s going to be good.

Shrimp and Grits Popsicles may be my new favorite thing on earth. They’re crazy creamy and the shrimp is perfectly cooked. I mean, these are legit. And they’re a great way to make shrimp and grits any time of year.

Print Pin 5 from 5 votes The Recipe Shrimp and Grits Popsicles. By halfbakedharvest Course: Dessert Cuisine: American Keyword: cheese, grits, popsicle, shrimp These are legit. And they're a great way to make shrimp and grits any time of year. Prep Time 30 minutes Cook Time 10 minutes Total Time 40 minutes Servings 6 Popsicles Calories 192 kcal Ingredients 1 pound raw shrimp deveined and shelled with tails removed

3/4 cup barbecue sauce

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

3 cups whole milk

1 cup water

4 ounces cream cheese

2 tablespoons Worcestershire sauce

1 tablespoon dijon mustard

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

4 cups plain grits

6 ounces sharp cheddar cheese shredded

2 green onions sliced, optional Instructions In a medium saucepan, heat the olive oil over medium heat. Add the shrimp and sauté for about 2-3 minutes per side until pink. Remove the shrimp from the pan and add the paprika, cayenne pepper, and salt. Pour in the barbecue sauce and stir until combined. Stir in the milk, water, cream cheese, Worcestershire sauce, dijon, and 1 teaspoon paprika. Bring the pot to a boil over medium-high heat. Add the grits and stir until the grits are completely covered by the liquid. Reduce the heat to low and simmer covered for about 10-12 minutes, stirring every few minutes. Remove the grits from the heat and stir in the cheese, green onions, and shrimp. Allow the

Ingredients:

  • 1 cup grits (not instant)

  • 1 cup milk

  • 1/4 cup shredded cheddar cheese

  • 1/4 cup chopped green onion

  • 1/4 cup chopped tomato

  • 1/4 cup chopped bell pepper

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped fresh basil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon cumin

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon dried tarragon

  • 1/4 teaspoon dried rosemary

  • 1/4 teaspoon dried marjoram

  • 1/4 teaspoon dried mint

  • 1/2 cup mayonnaise

  • 1/4 cup ketchup

  • 1/2 teaspoon Worcestershire sauce

  • 1/4 cup chopped green onion

  • 1/4 cup chopped tomato

  • 1/4 cup chopped bell pepper

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped fresh basil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon cumin

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon dried tarragon

  • 1/4 teaspoon dried rosemary

  • 1/4 teaspoon dried marjoram

  • 1/4 teaspoon dried mint

  • 1/2 cup mayonnaise

  • 1/4 cup ketchup

  • 1/2 teaspoon Worcestershire sauce

Instructions:

  1. In a medium saucepan, bring 2 cups of water to a boil. Add grits and reduce heat to low. Cook grits, stirring frequently, for about 20 minutes or until thickened.
  2. Stir in milk, cheese, green onion, tomato, bell pepper, parsley, basil, salt, pepper, garlic powder, paprika, cayenne pepper, cumin, chili powder, oregano, thyme, tarragon, rosemary, marjor