Langoustine and Grits
A twist on the classic "Shrimp and Grits" this langoustine and grits is creamy buttery heaven.
Servings: 6 servings
Equipment
Ingredients
- 1 lb langoustine tails UNCOOKED
- 2 cups extra sharp cheddar cheese shredded
- ½ cup half and half
- 4 tbsp salted butter
- 1 cup organic quick grits
- 3 cups water or specified amount for 1 cup grits according to your brand's packaging
- 1 tsp sea salt plus more to taste
- ¼ tsp ground black pepper
- *optional- ½ cup vermoth cook grits a touch longer if adding this so it is not too runny
- *optional- paprika and garlic to taste
Instructions
- Boil water to a rolling boil, add grits. Stir frequently until grits thicken slightly.
- Turn heat to low.
- Add in cheese, half and half, and butter, stir until cheese is fully melted.
- Add in langoustine tails and salt & pepper. Stir to be sure langoustine cooks evenly.
- When langoustine has just turned opaque, it is ready. Overcooked shellfish gives the fishy taste and gummy texture most people don't like. You want it to just be pink- not overcooked.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 16g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 714mg | Fiber: 1g | Sugar: 1g
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