Roasted Garlic Parmesan Grits with Hot Jawn Shrimp and Catfish
Photo and recipe by Erin A. Clark @ClarkAyeErin
GRITS:
Ingredients
* 1 ¼ cup Albers Quick Grits
* 8-10 cloves of garlic
* Extra Virgin Olive Oil (EVOO)
* sea salt and white pepper
* 2 tbs unsalted butter
* 1-1/2 cups grated parmesan cheese
* ¼ cup of shredded sharp cheddar
To cook the grits:
- Before you start cooking them, take the garlic and drizzle them with EVOO until all are covered well.
- Place in a small pan in pressure cooker on high for 15 minutes.
- Bring 5 cups of water to a boil and add a pinch of sea salt and white pepper
- Once you have a rapid boil going, add the butter and stir until it dissolves.
- Using a fork, stir in grits. STIR a lot until there are no lumps. Reduce heat and simmer on low for about 10 minutes.
- Add the parmesan and cheddar cheeses.
- Add the roasted garlic and oil mix into the grits and mix until there are no lumps.
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CATFISH:
Ingredients
* 6 Thawed or fresh Catfish filets
* half packet of Goya Sazon
* 1 tsp onion powder
* 1 tsp sea salt
* 1 tsp smoked paprika
* Hot Jawn Chili sauce
* 1 1/2 cup corn meal
* 1/2 cup flour
* sea salt and white pepper to taste
* canola or vegetable oil for frying
To cook the catfish
- Thaw the filets and seasoned with Goya Sazon, onion powder, sea salt, smoked paprika and thoroughly coat in the Hot Jawn Chili sauce.
- Refrigerate for at least an hour. The longer the better.
- Mix corn meal and flour in a prep bowl. Add a small amount of salt and pepper to the breading mix.
- Toss a few pieces of fish in the mix at a time making sure each piece is coated fully.
- Deep fry in canola or vegetable oil on both sides until golden brown.
- I’ve also cooked them in my air fryer before after spraying the coated fish with Pam spray on both sides. Both methods turn out awesome.
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SHRIMP:
Ingredients
* fresh or thawed shrimp
* sea salt and white pepper
* a fiesta seasoning mix of dried chilis, cumin and tomatoes
* half of the Goya seasoning packet
* Hot Jawn Chili sauce
* EVOO for frying
* Chopped chives for garnish
To cook the shrimp:
- If frozen, allow shrimp to thaw.
- Peel and season with white pepper, sea salt, a fiesta seasoning mix of dried chilis, cumin and tomatoes and the other half of the Goya seasoning packet.
- Coat with Hot Jawn sauce and allow to marinate at least an hour.
- Sauté in a hot pan coated with a small amount of EVOO.
- Plate the grits or place in a small bowl, top with chopped chives and a few shrimp. Plate the catfish and enjoy! I usually keep the fish warm in the oven while the rest finishes, it takes only a few minutes to fry up and I cook the pieces in small batches so I don’t overcrowd the pan.