Fingers N ' Grits Recipe

Marinate shrimp

Place the peeled and deveined shrimp in a bowl. Add 3 tablespoons buttermilk and 1 teaspoon hot sauce. Toss to coat and let sit at room temperature while you prepare the dredging stations (about 10 minutes).

Prepare dredging mixtures

In a shallow bowl combine 3 tablespoons all-purpose flour and 3 tablespoons fine cornmeal. In a second shallow bowl spread 1 cup panko breadcrumbs and stir in 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly distributed.

Dredge shrimp

Working in batches, remove shrimp from buttermilk, shake off excess. Toss briefly in the flour/cornmeal mixture to coat, pressing lightly so it sticks, then press into the seasoned panko to adhere a good crust. Place on a wire rack while heating oil.

Fry shrimp fingers

Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) to reach roughly 1/4 inch depth and heat over medium-high until oil reaches 350°F (175°C) or a drop of water sizzles. Fry shrimp in batches, careful not to crowd, about 2–3 minutes per side until golden brown and opaque throughout. Transfer to a paper towel-lined plate or wire rack. Keep warm in a 200°F (95°C) oven if needed.

Boil liquid

In a medium saucepan bring 4 cups water and 1/2 cup whole milk to a rolling simmer over medium heat; add 1 teaspoon kosher salt.

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until the grits thicken and the grains are tender, 20–25 minutes for medium/coarse grits (follow package times if different). Stir regularly to prevent sticking and to achieve a creamy texture.

Finish grits

When grits are tender and creamy, stir in 2 tablespoons unsalted butter, 2 tablespoons softened cream cheese, and 1 cup grated sharp cheddar cheese until melted and smooth. Taste and adjust seasoning with 1/2 teaspoon freshly ground black pepper and more salt if needed. If too thick, stir in up to 2 tablespoons extra milk or hot water to loosen. Fold in optional chopped chives or scallions.

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon Creole or Dijon mustard, 1 teaspoon prepared horseradish, 1/2 teaspoon hot sauce, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth. Taste and adjust heat or acidity; refrigerate until ready to serve.

Divide the creamy cheddar grits among 4 warmed shallow bowls or plates (about 1/2 cup cooked grits per serving as a base; adjust as desired).

Arrange 4–5 fried shrimp 'fingers' per serving on top of the grits.

Drizzle 1–2 tablespoons remoulade over the shrimp or serve on the side for dipping. Garnish with chopped parsley or chives and serve lemon wedges alongside for squeezing.

Serve immediately while grits are creamy and shrimp are hot and crispy.