Ingredients
- 1 pound of shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup stone-ground grits
- 2 cups water
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup Greek yogurt
- 1/4 cup olive oil
Feel free to substitute Greek yogurt with sour cream if you prefer a slightly tangier dough.
Instructions
- Start by marinating the shrimp. In a bowl, combine the shrimp, buttermilk, garlic powder, paprika, cayenne pepper, salt, and black pepper. Let the mixture sit for at least 30 minutes to allow the flavors to meld.
- While the shrimp marinates, prepare the grits. In a medium saucepan, bring water to a boil, add the grits, and reduce the heat to low. Stir occasionally until thick and creamy, about 20 minutes.
- Once the grits are cooked, stir in the butter and cheddar cheese until melted and smooth. Set aside to cool slightly.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and baking soda. Add the Greek yogurt and olive oil, mixing until a soft dough forms.
- Divide the dough into equal portions, about the size of a golf ball. Flatten each ball into a small circle on a floured surface.
- Spoon a generous tablespoon of the cheddar grits mixture onto each dough circle, then top with a marinated shrimp.
- Fold the dough over the filling, pinching the edges to seal and form a bomb-like shape.
- Place the bombs on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International