Y’all, let me tell you — today’s meal was straight fire! I made a Tuscan seafood grits dish that was so good, if you walked in the house while I was plating it up, you would’ve thought it came straight from a five-star restaurant. No joke!
It all started with a simple plan: quick dinner before heading to the church van. But once I got in the kitchen... baby, it turned into a gourmet moment.
Even though I was technically cooking just for one, I doubled up and made two servings of instant grits. I followed the directions but gave it my twist: used half water, half milk for that creamy texture, added a teaspoon of chicken bouillon and a big ol’ tablespoon of butter. That butter? Essential. I let those grits cook down until smooth and dreamy.
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While that was going, I grabbed half a pound of shrimp, seasoned them up with avocado oil, garlic fat, a generous sprinkle of Cajun seasoning, and smoked paprika. That color? Deep and bold. Then I took my 5-ounce lobster tail, gave it the same treatment with the oil, paprika, garlic fat, and Cajun magic — and tossed it into the air fryer at 375°F for about five minutes.
Once the grits were ready, I stirred in a hearty half cup of shredded pepper jack cheese. Then I covered them and let that cheesy goodness sit aside while I finished the rest.
For the sauce, oh honey — it’s what brought it all together. I started with a splash of oil, tossed in half a diced shallot, two cloves of garlic, and four to five sun-dried tomatoes (some chopped, some left whole for texture). I added a little tomato paste and let everything sizzle down for 30 seconds to a minute until fragrant.
Then came the cream: heavy whipping cream, a pinch of red pepper flakes, Italian seasoning, a bit of shrimp bouillon, garlic powder, and my go-to pre-made seafood seasoning. I went heavy on the Parmesan cheese, because… why not?
But wait, we ain’t done. I folded in 8 ounces of fresh, local jumbo lump crab meat — added half to the sauce and stirred ever so gently, ‘cause we’re not trying to break those sweet lumps apart. The other half? I tossed it in a pan with butter, just to warm it through and keep its shape.
I almost forgot to breathe. I really did.
When I finally plated it — creamy, cheesy grits topped with perfectly seasoned shrimp, tender lobster tail, and rich Tuscan crab sauce — I just stood there for a second. Speechless. Took a bite of that lobster and whew… had to sit down.
You cook this for your family? Baby, they’ll think you picked it up from a luxury restaurant. The aroma alone is enough to stop people in their tracks.
And just a side note — with how creamy and flavorful the sauce is, you honestly don’t even need the cheese in the grits. It’s optional. But if you do add it? Oh, you’re leveling up.
