Blackened Shrimp and Grits Recipe
In this Blackened Shrimp and Grits recipe, the grits are rich and velvety, with a delightful cheesy flavor, drawing inspiration from my travels along Florida's Gulf Coast.
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Ingredients
- 2 1/2 cups low sodium chicken broth
- 1 1/4 cups fat free milk
- 1/2 tablespoon butter
- 1 1/2 oz sharp cheddar cheese
- 1 tablespoon grated Parmesan cheese
- 1/2 tablespoon paprika
- 1/4 teaspoon dried cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- olive oil spray
- 24 Jumbo shrimp
- 3 tablespoons scallions
- lime wedges
- 1 cup quick cooking grits
- 1/4 cup water
- 1 teaspoon kosher salt
Instructions
- 1
In a small mixing bowl, blend together the paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and black pepper until well combined.
- 2
Lightly spray the shrimp on both sides with oil and ensure they are evenly coated.
- 3
Dredge the shrimp in the spice mixture, ensuring each piece is fully covered.
- 4
In a medium saucepan, bring 2 cups of chicken broth, milk, water, and salt to a rolling boil, taking care to prevent it from overflowing. Gradually whisk in the grits, stirring continuously until they are thoroughly incorporated.
- 5
Once boiling, lower the heat to the minimum setting, cover the pot with a lid, and let it simmer for about 28 to 30 minutes. Stir after the first 5 minutes and then occasionally thereafter to avoid sticking, adding extra water if needed.
- 6
The finished grits should have a creamy texture akin to that of cream of wheat.
- 7
Mix in the butter along with 1 ounce of cheddar and the Parmesan cheese. Remove the pot from the heat and keep it warm.
- 8
Just before the grits finish cooking, heat a large cast-iron skillet over medium-high heat and add the olive oil.
- 9
Introduce the shrimp to the skillet, cooking until the spices deepen in color and become fragrant, and the shrimp turn opaque, roughly 2 minutes on each side.
- 10
Portion the grits onto 4 plates and sprinkle the remaining cheddar cheese on top, then place the shrimp on each serving.
- 11
Pour the remaining 1/2 cup of broth into the skillet to deglaze, cooking for about 1 minute over medium heat until it reduces by half, then drizzle this sauce over each plate.
- 12
Finish the dish with a sprinkle of scallions on top. Serve immediately, accompanied by lime wedges for an extra zing.