Blackened shrimp with paprika, herbs, and cayenne sit over creamy cheddar-Parmesan grits. A quick broth sauce brings the skillet flavors into each bowl.
Start the grits first
Stone-ground grits need time to soften. Stir them regularly and add water if they thicken before becoming tender. Cook the shrimp near the end, and keep the pan hot enough to toast the seasoning without burning it.
Blackened Shrimp & Grits
Spice-coated shrimp over cheesy stone-ground grits, finished with a quick skillet sauce, scallions, and lime.
Ingredients
For The Grits
2½ Cups Chicken Broth low sodium; 2 cups for grits and 1/2 cup for sauce- 1¼ Cups Milk fat free
- ¼ Cup Water plus more as needed for the grits
- 1 tsp Kosher Salt
- 1 Cup Grits stone ground
- ½ Tbsp Unsalted Butter
- 1½ oz Cheddar Cheese sharp, freshly grated; 1 ounce for grits, 1/2 ounce for topping
- 1 Tbsp Parmesan Cheese
For the shrimp
- ½ Tbsp Paprika
- ¼ tsp Cayenne Pepper
- ½ tsp Garlic powder
- ½ tsp Thyme Dried
- ½ tsp Oregano dried
- ¼ tsp Kosher Salt
- Olive oil spray as needed, for shrimp and skillet
- ⅛ tsp Ground Black Pepper
- 24 Jumbo Shrimp raw, about 1 pound; peeled and deveined
- 3 tbsp Green Onions sliced
- 1 Small Lime cut into wedges
Instructions
- Reserve 1/2 cup broth. Bring the remaining 2 cups broth, milk, water, and grits salt to a gentle boil in a saucepan. Whisk in the grits, reduce to low, and cover. Simmer 35–45 minutes, stirring frequently, until tender; add water as needed to keep them creamy.
- Stir in butter, Parmesan, and 1 ounce cheddar. Keep warm; reserve the remaining 1/2 ounce cheddar for serving.
- Mix paprika, cayenne, garlic powder, thyme, oregano, shrimp salt, and pepper. Pat shrimp dry, lightly coat with olive oil spray, then toss with the spices.
- Heat a lightly oiled large skillet over medium-high heat. Add shrimp in one layer, in batches if needed. Cook about 2 minutes per side, until opaque throughout; reduce heat if spices start burning. Transfer to a plate.
- Add the reserved 1/2 cup broth to the skillet, scrape up browned bits, and simmer until reduced by about half. Divide grits and shrimp among four bowls. Add sauce, reserved cheddar, scallions, and lime wedges.
Notes
Use stone-ground grits and follow their package guidance if the cooking time differs. Add water as needed; instant grits are not interchangeable here. Cook shrimp toward the end so they stay tender. Darkened spices should smell toasted, not burnt.
Tried this recipe?
Let us know how it was!Adapted from Gina Homolka at Skinnytaste.