Blackened Shrimp & Grits
Blackened Shrimp & Grits: A Flavorful Taste of the South!
Dive into a bowl of Southern comfort with this mouthwatering Blackened Shrimp & Grits recipe! It’s a culinary celebration of bold flavors and textures that will transport your taste buds to the heart of Louisiana.
Why you’ll love it:
- Flavor Explosion: Imagine succulent shrimp, blackened to perfection with a Cajun spice blend, served atop creamy, cheesy grits. It’s a flavor combination that’s both bold and comforting.
- Southern Charm: This dish captures the essence of Southern cuisine, with its hearty flavors and soul-satisfying goodness. It’s a taste of Southern hospitality at its finest.
- Easy to Make: Don’t be intimidated by the fancy name! This recipe is surprisingly simple to make, even for beginner cooks.
- Versatile: It’s perfect for a casual weeknight dinner, a weekend brunch, or even a special occasion.
- Crowd-Pleaser: This dish is a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ready to experience a taste of the South? This Blackened Shrimp & Grits recipe is your ticket to a culinary adventure. So grab your ingredients, fire up the stove, and get ready to savor the flavors of Louisiana!
Blackened Shrimp & Grits
Servings: 6 People
Calories: 450kcal
Blackened shrimp and grits is a classic Southern dish that features shrimp coated in a flavorful blend of spices and cooked over high heat until blackened, served over creamy, cheesy grits. It's a delicious and satisfying meal that's perfect for any occasion.
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For The Grits
2½ Cups Chicken Broth low sodium, divided- 1¼ Cups Milk fat free
- ¼ Cup Water
- 1 tsp Kosher Salt
- 1 Cup Grits stone ground
- ½ Tbsp Unsalted Butter
- 1½ oz Cheddar Cheese sharp,freshly grated, divided
- 1 Tbsp Parmesan Cheese
For the shrimp
- ½ tsp Paprika
- ¼ tsp Cayenne Pepper
- ½ tsp Garlic powder
- ½ tsp Thyme Dried
- ½ tsp Oregano
- ¼ tsp Kosher Salt
- 1 Olive oil spray
- ⅛ tsp Ground Black Pepper
- 24 Jumbo Shrimp Cleaned & Deviened
- 3 tbsp Green Onions sliced
- 1 Small Lime cut into wedges
Instructions
Spice Mix:
- Combine paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and ground black pepper in a bowl.½ tsp Paprika, ¼ tsp Cayenne Pepper, ½ tsp Garlic powder, ½ tsp Thyme, ½ tsp Oregano, ¼ tsp Kosher Salt, ⅛ tsp Ground Black Pepper
Shrimp:
- Lightly oil the shrimp and coat them generously in the spice mix.24 Jumbo Shrimp
Grits:
- Bring broth, milk, water, and salt to a boil. Slowly whisk in grits and cook, covered, for 35-45 minutes, stirring occasionally. Remove from heat and stir in butter, cheddar cheese, and Parmesan.2½ Cups Chicken Broth, 1¼ Cups Milk, ¼ Cup Water, 1 tsp Kosher Salt, 1 Cup Grits, ½ Tbsp Unsalted Butter, 1 Tbsp Parmesan Cheese
Cooking the Shrimp:
- Heat olive oil in a cast-iron skillet over medium-high heat. Cook shrimp for 2 minutes per side until opaque and spices are fragrant.1 Olive oil spray
Assembly:
- Divide grits among plates and top with cheddar cheese. Nestle cooked shrimp on top of grits. Deglaze the pan with broth, reduce by half, and drizzle over each plate. Garnish with scallions and serve with lime wedges.1½ oz Cheddar Cheese, 3 tbsp Green Onions, 1 Small Lime
Notes
Grits:
- Type of Grits: Stone-ground grits will take longer to cook (35-40 minutes) but have a nuttier flavor. Quick grits cook faster (5 minutes) but have a softer texture. Choose based on your preference.
- Creamy vs. Cheesy: This recipe uses butter and cheese for creaminess. For a lighter version, omit the cheese or use less. You can also add a splash of heavy cream at the end for extra richness.
- Adjusting Liquid: The amount of liquid needed for grits can vary depending on the type and brand. Start with the amount in the recipe and add more water, a tablespoon at a time, if the grits become too thick before they are cooked through.
- Don't overcrowd: Cook the shrimp in batches to avoid overcrowding the pan. This will ensure even cooking and a nice sear on the shrimp.
- Watch the heat: Blackened seasoning can burn easily. Keep an eye on the pan and adjust the heat as needed to prevent the spices from burning.
- Shrimp size: Larger shrimp will take a few minutes longer to cook through than smaller shrimp. Adjust cooking time accordingly.
- Deglazing: The drippings in the pan from cooking the shrimp have a lot of flavor. Deglazing with broth helps loosen them up and creates a delicious pan sauce for your dish.
- Serving Temperature: Serve immediately to enjoy the creamy grits and the crispy shrimp.
- Substitutions: You can use vegetable broth instead of chicken broth for a vegetarian option. If you don't have Parmesan cheese, you can use all cheddar cheese.
Nutrition
Serving: 10oz | Calories: 450kcal | Carbohydrates: 73g | Protein: 29g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1142mg | Potassium: 373mg | Fiber: 2g | Sugar: 60g | Vitamin A: 950IU | Vitamin C: 6mg | Calcium: 504mg | Iron: 2mg
Ingredients
Ingredients:
For the Roux:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
For the Gumbo:
- 1 small yellow onion, chopped
- 1 medium green bell pepper, seeds and ribs removed, chopped
- 1 stalk celery, finely sliced
- 12 oz andouille sausage, sliced into ½-inch rounds
- 2 cloves garlic, finely chopped
- 1 tablespoon Cajun seasoning (without salt)
- Pinch of kosher salt, to taste
- Pinch of black pepper, to taste
- 4 cups low-sodium chicken broth
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 bay leaf
- 1 lb medium shrimp (26/30 or 31/40 count), peeled and deveined
- 3 scallions, sliced for serving
Optional:
- Cooked white rice, for serving
Image Gallery Blackened Shrimp & Grits
Shrimp & Sausage Gumbo
Shrimp & Sausage Gumbo
Shrimp & Sausage Gumbo
Shrimp & Sausage Gumbo
Storage & Leftovers
Storing:
- Cool it down: Let the shrimp and grits cool completely before storing. This helps prevent condensation and bacterial growth.
- Separate components: Store the shrimp and grits separately to maintain the best texture.
- Airtight containers: Transfer the cooled shrimp and grits to separate airtight containers.
- Refrigerate: Store the containers in the refrigerator for up to 3 days.
Reheating:
- Shrimp: Reheat the shrimp gently in a skillet over medium heat or in the microwave until warmed through. Be careful not to overcook, as shrimp can become tough.
- Grits: Reheat the grits in a saucepan over low heat, adding a little milk or water to loosen the consistency if needed. Stir frequently to prevent sticking.
Tips for best quality:
- Avoid the microwave for shrimp: If possible, reheat the shrimp on the stovetop to maintain a better texture.
- Season again: When reheating, you may want to add a pinch of salt and pepper to refresh the flavors.
- Add a touch of butter: Stir in a small pat of butter to the reheated grits for extra creaminess.
Creative Leftover Ideas:
- Shrimp and Grits Cakes: Combine leftover shrimp and grits, form into patties, and pan-fry for a crispy and flavorful appetizer or snack.
- Shrimp Salad: Chop the leftover shrimp and add it to a salad for a protein boost.
- Grits Fritters: Mix leftover grits with cheese and herbs, form into small balls, and fry until golden brown for a savory snack.
By following these tips, you can ensure that your Blackened Shrimp & Grits stay delicious and satisfying, even as leftovers!
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