More Than Our Story

Blackened Shrimp and Grits

Blackened Shrimp and Grits.

Total Time: 1 hour (15 minutes prep, 45 minutes cooking)

Servings: 4 (6 shrimp with 1 cup grits)

Animal Protein

Table of Contents

Inspiration

This recipe was inspired by a recent trip where I enjoyed the best meal in recent memory. Inspired by the traditional southern comfort dish – the combination of succulent, spicy shrimp and the cheesy creamy grits was mind blowing. Better yet – it’s easy enough to make an unforgettable dinner or brunch, and versatile enough to keep you creating new delicious variations.

Ingredients

For the Grits:

  • 1 cup quick-cooking, stone-ground grits (not instant)
  • 2 ½ cups low-sodium chicken broth, divided
  • 1 ¼ cups fat-free milk
  • ¼ cup water
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • ¼ cup sharp cheddar cheese, freshly grated
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper to taste

For the Shrimp:

  • 24 jumbo shrimp (about 1 pound, cleaned, deveined
  • 2 tablespoons kicking cajun seasoning
  • 2 tablespoons olive oil or melted butter for frying
  • 1 tablespoon lime juice

For Serving:

  • Chopped green onions
  • Handful of shishito peppers 
  • Hot sauce (I like good old-fashioned tabasco in this dish)
  • Parmesan cheese, grated, for garnish
  • Red pepper flakes, for garnish
  • 1 lime cut into wedges
  • Optional: ¼ cup, pancetta, cubed

FRESHNESS IS KEY:
Using fresh, high-quality shrimp will make a big difference in the taste and texture of your dish.

Preparations

Prepare the Grits:

  1. In a medium size pot, bring 2 cups of chicken broth, milk, water and salt to a boil.
  2. Slowly stir in the grits and stir continuously until the grits are well mixed.
  3. Once at a boil, reduce the heat to the lowest setting, cover with a fitted lid and simmer for approximately 25 minutes. Stir after the first 5 minutes, then again occasionally until the grits are thick and creamy; adding more water if necessary.
  4. Stir in the butter and the chesses until melted and well combined.
  5. Season with salt and pepper to taste.
  6. Keep warm until ready to serve.

LOW AND SLOW:
Patience is key when cooking grits. Keeping the heat low and stirring often is the best way to achieve the perfect, creamy consistency for your grits.

Prepare the Shrimp:

  1. In a bowl, toss the shrimp with the Cajun seasoning, making sure each piece is well coated.
  2. Heat the olive oil or melted butter in a large skillet over medium-high heat.
  3. Add the shrimp in a single layer and cook for about 2-3 minutes on each side, or until the shrimp are opaque and cooked through.
  4. Drizzle with lime juice and toss to coat.
  5. Remove and set aside.

Prepare the Toppings:

  1. Add the pancetta and shishito peppers to the skillet.
  2. Cook until pancetta is crispy and shishitos are blistered, set aside.
  3. Add the remaining ½ cup broth to the skillet to deglaze the pan and cook about 1 minute over medium heat until it reduces by half.

Assemble the Dish:

  1. Divide the grits onto 4 plates or bowls.
  2. Add the blackened shrimp, shishito peppers and the pancetta (if using).
  3. Top with juices from the deglazed pan.
  4. Garnish with chopped green onions and red pepper flakes.
  5. Serve immediately with hot sauce and lime slices.

GET CREATIVE:
This dish is incredibly versatile, so feel free to get creative with your toppings - add some sautéed mushrooms or spinach, roasted tomatoes, or even a poached egg for an extra tasty and hearty meal.

Tips

  • You can adjust the amount of Cajun seasoning based on your spice preference or even customize the spice blend to give it your own personal touch.
  • You can substitute bacon for the pancetta.
Picture of Daniel

Daniel

Daniel is an extremely curious person, a wealth of random knowledge and facts. Extremely passionate about a vast array of interests ranging from health to history, science to athletics, everything culinary and the list goes on. Trust us, you would want to be on his team for Trivial Pursuit. Daniel is also years into his battle with brain cancer. He experienced a seizure while on a Zoom call at work in late 2020 and quite literally, his life changed within minutes. After his operation he started to talk about his story but had always known it was more than just him. From then, More Than Our Story became a PROJECT that has evolved into the starting point it is today.

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