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Blackened Shrimp & Grits

  • By Pam Langord

Blackened Shrimp and Grits

Print Pin
Prep Time: 5 minutes
Cook Time: 45 minutes

Ingredients

  • 2 1/2 cups low sodium chicken broth divided
  • 1 1/4 cups fat free milk
  • 1/4 cup water
  • 1 teaspoon kosher salt
  • 1 cup quick cooking grits not instant
  • 1/2 tablespoon butter
  • 1 1/2 oz sharp cheddar cheese freshly grated, divided
  • 1 tablespoon grated Parmesan cheese

For the Shrimp:

  • 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 about 1 lb cleaned and deviened
  • 3 tablespoons scallions sliced
  • lime wedges for serving

Instructions

  • In a small bowl, combine the paprika, cayenne, garlic powder, thyme, oregano, salt, black pepper and mix to blend.
  • Spritz the shrimp with oil on both sides and rub all over.
  • Coat the shrimp with the spice mix.
  • In a medium size pot, bring 2 cups of chicken broth, milk, water and salt to a boil, careful it doesn't boil over. Slowly stir in the grits and stir continuously until the grits are well mixed.
  • Bring the pot to a boil, reduce heat to the lowest setting, cover with a fitted lid and simmer for approximately 28 to 30 minutes, stirring after the first 5 minutes then again occasionally to prevent the grits from sticking on the bottom; adding more water if necessary.
  • The grits should have a smooth consistency similar to cream of wheat.
  • Stir in the butter and 1 ounce of the cheddar and the Parmesan cheese, remove the grits from the heat and keep warm.
  • Just before the grits are done, heat a large cast-iron skillet with the olive oil over medium-high.
  • Add the shrimp, and cook until the spices are darkened and aromatic, and the shrimp is opaque, about 2 minutes per side.
  • Divide the grits among 4 plates and top with remaining cheddar cheese, then nestle the shrimp on top.
  • Add the remaining 1/2 cup broth to the skillet to deglaze the pan and cook about 1 minute over medium heat until it reduces by half, drizzle over each plate.
  • Garnish the whole dish with the scallions. Serve immediately with lime wedges for serving.