Blackened Shrimp and Grits Recipe
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4.9
333 reviews
Excellent
Blackened Shrimp and Grits Recipe
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The grits in this Blackened Shrimp and Grits recipe is creamy and cheesy, inspired by my trip to Florida's Gulf Coast.
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Ingredients
- 2 1/2 cups low sodium chicken broth (divided)
- 1/2 tablespoon paprika
- 1 1/4 cups fat free milk
- 1/4 teaspoon dried cayenne pepper
- 1/4 cup water
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1 cup quick cooking grits (not instant)
- 1/2 teaspoon dried oregano
- 1/2 tablespoon butter
- 1/4 teaspoon kosher salt
- 1 1/2 oz sharp cheddar cheese (freshly grated, divided)
- 1/8 teaspoon black pepper
- 1 tablespoon grated Parmesan cheese
- Olive oil spray
- 24 jumbo shrimp (about 1 lb cleaned and deviened)
- 3 tablespoons scallions (sliced)
- Lime wedges (for serving)
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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.
Nutrition Information
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Serving
6shrimp with 1 cup grits
Calories
349kcal
(17%)
Carbohydrates
35.5g
(12%)
Protein
32.5g
(65%)
Fat
8g
(12%)
Saturated Fat
4.5g
(23%)
Cholesterol
184mg
(61%)
Sodium
694mg
(29%)
Fiber
2.5g
(10%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 6shrimp with 1 cup grits | |
| Calories | 349kcal | 17% |
| Carbohydrates | 35.5g | 12% |
| Protein | 32.5g | 65% |
| Fat | 8g | 12% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 184mg | 61% |
| Sodium | 694mg | 29% |
| Fiber | 2.5g | 10% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
333 reviews
Excellent
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