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Blackened Shrimp and Grits Recipe

The grits in this Blackened Shrimp and Grits recipe is creamy and cheesy, inspired by my trip to Florida's Gulf Coast.

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 4 servings
Calories: 349 kcal
Course: Dinner
Cuisine: American

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)

Instructions

    Cup of Yum
  1. In a small bowl, combine the paprika, cayenne, garlic powder, thyme, oregano, salt, black pepper and mix to blend.
  2. Spritz the shrimp with oil on both sides and rub all over.
  3. Coat the shrimp with the spice mix.
  4. 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.
  5. 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.
  6. The grits should have a smooth consistency similar to cream of wheat.
  7. Stir in the butter and 1 ounce of the cheddar and the Parmesan cheese, remove the grits from the heat and keep warm.
  8. Just before the grits are done, heat a large cast-iron skillet with the olive oil over medium-high.
  9. Add the shrimp, and cook until the spices are darkened and aromatic, and the shrimp is opaque, about 2 minutes per side.
  10. Divide the grits among 4 plates and top with remaining cheddar cheese, then nestle the shrimp on top.
  11. 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.
  12. Garnish the whole dish with the scallions. Serve immediately with lime wedges for serving.

Nutrition Information

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

% 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.