Your family will come running to the table when this tasty meal is on the menu. These cheesy, creamy grits are the ultimate base for the subtly spicy, saucy shrimp topping.
Blackened Shrimp and Grits
Makes 4 servings
Ingredients
- 3 cups low-sodium chicken broth, divided
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 1½ teaspoons kosher salt
- 1 cup stone-ground grits
- 1 cup freshly grated Parmesan cheese
- 1 pound fresh jumbo shrimp, peeled and deveined (tails left on)
- 1 tablespoon plus 2 teaspoons blackened seasoning, divided
- 6 slices thick-cut bacon, cut into ½-inch pieces
- 1 cup chopped yellow onion
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped red bell pepper
- 1 tablespoon all-purpose flour
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh thyme
- 1 teaspoon lemon zest
- ½ cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Lemon wedges, to serve
- Garnish: fresh thyme leaves
Instructions
- In a medium Dutch oven, bring 2 cups chicken broth, milk, butter, and salt to a boil over medium-high heat. Gradually whisk in grits. Reduce heat to medium-low, and cook, whisking occasionally, until thickened, about 20 minutes.
- Remove from heat, and stir in cheese. Keep warm.
- In a large bowl, toss shrimp with 1 tablespoon blackened seasoning until well coated. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet. Add seasoned shrimp to skillet; cook until firm, 1½ to 2 minutes per side. Remove from skillet.
- Add onion and peppers to remaining drippings in skillet. Cook, stirring frequently, until softened, about 5 minutes. Add flour, garlic, thyme, lemon zest, and remaining 2 teaspoons blackened seasoning. Cook, stirring frequently, until fragrant, 2 minutes. Add wine, Worcestershire, and lemon juice, and let reduce slightly, about 2 minutes. Stir in remaining 1 cup chicken broth. Add cooked bacon and shrimp. Bring to a boil, and cook until shrimp are warmed through, about 2 minutes.
- Serve blackened shrimp with warm grits. Serve with lemon wedges, and garnish with thyme, if desired.
Notes
KITCHEN TIP
Make sure you grate the Parmesan cheese by hand instead of using pre-shredded cheese to ensure the perfect creamy texture in the grits.
Make sure you grate the Parmesan cheese by hand instead of using pre-shredded cheese to ensure the perfect creamy texture in the grits.
