The grits in this Blackened Shrimp and Grits recipe is creamy and cheesy, a delicious dinner for any night of the week.
Blackened Shrimp and Cheesy Grits
I just got back from a girls trip to Anna Maria Islands in Florida, and I ate my weight in blackened fish tacos and all the seafood I could get my hands on. Blackened shrimp and grits were popular there, and after tasting my friend’s dish in one of our stops, which came with the cheesiest, creamiest grits, I knew I had to recreate them, only a bit lighter. Not to worry, these don’t taste light, they came out great! More favorite shrimp recipes you might like is this zesty lime and avocado shrimp salad, shrimp scampi tacos and this easy shrimp pasta dish with asparagus.
A few weeks ago, I went to the Florida Keys and shared this Blackened Fish recipe, so I modified that recipe using the blackened spice mix for my shrimp and modified my grits from my original cookbook by using sharp cheddar. I loved how it turned out!
What does blackened seasoning taste like?
Blackened seasoning is savory with a bit of a kick. There’s something so good about how dried oregano and thyme combine with cayenne, paprika, and garlic powder to flavor the shrimp. It’s a true taste of the Gulf Coast and one I can’t get enough of. You can adjust to heat to your liking, I make it on the milder side for my family.
How to Make Blackened Shrimp and Grits
This healthy shrimp and grits recipe takes about 30 minutes to cook. While the grits are simmering, you can make the shrimp.
- Season the shrimp: Combine the blackened spices, spritz the shrimp with oil, and coat with the spice mixture.
- Cook the grits: Bring two cups of chicken broth, milk, water, and salt to a boil. Slowly stir in the grits and bring to a boil. Reduce the heat to lower, cover, and simmer for about 30 minutes, stirring occasionally. Stir in the butter, cheddar cheese, and parmesan.
- Cook the shrimp: Add the shrimp to a cast-iron skillet on medium-high. Cook for about two minutes on each side until the spices are darkened and aromatic.
- Make the pan sauce: Remove the shrimp from the pan and some broth or wine to deglaze it. Cook for a minute until it reduces by half, and drizzle over the shrimp and grits.
What to Serve with Blackened Shrimp and Grits
This is extremely filling, but if you want something green to round out your meal, you could serve blackened shrimp and grits with wilted spinach with garlic or green beans.
More Shrimp Recipes You’ll Love:
- Grilled Shrimp and Panzanella Skewers
- Shrimp Ceviche
- Shrimp and Andouille Sheet Pan Dinner
- Drunken Shrimp
- Zesty Lime and Shrimp Avocado Salad
Blackened Shrimp and Grits Recipe
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.
