Are you in the mood for a comforting and delicious Southern-style dish? Then, you’ve come to the right place because today, we are excited to share with you a fantastic recipe for blackened shrimp and cheese grits!
This classic dish is the perfect combination of creamy and cheesy grits, succulent shrimp, and savory spices that will leave your taste buds dancing with joy. Whether you’re cooking for yourself, your family, or a group of friends, this recipe is a crowd-pleaser that will satisfy everyone’s cravings.
So, grab your apron and let’s get cooking! Trust me; you won’t regret it once you take that first bite of this mouth-watering shrimp and grits recipe.
What are Corn Grits?
Corn grits are made from dried and ground kernels of corn, which are sometimes referred to as hominy. The kernels are first treated with an alkali solution, such as lye or lime, to remove the tough outer hull and germ, leaving behind the softer, starchy endosperm. This process is called nixtamalization, and it helps to increase the nutritional value of the corn by making its nutrients more bioavailable.
Once the nixtamalized corn is rinsed and dried, it is ground into coarse or fine particles, depending on the desired texture of the grits. The resulting product is then often cooked with water or milk to create a porridge-like consistency, and can be served as a side dish or used as a base for other recipes such as polenta or cornbread.
There are many types of grits out there, from stone ground to instant. We prefer stone-ground. Read this article to decide which will work best for you. Fair warning, instant grits has been pre-cooked, and does not have as much flavor, so steer away from that, if you can.
Ingredients for these Shrimp and Grits
Corn Grits: Look for good quality corn grits, that are not instant. Stone ground orange corn grits are our favorite.
Dairy: We use milk, butter, pepper-jack and cheddar cheese for the ultimate in cheesy flavor. Feel free to vary the types of cheese, by trying smoked gouda, or sharp white cheddar.
Spices: Adding some cajun spice adds a bit of heat, which we love in our grits. For the shrimp, we use blackened seasoning, but you can also just use good old salt and pepper.
Shrimp: We always have frozen shrimp in the freezer, so this dish is a great one to make any night of the week. Using a larger shrimp, de-veined and all but the tail shells removed makes for a showy dish.
Veggies: Onions, peppers and corn, along with some fresh garlic adds an amazing flavor to this dish!
- 2 Pans
- Wooden spoon
Ingredients for cheese grits:
Pepper & Corn Saute:
- 1 Poblano pepper diced small
- 1 large or 2 small jalapeno peppers diced small
- 1 red or orange pepper diced small
- 1 small red onion diced small
- 6 cloves of peeled garlic shredded with microplaner
- 1 bag of frozen corn
- Garlic olive oil or canola oil for cooking
- 1 teaspoon cajun seasoning
- 24 Jumbo raw shrimp 21-25 size, de-veined and shelled
- 3 tablespoons canola oil
- 1 tablespoon blackened seasoning
- Sliced green onions or chives
- Peel and de-vein shrimp, leaving tails on. Rinse shrimp, drain, and pat dry with paper towels. Add shrimp, blackened seasoning and a teaspoon of canola oil into a bag. Keep shrimp in fridge, while preparing the rest.24 Jumbo raw shrimp, 1 tablespoon blackened seasoning, 3 tablespoons canola oil
- Put water, and milk into a pot, and bring to a low boil. Reduce to a simmer, using whisk to stir, slowly pour in grits. Continue to stir grits until it come back to a simmer. Simmer, stirring often, until grits absorb the liquid.Times may vary, depending on the grits you use, 20-30 minutes. Stir in blackened Cajun seasoning, set aside to keep warm.1 cup Corn Grits, 1 cup whole milk, 1 cup water
- Stir in butter, both of the cheeses, allowing to melt. Add the Cajun seasoning,stir, and set aside to stay warm.1 1/2 Cups sharp cheddar cheese, ½ cup pepper jack cheese, 4 tablespoons butter, 1 tablespoon cajun seasoning
Prepare pepper corn mixture:
- Heat up a cast iron skillet, with light coating of canola oil or garlic olive oil. Put corn in hot pan. Season with salt and pepper. Roast corn till golden brown, stirring with metal spatula. Set corn aside, in a bowl, covering with foil.1 bag of frozen corn, 3 tablespoons canola oil
- Put another cast iron pan outside on a hot grill, heating for 5 minutes. You may do this inside, but still make sure pan is very hot! Re-heat pan used for corn, till very hot. Add just a drizzle of canola oil. Put shrimp into large cast iron pan, set timer for 3 minutes. Cooking times vary, depending on size of shrimp, so turn over when they start to become opaque, cooking for 2 more minutes, and pull off heat to avoid over cooking. We time them to be done when sauté is done.24 Jumbo raw shrimp
While shrimp cooks, sauté onions and peppers
- While shrimp is cooking, finish the sauté mixture. Add onion into the other hot pan, cook for 1 minute. Stir in garlic, & cook for 1 minute. Toss in peppers, stirring, to heat, but allow to remain crisp. Turn shrimp over, set timer for 2 minutes. Toss corn into pepper and onion mixture, continue to cook, stirring1 Poblano pepper, 1 red or orange pepper, 1 small red onion, 6 cloves of peeled garlic, Garlic olive oil or canola oil for cooking, Salt and pepper to taste
Assemble shrimp and grits:
- Serve grits in a large bowl, placing shrimp and pepper-corn mixture on top! Sprinkle with green onions or chives, and enjoy!Sliced green onions or chives
Looking for more seafood recipes? Check these out!