Blackened Shrimp & Grits

white bowl with yellow cheese grits, blackened shrimp, and sautéd onions, peppers and corn.

This dish is comfort food at it's best. Creamy cheesy grits, and blackened shrimp topped with a medley of veggies.

Course dinner

Cuisine Cajun

Keyword Cajun Shrimp Grits, grits, shrimp

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 690kcal

Author Bruce and Dina Miller

Equipment

pot
2 Pans
Spatula
Grater
Wooden spoon
Tongs

Ingredients

Ingredients for cheese grits:

1 cup Corn Grits
1 cup water
1 cup whole milk
1 1/2 Cups sharp cheddar cheese freshly shredded
½ cup pepper jack cheese freshly shredded
4 tablespoons butter
1 tablespoon cajun seasoning
Salt and pepper to taste

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

Blackened Shrimp:

24 Jumbo raw shrimp 21-25 size, de-veined and shelled
3 tablespoons canola oil
1 tablespoon blackened seasoning

Garnish

Sliced green onions or chives

Instructions

Prep shrimp:

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

Prepare grits:

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

Cook shrimp

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, stirring
1 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

Notes

This recipe works well with shrimp cooked on stove, or out on grill. You can also sub out scallops or grilled chicken for the shrimp. This is a great vegetarian dish, served without the shrimp!

Nutrition