This dish features spicy, blackened shrimp served over creamy, cheesy grits. It’s a warm and satisfying meal perfect for any time of day!
You can’t go wrong with that zesty shrimp and the cheesy goodness of the grits. I usually make extra just to savor the leftovers! 😋
Key Ingredients & Substitutions
Shrimp: Large, peeled, and deveined shrimp are ideal for this dish. If you’re on a budget, you can use frozen shrimp; just thaw them properly first. Alternatively, chicken or tofu can be good substitutes for a different protein experience.
Spices: The smoked paprika gives a nice, smoky flavor. If you don’t have it, regular paprika plus a touch of cumin can work. Adjust the cayenne pepper to manage spiciness according to your taste. If you prefer milder seasoning, just reduce the amount.
Grits: Stone-ground grits make for the creamiest texture, but you could opt for instant grits in a pinch. For an extra creaminess, use half milk and half water when cooking your grits, or even swap in chicken broth for more flavor.
Cheese: I love sharp cheddar because it adds a punchy flavor. If you want a creamier texture, try using cream cheese mixed in. You can skip the Parmesan if you’re looking to keep it simple, or substitute it with any hard cheese like Pecorino.
How Do You Achieve the Perfect Blackened Shrimp?
Blackened shrimp can be tricky, but with the right method, you can get that perfect crust! Start with a hot skillet to create a sear. Here’s how:
- Heat a skillet until it’s very hot before cooking your shrimp. This helps them blacken well.
- Make sure not to overcrowd the pan; cook shrimp in batches if necessary.
- Cook shrimp for 2-3 minutes on each side. They are done when they turn opaque and are charred but still juicy.
- Keep an eye on the shrimp to prevent overcooking, as they can become rubbery quickly.
How to Make Blackened Shrimp and Cheesy Grits
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil or melted butter
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Cheesy Grits:
- 1 cup stone-ground grits
- 4 cups water (or half water, half milk for creamier grits)
- 1 tsp salt
- 3 tbsp butter
- 1 cup shredded sharp cheddar cheese (or cheese of choice)
- 1/4 cup grated Parmesan cheese (optional)
Garnish:
- 2-3 green onions, thinly sliced
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, including both cooking and assembly time. The shrimp cook quickly, while the grits need a little longer to get nice and creamy. Just until it’s ready to serve and delight your taste buds!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt to create your blackening spice blend. Toss your shrimp with olive oil or melted butter, ensuring they are evenly coated, then add the spice blend. Give it a good mix so that the shrimp are well-seasoned and set aside to marinate a bit while you make the grits.
2. Cook the Grits:
In a medium saucepan, bring 4 cups of water and salt to a boil. Slowly whisk the stone-ground grits into the boiling water, which will help keep them from getting lumpy. Reduce the heat to low, cover, and let them cook, stirring only occasionally, until they become soft and thick—this should take about 20-25 minutes. Once they’re creamy, remove from heat, then stir in the butter, cheddar cheese, and Parmesan cheese (if using) until melted. Keep warm while you finish up the shrimp.
3. Cook the Shrimp:
Heat a large skillet over medium-high heat. Add a small amount of olive oil or butter to the pan, allowing it to get hot. Place the marinated shrimp in a single layer in the skillet. Cook for about 2-3 minutes per side, until the shrimp are nicely blackened and cooked through. Keep an eye on them to avoid overcooking!
4. Assemble and Serve:
To serve, spoon the cheesy grits into bowls and top with the hot blackened shrimp. Drizzle any pan juices over the shrimp for extra flavor, then garnish with sliced green onions. Enjoy your delicious, spicy Southern classic while it’s still hot!
Bon appétit!
Can I Substitute Other Proteins for Shrimp?
Absolutely! You can use chicken, fish, or even tofu if you’re looking for a vegetarian option. Just adjust the cooking times accordingly, as different proteins require different preparation times.
How Can I Make the Grits Creamier?
For creamier grits, consider using half water and half milk or adding a splash of heavy cream just before serving. Mixing in more cheese can also enhance the richness!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk to the grits to bring back their creaminess, and warm gently on the stove or in the microwave.
Can I Make This Dish in Advance?
While it’s best served fresh, you can prepare the grits ahead of time and store them in the fridge. Just reheat and stir in a bit of liquid before serving. The shrimp are best cooked fresh to maintain their texture.
