Blackened Shrimp with Creamy White Cheddar Grits
Equipment
- Large skillet or cast iron pan Perfect for getting that crispy sear on the shrimp. A nonstick skillet works in a pinch, but cast iron delivers a better char.
- Medium saucepan For cooking the grits low and slow to creamy perfection.
- Whisk Essential for stirring grits and preventing lumps.
- Measuring spoons and cups
- Cutting board and sharp knife For prepping your garnishes and shrimp.
- Tongs To easily flip the shrimp.
Ingredients
For the Blackened Shrimp
- 1 lb large shrimp peeled and deveined (tails on or off based on preference)
- 2 tablespoons olive oil
- 1 tablespoon paprika smoked if possible
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- Juice of half a lemon for finishing
For the Creamy White Cheddar Grits
- 1 cup white corn grits also labeled as stone-ground grits or white hominy grits
- 4 cups water or 3 cups water + 1 cup whole milk for creamier grits
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1 cup shredded sharp white cheddar cheese
- ¼ cup heavy cream
Optional Garnishes
- Chopped parsley
- Thinly sliced scallions
- Extra shredded cheese
- Hot sauce or shrimp and grits sauce of choice
Instructions
Prep the Shrimp
- Rinse and pat dry your shrimp. Dry shrimp gives you that golden crust when blackened. In a medium bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, pepper, and salt. Add the shrimp and drizzle with olive oil. Toss to coat evenly and let marinate while your grits cook.
Cook the Grits
- Bring the water (and milk, if using) to a boil in a medium saucepan. Add salt and whisk in the white corn grits slowly to avoid lumps. Reduce the heat to low and simmer for 20–25 minutes, stirring frequently. The mixture should become thick and creamy. Add butter, white cheddar cheese, and heavy cream. Stir until fully melted and integrated. This grits recipe is velvety, cheesy, and can rival any shrimp and cheese grits recipe out there.
Sear the Shrimp
- Heat your cast iron skillet over medium-high heat until smoking slightly. Add shrimp in a single layer. Sear for 2–3 minutes on each side, or until opaque and slightly charred. Squeeze lemon juice over them just before removing from the pan. Don’t overcrowd—do it in batches if needed. You want that bold, blackened flavor that makes cajun shrimp and grits shine.
Assemble the Bowl
- Spoon a generous heap of creamy grits into shallow bowls. Top with the sizzling blackened shrimp. Drizzle with a touch of your favorite shrimp and grits sauce or hot sauce if you like extra heat. Finish with chopped parsley, scallions, or more cheese if you’re feeling indulgent.