Southern Style Blackened Shrimp Grits Recipes

Steps:

• 1. Peel and devein your shrimp. Place them in a large Ziploc bag. Drizzle the olive oil into the bag. Add the salt, peppercorns, blackened spice, cayenne pepper, red pepper flakes, paprika, and salt. Place in the refrigerator to mariade for 10 minutes.
• 2. Prepare your grits according to the package directions.
• 3. In a large skillet, add the butter. Turn heat to medium-high and cook your shrimp 1-2 minutes per side.
• 4. Do not overcook the shrimp.
• 5. While the shrimp are cooking, add water to another saucepan. Over medium-high heat, bring the water to a gentle boil and poach the eggs.
• 6. Remove the eggs from the saucepan and place on a plate until ready to serve.
• 7. To serve, place your grits in the bottom of the bowl. Top the with 6 blackened shrimp, 2 poached eggs, and the sauce from the shrimp.

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

Steps:

• In a pot, bring the chicken base, butter and 2 quarts water to a boil. Whisk in the the grits, then turn the heat to low, cover the pot and cook for 8 minutes. Remove the pot from the heat, whisk in the cheese and let sit on the stove for another 10 minutes.
• Meanwhile, melt the Blackened Butter in a large saucepan on medium-high heat. Add the shrimp to the pan and saute until it's no longer pink. Add the bacon, give it a final toss and distribute the shrimp and bacon on top of the plated grits. Finish the dish by pouring the remaining butter left in the pan over the plated shrimp and grits.
• Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.