Blackened Shrimp and Grits ~ Father’s Day Special
- 3 ½ cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Grits
- Salt & Pepper (to taste)
- ½ teaspoon Garlic Powder
- ½ teaspoon Hot Sauce
- ½ cup Parmesan Cheese (Sharp Cheddar works too)
- 1 ½ lbs. Raw Shrimp (peeled, deveined, tails off)
- Old Bay Seasoning
- Chili powder
- 2 tablespoons Extra Virgin Olive Oil
- 1 small Onion or 1-2 large Shallots
- 2 cloves Garlic
- ½ cup Dry White Wine
- Juice of ½ a Lemon
- ¼ Cup Chopped Parsley
- 1 package of bacon
- First start by placing the bacon flat on a sheet and baking on 375 degrees for approx 20-25 mins. Once bacon is done, take out of oven and set aside
- n a medium sized pot, bring 3 cups chicken broth and 1 cup heavy cream to a boil.
- Once bubbling, add the grits, salt and pepper, garlic powder, hot sauce, and cheese.
- Stir to combine ingredients, cover and reduce heat to low.
- Cook for 5 minutes and remove from heat. Set aside.
- Coat shrimp with chili powder and Old Bay seasoning. Use enough spice per your desired taste.
- chop your onion (or shallots), 2 cloves of garlic, and a good handful of parsley.
- Reserve onion, garlic and parsley separately on your cutting board.
- Next preheat a seasoned cast iron skillet to medium high.
- Once it is hot, cook the prepared shrimp for approximately 2 minutes on each side.
- Remove cooked shrimp and set aside
- Then add 2-3 tablespoons of olive oil to the skillet and add the onion or shallots.
- Allow to cook until softened, about 5 minutes, and then add the garlic and cook for about a min. Next pour in a ½ cup white wine and scrape up all the brown bits and seasonings from the bottom Then pour in a ½ cup chicken broth. Bring everything to a simmer and then turn off the heat.
- Add ¾ of the parsley, lemon juice, a splash of cream, salt and pepper to taste and stir to combine.
- pour grits into a deep serving dish, then pour the gravy on top of the grits, and stack the shrimp on top. Sprinkle the reserved parsley and cut up bacon bits over everything to garnish.