Shrimp and grits is a quintessential southern dish, so much so that it's hard to avoid it when dining around the Gulf or Atlantic coastlines. In Louisiana we take our shrimp and grits very seriously, but there's no right or wrong way to tackle the dish. A classic New Orleans barbeque shrimp recipe with spiced butter smothering the grits is something to salivate over.
I like to use my Jay D's Spicy & Sweet Barbecue Rub as a blackening seasoning on shrimp as well. The rub adds a nice layer of sweet heat, and the blackening process develops some nice char and smoky flavors. Serve the tasty shrimp over some creamy, buttery grits and you've got a great combination of southern flavors! I used this recipe at the James Beard Foundation's Taste America Event and it impressed all the spectators. Feel free to use it for your gatherings as well.
Blackened Shrimp with Corn Grits
|A tasting of my Blackened Shrimp with Corn Grits at the James Beard Foundation's Taste of American event.|
Serves 8-10 entree portions or around 70 tasting portions
4 cups chicken stock
4 cups whole milk
2 cups stone-ground yellow grits
Kosher salt and pepper to taste
4 oz. unsalted butter
3 lbs peeled and deveined gulf shrimp (21/25 ct)
6 Tbs. Jay D’s Spicy & Sweet Barbecue Rub
1/4 cup canola oil
1 bunch scallions, chopped
In a large Dutch oven, bring the chicken stock, milk, and a pinch of salt up to a boil.
Whisk in the grits and bring to a simmer, stirring occasionally for approximately 30 minutes. Stir in the butter and season with salt and pepper to taste.
Season the shrimp with Jay D’s Spicy & Sweet Rub. In a large cast-iron skillet, heat the canola oil to medium-high heat. Working in batches, cook the shrimp for about 2 minutes per side, or until they’re opaque in the center. Serve the shrimp over the grits and garnish with the chopped scallions.