Blackened Shrimp and Grits With Light Corn Cream Sauce
- Ready In:
- 2 tablespoons sweet butter
- 2 tablespoons cooking oil
- 1⁄2 cup cajun spices, blackening
- 12 jumbo shrimp
- 1 1⁄2 cups coarse ground grits
- 1⁄2 cup heavy cream
- 1⁄2 cup whole milk
- 1⁄2 cup water
- 1⁄2 cup butter
- 4 ounces cream cheese
- salt and pepper
- 1 cup sweet white corn (cooked)
- 1 cup heavy cream
- 1 ounce white wine (Chablis works well)
- 6 ounces sweet butter, cold and cut into 1-inch cubes
- salt and pepper
- Shrimp: In a large saute pan, heat butter and oil over mediumhigh heat. Liberally coat shrimp with blackening spice. When pan is hot, add shrimp carefully. Saute until cooked through, about 4 minutes.
- Grits: Bring water, milk, heavy cream and butter to boil and lower heat to medium-low. Slowly sprinkle in the grits, while stirring with a rubber spatula or wooden spoon. Stir continuously so grits do not stick to bottom of pot. Continue stirring until all liquid is absorbed, about 10 to 15 minutes. (If still dry and not soft, add milk.) To finish, stir in cream cheese and salt and pepper to taste.
- Corn Sauce: Bring corn, cream and wine to a boil in a saucepan and simmer for 3 minutes. Remove from heat. Carefully pour into a heat-proof blender and pure’ for a minute or until liquefied. With the blender still running, add the cold butter cubes 1 by 1 until totally incorporated. Strain well and add salt and pepper to taste.
- To serve, plate grits in center of plate and fan out shrimp. Sauce the plate with the corn sauce. Serves 2 as a main dish, 4 as a starter.
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RECIPE SUBMITTED BY
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"