Shrimp and Grits as served at Sauce Boss Southern Kitchen in Draper Utah, as seen on Diners, Drive-ins, and Dives, season 34.
Recipe courtesy of Sauce Boss Southern Kitchen

Shrimp and Grits with Blackened Spiced Butter

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  • Level: Easy
  • Total: 2 hr 50 min (includes freezing time)
  • Active: 35 min
  • Yield: 4 servings


Blackened Spiced Butter:


  1. 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.
  2. 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.

Blackened Spiced Butter:

Yield: 8 to 10 servings
  1. 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.