Name: Shrimp and Grits with Blackened Spiced Butter
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 4 servings
Ingredients: 1/4 cup chicken base; 2 tablespoons butter; 2 cups quick grits; 1 1/2 cups shredded Cheddar; 1/4 cup Blackened Spiced Butter, recipe follows; 1 pound 26-30 count shrimp; 1/2 pound cooked bacon, chopped; 1 pound butter, half melted, half at room temperature; 1/4 cup blackening spice; 3 cloves garlic, minced

Directions

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.

Blackened Spiced Butter:

Yield: 8 to 10 servings

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Sauce Boss Southern Kitchen, Draper, UT

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Shrimp and Grits with Blackened Spiced Butter

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