Recipe courtesy of Sauce Boss Southern Kitchen
Shrimp and Grits with Blackened Spiced Butter
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1792
- Total Fat
- 141
- Saturated Fat
- 78
- Carbohydrates
- 71
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 61
- Cholesterol
- 548
- Sodium
- 4396
- Total: 2 hr 50 min (includes freezing time)
- Active: 35 min
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
Blackened Spiced Butter:
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:
- 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.