Blackened Shrimp And Grits With Light Corn Cream Sa

Name: Blackened Shrimp And Grits With Light Corn Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp; 2 tablespoons sweet butter; 2 tablespoons cooking oil; 1/2 cup cajun spices, blackening; 12 jumbo shrimp; Grits; 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; Corn Sauce; 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

Servings: persons

Shrimp
2 tablespoons sweet butter
2 tablespoons cooking oil
1/2 cup cajun spices, blackening
12 jumbo shrimp
Grits
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
Corn Sauce
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

1
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.
2
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.
3
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.
4
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.

1397

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Shrimp, 2 tablespoons sweet butter, 2 tablespoons cooking oil, 1/2 cup cajun spices, blackening, and more.

Yes, Blackened Shrimp And Grits With Light Corn Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Shrimp And Grits With Light Corn Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions