Blackened Shrimp and Grits with Smoked Gouda Grits

Course: Main Dish

Cuisine: Shrimp

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 4 People

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Ingredients

• 1-1.5 Pound MSC Wild Caught Shrimp, Peeled and Deveined
• 2 Tbsp MSC Ocean Spice Blend or any blackening seasoning
• 2 Tbsp vegetable oil
• 2 Tbsp olive oil
• 1/2 Cup White Onion, Finely Chopped
• 1/2 Cup Green Bell Pepper, Finely Chopped
• 1/2 Cup Celery, Finely Chopped
• 1 tsp Salt and Pepper
• 1 Tbsp All Purpose flour (may need more depending on desired roux thickness)
• 1 Cup Chicken broth
• 1 Cup Stone ground Grits
• 1 Cup Whole Milk (use half-and-half for a more decadent grit)
• 3 Cups Water
• 1 Cup Smoked Gouda, shredded

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Instructions

1. Thaw, peel, and devein shrimp, coat with blackening seasoning, and set aside.
2. In a large saucepan, bring the milk and water to a boil.
3. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, about 30 to 40 minutes. Add shredded cheese, stir, cover, and set aside.
4. In a large skillet, over medium heat, sauté onion, celery, and bell pepper in olive oil until soft and translucent.
5. Add flour to the cooked onion, celery, and bell pepper mixture, and season with salt and pepper. Stir until it looks dry and continue cooking until the roux reaches your desired "browning" level.
6. Add chicken broth and continue stirring until it thickens, so that when you run a spoon through the mixture, it slowly moves back together.
7. In a separate skillet, heat the vegetable oil over high heat.
8. Add the seasoned shrimp to the skillet and cook for 1-2 minutes per side until cooked through.
9. To serve, add the grits to a shallow bowl or deep plate. Spoon the roux over the grits, top with blackened shrimp, and garnish with fresh parsley.