Blackened Fish Shrimp Grits (Printable Version)
Spicy blackened fish and shrimp served atop creamy, cheesy grits for a taste of Southern comfort with bold Cajun flavor.
# What You'll Need:
→ Seafood
01 -
2 white fish fillets (cod, halibut, or mahi-mahi)
02 -
10 shrimp, peeled and deveined
→ Blackening Seasoning
03 -
2 teaspoons Cajun seasoning
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Cooking Fats
06 -
1 tablespoon olive oil
07 -
1 tablespoon butter
→ Grits
08 -
75 grams quick-cooking grits
09 -
600 millilitres water or milk
10 -
50 grams shredded cheddar cheese
11 -
2 tablespoons butter
12 -
Salt, to taste
→ Cajun Cream Sauce
13 -
120 millilitres heavy cream
14 -
1 garlic clove, minced
15 -
0.5 teaspoon Cajun seasoning
16 -
1 tablespoon chopped fresh chives or parsley
# Steps To Follow:
01 -
In a saucepan, bring water or milk to a boil over medium heat. Stir in quick-cooking grits and reduce the heat to low. Cook for 5 to 7 minutes, stirring frequently, until thickened. Incorporate shredded cheddar cheese, butter, and salt. Cover and keep warm.
02 -
Pat the fish fillets and shrimp dry with paper towels. Season evenly with Cajun seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear fish fillets for 3 to 4 minutes per side until blackened and cooked through, then transfer to a plate. In the same skillet, cook shrimp for 1 to 2 minutes per side until pink and opaque.
03 -
In the same skillet, add butter followed by minced garlic, sautéing for 30 seconds until fragrant. Pour in heavy cream and sprinkle with Cajun seasoning. Simmer for 2 to 3 minutes while stirring until slightly thickened.
04 -
Divide creamy grits between serving bowls. Arrange blackened fish and shrimp on top of the grits. Generously drizzle with Cajun cream sauce. Finish with a sprinkle of fresh chives or parsley and serve immediately.
# Notes and Tips:
01 -
A splash of fresh lemon juice added just before serving elevates the dish with bright citrus notes.