BLACKENED SHRIMP WITH CORN GRITS

Serves 8-10 entree portions or around 70 tasting portions

4 cups chicken stock

4 cups whole milk

2 cups stone-ground yellow grits

Kosher salt and pepper to taste

4 ounces unsalted butter

3 pounds peeled and deveined gulf shrimp (21/25 ct)

6 tablespoons Jay D’s Spicy & Sweet Barbecue Rub

1/4 cup canola oil

1 bunch scallions, chopped

 

In a large Dutch oven, bring the chicken stock, milk, and a pinch of salt up to a boil.

Whisk in the grits and bring to a simmer, stirring occasionally for approximately 30 minutes. Stir in the butter and season with salt and pepper to taste.

Season the shrimp with Jay D’s Spicy and Sweet Rub which can be found in our shop. In a large cast-iron skillet, heat the canola oil to medium-high heat. Working in batches, cook the shrimp for about 2 minutes per side, or until they’re opaque in the center. Serve the shrimp over the grits and garnish with the chopped scallions.

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