Blackened Shrimp & Cheese Grits Metcalf Recipe

Bring liquid to a boil

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle boil. Add 1 teaspoon salt.

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low, cover partially, and simmer, stirring frequently, until thick and tender, about 20–25 minutes (stone-ground may take longer). Stir often to prevent sticking.

Finish with cheese and butter

When grits are creamy and tender, stir in 2 tablespoons butter, 1 cup shredded sharp cheddar, and 2 oz cream cheese until melted and smooth. Season with 1/2 teaspoon black pepper and adjust salt to taste. Keep warm on lowest heat, stirring occasionally.

In a medium skillet melt 2 tablespoons butter over medium heat. Add 1 finely chopped shallot and sauté 2–3 minutes until softened.

Add 2 minced garlic cloves and 1 teaspoon tomato paste; cook 30 seconds until fragrant.

Deglaze the pan with 1/4 cup dry white wine (or seafood stock), scraping up any brown bits. Let it reduce by half, about 2 minutes.

Stir in 8 oz crawfish tails, 1/2 cup heavy cream, 1/2 teaspoon Creole seasoning, 1/4 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently 3–4 minutes until sauce thickens slightly and crawfish are heated through.

Finish with 1 tablespoon chopped parsley, taste and adjust seasoning. Keep warm until plating.

Pat 1 lb large shrimp dry with paper towels. Toss shrimp with 2 tablespoons blackening seasoning until evenly coated.

Heat a large cast-iron or heavy skillet over high heat until smoking hot. Add 1 tablespoon butter and 1 teaspoon olive oil; swirl to coat.

Add shrimp in a single layer and cook without moving 1–1.5 minutes per side until charred at the edges and just cooked through. Work in batches if necessary to avoid overcrowding.

Transfer shrimp to a plate and keep warm. Squeeze lemon wedges over shrimp just before plating if desired.

Brush 4 slices of bread lightly with 1 tablespoon olive oil. Grill or toast in a skillet over medium-high heat until golden and charred spots appear, about 1–2 minutes per side.

Rub the warm grilled bread with the cut side of 1 garlic clove for a hint of garlic flavor. Keep warm.

To assemble: divide cheesy grits among 4 shallow bowls (about 1/2 cup grits per serving if making 4 servings). Spoon a generous portion of hot crawfish Julie sauce over the grits, then arrange 4–5 blackened shrimp on top of each portion.

Garnish with chopped chives or green onions and an extra sprinkle of paprika if desired. Serve each bowl with a slice of grilled bread on the side.