Blackened Shrimp & Grits Recipe

Boil and cook grits

In a medium saucepan bring 4 cups water and 1 cup plant milk to a rolling simmer over medium-high heat. Gradually whisk in 1 cup grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy (follow package times if different).

Finish grits

Once tender, stir in 2 tablespoons vegan butter, 2 tablespoons nutritional yeast, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally.

Prepare mushrooms

Trim and slice mushrooms into 1/2" thick pieces that mimic shrimp texture. Pat dry with paper towels.

Make blackening spice

In a small bowl combine 1 teaspoon paprika, 1/2 teaspoon chili powder or cayenne, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, 1/2 teaspoon smoked or regular salt and 1/2 teaspoon black pepper. Toss the mushroom pieces with 1 tablespoon olive oil, then coat evenly with the spice mixture.

Sear mushrooms

Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add the seasoned mushroom pieces in a single layer (do in batches if needed). Sear without moving for 1–2 minutes until dark char forms, then flip and sear the other side 1–2 minutes. Reduce heat to medium and cook another 1–2 minutes until tender and nicely blackened. Remove from pan and keep warm.

Warm and season beans & rice

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant. Add 1 cup cooked brown rice and 1 cup drained black beans. Stir in 1/4 teaspoon ground cumin, 1 tablespoon lime juice and 1/4 teaspoon salt. Cook 3–4 minutes until heated through, stirring gently so the beans remain intact. Stir in 1 tablespoon chopped cilantro if using. Keep warm.

Sweat aromatics

In a saucepan heat 1 tablespoon olive oil over medium heat. Add 1/2 cup finely chopped yellow onion, 1/4 cup chopped green bell pepper and 1/4 cup chopped celery. Cook, stirring occasionally, for 5–6 minutes until softened.

Build the sauce

Add 1 teaspoon minced garlic and cook 30 seconds. Stir in 1 tablespoon tomato paste and cook 1 minute. Add 1/2 cup diced tomatoes with juices and 1/2 cup vegetable broth, then add 1 teaspoon vegan Worcestershire sauce, 1/2 teaspoon paprika, 1/8 teaspoon cayenne, 1/4 teaspoon dried thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook 6–8 minutes until slightly reduced and well blended. Taste and adjust heat/salt. Keep warm.

Portion 1 cup of the creamy grits onto each plate (recipe makes about 2 servings). Spoon a generous 1/2 cup of the black beans and brown rice beside or on top of the grits.

Arrange the blackened mushroom 'shrimp' (about 6 oz per serving) over the grits. Spoon 2–3 tablespoons of the warm creole sauce over the mushrooms and grits.

Top with a pat of extra vegan butter (1 tablespoon divided), scatter chopped scallions, and add a lemon or lime wedge. Offer hot sauce at the table if desired.

Serve immediately while hot.