Name: Blue Willow Restaurant & Gift Shops BLACKENED SHRIMP & GRITS Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Ingredients: 4 cups water; 1 cups unsweetened plant milk (soy or oat); 1 cups medium-ground stone-ground grits; 2 tbs vegan butter; 2 tbs nutritional yeast; 1 tsp salt; 1 tsp freshly ground black pepper; 12 oz king oyster mushrooms (or large oyster, trimmed and cut into 1/2" pieces resembling shrimp); 1 tbs olive oil; 1 tsp paprika (smoked or sweet); 0.5 tsp dark chili powder or cayenne; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp dried oregano; 0.25 tsp dried thyme; 0.5 tsp smoked salt (or regular salt); 0.5 tsp freshly ground black pepper; 1 cups cooked brown rice; 1 cups canned black beans, drained and rinsed; 1 tsp olive oil; 1 tsp minced garlic; 0.25 tsp ground cumin; 1 tbs lime juice; 0.25 tsp salt; 1 tbs chopped fresh cilantro (optional); 1 tbs olive oil; 0.5 cups small yellow onion, finely chopped; 0.25 cups green bell pepper, finely chopped; 0.25 cups celery, finely chopped; 1 tsp minced garlic

vegan black beans, brown rice, buttery country style grits, creole sauce

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).

Boil and cook 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.

Finish grits

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

Prepare mushrooms

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.

Make blackening spice

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.

Sear mushrooms

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.

Warm and season beans & rice

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.

Sweat aromatics

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.

Build the sauce

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.

water

unsweetened plant milk (soy or oat)

medium-ground stone-ground grits

vegan butter

nutritional yeast

salt

freshly ground black pepper

king oyster mushrooms (or large oyster, trimmed and cut into 1/2" pieces resembling shrimp)

olive oil

paprika (smoked or sweet)

dark chili powder or cayenne

garlic powder

onion powder

dried oregano

dried thyme

smoked salt (or regular salt)

cooked brown rice

canned black beans, drained and rinsed

minced garlic

ground cumin

lime juice

chopped fresh cilantro (optional)

small yellow onion, finely chopped

green bell pepper, finely chopped

celery, finely chopped

tomato paste

diced tomatoes (canned), undrained

vegetable broth

Worcestershire sauce (vegan)

paprika

cayenne pepper

black pepper

lemon or lime wedges

chopped scallions

extra vegan butter

hot sauce (optional)

BLACKENED SHRIMP & GRITS

Make BLACKENED SHRIMP & GRITS Recipe in just 55m. vegan black beans, brown rice, buttery country style grits, creole sauce

Blackened Shrimp & Grits Recipe

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