Method

Grits (Cajun-style)

Bring liquid to a simmer

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp salt and 1/2 tsp black pepper.

Add grits slowly

Slowly whisk in 1 cup stone-ground grits to the simmering liquid to prevent lumps. Reduce heat to low.

Cook slowly

Cover partially and simmer gently, stirring frequently, for 20–30 minutes until grits are thick and tender. If they thicken too much, add a splash of milk or water to reach a creamy consistency.

Finish and keep warm

Remove from heat and stir in 2 tbs unsalted butter, 1 cup shredded sharp cheddar, and 1 tsp Cajun seasoning. Taste and adjust salt/pepper. Keep covered on very low heat while you cook shrimp and eggs.

Blackened Shrimp

Make the blackening spice

In a small bowl combine 1 tsp paprika, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp dried thyme, 0.5 tsp dried oregano, 0.25–1 tsp cayenne pepper (use 0.25 for Mild, 0.5 for Medium, 1 for Spicy), 0.75 tsp salt and 0.5 tsp black pepper. Mix well.

Season shrimp

Pat 12 large shrimp dry with paper towels. Drizzle with 1 tbs olive oil and toss to coat. Sprinkle the blackening spice evenly over both sides of the shrimp and press gently so it adheres.

Sear shrimp

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tbs unsalted butter and let it foam. Add shrimp in a single layer (work in two batches if needed). Sear 1.5–2 minutes per side until well-charred at edges and just cooked through. Do not overcrowd the pan.

Finish

Remove shrimp to a plate, squeeze lemon wedges over them and tent with foil to keep warm.

Eggs & Assembly

Cook eggs your way

In a small nonstick skillet, heat 1 tsp butter or oil over medium-low. For sunny-side-up: crack 2 eggs into the pan, cover and cook until whites set but yolks are runny, about 3–4 minutes. For over-easy: cook until whites set, flip gently, and cook 15–30 seconds more. For scrambled: whisk eggs, season lightly, cook and fold until soft-cooked. (Cook to preference.)

Plate

Spoon a generous portion of the Cajun grits into two shallow bowls (about 1/2 cup cooked grits per serving, adjust as desired). Top each with 6 blackened shrimp. Place one egg on each bowl.

Garnish & serve

Sprinkle chopped green onions over each dish and drizzle a little hot sauce if desired. Serve immediately with extra lemon wedges on the side.

Blackened Shrimp N ' Grits Recipe