Blackened Shrimp and Grits With Light Corn Cream Sauce

Name: Blackened Shrimp and Grits With Light Corn Cream Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 platter, 2-4 serving(s)
Ingredients: 2 tablespoons sweet butter; 2 tablespoons cooking oil; 1/2 cup cajun spices, blackening; 12 jumbo shrimp; 1 1/2 cups coarse ground grits; 1/2 cup heavy cream; 1/2 cup whole milk; 1/2 cup water; 1/2 cup butter; 4 ounces cream cheese; salt and pepper; 1 cup sweet white corn (cooked); 1 cup heavy cream; 1 ounce white wine (Chablis works well); 6 ounces sweet butter, cold and cut into 1-inch cubes; salt and pepper

Submitted by Raquel Grinnell

"From Baltimore Style magazine, March/April 2005, Chef Damon R. Hersh, Louisiana restaurant in Fell's Point, Baltimore. Shrimp and grits is a low-country dish that’s been around for a long time. This recipe calls for the grits to be done in the style of polenta or risotto, which makes it much richer. The spiciness of the shrimp, the sweetness of the corn and the richness of the grits go so well together"

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Ready In:: 1hr
Ingredients:: 16
Yields:: 1 platter
Serves:: 2-4

ingredients

Shrimp
2 tablespoons sweet butter
2 tablespoons cooking oil
¹⁄₂ cup cajun spices, blackening
12 jumbo shrimp
Grits
1 ¹⁄₂ cups coarse ground grits
¹⁄₂ cup heavy cream
¹⁄₂ cup whole milk
¹⁄₂ cup water
¹⁄₂ cup butter
4 ounces cream cheese
salt and pepper
Corn Sauce
1 cup sweet white corn (cooked)
1 cup heavy cream
1 ounce white wine (Chablis works well)
6 ounces sweet butter, cold and cut into 1-inch cubes
salt and pepper

directions

Shrimp: In a large saute pan, heat butter and oil over mediumhigh heat. Liberally coat shrimp with blackening spice. When pan is hot, add shrimp carefully. Saute until cooked through, about 4 minutes.
Grits: Bring water, milk, heavy cream and butter to boil and lower heat to medium-low. Slowly sprinkle in the grits, while stirring with a rubber spatula or wooden spoon. Stir continuously so grits do not stick to bottom of pot. Continue stirring until all liquid is absorbed, about 10 to 15 minutes. (If still dry and not soft, add milk.) To finish, stir in cream cheese and salt and pepper to taste.
Corn Sauce: Bring corn, cream and wine to a boil in a saucepan and simmer for 3 minutes. Remove from heat. Carefully pour into a heat-proof blender and pure’ for a minute or until liquefied. With the blender still running, add the cold butter cubes 1 by 1 until totally incorporated. Strain well and add salt and pepper to taste.
To serve, plate grits in center of plate and fan out shrimp. Sauce the plate with the corn sauce. Serves 2 as a main dish, 4 as a starter.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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