Blackened Shrimp and Grits

Ingredients

• 1 1/2 cups water
• 1 tablespoon butter
• 1/4 teaspoon sea salt, plus more to taste if desired
• 1/2 cup stone-ground grits
• 1/2 cup milk
• 2 ounces white cheddar cheese, freshly grated (Or sub Gouda)
• pinch black pepper (optional)
• 8 ounces shrimp (4oz per person) (Shells removed + shrimp deveined. Tails on or off, as desired.)
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon sea salt
• 2 lemons, juiced (divided)
• 1 tablespoon olive oil
• 1 tablespoon butter

Instructions

1. 1

   --- Grits: ---

2. 2

   Tip: These directions are for stone-ground grits only and will not work for Instant Grits. If using a different type of grits, follow the package cooking directions.Add water, butter, and salt to a small saucepan. Bring to a boil over high heat. Slowly stir the grits into the boiling water and return the water to a boil.Cover the pan and lower heat to low. Cook covered for 15 - 20 minutes or until the grits begin to thicken. Stir often, especially towards the end.

3. 3

   Add the milk to the grits and cook uncovered, stirring often (almost constantly) for about 10 more minutes or until the grits are thickening.Control the boil: If your grits keep boiling up (and start to overflow), lower the heat. (I often switch back and forth between low and warm during this stage.)Thickness: The grits will continue to thicken as they rest off-heat, so it's okay if they're slightly thinner than you want.

4. 4

   Add the cheese to the grits and stir to combine. Taste the grits and add pepper and/or more salt if desired.Cover the saucepan and set aside, off-heat.

5. 5

   --- Cook Shrimp: ---

6. 6

   Toss shrimp in paprika, oregano, garlic, cayenne, salt, and the juice from one lemon. Set aside.Heat oil in a pan on medium-high heat.Add shrimp to the pan and cook 1-2 minutes per side, until shrimp are opaque.Remove shrimp from pan.

7. 7

   Lower heat to medium and add the butter to the hot pan. When the butter melts, add the remaining lemon juice and stir the liquid with a wooden spoon. Remove from heat.

8. 8

   Divide the grits between two bowls and then top with the shrimp and the pan sauce. Serve immediately.