Recently a local store had a deal on big, beautiful Gulf shrimp.
These babies deserved something hardcore. A sprinkle of blackening seasoning. A bacon blanket. A bed of cheesy grits.
Royal treatment I'm talkin' about!
And talk about royal treatment...how's this for breakfast?
Zydeco Breakfast @ Cafe Des Amis featuring Joe Hall and the Louisiana Cane Cutters
Blackened Bacon Shrimp on Cheesy Garlic Grits
3 cloves garlic, minced
3 c chicken broth
salt and pepper, to taste
1 c grits
1 c grated cheese
2 Tbsp cream cheese
Add a splash of olive oil to a saucepan. Briefly saute the garlic until fragrant. Add the chicken broth and season to taste with salt and pepper (grits need a fair amount of salt). Bring to a boil and whisk in the grits. Simmer until grits are tender. Remove from heat and stir in the cheeses.
While the grits cook, prepare the shrimp.
16 large shrimp, peeled
3/4 to 1 tsp blackening seasoning (see below)
8 slices bacon, cut in half
Heat broiler. Place the blackening seasoning in a bowl. Add the shrimp and toss. Wrap a half slice of bacon around each shrimp. Place on a pan and broil 5-7 minutes. Flip the shrimp and broil another 5-7 minutes until the bacon has crisped and the shrimp are done. Watch closely so nothing burns.
Spoon the grits into 4 bowls and top each with 4 shrimp.
Standard Blackening Seasoning
1 Tbsp paprika
1/2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
Combine all spices. Store in an airtight container. Makes about 1/3 cup.
Memories by the Mile Hun...What's for Dinner?
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