Ingredients
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1 ¼ pounds medium peeled, deveined raw shrimp
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2 teaspoons blackening seasoning
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3 cups water
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1 cup whole milk
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1 cup quick-cooking grits
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¾ cup shredded smoked Gouda cheese
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1 tablespoon extra-virgin olive oil
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1 ½ tablespoons lemon juice
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2 tablespoons unsalted butter, cut into small pieces
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Sliced scallions, for serving (optional)
Directions
- Toss shrimp with blackening seasoning in a medium bowl; set aside.
- Bring water and milk to a boil in a medium saucepan over medium heat. Add grits. Reduce heat to low and cook, whisking often, until thickened and tender, 5 to 7 minutes. Remove from heat; gradually stir in Gouda until melted and smooth.
- Heat oil in a large nonstick skillet over medium-high heat. Add the seasoned shrimp; arrange in a single layer. Cook, stirring occasionally, until fully opaque, about 4 minutes. Stir in lemon juice and butter, stirring to melt the butter. Serve over the grits. Garnish with scallions, if desired.
