Ingredients
- 2 cups milk
- 1 cup yellow cornmeal
- ¼ cup chicken broth
- ¼ cup Parmesan cheese
- 12 grape tomatoes
- 2 tablespoons minced red onion
- 10 peeled, deveined shrimp
- 3 tablespoons blackening spice, divided
- 1 tablespoon olive oil
- 1 cup heavy cream
- 2 slices cooked bacon, crumbled
- Thinly sliced scallions (white and green parts)
- Salt and freshly ground pepper
Preparation
For the grits:
Heat milk to a low boil in a medium saucepan. When it just starts to boil, slowly whisk in yellow cornmeal. Cook, whisking constantly, until thickened, about 5 minutes. Whisk in chicken broth and Parmesan cheese; season well with salt and pepper.
For the tomato relish:
Quarter the grape tomatoes and toss in a bowl with minced red onion. Season with salt and pepper to taste.
For the shrimp:
Generously season the shrimp with your favorite blackening spice. Heat olive oil in a skillet over medium heat; add shrimp and cook in for about 2 minutes on each side, until just pink.
For the Cajun cream sauce:
In a heavy saucepan over medium-high heat, reduce heavy cream to about ½ cup. Add 2 tablespoons of blackening spice and whisk to combine. Cook until the sauce thickens and takes on a nice orange color.
For plating:
Spoon grits into two serving bowls; top with Cajun cream sauce. Scatter bacon crumbles all over, place tomato-onion relish directly in the middle, and place five shrimp around it. Garnish with scallions.