Chef Nigel Henderson
Blackened Shrimp & Stone Ground Grits Recipe
Updated: May 25, 2020
I went live on IG the other day and cooked this dish with some good friends of mine (virtually of course). I've featured this dish at several of my pop ups and it is a crowd favorite. Try the recipe, tell me what you think!
(Makes 6 servings)
24 ounces Shrimp (26/30) peeled and
de-veined (Heads on if you're a G!) 6 ounces Cold Butter 2 tablespoons Creole Seasoning 6 ounces White Wine (I used Proseco, It’s what I had) 12 ounces Shrimp Stock 6 ounces Honey Molasses Gastrique (See Below) 12 ounces roasted Cremini Mushrooms 12 Cherry Tomatoes halved Directions: Season Shrimp with the creole seasoning and sauté in a large pan with 3 ounces of the butter (and a little avocado/grapeseed oil if you have it) and cook for three minutes, turning the shrimp once. Remove the shrimp from the pan. Deglaze the pan with 6 ounces of white wine and reduce. Ladle 12 ounces of shrimp stock in the sauté pan, pour in 6 ounces of the Honey Molasses Gastrique and bring to a boil. Add the roasted mushrooms. Mount with remaining 3oz of cold butter then add shrimp and simmer for 1 minute. Remove from heat and add quartered tomatoes. Honey Molasses Gastrique:
(A gastrique is a reduction of vinegar and sugar) 3/4 Cup Molasses
3/4 Cup Honey 1 1/2 cup Worcestershire sauce Combine Ingredients in a small sauce pot and reduce by 1/3 over medium heat. Let cool.
Stone Ground Grits: (See Recipe Here) Plate Up: Spoon grits into each bowl, place shrimp in the center with mushrooms and tomatoes around grits. Spoon over sauce and garnish with chopped green onion. Flourish!