To make the grits : In a 2-quart nonstick saucepan over medium heat, add oil. Add milk and heavy cream and bring to a brisk boil.
To make the grouper : In a bowl, combine salt, pepper and creole seasoning. In a large, preferably nonstick skillet over medium-high heat, add remaining 2 tablespoons oil and cook fish until golden brown on bottom, about 4 minutes.
If fish is more than 1-inch thick, finish in 450-degree ovens for additional 5 minutes. To serve, place a large scoop of grits in center of warm plate.
Garnish with thin wedge of lemon and sprig of fresh thyme. The preparation of this dish makes you appreciate the magic of a restaurant kitchen, as several things need to cook simultaneously.
You can test it with different store brand creole spices and get great results as well. When the grits are cooked, add the smoked Gouda cheese and stir to combine.
Taste grits and adjust seasoning with salt and pepper. If the grits seem too thick, add a small amount of vegetable stock or milk until the desired consistency is reached.
Florida Grouper Preheat a large sauté pan over medium-high heat. Lightly season the grouper fillets with salt, pepper and fresh parsley.
Carefully place the seasoned fillets top side down in the sauté pan. Remove the cooked fillets from the pan and add the chopped bacon.
Add the heavy cream, lemon juice and 1/2 cup vegetable stock. Taste tomato gravy and adjust seasoning with salt and pepper.
Serve the grouper over a bed of grits and top with the tomato gravy. A true southern classic: Creamy smoked Gouda grits are topped with blackened shrimp, bacon and sprinkled with pickled jalapeños.
But give ’em smoked Gouda grits, and they’ll beg for seconds. Mom caught onto southern cooking after she moved to Florida in the 70s.
Chicken and dumplings, Gulf shrimp, BBQ, fried okra and grits of any sort were regulars at our dinner table. When we had fish or seafood, 99.9% of the time it was served with cheese grits.
Inspiration for this blackened shrimp and grits comes from a dish at one of my favorite restaurants, District Table and Bar. District is a farm to table southern restaurant in Stuart, FL whose menu includes fried chicken and waffles, diver scallops, locally caught fish, one of the best burgers ever, and jalapeño cheddar shrimp and grits.
I knew I could make my own version of District’s shrimp and grits. Finally, I assembled everything in bowls and sprinkled with pickled jalapeños.
2 slices of bacon 1/2 lb large shrimp peeled and detained 1 tbsp blackened seasoning Diced pickled jalapeños for garnish Stir in the butter, smoked Gouda cheese and more salt to taste.
If the grits are too thick, stir in more water until desired consistency is reached. When the bacon is done cooking, remove from the pan and set on top of paper towels.
Add the shrimp to the skillet with the reserved bacon fat and cook over medium heat 2-3 minutes per side. Divide the cooked shrimp and chopped bacon between each bowl.
In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Sprinkle both sides of fillets with spice mixture; pat gently to coat.
Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. These blackened shrimp and grits are made with cheesy stone-ground grits, shrimp cooked with homemade blackening seasoning, and an easy butter lemon pan sauce.
When we had parties, I even liked to serve shrimp and grits as an appetizer, but this time I wanted to try changing the flavors up a little. The shrimp is served with cheesy stone-ground grits, and is a rich, decadent main dish.
If you do, know that each brand’s spice mixture will taste slightly different because the recipes vary. For a quick homemade blackening seasoning, I use smoked paprika, dried oregano, garlic powder, and cayenne.
The blackening seasoning (in my opinion) makes up for the flavors you’d get from the meat. Know that they won’t taste quite as fabulous, but it might be worth it if you’re wanting an extra-quick meal.
Start by bringing water, butter and salt to a boil in a small saucepan. Slowly add the grits, bring the water back to a boil, and then cover the pot and lower the heat.
You’ll want to stir the grits occasionally to make sure they’re not sticking to the saucepan. Stir the butter, lemon juice, and all the seasoning left over from the shrimp.
If using a different type of grits, follow the package cooking directions. Add water, butter, and salt to a small saucepan.
Cook covered for 15 – 20 minutes or until the grits begin to thicken. Thickness: The grits will continue to thicken as they rest off-heat, so it's okay if they're slightly thinner than you want.
When the butter melts, add the remaining lemon juice and stir the liquid with a wooden spoon. Divide the grits between two bowls and then top with the shrimp and the pan sauce.
Calories: 583kcal (29%) | Carbohydrates: 37g (12%) | Protein: 36g (72%) | Fat: 32g (49%) | Saturated Fat: 16g (100%) | Cholesterol: 352 mg (117%) | Sodium: 1776 mg (77%) | Potassium: 283 mg (8%) | Fiber: 1g (4%) | Sugar: 4g (4%) | vitamin A: 1038IU (21%) | vitamin C: 16 mg (19%) | Calcium: 443 mg (44%) | Iron: 3 mg (17%) Dredge grouper in Sondra flour and set aside.
In a food processor, pulse Mexicali Fire Mix, Old Bay seasoning, onion powder, garlic powder, dried parsley, and pinko bread crumbs into a coarse mixture. Pan sear on all sides until golden brown, but be careful not to burn.
After the grits have cooled, cut into desired shape. In a food processor, add garlic, egg yolks, cilantro, parsley, red onions, and avocado; blend well until smooth.
Slowly add olive oil until desired texture is reached; salt and pepper to taste. Mexicali Black GrouperGROUPER 2 cups Tropical Foods Mexicali Fire 1 cup pinko bread crumbs 4-3 oz black grouper steak 2 tsp.
Garlic powder 1 cup whole milk 3 large eggs 2 tbsp. Rainbow chard 2 cloves garlic minced Salt and pepper, to taste AVOCADO AIOLI 3-4 cloves garlic 1 avocado ripe 6 oz.
Cilantro .5 red onions .5 fresh parsley Salt and pepper, to taste GROUPER Preheat oven to 350 degrees. In a food processor, pulse Mexicali Fire Mix, Old Bay seasoning, onion powder, garlic powder, dried parsley, and pinko bread crumbs into a coarse mixture.
Pan sear on all sides until golden brown, but be careful not to burn. Remove from heat and pour onto a sheet pan to cool.
AVOCADO AIOLI In a food processor, add garlic, egg yolks, cilantro, parsley, red onions, and avocado; blend well until smooth. Slowly add olive oil until desired texture is reached; salt and pepper to taste.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Dot's Back Inn More restaurant details Restaurant detailsDining options: Late Night, Lunch, Breakfast Undoubtedly one of the best meals I've had in a long time was the blackened grouper with cheese grits and a side of greens.
Ask John K about Dot's Back Inn That means wonderful food, lively (and busy) family place where they care about their patrons as people.
And I bet the locals hate that fact... I would want Dot's for my own if I lived there. Lots of families and clearly a meeting place for the folks in walking distance.
We got lucky and nabbed some seats to wait and look at the food to decide what we wanted. My husband ordered a side to go for breakfast the next morning.
Ask chitownontheroad about Dot's Back Inn We decided to try to find somewhere from Diners Drive-ins and Dives while passing through Richmond and discovered Dot's Back Inn.
A very small, and seemingly old establishment, the variety on the menu was enormous. Food delivery is a bit slow, they tell you that, because they have a very small kitchen, but it was worth the wait.
Ask kenandkarenstravels about Dot's Back Inn Got the black bean burger and coleslaw, and club sandwich with spicy potato salad.