Blackened Shrimp with Corn Grits | James Beard Foundation
Easy-to-make creamy grits were the base for Jay Ducote's spicy shrimp recipe served at his JBF Taste America cooking demo in Baton Rouge, Louisiana.
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Cooking tools:
- Dutch oven
- Cast iron skillet
- Stove
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 4 cups chicken stock
- 4 cups whole milk
- 2 cups stone-ground yellow grits
- Kosher salt
- pepper
- 4 ounces unsalted butter
- 3 pounds (approximately 21 to 25 count per pound) peeled and deveined gulf shrimp
- 6 tablespoons Jay D’s Spicy and Sweet Rub
- 1/4 cup canola oil
- 1 bunch scallions, chopped
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