Vegetable Stir Fry Of Blackened Shrimp & Grits Recipe

Bring 4 cups water and 1 tsp salt to a gentle boil in a medium saucepan over medium-high heat.

Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thick and creamy, 20–25 minutes (longer for very coarse grits). If grits become too thick, stir in a splash of water or milk to loosen.

Stir in 1/2 cup whole milk and 2 tbsp unsalted butter. Cook 2–3 more minutes to incorporate. Remove from heat and fold in 1/2 cup shredded cheddar if using. Taste and adjust seasoning with 1/4 tsp coarse black pepper and more salt if needed. Keep covered and warm.

Heat 1 tbsp olive oil and 1 tbsp butter in a small skillet over medium heat until butter melts and foams.

Add 1/4 cup finely minced shallot and sauté until translucent, about 2–3 minutes. Add 1 tsp minced garlic and cook 30 seconds more until fragrant.

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Add 1/2 cup crushed tomatoes and 1/2 cup chicken stock, whisking to combine.

Season with 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/2 tsp Creole seasoning, and 1/4 tsp sugar if using. Simmer gently 4–6 minutes to reduce slightly and concentrate flavors.

Finish by stirring in 1 tbsp chopped parsley. Taste and adjust seasoning. Keep warm; the sauce will be spooned over shrimp and grits.

Prep all vegetables: slice zucchini and squash into 1/4" half-moons, cut broccoli into small florets, thinly slice carrot and red pepper, and mince garlic and shallot. Having everything ready is important for fast cooking.

Heat a large skillet or wok over high heat until hot. Add 1 tbsp vegetable oil and swirl to coat.

Add broccoli and carrot first (they need slightly more time). Stir-fry 2–3 minutes until they begin to soften but remain crisp-tender.

Add shallot, red pepper, zucchini, and yellow squash. Continue to stir-fry 2–3 minutes so vegetables are bright and still slightly crisp.

Push vegetables to the side, add minced garlic to the hot pan for 15–20 seconds until fragrant, then toss everything together.

Stir in 1 tbsp soy sauce, 1 tsp rice wine vinegar, and 1/2 tsp sesame oil. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Toss to coat and heat through, about 30–60 seconds. Remove from heat and keep warm.

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tbsp olive oil.

In a small bowl combine 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried thyme, 1/4 tsp cayenne pepper, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Sprinkle or toss the spice mix evenly over the shrimp so each piece is lightly coated.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbsp unsalted butter and let it foam. Add shrimp in a single layer (do not crowd; cook in batches if needed).

Cook shrimp 1.5–2 minutes per side until blackened at edges and just cooked through (opaque and firm). Remove to a plate and tent loosely with foil to keep warm.

Spoon a generous portion of buttery grits into each shallow bowl or plate (about 3/4–1 cup per serving).

Arrange a portion of the vegetable stir-fry next to or on top of the grits.

Place 4–6 blackened shrimp atop the vegetables and grits.

Warm the creole sauce briefly if needed and spoon 1–2 tablespoons over the shrimp and vegetables. Garnish with chopped green onion, extra parsley if desired, a small pat of extra butter on the grits, and a lemon wedge to squeeze over the shrimp.

Serve immediately while hot.