Blackened Fish & Shrimp over Creamy Grits: A Southern Classic Reimagined
When you crave Southern soul food with a spicy twist, Blackened Fish & Shrimp over Creamy Grits is the answer. This recipe is a perfect harmony of creamy, cheesy grits; tender, seared seafood; and a rich Cajun cream sauce that ties everything together. It’s comfort food that feels elevated but comes together fast enough for a weeknight.
Why I Love This Recipe
This dish brings together so many of my favorite things—smoky blackened spice, velvety grits, and juicy shrimp all in one bowl. It’s a comforting meal that feels like a restaurant dish but can be made right at home in under 30 minutes. Every bite has contrast: spice and cream, softness and sear, richness and brightness. Add a little lemon on top, and the whole thing sings.
Ingredients
For the Fish & Shrimp:
- 2 white fish fillets (cod, halibut, mahi-mahi)
- 10 shrimp, peeled and deveined
- 2 tsp Cajun seasoning
- Salt & pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
For the Creamy Grits:
- ¾ cup quick grits
- 2½ cups water or milk
- ½ cup shredded cheddar cheese
- 2 tbsp butter
- Salt to taste
For the Cajun Cream Sauce:
- ½ cup heavy cream
- 1 garlic clove, minced
- ½ tsp Cajun seasoning
- 1 tbsp fresh chives or parsley
Ingredient Notes & Tips
- Fish Options: Cod or mahi-mahi hold up well to searing, but any firm white fish works.
- Cajun Seasoning: Store-bought works fine, or use your own blend for a personal touch.
- Grits Base: Milk adds creaminess, but water keeps it lighter. Use a mix for balance.
- Spice Level: Adjust seasoning or add hot sauce to bring the heat.
Instructions
1. Cook the Grits
In a saucepan, bring water or milk to a boil. Stir in grits and reduce heat.
Simmer for 5–7 minutes until thickened, then stir in cheddar cheese, butter, and salt.
Cover and set aside.
2. Blacken the Fish & Shrimp
Pat fish and shrimp dry, then season with Cajun seasoning, salt, and pepper.
Heat olive oil in a skillet over medium-high. Sear fish for 3–4 minutes per side. Set aside.
Add shrimp to the same skillet and cook 1–2 minutes per side until pink and curled.
3. Make the Cajun Cream Sauce
Melt butter in the skillet. Add minced garlic and sauté for 30 seconds.
Stir in heavy cream and Cajun seasoning. Simmer for 2–3 minutes to thicken.
Add fresh chives or parsley.
4. Assemble & Serve
Spoon creamy grits into shallow bowls. Top with blackened fish and shrimp.
Drizzle with the warm Cajun cream sauce. Add a squeeze of lemon for brightness.
Pro Tips for Success
- Don’t Overcook Seafood: Shrimp and fish cook quickly—keep an eye on them!
- Use Cast Iron: For the best blackened crust, a hot cast iron skillet is key.
- Make Ahead: The grits and sauce can be prepped in advance and reheated.
- Lemon Boost: A final squeeze of fresh lemon brightens and balances the richness.
Serving Suggestions & Pairings
Pair this Southern comfort dish with:
- Cajun Chicken Sausage Gumbo for a full Cajun spread
- Tomato Skillet with Okra and Sausage for a hearty veggie side
- Blueberry Lemonade to cool down the spice
- Easy Turkey Wings if you’re going all-in on Southern comfort
- No-Bake Monster Cookie Energy Balls to finish the meal on a sweet, fuss-free note
Storage & Leftovers
- Fridge: Store grits, seafood, and sauce separately in airtight containers for up to 3 days.
- Reheat Grits: Add a splash of milk or water to loosen them.
- Reheat Fish & Shrimp Gently: Use low heat to avoid overcooking.
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Final Thoughts
This Blackened Fish & Shrimp over Creamy Grits is bold, rich, and deeply satisfying—exactly what you want from Southern cuisine. The combination of spice, sear, and creamy comfort is hard to beat, and the whole dish comes together in just 30 minutes.
If you make this, tag @chefmaniac—we’d love to see your Southern-style creations! Be sure to follow for more bold flavor, quick comfort meals, and elevated weeknight favorites.
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