Today we’re going to be making blackened salmon and shrimp with creamy grits.
Let me tell you, it’s going to be so delicious, so let’s get started with this recipe
I just love to make my chicken broth.
Trust me, it’s gonna bring out so much flavor.
You can buy a chicken broth can.
However, today we are gonna make our own chicken broth.
Cooking Chicken Broth for Blackened Salmon With Shrimp & Grits Recipe:
Boil 2-3 cups of water in a saucepan.
Add some chicken bouillon powder and give it a good mix.
Make sure it’s dissolved and well combined.
And we’re going to add our grits to the broth.
Guys follow the directions on the back of the box.
With the whisk, we’re gonna stir it to make sure we get all the lumps out, we want it to be creamy.
If you run into a situation where everything starts to boil and your grits are too thick and it’s not done cooking, you can add some liquid.
Whether it be chicken broth or some more water to loosen it up.
Because we’re gonna cook these grits for about 40 minutes, we want these grits to be nice and creamy.
So that it literally melts in your mouth, delicious!
Cover it with the lid, drop that heat down to low and allow the slow cooking to begin.
And you should check in between, like after about 15 minutes and so, stir it up and make sure it’s not sticking and check if you don’t need to add any more liquid.
And in the meanwhile, what we’re gonna do is we’re going to work on our salmon.
Cooking Blackened Salmon:
We’re going to add some blackened season to the salmon of course.
Add that blackened seasoning, make sure you add enough because that’s what’s going to give it that perfect color once we start to sear it.
And we’re also going to give it some extra flavor by adding some old bay.
And of course I love Cedar Plank Salmon seasoning, can’t do without it.
So add some of that as well and pat it in there.
We’re going to flip our salmon over once everything is perfectly seasoned and we’re going to do the same thing to the other side as well.
We’re going to add that blackened seasoning to the back of it as well as the old bay and our cedar plank salmon seasoning.
Now, if you end up buying salmon with the skin on, all you gotta do is literally just pull the skin off.
It comes off really really easy.
Make sure you pat that seasoning in because we want it to stick.
Now moving to our clean and devein shrimp.
We’re going to add a little oil to it.
Why add oil to Shrimp?
Because oil helps with the dry rub of the shrimp, it allows the seasoning to spread a little easier.
After we add the oil, we’re going to add some old bay seasoning and some blackened seasoning.
Now you need to mix it up really well with your old good fingers.
And make sure our shrimp are perfectly seasoned.
So to time it perfectly, what we’re going to do is, 15 minutes just before the grits are done is when we’re going to put our seafood on the stove and we’re going to cook it up.
Now get a cast iron skillet which is already nice and hot.
And add some oil to the cast iron skillet.
Quick Cook Tip:
If the skillet is not hot, do not add your seafood to the skillet. It needs to be extremely hot, that’s the only way we’re going to get the perfect sear.
Then, lay the salmon flat in the pan, and don’t disturb it.
Now allow the salmon to blacken and cook.
However, we’re not going to burn our salmon and we’re not going to overcook it, that’s the goal.
You don’t want any dry flaky salmon, you want your salmon cooked enough to be just melted in your mouth, delicious.
You want it to still have the pink color once you cut into it.
Once you think it’s cooked enough on one side, flip it over.
And allow it to stay on the other side as well just like the previous one.
Basting the Salmon:
Now that our salmon is nice and seared, we are gonna add some butter to this pan.
We’re gonna let that butter melt and we’re gonna hit it with some lemon juice and all of the flavors.
So trust me, it’s gonna be so perfect.
Now, what we’re gonna do is, we’re gonna take our spoon and we’re gonna baste the salmon.
Baste the salmon to lock in those nice lemony buttery flavors as well as we’re gonna create a sauce with everything that’s in the pan.
Continue basting the salmon and just take it all in.
And once we’re done, we’re going to take our salmon and place it onto a plate.
Push it to the side for just for a minute.
Sear Up the Shrimps:
And we’re going to use the same pan to sear up our shrimp, but we’re not going to cook the shrimp all the way through.
So we’re going to add the shrimp while not overcrowding the pan.
We want even heat distribution to all the shrimps.
Allow ample searing space in between each piece of shrimp.
Flip it over and allow the same thing to happen once that shrimp is seared perfectly.
And it’s important for that pan to be extra hot because like I said you want it to sear but you don’t want it to cook all the way through.
Now that our shrimp is done, place it in a bowl and set that aside as well.
Cooking Sauce for Blackened Salmon With Shrimp & Grits:
Using the same pan, add some butter to the pan along with some garlic and we’re going to stir it up really well.
Note that garlic burns easily, so you want to be mindful of that.
We’re going to mix it all in, make sure everything is good to go.
Have those aromatics from the garlic released into the butter and all of the drippings from the seafood that was in this pan, incorporate it really well.
And the moment you see some bubble action taking place, add some white wine.
Add your favorite brand of white wine, could be cooking white wine, doesn’t matter whether you want to add the expensive stuff or the less expensive stuff either way it is going to be absolutely amazing!
And if you cut the stove top off because your pan was a little too hot, once we add the white wine it’s time for us to cut the flame back on with medium heat.
And to that mix, add some heavy cream, we need creamy richness.
Now give it a good mix.
Because we’re using heavy cream to make the sauce, you’re going to realize it’s so much easier.
Rock out with the heavy cream, it thickens up the sauce much quicker.
You don’t have to use a thickening agent like cornstarch or flour.
And to make things more intense, we’re also gonna add some grated parmesan cheese which is gonna really kick up the flavors in the sauce and also thicken it up.
After adding the parmesan cheese, we’re going to mix it in really well because we want a smooth consistency.
We don’t want to put in all this work to end up with a clumpy mess, so we’re going to grease up our elbows and we are going to get to combining and mixing.
After the sauce looks creamy and smooth, go in and add a little bit of chicken bouillon powder. Just a pinch to elevate the flavors in the sauce even more.
And of course, we’re going to add a little bit of old bay to the sauce as well.
Add Shrimps to the Sauce:
Now, add the shrimp back to the sauce and all of those drippings that’s in the bowl.
Shuffle the shrimp around just a bit and you’ll see the sauce is starting to change color because it’s picking up all of the flavors and seasonings from the shrimp and everything that we added.
At this point in time, just allow the shrimp to cook all the way through.
So, give it about an extra minute, and hit it off with a little parsley for that extra garnish and that extra cute effect.
After a minute, stir it just a bit, not too much.
Preparing Grits for Blackened Salmon With Shrimp & Grits:
And now to our perfectly cooked grits, we’re going to add some butter.
Add the butter in there because we want that nice buttery flavor.
Combine it really well and check out the consistency, it should not be too thick.
Add some heavy cream to the grits as well, yes we got the chicken flavor going on and now we need the creamy flavor going on.
And give it a good mix, make sure everything is well combined.
Adding the heavy cream to the grits is gonna make it nice and creamy.
Once done with mixing, add some smoked gouda to the grits.
And let me tell you, the gouda made the utmost difference to these grits because it has that nice smoky flavor that’s locked into the cheese.
And it’s not mandatory to add smoked gouda, it’s totally up to you whether or not you want to add it.
You can also add cheddar, pepper jack whatever you prefer is what you’re gonna add.
And mix it all in, make sure everything is well incorporated.
Now hit it off with some fresh cracked black pepper.
Serving the Blackened Salmon With Shrimp & Grits:
Now, after doing all these things, it’s time to pour our delicious grits to our favorite serving plate.
After adding grits to the dish, place the perfectly cooked or should I say a perfectly seared salmon on top.
And remember those shrimps that we just finished cooking?
Add them to the top of the salmon.
Allow the gravy to drip onto the salmon.
Add some extra shrimp to your grits.
And finally, add that delicious saucy sauce that we created to our grits.
That’s it guys.
We successfully made our delicious and tasty blackened salmon with shrimp & grits recipe.
Let me know down in the comments how you liked it.
I’ll see you in the next post with some new recipe.
Till then, goodbye.
Blackened Salmon With Shrimp & Grits Recipe
- 2 cup Grits
- 2 tbsp Chicken Bouillon Powder
- 1/2 cup Heavy Cream
- 2 tbsp Butter
- 1 cup Smoked Gouda Cheese
- 1 tbsp Black Pepper
Blackened Salmon Ingredients
- 2 4 oz Salmon Filets
- 2 tbsp Olive Oil
- 2 tbsp Blackened Seasoning
- 1 tbsp Old Bay Seasoning
- 1 tbsp Cedar Plank Salmon Seasoning
- 1 tbsp Lemon Juice
Seared Shrimp Ingredients
- 1/2 Pound Shrimp
- 1 tbsp Oil
- 1 tbsp Blackened Seasoning
- 2 tbsp Old Bay Seasoning
- 2 tbsp Butter
- 2 tbsp Garlic
- 2 tbsp White Wine
- 1 cup Heavy Cream
- 2 tbsp Parmesan Cheese
- 1 Pinch Chicken Bouillon Powder
- 1 tbsp Old Bay Seasoning