Ingredients
Blackened Shrimp:
¾ cup FAGE Total 2%*
2 tsp sweet smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
Salt and freshly ground black pepper
¼ tsp chile de árbol or cayenne powder
20 large shrimp (U-15), peeled and deveined
Canola oil
Grits:
4 - 5 cups water**
Salt
1 cup yellow stone ground cornmeal
½ cup freshly grated Parmigiano-Reggiano cheese
2 green onions – green part thinly sliced, for garnish
Freshly ground black pepper
¾ cup FAGE Total 2%, at room temperature*
*Note: This recipe can be made with either FAGE Total 2% or 0%
**Note: Can also substitute water for vegetable stock or shrimp stock
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Steps
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Blackened Shrimp:
Whisk together the yogurt, paprika, onion powder, garlic powder, oregano, thyme, salt, pepper, and chile de árbol or cayenne powder in a large bowl. Add the shrimp and fold into the marinade to coat. Cover and let marinate at room temperature for up to 20 minutes. - Heat a few tablespoons of canola oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Leaving only a light coat of the marinade on the shrimp, sauté shrimp in the pan until blackened on each side and just cooked through, about 1½ minutes per side. Remove to a plate and repeat with the remaining.
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Grits:
1. Bring the 4 cups of water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornnmeal and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, for about an hour. If the mixture becomes too thick, add remaining water, and continue cooking until absorbed. Mix in the cheese and green onions, and season with salt and pepper. Finally, remove from the heat and add in the yogurt. -
Divide the grits among 4 to 6 bowls and top each with 5 or 3 shrimp (5 as an entrée, 3 as an appetizer or lunch portion). Garnish with green onions.
