Blackened Shrimp and Smoked Gouda Grits

Cookin Louisiane

Blackened Shrimp and Smoked Gouda Grits


1 cup seafood stock 
1 cup Shurfine milk
1 tsp. Shurfine Kosher salt
½ cup yellow corn grits
1 tsp garlic, minced
2 Tbs Shurfine butter
1 cup shredded smoked gouda cheese
Additional Kosher salt to taste

½ lb large shrimp peeled and deveined
1 tsp. Shurfine extra virgin olive oil
1 Tbsp. Jay D’s Spicy & Sweet Barbecue Rub
Sliced green onions for garnish


Bring seafood stock and milk with one tsp of kosher salt to a boil. Add grits and minced garlic and stir, then reduce heat to low and continue to cook for about 10 minutes, or until grits are fully cooked. Stir in the smoked gouda cheese, butter and more salt to taste. If the grits are too thick, stir in more stock (or water or milk) until desired consistency is reached.

Season the shrimp with olive oil and barbecue rub in a bowl, then toss to coat. Add the shrimp to a hot skillet over medium-high heat and cook 2-3 minutes per side.

Divide the cooked grits between two bowls. Divide the cooked shrimp between each bowl. Garnish with chopped green onions.

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About Jay Ducote

Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. He finished runner-up on Season 11 of the hit reality competition show Food Network Star, and had a pilot for his show "Deep Fried America" air on the Travel Channel.

The Bite and Booze Radio Show, produced and hosted by Ducote since 2011, won a Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters.

Jay has his own Jay D’s product line featuring his Louisiana Barbecue Sauce, Louisiana Molasses Mustard, Spicy & Sweet Barbecue Rub, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards, and Jay D's Single Origin Coffee. In early 2018 Jay will launch his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge.

Jay's mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits. For more about Jay, visit his website

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