Blackened Grouper with Shrimp and Grits from Evoq | Suncoast View

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Blackened Grouper with Shrimp and Grits 



  • 1 cup grits
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1 cup shredded white cheddar
  • ½ cup heavy cream
  • ¼ cup butter
  • 8oz rock shrimp (or any type of shrimp cut in
  • small pieces)
  • 1 ea shallot
  • 3 oz diced tomato
  • ¼ cup white wine
  • 1 tbl chives
  • 3 tbl paul prudhomme redfish magic
  • 4- 6 oz portion black grouper


  • To make grits bring chicken stock and whole milk to a bowl in
  • a medium saucepot
  • Whisk grits into boiling liquid in a steady steam
  • Turn heat down to a simmer and cook for 45 minutes to 1 hour, stirring occasionally
  • When grits are thick and the texture is soft, whisk in cream, butter, and shredded cheddar
  • Season one side of grouper with blackening spice and sear in a hot skillet
  • Transfer to a 425-degree oven and roast until fish is cooked through (about 7 minutes)
  • For the sauce, heat a medium sauté pan with cooking oil and sweat shallots, add shrimp and sauté for 1
  • minute
  • Deglaze with white wine and add 1 tablespoon blackening spice
  • Add 4 tablespoons butter and cook until butter is melted
  • Add diced tomatoes and chopped chives and remove from heat
  • Place grits in bottom of a bowl
  • Add seared grouper
  • Pour rock shrimp ragout over the top

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