SOUTHERN FUSION DINING’S BLACKENED SHRIMP AND GRITS

4 cups water

½ cup half- and- half

½ cup unsalted butter

¼ cup whole milk

1 cup quick grits

2 cups shredded pepper jack cheese ( about 6 ounces)

Salt

1 cup heavy cream

2 tablespoons Cajun seasoning

1 pound peeled and deveined jumbo shrimp ( 16 to 20 per pound)

2 tablespoons extra- virgin olive oil

1 tablespoon blackened seasoning, or to taste Sliced green onions, for garnish

In a large saucepan, combine water, half- and- half, butter and whole milk. Bring mixture to a boil, then slowly stir in grits. Reduce heat and simmer mixture until grits are tender, about 5 to 7 minutes. Remove from heat, stir in pepper jack and taste for seasoning. Keep warm.

While grits are cooking, make Cajun Cream Sauce: In a medium saucepan, bring cream to a boil. Watch carefully and boil until cream reduces to half, about 5 minutes. Remove from heat, stir in Cajun seasoning and keep warm.

When ready to serve, in a medium bowl, combine shrimp, olive oil and blackened seasoning. Toss to coat. Heat a large dry skillet over high heat and add shrimp. Cook until shrimp is seared on one side, about 2 minutes. Turn and cook until shrimp is cooked through, about 2 minutes. Remove from heat.

Divide grits between serving plates and divide shrimp over each serving. Drizzle with Cajun Cream Sauce, garnish with green onions and serve. Serves 6.

Per serving: 632 calories ( percent of calories from fat, 70), 24 grams protein, 24 grams carbohydrates, trace fiber, 49 grams total fat ( 28 grams saturated), 222 milligrams cholesterol, 1, 579 milligrams sodium.

COURTESY OF TIFFANIE LEAKS