Blackened Shrimp and Cheddar Grits with Charred Corn and Bacon

This comforting bowl brings together all the best Southern flavors in just 30 minutes. Creamy grits are elevated with white cheddar cheese, while blackened shrimp and crispy bacon add a savory punch. Charred sweet corn and fresh scallions provide a delightful crunch and pop of color.

Using pre-cooked polenta as a shortcut, you can enjoy this classic dish any night of the week. The combination of smoky blackening spice, rich bacon and tangy cheddar creates a satisfying meal that feels indulgent yet comes together quickly.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain corn and pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.
2. In a small pot, combine polenta, stock concentrate, half the garlic powder and ¼ cup water (⅓ cup for 4 servings) over medium heat. Cook, mashing with a potato masher or fork, until mostly smooth and warmed through, 2-3 minutes. Remove from heat and cover until ready to use in Step 5.
3. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn; cook, stirring occasionally, until lightly charred, 4-6 minutes. If corn begins to pop, cover pan. Reduce heat to medium; stir in scallion whites, remaining garlic powder, 1 TBSP butter (2 TBSP for 4 servings), salt and pepper. Cook, stirring, until fragrant, 1 minute. Turn off heat; transfer to a small bowl and cover with aluminum foil. Wipe out pan.
4. Cut bacon into ½-inch pieces. Heat same pan over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crispy, 5-7 minutes. Meanwhile, rinse shrimp under cold water; pat dry with paper towels. Once bacon is browned and crispy, add shrimp and Blackening Spice to pan; cook, stirring, until shrimp are opaque and cooked through, 4-6 minutes. Add a drizzle of oil if pan seems dry. Stir in tomato; cook until warmed through, 30-60 seconds. Taste and season with salt if desired. Remove from heat and cover until ready to serve.
5. Return pot with warmed grits to medium heat. Stir in cream sauce base and cheddar until melted and combined, 1-2 minutes. Season with salt and pepper to taste. Grits will thicken as they cool.
6. Divide cheesy grits between bowls; top with charred corn and bacony shrimp. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use regular grits instead of precooked polenta?

Yes, but you’ll need to cook them according to package directions before adding the cheese and cream sauce base. This will increase the total time.

What can I substitute for blackening spice?

You can make your own by combining paprika, cayenne, garlic powder, onion powder, thyme and oregano. Adjust the heat to your preference.

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.