Shrimp and Grits on the Blackstone

It doesn't get any better than shrimp and grits on the Blackstone Griddle. This week, The Hungry Hussey shows you how he does his shrimp and grits for that ultimate Southern delicacy.

Feeds – 3-4
Prep – 20 mins
Cook – 40 mins

Ingredients:
For the Grits:
- 1 cup stone-ground grits
- 4 cups chicken stock
- 4 tablespoons butter
- Salt and pepper to taste
- 1 cup shredded cheddar cheese

For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 green onions (whites for the sauce and greens for garnish)
- 2 teaspoons Blackstone Cajun
- Salt and pepper to taste
- Chopped fresh parsley for garnish

Instructions:

For the Grits:

1. In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the grits to avoid lumps.
2. Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally, until the grits have absorbed most of the liquid and become creamy.
3. Stir in the butter, salt, and pepper. If desired, add the shredded cheddar cheese for extra creaminess.
4. Continue to cook for an additional 5-10 minutes until the grits are smooth and creamy. Keep warm while you prepare the shrimp.

For the Shrimp:

1. Heat oil in a large skillet over medium-high heat.
2. Add the minced garlic and onions and sauté for 3-4 minutes, or until the vegetables are softened and the onion is translucent.
5. Season the shrimp with Cajun seasoning, salt, and pepper. Add the seasoned shrimp to the griddle.
6. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
7. Serve the shrimp and vegetable mixture over the creamy grits.
8. Garnish with green onions.