Blackened Steak and Shrimp with Creamy Grits

Introduction: When Comfort Meets Elegance

When you crave a dish that feels both indulgent and comforting, nothing hits quite like blackened steak and shrimp with creamy grits. It’s a plate that unites the bold spices of Cajun cuisine with the soul-soothing richness of creamy grits. With every bite, you taste smoky char, juicy beef, tender shrimp, and silky grains, all balanced perfectly.

This isn’t just another recipe—it’s a story of Southern tradition, a celebration of flavor, and a meal that turns your table into the heart of a warm kitchen. And the best part? You can recreate it at home without needing restaurant-level training.

This surf-and-turf classic is bold and comforting. If you love seafood, my Spicy Bang Bang Shrimp Tacos bring a different kind of kick

The Origins of Blackened Steak and Shrimp

To fully appreciate this dish, it helps to know where it comes from.

  • Blackening: The cooking method was made famous by Chef Paul Prudhomme in the 1980s. By coating fish or meat in spices and searing it in a scorching hot cast iron skillet, he created a crust that became iconic in Cajun and Creole cooking.

  • Shrimp and grits: Originally a humble fisherman’s breakfast in the Carolinas, shrimp and grits grew into a beloved Southern staple. Creamy grits offered sustenance, while shrimp added fresh protein.

  • Steak and shrimp fusion: Bringing land and sea together in one dish elevates the meal. Pairing it with grits modernized the classic, turning it into a luxurious, hearty plate.

When you prepare this dish, you’re not just cooking—you’re carrying on a legacy of regional flavors that have charmed diners for generations.

Why This Dish Works So Well

You might be asking yourself: why combine these ingredients? The answer lies in how they balance each other.

  • The spicy crust of blackened steak gives smokiness and heat.

  • Shrimp adds sweetness and lightness, keeping the dish from feeling too heavy.

  • Creamy grits soothe the palate and provide a rich canvas for the bold proteins.

  • Every element plays a role: spice, cream, protein, and comfort.

It’s this harmony that makes blackened steak and shrimp with creamy grits unforgettable.

Ingredients and Shopping Guide

Proteins

  • Steak: Ribeye for flavor, sirloin for budget-friendly, filet mignon for tenderness.

  • Shrimp: Large or jumbo, peeled and deveined. Fresh if available, frozen if not.

Blackening Seasoning (DIY Blend)

  • 2 tbsp paprika

  • 1 tbsp cayenne (adjust to taste)

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 tsp black pepper

  • 1 tsp salt

Grits Base

  • 1 cup stone-ground grits

  • 4 cups chicken broth (or water)

  • 3 tbsp butter

  • 1 cup heavy cream

  • 1 ½ cups sharp cheddar (or mix with parmesan, gouda, gruyere)

Garnishes

  • Fresh parsley or chives

  • Lemon wedges

  • Crispy bacon bits or scallions

Step-by-Step Cooking Instructions

Blackened Steak and Shrimp with Creamy Grits

1. Seasoning the Proteins

  • Pat steak dry and rub generously with blackening spice.

  • Coat shrimp with seasoning as well. The dry rub ensures a crispy crust.

2. Cooking the Steak

  • Heat cast iron skillet until smoking hot.

  • Add steak and cook 3–4 minutes per side for medium-rare. Adjust for thickness.

  • Rest steak 5 minutes before slicing to lock in juices.

3. Cooking the Shrimp

  • In the same pan, add shrimp.

  • Cook 2–3 minutes per side until pink and charred.

  • Remove immediately—overcooked shrimp turns rubbery fast.

4. Making the Creamy Grits

  • Bring broth to a boil, then whisk in grits slowly.

  • Lower heat and simmer for 20–25 minutes, stirring occasionally.

  • Stir in butter, cream, and cheese until creamy and smooth.

  • Adjust with more liquid if needed.

5. Plating the Dish

  • Spoon grits into bowls.

  • Add slices of steak and shrimp on top.

  • Garnish with parsley, bacon bits, or a squeeze of lemon.

While the steak rests, you might want to prep dessert — something like my Soft and Gooey Cinnamon Rolls balances out the spice perfectly

Cooking Science: Why It Works

  • The Maillard reaction: Blackening works because the high heat caramelizes spices and proteins, creating deep flavor.

  • Grits texture: The starch in cornmeal thickens while dairy enriches, making the grits velvety.

  • Balance of flavors: Heat + fat + umami + freshness = harmony on your plate.

Tips for Success

  • Always preheat your skillet until it’s smoking. That’s how you get the crust.

  • Use fresh shrimp if possible—they’re sweeter and cook better.

  • Rest the steak before slicing; otherwise, you’ll lose the juices.

  • Add cheese slowly to grits so it melts smoothly without clumping.

Variations You’ll Love

  • Seafood twist: Replace steak with scallops or lobster.

  • Vegetarian version: Swap proteins for mushrooms and roasted veggies.

  • Low-carb option: Serve with cauliflower mash instead of grits.

  • Brunch style: Add a poached egg on top for extra richness.

Side Dishes and Pairings

Vegetables

  • Sautéed collard greens

  • Garlic roasted asparagus

  • Honey glazed carrots

Breads

  • Cornbread with honey butter

  • Soft buttermilk biscuits

Drinks

  • Wine: Zinfandel, Pinot Noir, or Chardonnay

  • Cocktails: Mint julep, bourbon sour

  • Non-alcoholic: Sweet tea, lemonade

Dessert Ideas

  • Pecan pie

  • Peach cobbler

  • Banana pudding

Mistakes to Avoid

  • Overcooking shrimp—they only need a few minutes.

  • Using instant grits if you want depth of flavor.

  • Cutting steak before it rests.

  • Overseasoning—blackening should enhance, not overwhelm.

Storage and Reheating Tips

  • Refrigeration: Store grits and proteins separately in airtight containers. Lasts 3 days.

  • Freezing: Freeze grits in portions; thaw slowly in fridge.

  • Reheating: Warm grits on stove with extra cream; reheat shrimp and steak quickly in a hot skillet.

Nutritional Information (Per Serving, Approximate)

  • Calories: 650–700

  • Protein: 45–50g

  • Carbs: 35–40g

  • Fat: 30–35g

This meal is indulgent but packed with protein to keep you satisfied.

Frequently Asked Questions

Can I make it ahead for guests?

Yes. Prepare grits earlier and reheat with cream. Cook steak and shrimp fresh.

What’s the best cheese for grits?

Sharp cheddar is classic, but gouda or gruyere add smoky depth.

Can I use polenta instead of grits?

Yes, though the texture is slightly different.

How do I reduce the spice?

Cut cayenne in half or use a mild Cajun blend.

Can I grill the steak instead?

Absolutely—just season heavily and grill to your preferred doneness.

Is this dish gluten-free?

Yes, as long as your seasoning and cheese are gluten-free.

Can I make it dairy-free?

Use plant-based butter, coconut cream, and vegan cheese.

Why You’ll Love Making This Dish at Home

Cooking blackened steak and shrimp with creamy grits gives you more than a great dinner—it gives you a chance to connect with tradition, experiment with flavor, and impress anyone at your table.

Each step, from seasoning to plating, builds anticipation. And when you finally dig in, you’ll realize this dish is more than a recipe—it’s a celebration of boldness and comfort.

For a full Southern-inspired dinner, try pairing this dish with my Best Honey Garlic Pork Chops