---
title: Blackened Shrimp & Gouda Grits
servings: 2
category: main course
cuisine: Southern
tags: caesar salad,garnish-and-gather,seafood,shrimp and grits,southern
source: Unknown
description: Southern-style shrimp and grits with smoked gouda, served with a charred scallion kale caesar salad
prep_time: 25 minutes
---

In a #pot{}, bring 3 cups @water{} & @salt{1/2 teaspoon} to a boil.

Remove any large stems from @kale{3 cups} and roughly chop.

Slice @radish{1/4 cup}.

Trim roots from @scallions{2} and cut into 2-3" pieces.

Shred @smoked gouda cheese{2 oz}.

Whisk @grits{3/4 cup} into boiling @water{}, return to a boil, then reduce heat to medium-low and cook, stirring occasionally, ~{20-30 minutes}.

In a #sauté pan{}, heat @olive oil{1 teaspoon} over medium.

Add @scallions{} and cook until softened and deeply charred in places, about ~{3-5 minutes}, then remove from pan, reserving pan.

Finely chop @scallions{} until like a paste.

In a small #bowl{}, combine @buttermilk{1/4 cup}, @mayo{2 tablespoons}, @Dijon{1 tablespoon}, @garlic{1/4 teaspoon}, @anchovy paste{1/4 teaspoon} & @scallions{}, then season to taste with @salt{} & @pepper{}.

In a large #bowl{}, massage @kale{} with @salt{1/4 teaspoon} to soften, then add dressing & @radishes{}, tossing to coat.

In the same pan used for @scallions{}, heat @olive oil{1 tablespoon} over medium.

Pat @shrimp{10 oz} dry.

In a #bowl{}, combine @shrimp{} with @paprika{3/4 teaspoon}, @onion powder{1/4 teaspoon}, @garlic powder{1/4 teaspoon}, @dried thyme{1/4 teaspoon}, @cayenne{1/8 teaspoon} & @salt{1/8 teaspoon} each & @pepper{}.

Add @shrimp{} to hot pan and cook ~{2-3 minutes} per side, until cooked through.

Add @smoked gouda{} to @grits{}, stirring to melt, then season with @salt{} & @pepper{} to taste.

Scoop @grits{} onto plates, top with blackened @shrimp{} and serve @kale{} caesar salad on side. Garnish salad with @shaved parmesan{2 tablespoons}.