Blackened Salmon Shrimp And Grits Recipe | Best Creamy Grit Recipe

Blackened Salmon Shrimp And Grits Recipe. I will show you how to make the best creamy grits that will rock your mind. Sear the perfect salmon, shrimp, and make the perfect creamy seafood sauce to take your grits to the next level.

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Recipes: Blackened Salmon Shrimp And Grits Recipe | How To Make Creamy Grits

Grits Recipe
grits
water
chicken bouillon
heavy cream
butter
gouda cheese
black pepper

Blackened Salmon
oil
blackened seasoning
old bay seasoning
cedar plank salmon seasoning
butter
lemon juice

Seared Shrimp
oil
blackened seasoning
old bay seasoning

Sauce
butter
garlic
white wine
heavy cream
chicken bouillon
old bay seasoning
parsley

Welcome back to cooking with tammy this video right here needs no long introduction today we’re going to be making blackened salmon and shrimp with creamy grits let me tell you it’s going to be so delicious let’s get started with this recipe i just love to make my crispy chicken

Broth trust me it’s gonna bring out so much flavor however if you’ve been rocking out with me for a while you know that i don’t really care for the box stuff so what we’re gonna do is to the top where are we gonna make our own chicken

Broth what we’re gonna add some chicken bouillon powder and we’re going to give it a good mix make sure it’s dissolved and well combined and to that broth we’re going to add our grits guys follow the directions on the back of the box with the whisk we’re gonna

Stir it to make sure we get all the lumps out we want it to be creamy as i said if you run into a situation where it’s like once everything starts to boil and your grits is too thick and it’s not done cooking what you’re gonna do is you’re going to add some

More liquid whether it be chicken broth or some more water to loosen it up because we about to cook these grits for about 40 minutes we want these grits nice and creamy and like literally melt in your mouth delicious cover it with the lid drop that heat down to low and allow the

Slow cooking to begin and after about 15 minutes this is what it’s looking like so far so we’re going to allow it to go for about another 20 minutes however every now and then you’re going to check on the grits just let the bits know that you didn’t forget about it

You’re gonna go in there stir it up just a bit from time to time make sure it’s not sticking make sure you don’t need to add no more liquid and when you’re done you’re gonna cover it down and just let it continue to do what it do

But in the meanwhile what we’re gonna do is we’re going to work on our salmon we’re going to add some blackened season to the salmon of course add that black and seasoning make sure you add enough because that’s what’s going to give it that perfect color once we start to sear it

And we’re also going to give it some extra flavor by adding some old bay and of course i love my mccormick cedar plank salmon season can’t do without it so we’re going to add some of that as well pat it in there We’re going to flip our salmon over once everything is perfectly seasoned and we’re going to do the same thing we’re going to add that black and seasoning to the back of it as well as well as the old bay and our cedar plank salmon seasoning

Now if you end up buying salmon with the skin on all you got to do is literally just pull the skin off it comes off really really easy make sure we pat that seasoning in because we want it to stick moving right along to our clean and

Veined shrimp we’re going to add a little oil while you’re adding oil because it helps with the dry rub to me it allows the seasoning to spread a little easier after we add the oil we’re going to add some old bay seasoning and some blackened seasoning Go in there with those good old trusty fingers we’re gonna mix it up really good make sure our shrimp is perfectly seasoned So we’re going to time it perfectly what we’re going to do is 15 minutes just before the grits is done is when we’re going to put our seafood on the stove and we’re going to cook it up so this cast iron skillet right here it’s nice

And hot when i tell you it’s hot it’s seared ready you hear me we’re going to add some oil to our cast iron skillet quick tip if the skillet is not hot do not add your seafood to the skillet it needs to be extremely hot that’s the only way we’re going to get

The perfect sear and we’re going to lay our salmon flat in the pan just like that we’re not going to disturb it we’re going to allow our salmon to blacken and cook however we’re not going to burn our salmon and we’re not going to overcook it that’s the goal you don’t

Want no dry flaky salmon you want your salmon to be just melt in your mouth delicious you want it to still have the pink color once you cut into it this is perfect so what i’m going to do is i’m going to flip it on over

Yes and allow it to stay on the other side as well just like that now that our salmon is nice and seared we are gonna add guess what we’re gonna add some butter to this pan we’re gonna let that butter melt and we’re gonna hit it with some lemon

Juice and all of the flavors so trust me it’s gonna be oh so perfect now what we’re gonna do is we’re gonna take our spoon and we’re gonna baste the salmon base the salmon to lock in those nice lemony buttery flavors as well as we’re gonna create a

Sauce with everything that’s in the pan continue basting the salmon and just take it all in and once we’re done we’re going to take our salmon and place it onto a plate push it to the side for just a second not for too long just for a minute And we’re going to use the same pan and we’re going to sear up our shrimp but we’re not going to cook the shrimp all the way through so we’re going to add the shrimp what are we not going to do we’re not going to overcrowd the pan

We want even heat distribution all right allow ample searing space in between each piece of shrimp i’m going to flip it over and allow the same thing to happen once that shrimp is seared perfectly and it’s important for that pan to be extra hot because like i said you want

It to sear but you don’t want it to cook all the way through now that our shrimp is done place it in a bowl set that aside as well Using the same pan now is important because this is a cast iron skillet and when it gets hot it brings the heat so what we’re going to do is we’re going to cut the stove top off a little bit because i’m going to incorporate some garlic and i don’t want the garlic to

Burn we’re going to add some butter to the pan along with some garlic and we’re going to stir it up really good like i said garlic burns easily so you want to be mindful of that we’re going to mix it all in make sure everything is good to go have those

Aromatics and that garlic released into the butter and all of the drippings from the seafood that was in this pan incorporate it really well now that we have our bubble action taking place we’re going to add our white wine add your favorite brand of white wine could be cooking white wine doesn’t matter

Whether you want to add the expensive stuff or the less expensive stuff either way it is going to be absolutely amazing and if you cut the stove top off because your pan was a little too hot once we add the white wine it’s time for us to cut the flame back

On on medium heat and to that mix we’re going to add our heavy cream not half and half we need heavy cream we need creamy richness you hear me we’re not coming halfway with this recipe we need the full effect of cooking with tammy right about now up in this recipe

We’re going to give it a good mix mix it up mix it up because we’re using heavy cream to make the sauce you’re going to realize it’s so much easier plus it’s a weeknight dinner we want to be in the kitchen 30 minutes or less so rock out with the heavy cream it

Thickens up the sauce much quicker you don’t have to use a thickening agent like cornstarch or flour and to this we’re also gonna add some grated parmesan cheese which is gonna really kick up the flavors in the sauce and also thicken it up so hey two for the price of one

Let’s get it after adding the parmesan cheese we’re going to mix it in really well because we want a smooth consistency we don’t want to put in all this work to end up with a clumpy mess so we’re going to grease up our elbows and we are going to get to combining and

Mixing yes now that our sauce is nice and creamy and smooth what we’re going to do is we’re going to add a little bit of chicken bouillon powder just a pinch to elevate the flavors in the sauce even more and of course we’re going to add a

Little bit of obey to the sauce as well and everything is good trust me it is going to be so delicious our seafood saucy sauce is gonna be everything what we’re gonna do is we’re gonna add a shrimp back to the sauce and all of those drippings that’s in the

Bowl we’re gonna add it to the sauce as well because we want a ton of flavors shuffle the shrimp around just a bit and as you can see the sauce is starting to change color because it’s picking up all of the flavors and seasonings from the shrimp and everything that we added

And boy let me tell you it looks so delicious at this point in time we’re going to allow the shrimp to cook all the way through so we’re going to give it about an extra minute we’re going to hit it off with a little parsley for that extra garnish and that

Extra cute effect and we’re going to stir it just a bit not too much we didn’t abandon ship when it comes to our grits so to our perfectly cooked grits what we’re going to do is we’re going to add that butter add the butter in there because we want

What we want that nice buttery flavor we’re going to combine it really well and check out the consistency it’s not too thick it’s perfect we’re also going to add some heavy cream to our grits as well yes we got the chicken flavor going on and now we need the creamy flavor going

On all right give it a good mix make sure everything is well combined adding the heavy cream to the grits is gonna make it nice and creamy oh my goodness it’s gonna make it so tender it’s gonna be off the hook trust me once we’re done we’re gonna add some

Smoked gouda and let me tell you the gouda made the utmost difference to these grits because it has that nice smoky flavor that’s locked into the cheese omg it was just so complimentary to add it to these grits of course you don’t have to add smoked

Gouda it’s totally up to you whether or not if you want to add cheddar pepper jack whatever you prefer is what you’re gonna add we’re just gonna mix it all in make sure everything is well incorporated and we’re gonna hit it off with some fresh cracked black pepper

Now that we’re done we’re gonna add our delicious grits to our favorite bowl it’s about to be oil and pop and what and we’re gonna place our perfectly cooked or should i say a perfectly seared salmon on top just like that you can’t tell me that does not look amazing oh my goodness

And of course add that gravy on top of the salmon as well and remember those shrimps that we just finished cooking we’re about to add it to the top of our salmon just like that allow the gravy to drip onto the salmon add some extra shrimp to your grits

And we’re gonna go in and we’re gonna add that delicious saucy sauce that we created to our grits just like this at this point there’s nothing left to do but to take it all in you can’t tell me that this salmon is not perfectly cooked check out the color guys nice and pink

It’s not too white and opaque it’s just perfect that’s the perfect indication that lets you know that it is cooked to perfection and the meat is going to be nice and tender not to mention let’s talk about these perfectly seared shrimp oh my goodness so delicious and the

Creamy sauce the creamy sauces to die for let me tell you you guys definitely have to try this recipe anyway guys as always thank you so much for hanging out with your girl and i will catch you in another video talk to you later bye guys