Mediterranean Blackened Fish, Shrimp, and Sausage with Creamy Cheddar Grits
This dish combines bold, smoky flavors with creamy, comforting grits. The blackened fish and shrimp are packed with Mediterranean-inspired Cajun spices, while the smoked sausage adds depth. Creamy cheddar grits act as the perfect base, and a touch of hot honey in the finishing sauce brings a balanced sweet-spicy contrast. It’s a dish that feels indulgent but comes together relatively quickly, making it perfect for brunch, dinner, or special gatherings.
Prep & Cook Time:
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Ingredients
For the Grits:
1 cup quick or stone-ground grits
4 cups water or milk (or a combination)
1 cup shredded cheddar cheese
2 tbsp olive oil
Salt and pepper, to taste
For the Fish, Shrimp, and Sausage:
2 fish fillets (e.g., salmon, cod, or white fish)
10–12 medium shrimp, peeled and deveined
8 oz smoked sausage (e.g., andouille), sliced
2–3 tbsp olive oil for cooking
2 tsp blackened or Cajun seasoning (paprika, cayenne, garlic powder, oregano, thyme, etc.)
2 cloves garlic, minced
For the Sauce/Garnish:
2 tbsp olive oil or pan drippings
1/4 cup heavy cream
1–2 tsp hot honey or other sweet/spicy element
Fresh herbs like parsley or chives for garnish
Instructions
Cook the Grits:
Bring water or milk to a boil in a medium saucepan.
Slowly whisk in the grits and reduce heat to low. Cook according to package instructions (quick grits: 5–7 minutes; stone-ground: 20–25 minutes), stirring occasionally.
Stir in olive oil, cheddar cheese, salt, and pepper. Keep warm.
Prepare the Blackened Protein:
Pat the fish and shrimp dry with paper towels.
Rub fish and shrimp with blackened/Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat.
Add sausage slices and cook until lightly browned, 3–4 minutes. Remove and set aside.
In the same pan, cook fish 3–4 minutes per side (depending on thickness) until cooked through. Remove and keep warm.
Sauté shrimp with minced garlic 2–3 minutes per side until pink and opaque. Remove from pan.
Make the Sauce:
In the same pan, add olive oil or pan drippings and heavy cream. Stir to combine.
Drizzle in hot honey for a sweet-spicy finish. Cook 1–2 minutes until slightly thickened.
Assemble the Dish:
Spoon creamy cheddar grits onto plates.
Top with sausage, shrimp, and fish.
Drizzle the cream sauce over the top.
Garnish with fresh parsley or chives. Serve immediately.
Tips
Dry the seafood: Ensures proper blackening and prevents steaming.
Even seasoning: Rub the fish and shrimp evenly for consistent flavor.
Pan temperature: Medium-high heat gives a good sear without burning spices.
Grits consistency: Adjust liquid for creamier or firmer grits.
Layer flavors: Cook sausage first to infuse the pan with smoky flavor.
Don’t overcrowd the pan: Cook seafood in batches if necessary for proper sear.
Rest the fish: Let the fish rest a minute after cooking to retain juices.
Hot honey adjustment: Taste as you drizzle; it should complement, not overpower, the blackened spices.
Variations
Vegetable boost: Add sautéed bell peppers, zucchini, or spinach.
Cheese variation: Use smoked gouda or fontina in grits for a deeper flavor.
Spicy kick: Add cayenne to the cream sauce or sprinkle crushed red pepper over shrimp.
Citrus twist: Finish with a squeeze of lemon or lime for brightness.
Protein swap: Use scallops, cod, or swordfish in place of shrimp or fish.
Herb infusion: Stir fresh basil or tarragon into grits or sauce for a Mediterranean flair.
Low-carb option: Serve blackened proteins over cauliflower mash instead of grits.
Make-ahead: Grits can be prepared ahead; reheat gently and stir in cheese and butter.
Q&A
Q: Can I use frozen shrimp?
A: Yes, thaw completely and pat dry before cooking to avoid excess water in the pan.
Q: Can this be made spicy?
A: Absolutely, increase cayenne in the blackened seasoning or drizzle more hot honey.
Q: Can I cook grits in milk only?
A: Yes, it makes them creamier, but watch carefully to prevent scorching.
Q: Can I bake the fish instead of pan-searing?
A: Yes, bake at 400°F for 12–15 minutes, but the blackened crust will be less pronounced.
Q: Can I make this dairy-free?
A: Substitute butter with olive oil and cheddar with a dairy-free cheese.
Nutrition
(per serving, serves 4)
Calories: 470
Protein: 28 g
Carbohydrates: 32 g
Sugars: 3 g
Fat: 25 g
Saturated Fat: 11 g
Fiber: 2 g
Sodium: 950 mg
Conclusion
This Mediterranean Blackened Fish, Shrimp, and Sausage with Creamy Cheddar Grits delivers bold, smoky flavors balanced by rich, creamy grits and a sweet-spicy sauce. It’s a versatile dish that can be adjusted for heat, dairy preferences, or added vegetables. Perfect for a special weekend brunch, dinner party, or indulgent weeknight meal.