JesseEatzA high-performance lunch that bridges the gap between the Gulf Coast and the Yucatan, featuring spicy blackened shrimp over protein-fortified creamy grits.
In a small bowl, toss the diced tomato, charred corn, minced jalapeño, and lime juice together. Set aside to let the flavors meld.
Bring the chicken bone broth to a boil in a medium pot. Slowly whisk in the stone-ground grits and a pinch of salt.
Reduce heat to low, cover, and simmer the grits, whisking occasionally to ensure they don't stick.
Patience is your best friend here; low and slow makes them creamy.
While the grits simmer, toss the shrimp in the blackening seasoning until evenly coated.
Heat olive oil in a cast iron skillet over high heat. Add the andouille slices and sear until browned, about 2 minutes per side. Remove and set aside.
In the same hot skillet, add the shrimp in a single layer. Sear for 2 minutes per side until charred and cooked through. Remove from heat.
Once the grits are tender, whisk in the Greek yogurt and shredded cheddar until fully melted and glossy.
The yogurt adds a tangy punch and a massive protein boost without the heavy cream.
Bowl it up: start with a generous base of protein grits, top with the blackened shrimp and andouille, and finish with a big spoonful of the street corn salsa.
The key to this dish is the balance between the creamy, high-protein grits and the sharp, acidic 'salsa' that cuts through the richness. If you can't find authentic andouille, a high-quality smoked chorizo works as a fantastic substitute to keep that smoky profile. For the best texture, use stone-ground grits—they take longer but the soul of the dish depends on it.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.