Blackened Shrimp with Corn Grits

Jay Ducote

Gov't Taco, Baton Rouge, LA

Easy-to-make creamy grits were the base for Jay Ducote's spicy shrimp recipe served at his JBF Taste America cooking demo in Baton Rouge, Louisiana.


  • 4 cups chicken stock
  • 4 cups whole milk
  • 2 cups stone-ground yellow grits
  • Kosher salt and pepper to taste
  • 4 ounces unsalted butter
  • 3 pounds (approximately 21 to 25 count per pound) peeled and deveined gulf shrimp
  • 6 tablespoons Jay D’s Spicy and Sweet Rub
  • 1/4 cup canola oil
  • 1 bunch scallions, chopped


In a large Dutch oven, bring the chicken stock, milk, and a pinch of salt up to a boil. Whisk in the grits and bring to a simmer, stirring occasionally for approximately 30 minutes.  Stir in the butter and season with salt and pepper to taste. 

Season the shrimp with Jay D’s Spicy and Sweet Rub. In a large cast-iron skillet, heat the canola oil to medium-high heat. Working in batches, cook the shrimp for about 2 minutes per side, or until they’re opaque in the center. Serve the shrimp over the grits and garnish with the chopped scallions. 


10 servings