Bitchin’ Blackened Shrimp and Grits

Serves: 1
Prep Time: 10

Cook Time: 30
Calories: ~700 per bowl

A saucy spin on the soulful classic! Creamy, cheesy grits topped with sizzling blackened shrimp, smoky gravy, roasted veggies, and a bold drizzle of Smoke Show or Buffalo Bitchin’ Sauce. This bowl is a warm, spicy hug straight from the bayou — fork ready!

Ingredients

6	Large Shrimp, peeled and deveined
1/2 cup	Mustard Greens, sauteed
1/4 cup	Smokeshow or Buffalo Bitchin’ Sauce
Shrimp Seasoning	-
1 tbsp	Garlic Powder
1 tbsp	Onion Powder
1-2 tbsp	Paprika
1 tbsp	Dried Oregano
1 tsp	Cayenne Pepper
Shrimp gravy	-
1/2	Green bell pepper, chopped
1/2	Small onion, chopped
2 cloves	Garlic, minced
1/2 tub	Smokeshow or Buffalo Bitchin' Sauce
Roasted Veggies	-
To taste	Okra, cut at an angle
To taste	Cherry Tomatoes, halved
To taste	Onion Wedges
to taste	Olive Oil, Salt & Pepper
Cheesy Grits	-
3 cups	Chicken Broth
1 cup	Dry Polenta
1 cup	Heavy Cream
1 1/4 cup	Grated Cheddar Cheese
2 tbsp	Butter

Method

1. Prep the shrimp:
In a lidded bowl, combine shrimp with garlic powder, onion powder, paprika, oregano, and cayenne. Cover and toss well to coat.

2. Roast the veggies:
Preheat oven to 400°F. Toss okra, cherry tomatoes, and onion wedges with olive oil, salt, and pepper. Roast for 15–20 minutes on a parchment lined baking sheet until tender and slightly charred.

3. Sauté & blacken:
Heat a skillet over medium-high. Add a drizzle of oil, then green bell pepper, chopped onion, and minced garlic. Sauté until fragrant and translucent. Add shrimp to the pan and cook about 2 minutes per side until blackened and cooked through. Turn off heat and stir in ½ tub Smokeshow or Buffalo Bitchin’ Sauce to coat shrimp and create a quick gravy.

4. Sauté mustard greens:
In a small pan, sauté mustard greens with a touch of olive oil and salt until wilted and tender.

5. Make the grits:
Bring broth and butter to a boil in a tall pot over medium-high heat. Slowly whisk in polenta, then lower heat and stir frequently — watch for bubbling jumps! Once thick and creamy, remove from heat and stir in heavy cream and cheddar until melty and luscious.

6. Assemble:
Spoon 1 cup cheesy grits into your bowl. Top with shrimp and gravy, nestle in roasted veggies and mustard greens. Finish with a drizzle of extra Smokeshow or Buffalo Bitchin’ Sauce for a true Bitchin’ bite!

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