Blackened Shrimp And Grits With Light Corn Cream Sauce - cooking recipe

Ingredients

Shrimp
2 tablespoons sweet butter
2 tablespoons cooking oil
1/2 cup cajun spices, blackening
12 jumbo shrimp
Grits
1 1/2 cups coarse ground grits
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup water
1/2 cup butter
4 ounces cream cheese
salt and pepper
Corn Sauce
1 cup sweet white corn (cooked)
1 cup heavy cream
1 ounce white wine (Chablis works well)
6 ounces sweet butter, cold and cut into 1-inch cubes
salt and pepper

Preparation

Shrimp: In a large saute pan, heat butter and oil over mediumhigh heat. Liberally coat shrimp with blackening spice. When pan is hot, add shrimp carefully. Saute until cooked through, about 4 minutes.
Grits: Bring water, milk, heavy cream and butter to boil and lower heat to medium-low. Slowly sprinkle in the grits, while stirring with a rubber spatula or wooden spoon. Stir continuously so grits do not stick to bottom of pot. Continue stirring until all liquid is absorbed, about 10 to 15 minutes. (If still dry and not soft, add milk.) To finish, stir in cream cheese and salt and pepper to taste.
Corn Sauce: Bring corn, cream and wine to a boil in a saucepan and simmer for 3 minutes. Remove from heat. Carefully pour into a heat-proof blender and pure' for a minute or until liquefied. With the blender still running, add the cold butter cubes 1 by 1 until totally incorporated. Strain well and add salt and pepper to taste.
To serve, plate grits in center of plate and fan out shrimp. Sauce the plate with the corn sauce. Serves 2 as a main dish, 4 as a starter.