Blackened Shrimp & Grits Sliders
Inspired by my Southern blackened shrimp & grits, this tasty blackened shrimp slider with the addition of beef mushroom gravy will have your taste buds going wowzers!
Serves: 12 Small Burgers/Sliders
INGREDIENTS:
- ½ cup Sutter Home Merlot
- 20 shrimp, peeled and deveined
- 2 eggs
- fresh basil
- 4 ounces goat cheese
- ¼ cup bread crumbs
- 1 cup grits
- 2 cups vegetable stock
- 1 cup beef stock
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 2 teaspoons pink sea salt
- 1 teaspoon black, white, pink and green peppercorns, cracked
- 2 teaspoons blackened spice
- 1 teaspoon turmeric
- 12 sweet rolls
INSTRUCTIONS:
- In a food processor add your shrimp, shallots, salt, pepper, blackened spice, and turmeric, and pulse until you have ground shrimp
- Transfer your ground shrimp into a large bowl. Add your eggs and breadcrumbs, mix gently and form your shrimp sliders – cover then set in the refrigerator
- In a pot add your 2 cups of vegetable stock and bring to a boil then add your grits – lower heat, add butter and blackened spice, then cover for 20 minutes until done
- In fry pan on medium high heat add your extra virgin olive oil and sliced mushrooms, cook about 10 minutes until soft and stir in your ½ cup merlot, then remove from pan and set aside
- Add butter and flour to your pan on medium-high heat; stir until golden brown and flour is completely mixed
- Add your beef stock and whisk until thick
- Return your mushrooms into the gravy; stir and lower heat
- Grill your shrimp slider 2 to 3 minutes on each side until done
Assemble:
- Spread the bottom of your buns with the blackened grits and add the shrimp sliders
- Top with your mushroom gravy and cheese and warm on low until cheese is melted
- Garnish with goat cheese and fresh basil and serve with love!