Blackened Shark and Grits

This spin-off on the traditional Cajun shrimp and grits is so flavorful.  Paired with cheesy grits, the spiced scallops and shark are the perfect compliment.  I usually make this with blackened tilapia or shrimp, so feel free to modify with whatever ingredients are available to you.

The Grits:

• 1 Cup of Quick Cooking Grits (Not Instant)
• Water (As directed on your grits package)
• 2 Tablespoons Butter
• 1 Cup Shredded Cheddar
• 1 Cube Bullion 
• Salt and Pepper
• 1/4 Cup Milk

The Seafood:

• 6 Large Scallops 
• 1 Large Steak of Shark
• 2-3 Cups Fresh Spinach
• Blackening Seasoning
• 3 Tablespoons Butter
• 2 Cloves Garlic

I prefer to cook my grits in the slow cooker, it gives me some extra prep time and they always come out perfect!  Place only the water, bullion, and grits in a slow cooker on high for 2-3 hours.  When finished, add in the remaining ingredients.  

Melt butter in saucepan.  Meanwhile, prepare a plate with blackening seasoning on it.  When the butter is melted, dip the seafood in and roll in blackening seasoning.  If using shark, remove the dark center with a pairing knife and leave the skin on.  You can coat one side, or both for more spice.  Return the seafood to the pan on medium, then cook turning once to brown both sides.  Internal temperature should be 145 when fully cooked.  Once your seafood is done cooking, remove from pan and place garlic and fresh spinach in the same seasoned pan.  Stir until the spinach is wilted.  

Place a hearty helping of your cheesy grits on the plate, then add the seafood and spinach.  Garnish with lemon and parsley.  Enjoy!