For the blackening seasoning:

• 1 Tbsp paprika
• 1/4 tsp cayenne pepper
• 1/2 Tbsp mild chili powder
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 tsp thyme, dried
• 1 tsp oregano, dried 

For the Grits:

• 1 cup buttermilk
• 1 cups water
• 3/4 cup polenta
• 1/2 tsp lemon juice, freshly squeezed
• 1/8 cup butter
• 4 Tbsp parmesan cheese freshly grated
• 1/2 Tbsp blackening seasoning
• 1 sea salt, to taste
• 1 black pepper freshly ground, to taste

For the Shrimp:

• 20 shrimp, shelled and cleaned
• 1/2 Tbsp olive oil

For the Kale:

• 1 Tbsp olive oil
• 1 bunch kale, dinosaur kale, also known as lacinato kale, or any kale you’d like!
• 1 tsp garlic clove, minced
• 1/4 tsp chili flake
• 1 sea salt, to taste
• 1 black pepper freshly ground, to taste
• 1 teaspoon lemon juice, freshly squeezed

For the Blackening Seasoning:

• Mix all ingredients together.

For the Blackened Grits:

• In a pot, simmer buttermilk and water, then slowly whisk in the polenta. Stir occasionally, allow to thicken, cook, and soften (about 25 min).
  Add the rest of the ingredients and stir well.

 For the Kale:

• In a saute pan, heat up olive oil, add garlic and let cook for 10 seconds, then add kale and cook until it’s partially browned from frying in the oil. Then add the rest of the ingredients, and mix well.

To Complete the Dish:

• Toss the raw shrimp in blackening seasoning and salt.
• Heat a saute pan with olive oil and cook shrimp for 3-5 minutes, until medium rare. 
• Then plate the shrimp with the grits and kale. Use the shrimp pan dripping’s to spoon on top of the dish.