Buttered Grits Food

COWBOY BUTTER SHRIMP AND GRITS

Steps:

• For the grits: Bring 4 cups water to boil in a medium saucepan. Whisk in the grits and 1 teaspoon salt. Simmer until the grits are thickened, 5 to 7 minutes. Cover and keep warm.
• For the shrimp: Meanwhile, pulse the garlic in a mini food processor until chopped. Add the butter, parsley and lemon zest and season to taste with salt and hot sauce. Process until smooth, then scrape into a small bowl. Remove 2 tablespoons of the "cowboy butter" to a small microwave-safe bowl and microwave to melt it; set aside.
• Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to paper towels to drain. Add the shrimp to the skillet and sprinkle with salt. Cook until no longer pink, about 3 minutes, then remove to a plate. Add 3 tablespoons cowboy butter to the skillet. When the butter is melted, add the onion and cook until it begins to soften, about 3 minutes. Sprinkle with the flour and stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream and Worcestershire until smooth. Adjust the heat to a simmer over medium-low heat and cook until thickened and the onion is tender, about 5 minutes. Add the cooked shrimp and toss to heat through and coat in the sauce, 1 to 2 minutes. Season with hot sauce and salt to taste and squeeze in juice from 1 lemon wedge.
• Stir the remaining 3 tablespoons cowboy butter into the hot grits until melted. Spoon the grits into shallow bowls. Top with the shrimp and sauce, then drizzle with the melted cowboy butter. Garnish with the cooked bacon and chopped parsley. Serve with the lemon wedges on the side.

HOT BUTTERED GRITS

Steps:

• 1. In a medium saucepan, over high heat, bring water to a boil. Stir in grits and salt and bring to second boil, stirring constantly to prevent lumps.
• 2. Reduce heat to low, cover, and simmer for 5-7 minutes, until thick and creamy. Remove from heat. Stir in butter and serve.
• 3. If 1 Tbsp. butter seems too much for you, reduce the amount. I happen to like lots of butter. Another way to serve grits is with maple syrup, or with sugar added.

PIONEER WOMAN CHEESE GRITS

Steps:

• preheat oven to 350.
• add salt to water and bring to a boil in a large saucepan or dutch oven.
• pour in grits and stir to combine.
• cover and cook, for quick grits about five minutes and for regular grits about 15.
• remove grits from heat.
• whisk eggs in a small bowl.
• to temper eggs so they don't scramble, stir in two tablespoons hot grits.
• mix eggs into grits and stir til well combined.
• add the butter one tablespoon at a time and stir til melted.
• add the cheese and stir til melted.
• add in the garlic and cayenne.
• pour grits into a well buttered baking dish and bake 30-35 minutes until bubbly.
• let stand 10 minutes before serving as grits get firmer after the sit a minute.

BUTTERED GRITS

Steps:

• In a medium saucepan, combine 3 cups water, grits, and 1 1/4 teaspoons salt; bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally and scraping down sides of pan with a heatproof rubber spatula, until thick and creamy, about 25 minutes.
• Remove from heat, add butter and 1/4 teaspoon pepper; stir until incorporated. Serve with hot sauce on the side, if desired.

HOW TO MAKE GRITS RECIPE

Steps:

• In a 2-quart saucepan, combine water and salt and bring to a boil. While whisking, sprinkle in grits, then return to a boil. Reduce heat to low, cover, and cook, whisking and scraping bottom well every 2 to 3 minutes, until you reach your desired consistency: runny with some remaining gritty texture, about 30 minutes; thick and creamy but flowing, about 45 minutes; or stiff and able to hold its shape while barely flowing, about 1 hour. Whisk in extra water, a tablespoon or two at a time, at any point if your grits become thicker than you'd like. (If your grits are fully cooked but too thin, you can speed up the thickening by cooking them uncovered, which will allow steam to escape more quickly.)
• Whisk in butter until fully melted and incorporated, then remove from heat. Season with additional salt, if needed.
• Serve as desired.