CHEESY GRITS
Grits ... easy, cheesy, and delicious!
Provided by elljoymit
Categories Side Dish Grain Side Dish Recipes Grits
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
- Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g
SCALLOPS AND CHEDDAR GRITS WITH CHORIZO
The first time I had the Southern classic shrimp and grits was on set during the filming of Top Chef in Miami, brilliantly prepared by Dallas-based chef Tre Wilcox in a taco truck. I've been hooked ever since. Here, the same idea, but with sea scallops--also a sweet shellfish, and one that needs no peeling or deveining. Scallops are particularly friendly with salty, spicy pork, whether it's fancy Italian ham, good old bacon, or, in this case, the spicy Spanish sausage that rounds out this dish.
Provided by Ted Allen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan over high heat, bring 3 1/2 cups water to a boil, and add 1/4 teaspoon salt. Slowly stir the grits into the water, pouring the grits in a fine stream. Reduce the heat, cover, and simmer until thickened, 15 to 20 minutes. Stir in the Cheddar, cover, and keep warm in the oven.
- Ten minutes into cooking the grits, pat dry the scallops, season them with salt and pepper on both sides, and heat a saute pan over medium-high heat. Add the olive oil to the pan, then the chorizo, and cook until the sausage renders some fat, 2 to 3 minutes. Add the scallops, shake the pan to move them around a little, and sear for 2 minutes. Turn and continue cooking until browned, 2 minutes. Remove the scallops and chorizo to a plate lined with a paper towel.
- Reduce the heat under the pan to medium, and add the scallions, garlic, and lemon juice. Cook for 2 minutes, and remove from the heat.
- On each of 4 plates, make a bed of grits, then place the scallops on top, and drizzle pan sauce and chorizo on and around the scallops and grits. Serve quickly.
CHEESE GRITS WITH SHRIMP AND CHORIZO
Make and share this Cheese Grits With Shrimp and Chorizo recipe from Food.com.
Provided by gailanng
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes.
- Transfer chorizo to a paper towel-lined plate to drain.
- Pour off all but a thin film of fat from the skillet.
- Bring a quart (4 cups) of water and a half teaspoon salt to boil in a medium saucepan.
- Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth.
- While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
- Cook shrimp in butter until just pink, turning once, about 3-5 minutes.
- Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer.
- Stir remaining tablespoon butter and cheese into grits and season with salt and pepper.
- Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.
Nutrition Facts : Calories 339.6, Fat 12.5, SaturatedFat 5.8, Cholesterol 170.3, Sodium 1101.3, Carbohydrate 32.8, Fiber 0.7, Sugar 0.3, Protein 22.3
SHRIMP AND HOT SAUCE CHEESE GRITS
Steps:
- Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.
- Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.
- Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.
- Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.
PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
- Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.
CHEESY SHRIMP AND GRITS
Shrimp and grits with cheese.
Provided by Mr. du
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
- Rinse shrimp and pat dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g
CHORIZO CHEESE GRITS
Make and share this Chorizo Cheese Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the grits according to the package directions; set aside when done and keep warm.
- Take off the casing from the chorizo and throw away.
- In a nonstick skillet, add the chorizo; saute over medium heat for 5 minutes, breaking apart the meat with a fork.
- Add the bell pepper, onion, and garlic; continue cooking and stirring for about 10 minutes or until the vegetables are tender.
- Add the sausage-veggie mixture to the grits; stir to combine.
- Add the remaining ingredients to the grits; stir to combine.
- Pour the grits mixture into a 2-quart casserole.
- Bake, uncovered, at 350 degrees for 20 minutes.
- Take out of the oven and let cool for 5 minutes before serving.
Nutrition Facts : Calories 396.9, Fat 22, SaturatedFat 12.2, Cholesterol 58.3, Sodium 382.4, Carbohydrate 36.8, Fiber 1.6, Sugar 2.7, Protein 13.1
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