SHRIMP AND GRITS
Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
EASY CHEESY SHRIMP & GRITS
I married a low-country man and he introduced me to Shrimp & Grits. I enjoy many varioations but my sons both like this simpel version and it's easy to whip up for dinner! I serve this with a salad.
Provided by lhbishop
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil shrimp. Use Old Bay seasoning in water to add additional flavor. 3-5 minutes in boiling water is usually plenty of time. Overcooking makes them tough. Set shrimp aside.
- Boil 3 cups water. Add grits, reduce heat to medium=low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat.
- Add remaining ingredients to grits and stir to melt cheese.
- Dish grits into individual bowls and top with shrimp.
Nutrition Facts : Calories 384.1, Fat 11.8, SaturatedFat 6.3, Cholesterol 244.1, Sodium 1726.7, Carbohydrate 33.8, Fiber 0.9, Sugar 0.5, Protein 33.8
CHEESY GRITS AND SHRIMP
I know it sounds like a very bad recipe. That's what I thought too. Crazy thing is *it's really good!. I got it from my mom (who got it from a friend) and after months of bugging me to try it, I did. I was shocked that I liked it. My husband has given it to a few guys at work and all love it.
Provided by L.A. Pet Groomer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grits in broth and salt according to package.
- Reserve a 1/4 cup of both cheeses for topping and combine the rest.
- In large fry pan saute onion, garlic, and bell pepper in the butter.
- Add to grits (after grits are prepared).
- Combine Rotel, shrimp, 1/4 salt with grits.
- Pour into a 2-quart casserole; sprinkle with reserved cheese.
- Bake at 350°F for 30-45 minutes. Let stand for 5 minutes and then serve.
- NOTE: This is rather spicy and I don't handle "hot" to well, so I also tried it with diced tomatoes and not Rotel. It was okay, but to me better with the Rotel.
Nutrition Facts : Calories 647, Fat 27.5, SaturatedFat 16, Cholesterol 401.4, Sodium 2254.6, Carbohydrate 38.5, Fiber 1.7, Sugar 2.5, Protein 59
CHEESE GRITS WITH SHRIMP AND CHORIZO
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, two or three 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 of water and a half teaspoon salt to boil in a medium saucepan. Slowly stir in grits. Reduce heat to low and cook about five 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 three 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 four warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.
CREAMY CHEDDAR GRITS
Steps:
- Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
- Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.
CRISPY CAJUN SHRIMP AND CHEESY GRITS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Heat 2 tablespoons of the butter in a saucepan over medium heat until melted. Add the corn and scallion whites and saute for 5 minutes. Season with salt and pepper. Add 1 cup water. Using an immersion blender, blend the mixture until smooth. Add the stock and milk and bring to a simmer.
- Slowly rain in the grits while whisking vigorously. Bring to a simmer and keep at a light simmer while stirring constantly, about 15 minutes. Add the cheese and remaining 2 tablespoons butter and whisk until smooth. If the grits are too tight, add a bit more water to loosen them up. Season to taste.
- Meanwhile, heat the oil in a heavy-bottomed pot until a deep-frying thermometer registers 350 degrees F. Fry the shrimp until crispy, 3 to 5 minutes. Drain on a paper towel-lined plate.
- Toss the hot crispy shrimp with the warm Cajun Butter. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.
- Mix the paprika, sugar, cayenne, celery seed, garlic powder, onion powder, oregano, thyme, salt and pepper together in a bowl. Heat a 12-inch nonstick skillet over medium heat. Put the spice mixture in the skillet and toast to waken up the flavors, about 3 minutes. Add the butter and melt until foamy.
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
SHRIMP AND CHEDDAR GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
- Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
- Divide the grits among 4 shallow bowls. Top with the shrimp mixture.
SHRIMP AND GRITS
Make and share this Shrimp and Grits recipe from Food.com.
Provided by Cook and Eat Happy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Over medium heat bring water to boil.
- Add salt & whisk in grits.
- Let grits cook for 5 minutes.
- Mix in butter, milk, and cheese.
- Cover and cook on low for 25-30 minutes.
- Peel and devined shrimp.
- Cover shrimp with Old Bay Seasoning.
- In large skillet, melt butter.
- Grated garlic into the melted butter.
- Add cream, let sauce cook for 5 minutes.
- Add shrimp, cook for 6-7 minutes or until shrimp is pink.
- Top grits with shrimp.
- Enjoy!
Nutrition Facts : Calories 425.7, Fat 25.1, SaturatedFat 15.3, Cholesterol 169.5, Sodium 1152.6, Carbohydrate 25.2, Fiber 0.4, Sugar 0.4, Protein 24.3
CHEESY SHRIMP AND GRITS WITH A TWIST
Treat your taste buds to our Cheesy Shrimp and Grits with a Twist recipe! In less than an hour, you can enjoy this delicious cheesy shrimp and grits dish.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook bacon in large nonstick skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 tsp. drippings from skillet.
- Add 1 tsp. of the reserved drippings to medium saucepan. Stir in onions; cook on medium heat 5 to 6 min. or until crisp-tender, stirring occasionally. Stir in 1 cup chopped tomatoes; cook 3 min., stirring occasionally. Add peppers and 1/2 cup broth; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- Spoon cooked vegetable mixture into blender; blend until smooth. Return to saucepan; stir in remaining tomatoes and 2 Tbsp. half-and-half. Remove from heat.
- Bring remaining broth to boil in separate saucepan. Stir in grits; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
- Crumble bacon. Add to grits along with the VELVEETA and remaining half-and-half; stir until VELVEETA is completely melted. Spoon into serving bowl; cover to keep warm.
- Add shrimp to remaining reserved bacon drippings in skillet; cook on medium heat 4 to 5 min. or until shrimp turn pink, turning after 3 min. Stir in vegetable mixture; simmer 2 to 3 min. or until heated through, stirring occasionally. Serve over grits.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
SHRIMP AND CHEESY GRITS WITH BACON
Lowcountry style shrimp and grits at its best!
Provided by Diane
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
- Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
- Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 16.6 g, Cholesterol 248.1 mg, Fat 24.4 g, Fiber 0.7 g, Protein 38.7 g, SaturatedFat 13 g, Sodium 1119.5 mg, Sugar 10.9 g
SHRIMP & CHEESY GRITS
This is a favorite recipe around my house. I found it originally on foodtv.com as one of Emeril's recipes. It's definitely more of a winter dish as it's filling and comforting. You may use vegetable stock but if you can use shrimp stock or seafood base dissolved in water.
Provided by Mysterygirl
Categories Grains
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, over medium heat, add the milk and butter.
- Season with salt and white pepper.
- Bring the liquid to a boil.
- Slowly stir in the grits.
- Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
- Add some water during the cooking process if the liquid evaporates too much.
- Remove from the heat and stir in the cheese.
- Re-season with salt and white pepper if needed.
- Set aside and keep warm.
- In a sauté pan, over medium heat, heat the oil.
- Add the sausage and render for 2 minutes.
- Add the garlic and sauté for 30 seconds.
- Season the shrimp with salt and black pepper.
- Add the shrimp and continue to sauté for 2 minutes.
- Remove the pan from the heat and add the sherry.
- Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
- Remove the shrimp from the pan and set aside.
- Add the stock and bring the liquid to a boil.
- Reduce the heat to medium low and mound in the butter.
- Add the shrimp back to the sauce and simmer for 2 minutes.
- Remove from the heat and stir in 2 teaspoons of the parsley.
- To serve, spoon the grits in the center of each shallow bowl.
- Spoon the shrimp mixture over the grits.
- **Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
- I also use the quick cooking grits and adjust the quantities to those listed on the box.
Nutrition Facts : Calories 1383.3, Fat 112.1, SaturatedFat 63.2, Cholesterol 458.8, Sodium 1765.3, Carbohydrate 31.9, Fiber 0.4, Sugar 0.9, Protein 49.9
CHEESY SHRIMP & GRITS CASSEROLE
Delightful addition to a beautiful brunch or perhaps a light supper with a salad. From Southern Living
Provided by Bev I Am
Categories Cheese
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
- Cover, reduce heat, and simmer 20 minutes.
- Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
- Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
- Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
- Pour into a lightly greased 2-quart baking dish.
- Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
- Bake at 350° for 30 to 45 minutes.
Nutrition Facts : Calories 223.8, Fat 10.8, SaturatedFat 6.3, Cholesterol 85.3, Sodium 997.1, Carbohydrate 15.7, Fiber 1.2, Sugar 1, Protein 15.4
CHEESY CAJUN SHRIMP AND GRITS
I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
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- Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
- Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
- Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
- Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.
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