Creamy Ranch Grits And Shrimp Rsc Food

CREAMY "GRITS" WITH CREOLE SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
• Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
• Serve generous ladles of shrimp and sauce on a bed of creamy "grits".

CREAMY SOUTHERN SHRIMP AND CHEESE GRITS

Steps:

• Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.
• Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.
• Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.

SHRIMP AND CHEDDAR GRITS

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.

AUTHENTIC SOUTHERN SHRIMP AND GRITS

Steps:

• In a medium pot or soup pot, bring the broth and milk to a boil. Add the grits, 1 teaspoon kosher salt, and 1 teaspoon freshly cracked black pepper, whisking well. Reduce the heat to low and cook until the liquid is absorbed, 10-15 minutes. Remove from heat and stir in the butter, cheese, and more salt and pepper to taste. Cover until ready to serve.
• In a large cast-iron skillet, fry the bacon over medium-high heat. When crisp, remove the bacon and place on a paper towel-lined plate to remove the excess grease and oil.
• Add the shrimp and red pepper flakes to the bacon grease in the cast iron skillet, turn the heat down to medium, and saute the shrimp, flipping them over after a minute or so, and letting the other side cook, cooking about 3 minutes total.
• Turn off heat and add minced garlic, stirring for about 30 seconds; the residual heat will cook the garlic through. The shrimp should be opaque entirely, and gently curl in. Stir in lemon juice and parsley, and season to taste.
• Divide the grits into serving bowls and top with the shrimp and chopped bits of bacon, if preferred in dish. Garnish with more chopped parsley and serve immediately.

SHRIMP AND GRITS

Steps:

• First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
• Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
• Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
• The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
• And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
• To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

CREAMY SHRIMP & GRITS

Steps:

• Bring the milk and chicken broth to a boil. Slowly add in grits while whisking continuously. Over medium heat, cook grits for about 4 to 5 minutes until they thicken up.
• Take off of the heat and add in salt, pepper, 2 tbsp butter and cheese. Whisk until smooth and lump free. Turn the heat to low until you are ready to serve. (Note: grits will thicken up the longer they cook. If you have them on low heat for a while you may need to add additional butter or milk to thin out the grits).
• Meanwhile add bacon to a large skillet and cook until golden brown and crispy. Remove the bacon from the pan and transfer to a paper towel lined plate. When the bacon is cool crumble or chop it into smaller bite size pieces. Do not drain the bacon grease!
• Add 1 tablespoon of butter to the same pan the bacon was cooked in. Heat over medium high heat and add in shrimp. Saute until fully cooked and no longer opaque, 3-4 minutes. Add in garlic and cook for an additional minute.
• Remove the shrimp from the pan and set aside on a plate. Add in the wine and scrape the brown bites off the bottom of the pan.
• Stir in the lemon juice and add the shrimp and crumbled bacon back to the pan.
• To serve place grits in individual bowls and top with the shrimp mixture. Drizzle each bowl with extra sauce from the bottom of the pan. Serve with green onions and hot sauce, if desired.

THE BEST SHRIMP AND GRITS

Steps:

• Bring water, half and half, 2 Tbsp unsalted butter, and salt to a boil and slowly whisk in grits.
• Reduce heat to a simmer and cover. You will need to stir this every 3-5 minutes so the grits don't become lumpy and/or burn to the bottom of the pan.
• Slowly add more water or half and half as needed if the grits become too stiff. Cook for ~ 30 minutes (or according to package instructions).
• Melt 1/4 cup butter in a small pan and slowly whisk in flour. Stir often and watch carefully as this paste is easy to burn (if you burn it, lower the heat, and start over).
• Cook ~ 5-10 minutes or until medium brown in color. Watch it carefully, it can burn quickly if you don't (see video).
• You can make the roux ahead of time. It is fine sitting for an hour or more as long as it's not still cooking in the pan (FYI - roux freezes well). Make the grits and roux at the same time, as they both require a little more attention than the rest of the meal.
• Bring a large pot to medium high heat and add vegetable oil. When hot, add andouille and cook until browned.
• Remove andouille (keep any liquid in the pot) and cook chopped bacon in the same pot ~ 4-6 minutes or until done.
• Remove bacon, lower heat, and cook onion, peppers, and garlic in the pot ~ 5-7 minutes or until tender. Feel free to remove some fat if you feel like it's too much.
• Place andouille, bacon, (and any liquid from it) back into pot and add chicken broth, lemon juice, lemon zest, and a pinch of cayenne pepper.
• Bring to a boil, add roux, and let simmer ~ 15 minutes.
• Add shrimp & cook ~ 3-4 minutes or until shrimp are cooked through.
• Remove from heat and let thicken ~ 5 minutes before serving. You may need to add ¼ to ½ cup broth or water to your pot if the sauce has thickened to much.
• Serve over grits and add salt to taste. Happy Eating! Beckie

CRISPY SHRIMP AND POTATOES WITH BARBECUE RANCH #RSC

Steps:

• In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
• In a medium saucepan, heat canola oil over medium high heat.
• In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
• Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
• Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
• Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
• Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.

SHRIMP AND CREAMY CHEESY GRITS

Steps:

• In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for the shrimp.
• In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.
• When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
• Stir mixture well, cover and remove from heat.
• Place shrimp in a large plastic bag or mixing bowl, add Old Bay, Italian seasoning, garlic powder and smoked paprika and toss until shrimp is coated.
• Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
• To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.

QUICK CREAMY SHRIMP AND GRITS

Steps:

• Cook bacon in a large skillet, then crumble and set aside. Turn the heat to medium-high and add corn to the skillet. Cook and stir until the kernels begin to toast and brown on all sides, about 8 minutes. Remove with slotted spoon to a paper towel lined plate. Drain skillet of all but one tablespoon of bacon fat, and set aside to use for shrimp.
• Add chicken stock, milk and 1 cup of the heavy cream to a large saucepan over medium-high heat. Bring to a boil and add the garlic salt and toasted corn kernels. Slowly whisk in grits, then reduce heat to medium-low. Cook for 10 minutes, whisking often to keep grits from sticking to the pan. When the grits are cooked and thickened, add 2 tablespoons of the butter and 3/4 cup of the shredded cheese. Whisk well to completely incorporate. These are mashed potato consistency - if you like looser grits, whisk in more chicken stock to loosen to how you like them. Set aside, covered to keep warm, while you prepare the shrimp.
• Heat skillet with bacon fat and remaining 2 tablespoons of butter over medium-high heat. Add garlic, mushrooms and 2/3 of the sliced green onions. Cook for 2-3 minutes. Add shrimp, cajun seasoning and smoked paprika. Stir to combine and sear the shrimp for 1 1/2 minutes on each side until almost cooked through -- about 3 minutes total. Add lemon juice, Chipotle tabasco and black pepper and stir well to get any residue off of the bottom of the pot, then stir in the reserved bacon and reserved 1/2 cup heavy cream. Cook for 2-3 minutes, until the sauce begins to thicken.
• To serve, spoon some of the cheesy corn grits into a shallow bowl. Sprinkle with some of the reserved cheese and stir in so that there are bits of cheese throughout. Top with a generous serving of the sauce and shrimp, and sprinkle with reserved chopped green onion. Enjoy!

RANCH SHRIMP CASSEROLE #RSC

Steps:

• Prepare macroni elbow noodles in 1 quart water, boiling 10 minutes, then drain. Pour noodles into mix into 4 quart mixing bowl, cream of mushroom soup,green peas,.
• corn, butter, spinach, shallots, lemon juice, garlic powder, parmesan cheese, chives, greek yogart, water and stir well, then ad the shrimp and stir into mix.Pour into 9x13 oven proof casserole dish. Mix topping: cheddar cheese,butter and bread crumbs together and spread over top ,evenly. Place into 350 degree preheated oven for 45 minutes. Then serve and enjoy.