Creamy Southern Shrimp And Cheese Grits Food

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.

SHRIMP AND GRITS

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.

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.

SOUTHERN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

SHRIMP AND GRITS

Steps:

• Grits: combine water, 12 oz chicken broth, 7.5 ounces of heavy whipping cream to a boil in a large saucepan over medium heat. Slowly whisk in grits. Stir in Kosher salt, cheeses, butter and 1/2 tabasco (to taste). If too thick, stir in a little more broth. Add salt and pepper keepin over low heat.
• Shrimp: In a large skillet over medium heat ,cook the bacon until the fat is rendered and the bacon browned. Remove the bacon and drain all but 1 tlbs of the fat. Chop bacon into bits and set aside.
• Combine flour and 1/2 tsp black pepper. Place shrimp into mixture and cover with flour. Let sit for about 5 minutes to absorb flour. This helps thicken mixture.
• In skillet with drippings, add yellow onion, bell pepper, mushroom, Saute about 3 minute Add 1/4 cup chopped scallions and garlic and saute 2 more minute.
• Turn heat to med. high. remove shrimp from flour shake off excess. Add shrimp to skillet and saute about 2 minute until shrimp lightly browned.
• Add 1/2 cup wine, using wooden spoon stir to loosen browned bits from bottom of pan. Stirring constantly slowly add 4 oz broth, 8.5 oz heavy cream, lemon juice, worcestershire sauce and tabasco. Cook about 2 minute If too thick add more broth or wine, as desired. Season with salt and pepper and spice.
• Serve: spoon grits onto four plates making a cavity in the center. Top with shrimp mixture. Garnish with bacon bits and 1 tlbs scallions. You can add lemon wedges and cajun seasoning sprinkled around plate for appearance.

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.

SHRIMP AND CHEESE GRITS

Steps:

• Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.
• Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve.

CHEESY SHRIMP AND GRITS

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.