Easy Classic Shrimp And Grits Food

EASY CLASSIC SHRIMP AND GRITS

Easy Classic Shrimp and Grits image

This classic, traditional Shrimp and Grits recipe is such delicious, gluten free Southern comfort food in only 30 minutes with the most YUMMY butter sauce!

Provided by Elizabeth Lindemann

Categories Dinner

Time 30m

Number Of Ingredients 10

Ingredients

2 1/2 cups chicken stock/broth (divided)
2 cups whole milk
4 tablespoons butter (divided)
3/4 cup stone-ground grits
1 cup sharp cheddar cheese (shredded)
4 strips bacon
1 lb. jumbo shrimp (peeled and deveined)
kosher salt (to taste)
black pepper (to taste)
thinly sliced green onions (for garnish (optional))

Steps:

Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
Meanwhile, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
Drain all but 2 tablespoons of the bacon grease from the skillet.
Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
When grits are finished cooking, remove from heat and stir in the cheese (1 cup) until melted.
Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.

Nutrition Facts : Calories 610 kcal, Carbohydrate 30 g, Protein 40 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 372 mg, Sodium 1892 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

SHRIMP AND GRITS

Shrimp and Grits image

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

Ingredients

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

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.

SHRIMP AND GRITS

Shrimp and Grits image

Make and share this Shrimp and Grits recipe from Food.com.

Provided by JeriBinNC

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs large shrimp, peeled and deveined (frozen is fine)
2 teaspoons cajun seasoning
1 teaspoon italian seasoning
1 teaspoon paprika
1/4 cup butter or 1/4 cup margarine
2 garlic cloves, pressed (or minced)
1 cup chicken broth, divided
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons all-purpose flour
hot cooked grits

Steps:

If using frozen shrimp, thaw as directed on package. Rinse and drain.
Combine Cajun seasoning, Italian seasoning, and paprika in a large bowl Add shrimp and toss to coat.
Melt butter in a large skillet over medium heat; add garlic and saut 1 minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce. Cook 5 minutes or just until shrimp turns pink. Remove shrimp with a slotted spoon and set aside, leaving broth mixture in skillet.
Whisk together flour and remaining 1/4 cup broth until blended. Whisk into broth mixture in skillet and cook, stirring or whisking constantly, 2-3 minutes or until thickened. Add shrimp and cook 1 minute. Serve immediately over hot grits.

Nutrition Facts : Calories 362.7, Fat 15.9, SaturatedFat 8.1, Cholesterol 376.1, Sodium 668.3, Carbohydrate 4.6, Fiber 0.3, Sugar 0.6, Protein 47.8

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