THE BEST SHRIMP AND GRITS
EatSimpleFood.com This low country shrimp and grits recipe is filled with bacon, andouille sausage, and local shrimp. The thickened roux makes for the best sauce and it's served over creamy grits.
Provided by beckie
Categories Main Dish
Time 1h20m
Yield 6
Number Of Ingredients 17
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
Nutrition Facts : Calories 831 calories, Sugar 7.3 g, Sodium 1089.4 mg, Fat 52.6 g, SaturatedFat 24.4 g, TransFat 0.6 g, Carbohydrate 48.2 g, Fiber 3.6 g, Protein 41.4 g, Cholesterol 300.5 mg
BAKED COUNTRY CHEESE GRITS
This savory grits dish is not only great for brunch, but really any time of day. Top with freshly ground black pepper and your favorite hot sauce.
Provided by chef blade
Categories Breakfast
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil the salted water, add grits, lower heat, cover, and simmer for 6 to 7 minutes.
- Fold in 1/2 cup cheddar, parmesan, garlic, and sour cream.
- Pour into lightly greased 8" casserole dish.
- Toss the remaining cheddar with the scallions and tomato.
- Sprinkle over the grits.
- Bake in 375F pre-heated oven for 15 minutes.
Nutrition Facts : Calories 208.6, Fat 7.9, SaturatedFat 4.7, Cholesterol 22.3, Sodium 347.7, Carbohydrate 26.5, Fiber 2, Sugar 2.3, Protein 8.4
COUNTRY HAM AND CHEDDAR GRITS SOUFFLé
Steps:
- Preheat oven to 375 degrees F. With 2 tablespoons of the butter, grease a shallow 2 1/2- to 3-quart baking dish or a 13x9x2-inch baking dish; coat dish with breadcrumb mixture, turning dish to coat evenly. Refrigerate dish while making soufflé mixture.
- In medium saucepan, bring broth, cream, and salt to a boil; slowly stir in grits. Reduce heat to low, cover, and cook 5 minutes, or until creamy and thick.
- Meanwhile, in small skillet, melt remaining 2 tablespoons butter over medium heat. Add onion and garlic; cook 3 minutes, or until translucent. Add ham; cook 1 minute. Remove from heat. When grits are cooked, stir in onion mixture and pepper sauce. Stir in egg yolks, 1 at a time, until blended. Stir in cheddar and parsley, until cheese is melted and mixture is smooth.
- Beat egg whites with an electric mixer until stiff. Stir a quarter of the whites into grits mixture to lighten; fold in remaining whites. Spoon the soufflé mixture into chilled baking dish. Bake 40 to 45 minutes, until puffed and golden. Serve immediately.
Nutrition Facts : Calories 458 calories
COUNTRY GARDEN CHICKEN WITH CHEESY GRITS
This came from a Publix recipe and we loved it so much that I'm posting it here for easy reference! I personally used some white sawmill country gravy mix I had on hand and Shake'n Bake chicken flavored breading. I highly recommend McCormick's "Vegetable Supreme" seasoning as the blend used. You can cut the carbs by about 50% in the chicken recipe by pan-frying the chicken without the breading. SUGGESTED ITEMS TO SERVE WITH: apple pie, cornbread, okra. COOKING SEQUENCE: Bread chicken and begin to cook - 10 minutes. While chicken cooks, prepare grits, complete chicken and serve - 15 minutes.
Provided by Meri Beth
Categories Chicken Breast
Time 40m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place oil in large sauté pan and heat on medium-high 2-3 minutes.
- Moisten chicken with 1 tablespoon water. Place breading mix in bowl. Coat chicken, one piece at a time, by pressing into breading mix; turn and coat other side. (For thicker breading, coat twice.) Set chicken aside. Wash hands.
- Place chicken, using tongs, in hot oil and cook 6-8 minutes, turning occasionally, until crisp and golden brown. Remove chicken from pan; cover to keep warm.
- While chicken cooks, prepare grits.
- Stir tomatoes, green peppers, onions and vegetable seasoning into pan with drippings. Heat over medium-high heat 2-3 minutes until onions are translucent. Stir in gravy mix and gradually add remaining 1 1/2 cups water, stirring continually, until sauce is smooth. Reduce heat to low and cook 2-3 minutes, stirring often, to heat thoroughly. Serve sauce over chicken.
- Grits Preparation Steps
- Combine all ingredients in microwave-safe bowl.
- Cover and microwave on HIGH 6 minutes, until water is absorbed, stirring once. Serve.
Nutrition Facts : Calories 702.2, Fat 27.9, SaturatedFat 5.6, Cholesterol 109.2, Sodium 227.1, Carbohydrate 66.8, Fiber 2.1, Sugar 2.7, Protein 43
COUNTRY GRITS-AND-SAUSAGE CASSEROLE
Steps:
- 1. Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.
- 2. Bring water to a boil in a large saucepan; stir in grits. Return to a boil, cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs.
- 3. Spoon mixture into a lightly greased 13x9x2 inch baking dish, and sprinkle with paprika.
- 4. Bake at 350°F for 1 hour or until golden and thoroughly heated. Let stand 5 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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