LOLA SHRIMP AND PARMESAN POLENTA GRITS WITH TOMATO BASIL CONCASSE
Provided by Malcolm Mitchell, Food Network Star Season 8 Finalist
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the shrimp sauce: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Saute the onions and turkey bacon for 3 minutes. Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar. Simmer for 25 minutes.
- Sprinkle the shrimp with salt, pepper and the smoked paprika. In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute. Transfer the shrimp to the tomato sauce and simmer for 2 minutes.
- For the polenta: Bring 3 cups water to a boil in a large saucepan. Stir in the polenta and reduce the heat to a simmer. Cook for 10 minutes. Stir in the heavy cream, Parmesan, butter and lemon zest. Taste and season with salt and pepper.
- To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce. Garnish with the turkey bacon and parsley.
LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES
Provided by Virginia Willis
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
- Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
- Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.
GRITS WITH TOMATOES AND SHRIMP
This shrimp and tomato recipe makes a hearty lunch or supper, offering a piquant alternative to grits served with gravy, eggs, and bacon, the traditional breakfast fare.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 15
Steps:
- For the grits: Heat 2 cups water, milk, 1 tablespoon butter, and salt to a gentle boil in a medium saucepan. Sprinkle in the grits. Reduce the heat to simmer, and cook, stirring often with a wooden spoon, until the mixture is smooth, thick, and falls easily from a spoon, 15 to 20 minutes.
- Meanwhile, prepare tomatoes: Add 1 tablespoon butter to the skillet. Saute onion and garlic until soft and translucent, 2 to 3 minutes. Pour in white wine, and cook until dry, 2 to 3 minutes. Add bay leaves, and stir in tomatoes and reserved juice. Season with cayenne pepper. Reduce the heat, and simmer until slightly thickened and the tomatoes have broken down, about 10 minutes.
- For the shrimp: Heat the remaining tablespoon butter in a large skillet over medium-high heat to sizzling. Add shrimp, season with salt and black pepper, and saute to sear on both sides, about 2 minutes per side.
- When grits are thickened, stir in heavy cream and grated Parmigiano-Reggiano cheese. Keep covered with a tight-fitting lid until ready to serve. When tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs. Cover, and keep warm until shrimp are cooked.
- To serve, put a heaping spoonful of grits onto a soup plate. Top with the tomatoes, and arrange the shrimp around the plate. Garnish with freshly shaved Parmigiano-Reggiano cheese.
SHRIMP AND GRITS
Buttery, cheesy grits is topped with big, juicy shrimp that has been cook in bacon grease. The dish is made with comforting flavors of bacon and sun-dried tomatoes.
Provided by lyuba
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Bring water and chicken broth to boil in a medium pot and season with some salt. Add grits and lower heat to medium/medium-low heat. Cover and let it simmer for about 20 minutes. Stirring occasionally.
- Once grits is cooked, take it off the heat. Stir in butter and cheeses until melted.
- Peel and devein shrimp if needed.
- Prepare ingredients by dicing bacon into small pieces, slicing shallots, green onion, and sun-dried tomatoes, and peeling garlic.
- In a medium cooking pan, over medium heat, cook diced bacon until brown and crispy. Take out bacon bits only and set them aside.
- Add shallots and sun-dried tomatoes to the pan with bacon grease. Saute until golden.
- Smash and mince garlic and add it to the pan. Saute until fragrant.
- Add chicken broth and lemon juice to the pan. Stir and bring to simmer.
- Add shrimp and cook until shrimp turn pink and opaque on one side. Flip shrimp to the other side and let it cook until that side turns pink and opaque.
- Take the pan off heat.
- Divide prepared grits among large bowls or deep plates.
- Divide bacon bits, shrimp with broth, and some green onions among the plates, over the grits.
Nutrition Facts : Calories 716 kcal, Carbohydrate 40 g, Protein 44 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 366 mg, Sodium 2105 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SHRIMP AND GRITS FOR THE DISPLACED SOUTHERNER
Shrimp and Grits - with the addition of smoked sausage, mushrooms, tomatoes, onions, and Worcestershire sauce, this southern classic gets an update, taking it from a low country breakfast to fantastic dinner that's easy to make.
Provided by MyMansBelly
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.
- In a large saucepan, bring the chicken stock to a boil, then stir in the grits. Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. Pour in the half-and-half and milk, stir to combine, and bring back to a boil. Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.
- Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
- Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 19.8 g, Cholesterol 188.4 mg, Fat 28.4 g, Fiber 1.7 g, Protein 30.4 g, SaturatedFat 10.2 g, Sodium 2650.3 mg, Sugar 9 g
WHAT TO SERVE WITH SHRIMP AND GRITS? 8 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
SPICY SHRIMP AND GRITS WITH TOMATO AND COUNTRY HAM
From Slightly North of Broad in Charleston, SC. If the sausage is spicy you may want to leave out the cayenne pepper.
Provided by bengi
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the grits:.
- Rinse the grits in a large bowl of water. With your hand, scoop out any bran or hulls floating on top of the water. Drain well.
- Combine the water, salt and butter in a medium saucepan and bring to a boil. Add the grits and stir. Turn the heat to low and simmer for 28 to 40 minutes (check instruction on the bag of grits), stirring occasionally. If the grits stick to the bottom of the pan, reduce the heat and stir more frequently.
- Remove from the heat and stir in the cream. Keep warm.
- For the shrimp:.
- While the grits are cooking, peel and devein the shrimp. If desired, swish the shrimp in a bowl of cool, salted water to remove any impurities. Repeat. Finish with a cool water rinse, drain and set aside.
- When the grits are ready, prepare the topping. In a large skillet, sauté the shrimp in a tablespoon of butter over medium heat for 1 to 2 minutes, until they are just cooked through. Remove and set aside.
- In the same skillet, sauté the country ham and sausage for 1 to 2 minutes, or until the sausage is cooked through.
- Add the garlic and cayenne, if using, and sauté 30 seconds. Add the tomatoes and green onions and sauté 30 seconds.
- Return the shrimp to the skillet, add water or chicken broth and simmer briefly. Stir in the remaining tablespoon of butter.
- To serve, spoon four equal portions of the grits into four bowls. Place 5 or 6 shrimp on top of each portion of grits and spoon on equal parts of the topping, including some of the liquid. Serve at once.
Nutrition Facts : Calories 441.7, Fat 20.6, SaturatedFat 10.6, Cholesterol 151.6, Sodium 1217.3, Carbohydrate 42.3, Fiber 2.7, Sugar 1.5, Protein 20.8
SPICY SHRIMP AND GRITS
Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!
Provided by William A.
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
- Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
- Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
- Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.2 g, Cholesterol 117.1 mg, Fat 13.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 7 g, Sodium 749.5 mg, Sugar 1.3 g
SHRIMP AND GRITS WITH ROASTED TOMATO, FENNEL, AND SAUSAGE
A delicious twist on the Southern classic. This recipe comes from Sean Brock, of Husk, in Charleston, South Carolina. Mr. Brock insists on using only ingredients found in the South and locally produced, where possible.
Provided by threeovens
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F.
- In a bowl, combine tomato, garlic, olive oil, salt and pepper; toss well.
- Arrange tomato halves, cut side up, on a baking sheet; roast until they collapse and are lightly browned, 25 to 30 minutes, then set aside.
- In a small saucepan, combine fennel, half the reserved fronds, and enough water or broth just to cover; add butter and season with salt and pepper.
- Bring to a boil, reduce heat to a low simmer and cook until fork tender, 8 to 10 minutes; transfer to a plate, discard cooked fronds, but reserve the cooking liquid.
- Meanwhile, prepare the grits according to the package directions, seasoning with salt and adding a bay leaf halfway through cooking; once cooked, mix the grits with butter, cream cheese, pepper, lemon juice, and hot sauce.
- Prepare the shrimp about 15 minutes before the grits are done by heating a large skillet or saute pan over medium heat, add oil, and sear shrimp 1 minute per side; add the fennel, sausage, roasted tomatoes, and 1 1/2 cups of the reserved fennel cooking liquid.
- Bring to a simmer, stir in lemon juice, hot sauce, salt and chopped parsley(add more fennel cooking liquid if it seem too dry).
- To serve, divide grits among shallow soup plates, top with shrimp mixture, and garnish with uncooked fennel fronds.
Nutrition Facts : Calories 375.7, Fat 19.9, SaturatedFat 6.9, Cholesterol 60.9, Sodium 301.8, Carbohydrate 41.3, Fiber 5.4, Sugar 3.7, Protein 9.4
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- Bring broth to a boil in a medium saucepan over high heat. Slowly add grits and whisk to combine. Reduce heat to maintain a simmer and cook, stirring occasionally, until tender and thickened, about 25 minutes. Remove from heat and stir in cheese. Cover and set aside.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add tomatoes and cook, stirring occasionally, until they start to give off their juices, 2 to 3 minutes. Adjust heat to maintain a simmer. Cover and cook until the tomatoes are very tender, 10 to 15 minutes. Add scallion whites and garlic and cook until fragrant, about 1 minute. Stir the tomato mixture into the grits.
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- Remove from the heat and stir in Pepper jack cheese until melted. Add half and half, garlic powder and ½ teaspoon salt. Cover and keep warm.
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