SHRIMP AND GRITS
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
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
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper. Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper. Serve over the Parmesan cheese grits. Garnish with chopped chives.
HENRY'S SHRIMP AND GRITS RECIPE - (5/5)
Provided by danaheller
Number Of Ingredients 20
Steps:
- In a Dutch oven over medium heat to medium-high heat, add the olive oil. Saute the onion, pepper, celery and garlic for 10 minutes. Add the salt, pepper, chile garlic paste, Cajun seasoning and hot sauce and stir well to combine. Add milk, water and cream and bring to a low boil. Reduce heat to low-medium. Add grits and cheese. Cook, stirring frequently, until grits are done, about 10 minutes. Meanwhile, prepare the shrimp. In a Dutch oven or fryer, heat oil to 350 degrees. Place the half-and-half in a medium bowl. Place fish fry in a seperate medium bowl. Dip the shrimp in half-and-half and shake off excess. Toss in fish fry and shake off excess. Fry the shrimp in batches until done, about 2 to 3 minutes. Do not overcook. Drain well. Fold shrimp into grits.
THE BEST SHRIMP AND GRITS
This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
- Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
- Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
- Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
- Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.
SHRIMP AND GRITS RECIPE BY TASTY
Here's what you need: unsalted chicken stock, quick-cooking grits, heavy cream, unsalted butter, shredded cheddar cheese, roasted corn kernels, kosher salt, cajun seasoning, olive oil, andouille sausage, garlic, shallot, large shrimp, roasted red pepper, scallion, fresh parsley
Provided by Visit Florida
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
- Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
- Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
- Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
- Spoon the shrimp over the grits and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1143 calories, Carbohydrate 49 grams, Fat 91 grams, Fiber 1 gram, Protein 41 grams, Sugar 11 grams
SHRIMP GRITS CASSEROLE
Make and share this Shrimp Grits Casserole recipe from Food.com.
Provided by bsneary
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F.
- Bring the chicken broth to a boil. whisk in the grits, reduce heat and simmer 10 minutes.
- Pour intro a large bowl.
- Stir in 1 cup of the cheddar chees, all of the Paremesean cheese and eggs.
- Season to taste eith black pepper.
- While grits cook, melt the butter in a large nonstick skillet over medium high heat.
- Add the mushroom, ham and green onions and saute until the mushrooms are golden.
- Stir in the garlic and sherry and cook for 1-2 minutes.
- Season with salt and pepper.
- Stir the mushroom mixture into the grits.
- Sprinkle theshrimp with the garlic salt and stir them into the grits.
- Pour into a greased 3-quart baking dish.
- Sprinkle with 1 cup cheddar cheese.
- Bake 30 minute, until the shrimp are done.
Nutrition Facts : Calories 385, Fat 17.1, SaturatedFat 8.3, Cholesterol 161.8, Sodium 1309.7, Carbohydrate 20, Fiber 0.8, Sugar 1.7, Protein 30
SHRIMP AND GRITS
I made up this recipe as I was cooking based on what ingredients I had on hand and my vision of shrimp and grits should be! It may seem like a lot of ingredients but most are standard household items and it well worth it! (Check the package of your grits for cooking time and just substitute milk for water.)
Provided by TerriB16
Categories Cajun
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- For grits: In a medium saucepan, put 4 cups of milk to boil. (While waiting for milk to boil, begin sauce).
- When milk boils, add grits. Stir and reduce heat to low and cover.
- After 10 minutes stir in cheese, seasoning and pepper. Stir frequently and keep warm. If grits get too thick add more milk.
- For Sauce:.In a food processor, finely chop onion, garlic and bell pepper.
- Melt butter and add onion mixture and sausage. Cook until sausage is done.
- Add shrimp, cook until shrimp are pink, about 3 minutes.
- Remove shrimp. (Doesn't have to be exact, may get some sausage too) Just don't leave shrimp to overcook!
- Add milk, water, tomato paste, pepper, Cajun spices, and bullion. Bring to a boil and make sure bullion is dissolved.
- Stir in sherry and, parsley, Parmesan cheese.
- Sprinkle in flour while whisking sauce until a thickened. ( Not too thick though, the grits will absorb some).
- Add shrimp back in and stir until shrimp are warm.
- Spoon sauce over grits and sprinkle with extra cheese.
Nutrition Facts : Calories 703.4, Fat 41.6, SaturatedFat 25.2, Cholesterol 301.4, Sodium 1260.2, Carbohydrate 28.2, Fiber 1.8, Sugar 4.2, Protein 54.1
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
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