John Beshs Shrimp And Grits Recipe 425 Food

THE BEST SHRIMP AND GRITS

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.

JOHN BESH'S SHRIMP AND GRITS RECIPE - (4.2/5)

Steps:

• 1.For the grits, bring 4 cups of lightly salted water to a boil in a medium size heavy pot over high heat. Slowly pour the grits into the boiling water stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don't stick to the bottom of the pot. Simmer the grits until all the water has been absorbed and they are soft, about twenty minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the polenta to keep it from forming a crust. 2.For the shrimp, Heat the olive oil in a large pan over medium heat. Season the shrimp with Creole Spices and salt. Sauté the shrimp until they start to brown but not cook all the way through. Remove the shrimp and set aside. 3.In the same pan, saut? the andoullie, garlic, shallot, paquillo peppers, and thyme, until they become aromatic, about 5 minutes. Add the Basic Shrimp Stock and bring to a simmer. Stir in the butter and reduce the sauce until nice and thick, 3-5 minutes. 4.Return the shrimp to the pan and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes, and chives. 5.Spoon 4 healthy tablespoons of the grits into the middle each of 6 large bowls. Arrange 6 shrimp in the middle of each bowl of grits. Spoon sauce around the shrimp and garnish each bowl with fresh chervil.

CHEF JOHN'S SHRIMP AND GRITS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
• Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
• Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
• Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
• Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
• Ladle grits into a bowl and top with shrimp and sauce.

CAJUN GRILLED SHRIMP AND GRITS

Steps:

• Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
• Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
• Suggestion: Adding cheese and/or gravy with fried onions, to taste, will elevate the dish considerably.

SLOW-COOKED LOUISIANA SHRIMP AND GRITS

Steps:

• In a large high-sided skillet, heat olive oil over medium heat. Season shrimp with salt and Creole spices. Add shrimp to skillet and cook until they just start to brown. Remove shrimp and set aside.
• Add sausage, garlic, shallot, peppers, and thyme to skillet; cook until garlic and shallots are softened and fragrant. Add shrimp stock and bring just to a simmer. Stir in butter and continue to cook until reduced and thickened, 3 to 5 minutes.
• Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.
• To serve, place a heaping 1/4 cup cooked grits into each of six shallow bowls. Divide shrimp evenly between bowls, standing up and tails facing towards the center of the bowl. Spoon sauce around grits and garnish with chervil; serve immediately.

GRITS

Steps:

• In a medium saucepan, bring 4 cups water to a boil over high heat; add salt. Stirring rapidly, add grits in a slow, steady stream; reduce to a simmer. Cook, stirring frequently, until creamy, about 20 minutes.
• Stir in mascarpone and butter; serve immediately.

JOHN BESH BBQ SHRIMP

Steps:

• • For the sauce base, heat the olive oil in a medium saucepan over high heat, add the shrimp heads and shells, and cook, stirring often, for 5 minutes. • Add the Worcestershire, black pepper, Creole Spices, cloves, bay leaves, and lemon juice along with 2 cups water and bring to a boil. Once the liquid is boiling, reduce heat to moderate and simmer until it has reduced by half. Strain and reserve. • For the shrimp, season the shrimp with a little salt and lots of pepper. Put the shrimp and the sauce base, cream, and butter in a large cast-iron skillet over high heat. Bring the sauce to a boil and cook for 5 minutes. • Remove the shrimp from the skillet and arrange on a platter or in individual bowls. Reduce the sauce by half, about 5 minutes. Pour the sauce over the shrimp and serve with hot, toasted French bread.