Kiss My Shrimp And Grits Food

SHRIMP AND GRITS

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.

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.

KISS MY (SHRIMP AND) GRITS

Steps:

• • For the grits: In a medium pot, combine ¼ cup water, the chicken broth, milk and salt and bring to a boil over medium heat. Slowly stir in the grits. Return to a boil, reduce the heat to the lowest setting, cover with a fitted lid, and simmer, stirring every 5 minutes or so to prevent the grits from sticking to the bottom, adding more water if necessary, until smooth like cream of wheat, 28 to 30 minutes. Stir in the butter and cheeses, remove the pan from the heat, and keep warm. • For the shrimp: Sprinkle the shrimp with Old Bay. Heat a large saute pan over high heat. Add 1 teaspoon of the olive oil and the shrimp and cook until browned, about 1 minute. Flip the shrimp and cook 1 more minute or until opaque. Transfer the shrimp to a plate. • Reduce the heat to medium-low and add the remaining ½ teaspoon oil and the ham. Cook until slightly browned, 3 to 4 minutes. Add the shallots and cook, stirring, until golden, 2 to 3 minutes. Add the drained tomatoes, chicken broth, bay leaf, and black pepper to taste. Increase the heat to medium and simmer until the sauce thickens and reduces slightly, 8 to 10 minutes. Remove the pan from the heat, add the shrimp and parsley, and finish with a squeeze of lemon juice. Stir well and discard the bay leaf. • Divide the grits among 4 serving plates and spoon the shrimp and sauce over the top of each. Sprinkle with scallions and serve.