SHRIMP AND CREAMY CHEESY GRITS
Easy Shrimp and Creamy Cheesy Grits! The ultimate southern meal! Cheesy grits, spicy shrimp, crispy bacon and fresh green onions make the ultimate comfort food!
Provided by Annie Holmes
Categories Gluten Free
Time 35m
Number Of Ingredients 13
Steps:
- In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for the shrimp.
- In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.
- When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
- Stir mixture well, cover and remove from heat.
- Place shrimp in a large plastic bag or mixing bowl, add Old Bay, Italian seasoning, garlic powder and smoked paprika and toss until shrimp is coated.
- Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
- To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.
Nutrition Facts : Calories 414 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 360 milligrams cholesterol, Fat 67 grams fat, Fiber 1 grams fiber, Protein 37 grams protein, SaturatedFat 31 grams saturated fat, ServingSize 1, Sodium 1842 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
CHEESY SHRIMP AND GRITS
Shrimp and grits with cheese.
Provided by Mr. du
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
- Rinse shrimp and pat dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g
SHRIMP AND CHEDDAR GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
- Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
- Divide the grits among 4 shallow bowls. Top with the shrimp mixture.
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.
CHEESY CAJUN SHRIMP AND GRITS
I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
K'S FABULOUS CHEESY SHRIMP & GRITS RECIPE - (4.7/5)
Provided by calypan
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20-25 minutes, stirring often. Stir together grits, 3/4 cup Cheddar jack cheese, and Colby-Monterey Jack cheese. Mix olive oil and 2 T.butter in a large skillet over medium heat; add shrimp and sprinkle with desired amount of Creole Seasoning; cook a few minutes until almost done; remove from skillet. In same skillet saute green onions, bell peppers, and garlic, and sauté 5 minutes or until tender; remove. Heat remaining T. of butter and add smoked sausage; sauté until lightly browned; remove. Stir together green onion mixture, grits mixture, sausage, shrimp, diced tomatoes, salt & pepper. Pour into a lightly greased 2-3 quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar jack cheese Bake for about 40 min. Let stand 10-15 min.
CHEESY SHRIMP & GRITS CASSEROLE
Delightful addition to a beautiful brunch or perhaps a light supper with a salad. From Southern Living
Provided by Bev I Am
Categories Cheese
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
- Cover, reduce heat, and simmer 20 minutes.
- Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
- Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
- Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
- Pour into a lightly greased 2-quart baking dish.
- Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
- Bake at 350° for 30 to 45 minutes.
Nutrition Facts : Calories 223.8, Fat 10.8, SaturatedFat 6.3, Cholesterol 85.3, Sodium 997.1, Carbohydrate 15.7, Fiber 1.2, Sugar 1, Protein 15.4
SHRIMP WITH CHEESE GRITS
Make and share this Shrimp With Cheese Grits recipe from Food.com.
Provided by chef debo
Categories < 60 Mins
Time 42m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan,bring chicken broth and milk to a boil.
- Stir in grits and salt;return to a boil.
- Reduce heat to low and cover.
- Cook 5 minutes until thickened, stirring occasionally.
- Stir in cheddar cheese.
- Keep warm.
- Cook bacon in a large skillet until crisp.
- Remove bacon and set aside.
- Drain all but 2 tablespoons of bacon drippings from skillet.
- Add shrimp, peppers and onions;cook over medium heat until vegetables are tender and shrimp is no longer pink.
- Stir in bacon.
- Serve shrimp mixture over warm cheese grits.
- Garnish with cheddar cheese.
Nutrition Facts : Calories 367, Fat 20.6, SaturatedFat 9.2, Cholesterol 140.1, Sodium 1126.2, Carbohydrate 21.5, Fiber 0.8, Sugar 1.2, Protein 22.8
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SHRIMP AND CHEESE GRITS RECIPE - IAN KNAUER
From foodandwine.com
5/5 (1)Total Time 1 hr
- In a medium pot, bring the stock and milk to a boil. Reduce the heat to a simmer and whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Simmer the grits, stirring occasionally at first and more frequently as they cook, until the grits are tender, about 45 minutes. Stir in the cream cheese and the cheddar until melted, then season with salt and pepper to taste. Keep Grits warm.
- In a large heavy skillet, cook the bacon over medium heat until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain, leaving the fat in the skillet. Stir in the butter and increase the heat to medium high. Stir in the onion, pepper and garlic and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the wine and the shrimp and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Season the sauce with salt and pepper to taste. Spoon the shrimp and their sauce over the grits and serve.
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5/5 (41)
- Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
- Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
- Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
- Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.
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