Low Country Grits And Shrimp Food

EASY CLASSIC SHRIMP AND GRITS

Steps:

• Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
• Meanwhile, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
• Drain all but 2 tablespoons of the bacon grease from the skillet.
• Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
• Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
• When grits are finished cooking, remove from heat and stir in the cheese (1 cup) until melted.
• Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.

THE BEST SHRIMP AND GRITS

Steps:

• Bring water, half and half, 2 Tbsp unsalted butter, and salt to a boil and slowly whisk in grits.
• Reduce heat to a simmer and cover. You will need to stir this every 3-5 minutes so the grits don't become lumpy and/or burn to the bottom of the pan.
• Slowly add more water or half and half as needed if the grits become too stiff. Cook for ~ 30 minutes (or according to package instructions).
• Melt 1/4 cup butter in a small pan and slowly whisk in flour. Stir often and watch carefully as this paste is easy to burn (if you burn it, lower the heat, and start over).
• Cook ~ 5-10 minutes or until medium brown in color. Watch it carefully, it can burn quickly if you don't (see video).
• You can make the roux ahead of time. It is fine sitting for an hour or more as long as it's not still cooking in the pan (FYI - roux freezes well). Make the grits and roux at the same time, as they both require a little more attention than the rest of the meal.
• Bring a large pot to medium high heat and add vegetable oil. When hot, add andouille and cook until browned.
• Remove andouille (keep any liquid in the pot) and cook chopped bacon in the same pot ~ 4-6 minutes or until done.
• Remove bacon, lower heat, and cook onion, peppers, and garlic in the pot ~ 5-7 minutes or until tender. Feel free to remove some fat if you feel like it's too much.
• Place andouille, bacon, (and any liquid from it) back into pot and add chicken broth, lemon juice, lemon zest, and a pinch of cayenne pepper.
• Bring to a boil, add roux, and let simmer ~ 15 minutes.
• Add shrimp & cook ~ 3-4 minutes or until shrimp are cooked through.
• Remove from heat and let thicken ~ 5 minutes before serving. You may need to add ¼ to ½ cup broth or water to your pot if the sauce has thickened to much.
• Serve over grits and add salt to taste. Happy Eating! Beckie

LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES

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.

CROCK POT LOW COUNTRY SHRIMP AND GRITS

Steps:

• Combine chicken broth, salt and grits in the crock pot. Cover and cook on LOW 6-8 hours.
• Two hours before serving, saute the peppers, onions, garlic, and shrimp in the 2 tablespoons butter until tender. Add this mixture to the crock pot along with the cheeses, tomatoes with chilies, and cayenne, if using.
• Continue to cook on HIGH an additional 2 hours.

SPICY LOW-COUNTRY SHRIMP AND GRITS

Steps:

• Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
• Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.

LOW COUNTRY SHRIMP AND GRITS

Steps:

• For the grits, bring the water and heavy cream to a boil in a medium pot.
• Whisk in the grits, salt, and pepper.
• Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently.
• For the shrimp, heat the oil and garlic in a large sauce pan.
• Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened.
• Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly.
• Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.

LOWCOUNTRY SHRIMP AND GRITS

Steps:

• Grits: Bring 4½ cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
• Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1½ tablespoons of bacon fat, make up the difference with peanut oil.
• Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.

LEMON-GARLIC SHRIMP AND GRITS

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

SOUTHERN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

LOW COUNTRY SHRIMP & CREAMED GRITS

Steps:

• Grits: Bring water and butter to boil, reduce heat to medium low. Cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. Stir in milk or cream. Reduce heat to low. Simmer 8 minutes, stirring frequently. set aside, keep warm.
• Shrimp: Heat oil in medium skillet over medium heat. Cook onion, red pepper and garlic until tender. stir in shrimp and soup (straight out the can without water added). Cook 8 to 10 minutes or until shrimp is done. Serve over creamed grits.