LOWCOUNTRY SHRIMP AND GRITS
This is a Charleston, South Carolina recipe. It is a combination of all the best recipes I have seen, and similar to a dish that is served in a popular Downtown Charleston restaurant.
Provided by kit kat zebb
Categories Side Dish Grain Side Dish Recipes Grits
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
- Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 33.3 g, Cholesterol 189.8 mg, Fat 13.6 g, Fiber 1 g, Protein 31.5 g, SaturatedFat 4.3 g, Sodium 396.1 mg, Sugar 9.4 g
LOW COUNTRY SHRIMP AND GRITS
I made this recipe after reading a number of shrimp & grits recipes, and not finding one that incorporated all the flavors I wanted, made my own. It turned out quite nicely, so I'm sharing. The sauce is light in terms of volume, rather than being like a soup, and has a lot of different flavors packed into it.
Provided by A. Deume
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
THE BEST SHRIMP AND GRITS
EatSimpleFood.com This low country shrimp and grits recipe is filled with bacon, andouille sausage, and local shrimp. The thickened roux makes for the best sauce and it's served over creamy grits.
Provided by beckie
Categories Main Dish
Time 1h20m
Yield 6
Number Of Ingredients 17
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
Nutrition Facts : Calories 831 calories, Sugar 7.3 g, Sodium 1089.4 mg, Fat 52.6 g, SaturatedFat 24.4 g, TransFat 0.6 g, Carbohydrate 48.2 g, Fiber 3.6 g, Protein 41.4 g, Cholesterol 300.5 mg
LOWCOUNTRY SHRIMP AND GRITS
Make and share this Lowcountry Shrimp and Grits recipe from Food.com.
Provided by celiavolpe
Categories Grains
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium saucepan bring water and half n half to boil. Add the salt, pepper and grits. Cook for about 25-30 minutes, stirring until thick and creamy.
- While the grits are cooking, fry the bacon in a large skillet until browned and crisp. Crumble the bacon. In 2 Tbls of the bacon drippings saute scallions, celery, bell pepper until translucent. Add the shrimp, lime juice and Worchestershire sauce. Cook for 4 minutes covered. Add in the bacon. Remove from heat. Spoon the grits onto a serving platter. Top with the shrimp mixture. Sprinkle with the chopped parsley.
Nutrition Facts : Calories 809.9, Fat 52.1, SaturatedFat 27.6, Cholesterol 346.9, Sodium 1999.1, Carbohydrate 39.9, Fiber 1.6, Sugar 1.8, Protein 44.5
AUTHENTIC SOUTHERN SHRIMP AND GRITS
When you visit the Southern USA you have a try a bowl of this spicy dish! Some of the best comfort food comes from the American South and shrimp and grits ranks near the top! Shrimp and grits is true Low Country cuisine from coastal Carolina and Georgia. Imagine a spicy saucy shrimp with some creamy corn grits with cheese for a nice balance of flavor. This is a must try recipe and feel free to get creative. The grits are a blank canvas so add something spicy. Like cajun flavors? Add some spicy cajun style shrimp.
Provided by Analida Braeger
Categories Main dish
Time 40m
Number Of Ingredients 15
Steps:
- Bring milk and vegetable broth to a boil, and slowly add the grits 1/4 cup at a time. Stir frequently to avoid clumping.
- Mix in the butter, and cook on low for about 20 minutes. (Now would be a good time to start the shrimp while to grits cook.)
- After the grits have cooked for 20 minutes, toss in the cheese and stir to blend.
- In a small dish blend together salt, cayenne, and cinnamon.
- Begin cooking bacon in a non-stick skillet.
- Once the bacon begins to turn brown, add in the onion, and garlic and continue to cook until onion is translucent.
- Toss in the shrimp, and cook until the shrimp starts to turn pink on both sides. Sprinkle with spice mixture while cooking.
- Add in the tomatoes, and the vegetable broth.
- Cook for 2-3 minutes.
- Divide grits equally into 6 bowls, and top with shrimp.
Nutrition Facts : Calories 338 kcal, Carbohydrate 34 g, Protein 23 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 173 mg, Sodium 1210 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
LOWCOUNTRY SHRIMP AND GRITS
Provided by Southern Living Test Kitchen
Number Of Ingredients 17
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.
SPICY LOW-COUNTRY SHRIMP AND GRITS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 21
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 WITH STEWED TOMATOES
Provided by Virginia Willis
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
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LOWCOUNTRY SHRIMP AND GRITS | MY NOURISHED HOME
From mynourishedhome.com
4.7/5 (7)Total Time 1 hr 15 minsCategory Main DishesCalories 589 per serving
- Bring water, milk and salt and pepper to a low boil. Add grits and stir well. Let them cook until they absorb all the liquid and are tender. You may need more water/milk based on how course your grits are. We like very course ground grits from a local mill. It takes about 50 minutes for them to cook and requires and extra cup of liquid (5:1 ratio of liquid to grits). If you purchase something more finely ground, you will likely stick with 4 total cups of liquid and it will cook in about 20-25 minutes. So start with the 4:1 ration of liquid to grits and just check them and give them a good stir every once in a while. When the liquid is almost absorbed, taste them. (Careful, they are hot!). If they are not tender add an extra half cup of liquid and let it cook until absorbed, taste again, etc. until they reach the tenderness you desire. Once you do that, write the ratio and time on your package so you will know next time you cook them and you can just add that much liquid when you start.
- While grits are cooking, add diced bacon to a large saute pan and cook until rendered and crispy. While bacon is cooking, pat shrimp dry and sprinkle with salt and pepper.
- Add the garlic to the rendered bacon and allow it to cook for about one minute, swirling in the pan. (Do not allow the garlic to just sit in the hot pan or it will burn.) Add shrimp to the pan and sprinkle with chipolte pepper, salt and pepper to taste. Quickly saute just until shrimp begins to turn pink but is not cooked through.
- Add white wine scraping up any bits at the bottom of the pan. Shrimp should finish cooking as the wine reduces by approximately half. Shrimp should no longer be transparent. Remove pan from heat.
LOWCOUNTRY SHRIMP AND GRITS RECIPE - TODAY
From today.com
3.6/5 (65)Category Entrées
- Bring 7 cups water to a boil in a 4-quart saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover; reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Fold in cheese and butter.
MICHELLE'S LOWCOUNTRY SHRIMP AND GRITS RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 1 hr 35 minsServings 6
- Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Fold in cheese and 1/4 cup butter.
- Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
- Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, poblano pepper, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.
LOWCOUNTRY SHRIMP AND GRITS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 24 minsServings 4Calories 408 per serving
- Cook bacon over medium-high heat until crisp. Add onion, thyme, mushrooms, and garlic; sauté 6 minutes or until onions and mushrooms are golden brown. Add 1 1/4 cups chicken stock, coffee, next 4 ingredients (through red pepper), and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer 4 minutes. Add cornstarch, stirring with a whisk until smooth. Add shrimp; simmer 4 minutes or until shrimp are done.
- Bring remaining 2 cups stock, remaining 1/8 teaspoon salt, and milk to a boil in a medium saucepan; add grits, stirring with a whisk. Reduce heat, and simmer 5 minutes, stirring frequently with a whisk.
- Place 1/2 cup grits in each of 4 shallow bowls; top each serving with 1 cup shrimp mixture. Sprinkle each serving with 2 tablespoons tomato and about 1 tablespoon green onions.
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