SOUTHERN SHRIMP AND GRITS
Prepare our Southern Shrimp and Grits to get a taste of southern cooking wherever you live! You'll find Southern Shrimp and Grits to be a cheesy delight.
Provided by My Food and Family
Categories Herbs
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook grits as directed on package.
- Meanwhile, cook and stir bacon in large skillet on medium-heat heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Add shrimp, onions and garlic to drippings in skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.
- Add cheese to grits; mix well. Serve topped with shrimp mixture.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1000 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 1 g, Protein 27 g
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
SHRIMP AND GRITS
Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
EASY SHRIMP AND GRITS
Looking for a full-flavor dish in a hurry? Enjoy some down-home fare with our Easy Shrimp and Grits recipe. Utilizing quick-cooking grits, Easy Shrimp and Grits is ready to eat in just 25 minutes.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook grits as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large skillet on medium-heat heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Add shrimp and garlic to bacon drippings in skillet; cook and stir 3 min. or until shrimp turn pink. Stir in barbecue sauce; cook 1 to 2 min. or until heated through, stirring frequently.
- Add cheese to grits; mix well. Serve topped with shrimp mixture and onions.
Nutrition Facts : Calories 500, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 190 mg, Sodium 890 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 12 g, Protein 33 g
SHRIMP AND GRITS
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a medium skillet over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the bacon fat in the pan. Add enough peanut oil to the bacon fat to amount to 1 1/2 tablespoons if necessary. Reserve the skillet and fat. In a medium bowl, toss the shrimp with the flour until lightly coated.
- Heat the fat in the reserved skillet over medium-high heat. Add the shrimp and cook until they begin to turn pink, about 1 minute. Stir in the mushrooms and reserved bacon and cook 1 minute. Stir in the garlic (do not let brown) and cook about 30 seconds. Remove from the heat and stir in the scallions, lemon juice and hot sauce. Serve immediately over grits.
MATT'S SHRIMP AND GRITS
Make and share this Matt's Shrimp and Grits recipe from Food.com.
Provided by tejas
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the Shrimp Stock.
- After peeling the shrimp, add the shells to the chicken stock and simmer for 30 minutes.
- Strain and reserve.
- For the Grits.
- Bring milk and cream just up to a boil and slowly pour in grits while stirring with a whisk.
- Continue to cook for another 15 minutes. Season with salt and pepper.
- (Optional) Allow grits to cool and solidify. Cut them into rounds, bread them, and deep fry each round until the exterior is crispy.
- For the Shrimp Sauce.
- Heat a sauté pan over medium-high heat. Add bacon and render for 2-3 minutes. Add garlic and onion and cook 3 minutes. Add Peppers and cook another 2 minutes.
- Add butter to pan and allow to melt. Add flour and stir in the mixture to create a roux (singer method).
- Begin to add shrimp stock 1 cup at a time until the desired consistency is achieved. Allow to cook for 30 minutes.
- Season sauce with Worcestershire, vinegar, and finish with S&P.
- For the Shrimp.
- Mix together paprika, chili powder, onion powder, garlic powder, salt and pepper and sprinkle on shrimp.
- Saute shrimp over high heat until crisp and cooked through.
- For Plating.
- Center the grits in the middle of a bowl. Place desired serving of shrimp over top of the grits and ladle shrimp sauce around the grits. Garnish with freshly mince parsley (if desired).
SHRIMP AND GRITS (AND INSTAGRAM!)
Steps:
- Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter, season with salt and pepper to taste, and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot.Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)Add the bacon, onion, red pepper and jalapeno to the skillet and season with salt and pepper. Cook over high heat until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.To serve, spoon the shrimp and sauce over the grits and garnish with scallions.
SHRIMP AND GRITS
Make and share this Shrimp and Grits recipe from Food.com.
Provided by Teresa Johnson
Categories Stew
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grits according to package directions.
- Add salt and butter to taste.
- Set aside, but keep warm.
- While the grits are cooking, start the shrimp.
- In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside.
- Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min.
- Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown.
- Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly.
- Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary.
- Serve immediately over the grits.
- (Reheat grits if necessary so they are hot).
Nutrition Facts : Calories 219.1, Fat 8.4, SaturatedFat 2.8, Cholesterol 245.3, Sodium 1087.7, Carbohydrate 7.8, Fiber 1, Sugar 2.1, Protein 26.6
SHRIMP AND GRITS
The shrimp and grits station at our wedding was by far the most appreciated by the guests. The grits were ladled into martini glasses and smothered with succulent wild Georgia shrimp in sauce. Our family and friends lapped up glass after glass!
Yield serves 2
Number Of Ingredients 13
Steps:
- Bring the water and salt to a boil. Add the grits, and stir constantly for 1 minute. Cover and cook, stirring occasionally, until the grits are thick and creamy.
- Heat the oil in a large skillet over medium-high heat. Add the tasso and sauté until crisp, about 7 to 9 minutes. Add the vegetables and sauté until the onions are translucent. Add the shrimp and sauté for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with the white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper to taste.
- Divide the grits between two serving plates. Line the edges of each plate with 10 shrimp. Pour the sauce over the grits. Garnish with green onion tops.
- For a make-at-home dish, serve in individual-size bowls.
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- Bring shrimp shells and 3 cups lightly salted water to boil. Reduce heat and simmer until reduced to 1½ cups, about 20 minutes. Strain broth, and set aside. Add water or discard broth to ensure exact measure.
- Combine grits, milk, 3 cups water and 1 teaspoon salt, and bring to boil. Reduce heat to medium, and cook, stirring occasionally, until grits thicken, about 10 minutes. Reduce heat to low, and continue to cook, stirring often, until grits are fluffy and creamy, about 30 minutes. Add water if grits become too stiff.
- While grits cook, heat broiler and place tomatillos in roasting pan or ovenproof skillet. Broil, turning occasionally, until blackened all over, about 8 minutes. Transfer to blender and purée. Pass purée through coarse strainer or food mill, and set aside.
- Place bacon in large skillet over medium-high heat. Cook until bacon begins to brown and crisp, about 3 minutes. Add jalapeño, green pepper, onion and cayenne. Cook until vegetables soften, about 2 minutes.
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- Combine the water, milk, and salt in a medium saucepan over high heat. When the mixture comes to a light boil, gradually whisk in the grits, turn the heat down to low, and simmer for 15 to 20 minutes, or until the mixture has thickened. Be sure to whisk every few minutes otherwise it will stick to the bottom of the pan. Once done, stir in the cheese and butter.
- Meanwhile, peel the shrimp and pat them dry. Sprinkle the flour on a plate and dredge the shrimp in the flour until evenly coated, then set aside.
- Cook the bacon in a medium saute pan over medium heat until brown on both sides and cooked all the way through. Transfer the bacon to a paper towel-lined plate and crumble.
- Remove all but 1 tablespoon of the bacon grease from the pan. With the heat still on medium throw in the green onions and cook while stirring for 1 to 2 minutes.
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- In a large saucepan, bring the water to a boil with a pinch of salt. Whisk in the grits and cook over moderate heat, stirring often, until the grits are tender and very thick, about 15 minutes. Stir in the cheese and butter and keep warm.
- Meanwhile, thread the jalapeños onto skewers. Roast them along with the poblanos over a gas flame or under a broiler as close to the heat as possible, until blackened, about 3 minutes. Transfer to a bowl and let cool for 10 minutes, then rub off the skins under running water. Stem and seed the chiles.
- In a small saucepan, cook the garlic in the olive oil over moderate heat, stirring, until the garlic is softened and very lightly browned, about 5 minutes. Using a slotted spoon, transfer the garlic to a blender. Add the chiles and the orange juice and puree until smooth. Add all but 2 tablespoons of the garlic oil and puree until creamy. Season the sauce with salt and pepper.
- Toss the shrimp with the remaining 2 tablespoons of garlic oil. Heat a very large skillet until very hot, about 2 minutes. Add the shrimp in a single layer and cook until browned and just cooked through, about 1 minute per side.
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Ratings 3Calories 415 per servingCategory Main Course
- In a large pan bring chicken stock to a rolling boil. Slowly pour in grits, while stirring constantly (if you just dump it in you'll get a giant nasty clump)
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