Mommas Shrimp And Cheese Grits Food

SOUTHERN SHRIMP AND GRITS

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.

CREOLE SHRIMP AND GRITS

Steps:

• In a medium skillet set over medium heat, heat the olive oil. Add the onion, and celery and cook, stirring, until tender but not browned, about 3 minutes. Add the tomatoes, bell pepper, garlic, Worcestershire sauce, chili powder, salt and pepper and cook, stirring, for 5 more minutes. Add the shrimp. Cover and cook until the shrimp are opaque and cooked through, 5 minutes.
• In a large saucepan set over medium-high heat, bring the liquid (chicken stock or water) and the salt to a boil. While whisking constantly, slowly pour the grits into the boiling water. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. Remove from the pan from the heat, stir in the cheese.
• Divide the grits among serving dishes. Spoon the shrimp over the grits and drizzle with the pan sauce.

CHEESY GRITS AND SHRIMP

Steps:

• Prepare grits in broth and salt according to package.
• Reserve a 1/4 cup of both cheeses for topping and combine the rest.
• In large fry pan saute onion, garlic, and bell pepper in the butter.
• Add to grits (after grits are prepared).
• Combine Rotel, shrimp, 1/4 salt with grits.
• Pour into a 2-quart casserole; sprinkle with reserved cheese.
• Bake at 350°F for 30-45 minutes. Let stand for 5 minutes and then serve.
• NOTE: This is rather spicy and I don't handle "hot" to well, so I also tried it with diced tomatoes and not Rotel. It was okay, but to me better with the Rotel.

EASY SHRIMP AND GRITS

Steps:

• GritsBring 5 cups of water to boil over high heat. Once the water is boiling, whisk in 1 cup of Quick Grits,1/2 tsp salt and 1/4 tsp pepper. Reduce heat to low and continue cooking, whisking frequently to prevent lumps. Cook for about 5-7 minutes. Stir in 2 Tbsp butter and 2 Tbsp cream, if using, and mix well. Add the cheese and mix well again. Remove from heat and cover to keep warm.
• Shrimp and SauceSeason the shrimp with my essence or salt and pepper. Add 4 Tbsp of butter to a large skillet over medium-high heat. Add the minced garlic, shrimp and cayenne pepper, and cook, stirring frequently until the shrimp are pink about 3-4 minutes. Add chopped parsley, lemon juice, and 4 Tbsp water and mix well to coat the shrimp.
• Divide the grits into 4 bowls and top with the shrimp mixture. Sprinkle with extra parsley if desired.

WHAT TO SERVE WITH SHRIMP AND GRITS? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

SHRIMP AND CHEESE GRITS

Steps:

• Combine shrimp with lemon juice and hot sauce to taste. Let sit.
• Make grits according to box.
• Fry bacon in large frying pan over medium heat until brown but still limp. Stir in onions, green pepper, and garlic. Cook until tender (about 5 min).
• Add scallions. Sprinkle with flour. Cook 5 minute.
• Stir in stock and remaining salt. Cook 5 minute.
• Remove from heat.
• Finish grits buy stirring in butter and cheese. Season with hot sauce and salt. Cover to keep warm.
• Return gravy to medium heat. Stir in shrimp. Cook until shrimp are opaque (5 min.). Serve over grits immediately.

SOUTHERN SHRIMP AND GRITS RECIPE

Steps:

• In a small saucepan, bring water to a boil over medium-high heat. Slowly whisk in the grits and salt. Return to a boil, then reduce the heat to medium-low. Cover and cook for about 5-7 minutes (or until thick and smooth), stirring occasionally.
• Remove from heat. Add the cheese and butter; whisk or stir until melted and smooth.
• While you cook the grits, fry the bacon in a large skillet over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet.
• Increase the heat to medium-high. Add the garlic, green onions, lemon juice, and shrimp to the skillet. Sprinkle with Cajun seasoning. Cook just until the shrimp are pink and opaque, about 2-4 minutes.
• Return bacon to the skillet. Taste and season the dish with salt, pepper, and hot sauce, to taste.
• Divide the grits among serving bowls. Top with shrimp mixture, garnish with green onions or herbs, and serve immediately.

MOMMA'S SHRIMP AND CHEESE GRITS

Steps:

• Bring water to a boil in a saucepan; stir grits and salt into the boiling water, cover, and reduce heat to low. Simmer grits until tender, 15 to 20 minutes. Remove from heat and keep warm.
• Melt 1/4 cup butter in a pan over medium heat; cook and stir garlic until softened, about 2 minutes. Stir in green onions, cooking until green onions are wilted, another 4 minutes.
• Mix shrimp into the garlic and green onions and cook until shrimp are firm and pink, about 5 minutes. Stir in lemon juice, cayenne pepper, salt, and black pepper.
• Just before serving, mix 1/4 cup butter into the cooked grits, followed by processed cheese. Mix thoroughly until creamy and cheese is melted. Season with salt and black pepper.
• Place grits in a bowl, top with the shrimp, and pour pan sauce over shrimp and grits to serve.