Neelys Shrimp And Grits Food

SHRIMP AND GRITS

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.

BREAKFAST TRIFLE GRITS

Steps:

• Grits:
• Bring 2 cups of salted water to a boil. Slowly whisk in 1/2 cup quick grits, reduce heat and bring to a boil. Add the sugar and butter and salt and pepper, to taste. Reduce the heat and simmer until cooked.
• Hard Boiled Eggs:
• Add 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool then peel and chop.
• Sausage Patty:
• Place sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely.
• Assemble Mini Breakfast Trifles:
• Spoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives.

THE BEST SHRIMP AND GRITS

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.

SHRIMP AND GRITS

Steps:

• For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
• For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
• Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

NEELY'S FISH AND CHIPS

Steps:

• Preheat a deep-fryer with oil to 375 degrees F.
• Bring a large pot of water to a boil over medium heat and add some salt. In small batches, add the cut potatoes and cook for 4 minutes, until they are soft. Carefully remove them from the boiling water and shock in a bowl of icy cold water. Drain and dry well with paper towels. Arrange the potatoes on a paper towel lined sheet tray and let air-dry. Repeat with each batch.
• In a large bowl, whisk together 1 cup of the flour, the cornstarch, garlic powder, cayenne, smoked paprika, baking powder, and salt and pepper, to taste. Add the beer and whisk until incorporated. The batter will be slightly lumpy.
• Add the remaining 1 cup of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter. Let the excess batter drip off and gently lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 minutes. Remove from the oil and arrange on a serving platter.
• Add the blanched potatoes to the deep-fryer and fry until golden brown and crisp, about 5 to 6 minutes. Remove to paper towels to drain and sprinkle with kosher salt. Transfer to a serving bowl and serve with the fried fish and the Spicy Tartar Sauce.
• Combine all the ingredients in a serving bowl. Cover with plastic wrap and let the flavors develop in the refrigerator for at least 1 hour before serving.

SHRIMP 'N' GRITS

Steps:

• To make the grits: Combine 4 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low. Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.
• To make the shrimp: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until the mixture is dark and golden, about 5 minutes. Add the bell peppers, onions, jalapeños, garlic, 1/2 teaspoon of the salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
• Slowly whisk in the cream. Once the cream is fully incorporated, slowly whisk in the tomatoes and 2/3 cup of water. Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.
• Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco. Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.

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.