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.
NEO-TRADITIONAL SHRIMP AND GRITS MEAL
This recipe for shrimp and grits is a combination of suggestions from my friends with a few enhancements of my own. The result is a rich and flavorful shrimp and grits recipe that will have you saying 'Yum!' I know you want to add a ton of cheese and butter, but you have to trust me that you won't need it! I served this dish on Christmas morning with a light lemonade infused with strawberries and mint.
Provided by Sondra BJ
Categories Grits
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Toss shrimp in a bowl with Dijon mustard until coated and sprinkle with seafood seasoning. Refrigerate shrimp while you complete remaining steps.
- Pour cream and chicken stock into a large pot and bring to a boil. Reduce heat to medium-low; stir in shallot, butter, garlic powder, and grits. Bring mixture to a simmer and cook until grits have absorbed the liquid and are thick and smooth, about 20 minutes. Season with salt and black pepper.
- Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Wrap Italian bread in aluminum foil and place in preheated oven to heat, about 10 minutes. When bread is hot and the outside is slightly crunchy, slice into triangles. Cut the triangles apart horizontally, place onto a baking sheet, and brush with 2 tablespoons olive oil. Return to oven to toast, about 5 minutes; remove and keep warm.
- Pour 2 more tablespoons olive oil into skillet with bacon drippings and place skillet over medium-high heat. Cook and stir shrimp until pink and no longer translucent inside, about 5 minutes.
- Divide grits among 6 serving bowls and arrange cooked shrimp around the edges of the bowls. Place each bowl on a serving plate with 2 slices of bacon and 2 toast triangles. Sprinkle grits with shredded Cheddar cheese.
Nutrition Facts : Calories 1055.2 calories, Carbohydrate 66.3 g, Cholesterol 359 mg, Fat 69 g, Fiber 3.2 g, Protein 41.7 g, SaturatedFat 34.5 g, Sodium 1921.8 mg, Sugar 1.7 g
SOUTHERN SHRIMP AND GRITS
A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.
NEO-TRADITIONAL SHRIMP AND GRITS MEAL
This recipe for shrimp and grits is a combination of suggestions from my friends with a few enhancements of my own. The result is a rich and flavorful shrimp and grits recipe that will have you saying 'Yum!' I know you want to add a ton of cheese and butter, but you have to trust me that you won't need it! I served this dish on Christmas morning with a light lemonade infused with strawberries and mint.
Provided by Sondra BJ
Categories Grits
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Toss shrimp in a bowl with Dijon mustard until coated and sprinkle with seafood seasoning. Refrigerate shrimp while you complete remaining steps.
- Pour cream and chicken stock into a large pot and bring to a boil. Reduce heat to medium-low; stir in shallot, butter, garlic powder, and grits. Bring mixture to a simmer and cook until grits have absorbed the liquid and are thick and smooth, about 20 minutes. Season with salt and black pepper.
- Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Wrap Italian bread in aluminum foil and place in preheated oven to heat, about 10 minutes. When bread is hot and the outside is slightly crunchy, slice into triangles. Cut the triangles apart horizontally, place onto a baking sheet, and brush with 2 tablespoons olive oil. Return to oven to toast, about 5 minutes; remove and keep warm.
- Pour 2 more tablespoons olive oil into skillet with bacon drippings and place skillet over medium-high heat. Cook and stir shrimp until pink and no longer translucent inside, about 5 minutes.
- Divide grits among 6 serving bowls and arrange cooked shrimp around the edges of the bowls. Place each bowl on a serving plate with 2 slices of bacon and 2 toast triangles. Sprinkle grits with shredded Cheddar cheese.
Nutrition Facts : Calories 1055.2 calories, Carbohydrate 66.3 g, Cholesterol 359 mg, Fat 69 g, Fiber 3.2 g, Protein 41.7 g, SaturatedFat 34.5 g, Sodium 1921.8 mg, Sugar 1.7 g
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- Heat and soak the grits. Combine the water, grits, bay leaves, and salt in a large saucepan. Bring the mixture to a boil over high heat. Immediately turn off the heat, cover, and set aside for 10 minutes. Meanwhile, clean the shrimp.
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