SHRIMP AND GRITS RECIPE
Shrimp and grits is a dish with so many renditions, the only thing you can count on is that it contains shrimp...and grits. Our version adds mushrooms, crispy bacon, and gruyère.
Provided by Daniel Gritzer
Categories Entree Breakfast and Brunch Mains
Time 2h45m
Yield 4
Number Of Ingredients 17
Steps:
- In a large saucepan, combine 5 cups (1.2L) stock with reserved shrimp shells and mushroom trimmings. Bring to a gentle simmer and cook for 20 minutes. Strain and return stock to saucepan.
- Meanwhile, combine shrimp, 3/4 teaspoon (3g) salt, baking soda, and cornstarch in a medium bowl and toss to coat. Refrigerate for at least 30 minutes and up to 1 hour.
- Whisk grits into stock, set over medium-high heat, and bring to a simmer, whisking frequently. Lower heat to a bare simmer and cook, stirring and scraping bottom frequently with a wooden spoon, until grits are fully softened and cooked and have thickened into a spoonable porridge, about 1 hour. Stir in Gruyère cheese until fully melted. Season with salt and pepper and keep grits warm. (A piece of parchment pressed against the surface will help prevent a skin from forming.)
- In a large skillet, heat bacon over high heat until sizzling. Lower heat to medium and cook, stirring, until bacon has rendered its fat and become crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. You should have 1/4 cup rendered bacon fat in the skillet. Remove all but 1 tablespoon fat and reserve.
- Return skillet to high heat and heat until very lightly smoking. Add shrimp and cook, stirring frequently, until lightly browned outside with only a faint trace of translucence remaining in the center of each shrimp. Transfer shrimp to a plate.
- Add reserved 3 tablespoons bacon fat to skillet, return to medium-high heat, and heat until shimmering. Add mushrooms and cook, stirring, until mushrooms release their liquid, about 3 minutes; scrape any browned bits from bottom of skillet. Continue cooking mushrooms, stirring frequently, until lightly browned, about 6 minutes; if pan becomes too dry, add vegetable oil, 1 tablespoon at a time, to keep it lubricated. Stir in shallot, garlic, and cayenne and cook until shallot and garlic are softened, about 2 minutes.
- Add remaining 3/4 cup (180ml) stock and scrape up any browned bits on bottom of pan. Stir in shrimp. Lower heat to medium-low and whisk in butter until fully melted and emulsified with the sauce. Remove from heat and whisk in lemon juice. Stir in herbs and season with salt and pepper.
- Spoon grits into bowls and top with shrimp, mushrooms, and their gravy. Top with reserved crispy bacon and additional herbs for garnish, then serve right away.
Nutrition Facts : Calories 569 kcal, Carbohydrate 43 g, Cholesterol 98 mg, Fiber 3 g, Protein 31 g, SaturatedFat 13 g, Sodium 1270 mg, Sugar 3 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g
SHRIMP AND CHEDDAR GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
- Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
- Divide the grits among 4 shallow bowls. Top with the shrimp mixture.
DECONSTRUCTED ROASTED TOMATO GRITS AND SHRIMP, WITH SAUTEED BABY MUSTARD GREENS AND BACON "CONFIT"
Provided by Bobby Flay
Time 10h10m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the cinnamon, cloves, pepper and thyme in a small bowl. Rub the bacon with the spice mixture. Cover and refrigerate for at least 8 hours and up to 12 hours.
- Melt the bacon fat in a medium saucepan over medium-low heat. Add the bacon and cook slowly until golden brown and crisp on one side, about 10 minutes. Turn the bacon and increase the heat to medium-high. Cook the bacon until crisp, about 10 more minutes. Remove with a slotted spoon to a bowl, drizzle with a splash of vinegar and garnish with parsley. Reserve the bacon fat for the mustard greens.
- For the roasted tomatoes: Preheat the oven to 325 degrees F. Mix together the oil, thyme and some salt and pepper. Place the tomatoes in a baking dish and drizzle with the oil mixture. Then sprinkle with the sugar. Bake the tomatoes until they are completely softened and start to wrinkle, 30 to 40 minutes.
- For the cheese grits: Bring 6 cups of water and the milk to a boil in a medium saucepan and season with salt and pepper. Slowly whisk in the grits and bring back to a boil. Reduce the heat to medium and cook, whisking constantly. Cook until mixture is thick and tender, about 30 minutes, adding more water, if needed. Mix in the Cheddar and Pecorino-Romano until thoroughly incorporated. Season with some salt and pepper. Cover and keep warm until ready to serve.
- For the sauteed baby mustard greens: Heat the butter and 2 tablespoons of the reserved bacon fat in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until the garlic is softened, about 1 minute. Add the mustard greens and season with salt and pepper. Toss just to coat with the fat. Add a splash of water and cook until the greens are just wilted, about 2 minutes.
- For the shrimp: Heat the oil in a large saute pan over high heat until it begins to shimmer. Add 8 to 10 shrimp, sprinkle with salt and pepper. Cook until well-seared and crisp but just cooked through, about 2 minutes per side. Repeat with the remaining shrimp.
- On a serving platter or individual plates, spoon and slightly spread a mound of hot grits (if they have gotten too stiff, thin them a bit by whisking in hot water over low heat). Spoon the tomatoes on top, then add the greens and bacon. Top with the shrimp.
People also searched
More about "sauteed shrimp and pancetta with cheese grits food"
CHEESY SHRIMP AND GRITS - SAVOR THE BEST
WEB No lie. Our cheesy shrimp and grits are a burst of Southern flavor! Cheese, bacon, Creole shrimp and hot, andouille sausage each add a …
From savorthebest.com
5/5 (5)Category Main DishBorn Feb 24, 1941Calories 502 per serving
From savorthebest.com
5/5 (5)Category Main DishBorn Feb 24, 1941Calories 502 per serving
- Combine the milk, broth, salt, and pepper in a heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and stir in the grits. Stir continuously with a wire whisk to keep the grits from clumping.
- Once all of the grits are blended, continue to stir for 2–3 minutes. Reduce the heat and cook for 15-20 minutes, stirring periodically with a wooden spoon.
- In a heavy-bottomed skillet set over medium heat, add the bacon bits and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper-towel-lined plate, reserve.
SAUTéED SHRIMP WITH CHEESE GRITS – DIXIELILY
WEB Jun 14, 2017 When vegetables are tender; add peeled and deveined shrimp and cook until they turn pink. (Approximately 2-3 minutes). …
From dixielily.com
Estimated Reading Time 40 secs
From dixielily.com
Estimated Reading Time 40 secs
THE BEST LOWCOUNTRY SHRIMP AND GRITS RECIPE - EAT …
WEB Jun 24, 2019 Spiciness: Medium. The Best Lowcountry Shrimp and Grits. Jump to Recipe. This lowcountry shrimp and grits recipe is filled with bacon, andouille sausage, and local shrimp. The thickened roux makes …
From eatsimplefood.com
From eatsimplefood.com
CREAMY LOWCOUNTRY SHRIMP AND GRITS - BUTTER BE READY
WEB Sep 18, 2023 5 from 11 reviews. posted Sep 18, 2023 by Quin Liburd. Listen, a bowl full of this Lowcountry Shrimp and Grits is the epitome of cozy-deliciousness, peeps. It starts with cheese grits that simmer low …
From butterbeready.com
From butterbeready.com
CREAMY AND SPICY SOUTHWESTERN SHRIMP AND GRITS - SAUCED UP!
WEB Jul 6, 2022 Once the veggies are cooked, add 1 cup of heavy cream and stir. Remove the pan off the heat and add 1 cup of shredded cheddar cheese. To plate, pour cheesy …
From saucedupfoods.com
From saucedupfoods.com
SHRIMP AND CREAMY CHEDDAR GRITS - PAULA DEEN MAGAZINE
WEB Save Recipe. Print. Shrimp. 6 slices applewood-smoked bacon, chopped. 1/2 cup diced red bell pepper. 1/2 cup diced yellow bell pepper. 2 cloves garlic, minced. 1 tablespoon …
From pauladeenmagazine.com
From pauladeenmagazine.com
GREEN CHILE CHEDDAR SHRIMP AND GRITS - LIVELY TABLE
WEB Feb 18, 2020 Jump to Recipe · Print Recipe. Classic shrimp and grits gets a spicy southwest upgrade with this easy Green Chile Cheddar Shrimp and Grits! This healthier version of the southern comfort food …
From livelytable.com
From livelytable.com
THE DIFFERENT WAYS TO COOK SHRIMP AND GRITS - MSN
WEB The savory, browned. is focused on the protein, using Worcestershire sauce to round out the meat. Add cheese to the sauce or to the grits and use any type you like. Four …
From msn.com
From msn.com
MOTHER’S DAY BRUNCH, DINNER SPECIALS AT MILWAUKEE RESTAURANTS IN …
WEB 23 hours ago A brunch buffet is offered from 10 a.m. to 3 p.m. Food stations feature omelets, carved ham, sirloin, sausages, fried chicken or shrimp, mac and cheese, …
From jsonline.com
From jsonline.com
SHRIMP AND PIMIENTO CHEESE GRITS RECIPE | BON APPéTIT
WEB Oct 31, 2016 Ingredients. 4 Servings. Kosher salt, freshly ground pepper. 1. cup medium-grind grits (not instant) 1. cup pimiento cheese spread. 4. teaspoons sambal oelek, divided. 1. tablespoon olive...
From bonappetit.com
From bonappetit.com
EASY SHRIMP DINNERS: 30 RECIPES FOR QUICK AND TASTY MEALS - MSN
WEB Jan 4, 2024 Fresh shrimp, onions, bell peppers, and kale are sautéed in butter, olive oil, garlic, and spices. Then finish them off with a big squeeze of lime, a drizzle of hot sauce, …
From msn.com
From msn.com
SHRIMP WITH CHEDDAR-PARMESAN GRITS RECIPE - FOOD
WEB Aug 2, 2023 Ingredients. For the Shrimp Marinade. 1 pound large shrimp, peeled and deveined, shells reserved for stock. 2 tablespoons olive oil. 1 teaspoon smoked paprika. …
From foodandwine.com
From foodandwine.com
ITALIAN SHRIMP AND GRITS - A SPICY PERSPECTIVE
WEB Nov 18, 2014 I make Italian Shrimp and Grits with my favorite non-stick cookware Swiss Diamond Cookware, because the cheesy grits slide right out of the pan without sticking to the sides, and I don’t need to add …
From aspicyperspective.com
From aspicyperspective.com
SHRIMP AND CHEDDAR GRITS
WEB Apr 18, 2018 Jump to Recipe. 2.2K Shares. This recipe for Shrimp and Cheddar Grits is a homespun family favorite. In it, tender shrimp are boldly seasoned and smothered with a buttery lemon sauce then served ladled …
From melissassouthernstylekitchen.com
From melissassouthernstylekitchen.com
CLASSIC SOUTHERN SHRIMP AND GRITS RECIPE - LANA’S COOKING
WEB Jan 14, 2022 It’s a heavenly combination of sauteed shrimp, bacon, bell pepper, and onion served over creamy, stone-ground grits with cheddar cheese. You’ll want to lick the plate clean and ask for a second helping! …
From lanascooking.com
From lanascooking.com
SOUTHERN SHRIMP AND CHEESY GRITS | HOW TO FEED A …
WEB Apr 9, 2015 Stir in the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice. Meanwhile, crumble the bacon into slightly smaller pieces, set aside. Spoon the warm, cheesy grits into 4 shallow …
From howtofeedaloon.com
From howtofeedaloon.com
SAUTéED SHRIMP AND CHEESE GRITS - MARTHA WHITE®
WEB 10 min. Yield. 6 Servings. Total Time. 25 min. Ingredients. Grits: 1 1/2 cups chicken broth. 1 1/2 cups milk. 3/4 cup Jim Dandy Quick Grits. 1/4 teaspoon salt. 1 cup shredded …
From marthawhite.com
From marthawhite.com
SAUTéED SHRIMP WITH CHEESE GRITS – DIXIE LILY | CHINA DOLL
WEB Feb 20, 2016 Sautéed Shrimp with Cheese Grits. GRITS: 1-1/2 cups chicken broth. 1-1/2 cups milk. 3/4 cup Dixie Lily Quick Grits. 1/4 tsp. salt or garlic salt. 1 cup shredded …
From southerntraditionalfoods.com
From southerntraditionalfoods.com
SHRIMP AND POLENTA | THE MEDITERRANEAN DISH
WEB Apr 26, 2023 Domenica Marchetti. Published: Apr 26, 2023. This post may contain affiliate links. Shrimp and polenta is a luxurious Venetian dish where creamy polenta is topped with shrimp cooked in a white wine …
From themediterraneandish.com
From themediterraneandish.com
SAUTEED SHRIMP AND PANCETTA WITH CHEESE GRITS RECIPES
WEB Ingredients. 3/4 cup grits. 1/2 teaspoon sea salt. 3 3/4 cups boiling water. 4 slices bacon, thinly sliced. PanSeared Grits, recipe above. 1/4 teaspoon salt. 1/2 teaspoon freshly …
From tfrecipes.com
From tfrecipes.com
SOUTHERN SHRIMP AND GRITS - MSN
WEB Step 2. Put milk, butter and salt in a saucepan and bring to a boil. Using a whisk and stirring constantly add the grits a little at a time. This keeps the grits from clumping.
From msn.com
From msn.com
SHRIMP AND GRITS - CREAMY AND COMFORTING - SIP AND …
WEB Feb 23, 2024 Shrimp and Grits is a comfort food classic that hails from the American south and combines succulent shrimp sauteed with peppers and onions with a creamy blend of grits, butter, and cheese.
From sipandfeast.com
From sipandfeast.com
18 FOODS TO EAT WITH GRITS THAT AREN'T SHRIMP - MSN
WEB Feel free to get creative with the type of cheese you decide to use. Melty cheese like cheddar or fontina makes for a quick addition to an easy breakfast, while a shaving of …
From msn.com
From msn.com
FOOD API: SAUTéED SHRIMP AND PANCETTA WITH CHEESE GRITS
WEB 1 cup quick-cooking grits (not instant) 4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup) Freshly ground black pepper; 2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1 …
From myfoodapi.blogspot.com
From myfoodapi.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love