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.
MOMMA'S SHRIMP AND CHEESE GRITS
I have tried a number of shrimp and grits recipes, but have not found one I really like. So I decided to experiment a bit and created a simple but delicious recipe that will surely please the taste buds. In New Orleans we like our cayenne pepper, so use less if you don't like so much heat.
Provided by NOLAMom
Categories Side Dish Grain Side Dish Recipes Grits
Time 45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 6.8 g, Cholesterol 260 mg, Fat 32.4 g, Fiber 0.3 g, Protein 25.4 g, SaturatedFat 19.8 g, Sodium 990.6 mg, Sugar 2.7 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.
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.
SHRIMP AND CHEESE GRITS
Shrimp and grits is a classic comfort dish -- this version from TV chef Sarah Mastracco includes two types of cheese and a splash of white wine for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 17
Steps:
- Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.
- Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve.
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 CHEESE GRITS
This recipe come from The Crook's Corner Restaurant in Chapel Hill, NC and The Southern Living Magazine, February 2008 edition.
Provided by Bev I Am
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For Shrimp:.
- Over medium heat cook bacon in a large nonstick skillet for 10 minutes or until crisp; remove bacon, crumble, and drain on paper towels, reserving 1 tsp drippings in skillet.
- Peel shrimp and devein, if desired.
- Sprinkle shrimp with salt and pepper; then dredge in flour.
- Sauté mushrooms in hot bacon drippings with oil in skillet 5 minutes or until tender.
- Add green onions, and sauté 2 minutes.
- Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned.
- Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
- Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
- For Cheese Grits:.
- Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.
Nutrition Facts : Calories 276.3, Fat 6.8, SaturatedFat 2.2, Cholesterol 104.6, Sodium 909.9, Carbohydrate 30.9, Fiber 1, Sugar 3.1, Protein 22.6
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.
Nutrition Facts : Calories 274 cal
SHRIMP AND CREAMY CHEESY GRITS
Easy Shrimp and Creamy Cheesy Grits! The ultimate southern meal! Cheesy grits, spicy shrimp, crispy bacon and fresh green onions make the ultimate comfort food!
Provided by Annie Holmes
Categories Gluten Free
Time 35m
Number Of Ingredients 13
Steps:
- In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for the shrimp.
- In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.
- When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
- Stir mixture well, cover and remove from heat.
- Place shrimp in a large plastic bag or mixing bowl, add Old Bay, Italian seasoning, garlic powder and smoked paprika and toss until shrimp is coated.
- Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
- To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.
Nutrition Facts : Calories 414 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 360 milligrams cholesterol, Fat 67 grams fat, Fiber 1 grams fiber, Protein 37 grams protein, SaturatedFat 31 grams saturated fat, ServingSize 1, Sodium 1842 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
SHRIMP AND CHEESE GRITS
The gravy can be made vegetarian by replacing chicken stock with veggie stock and leaving out the bacon.
Provided by Chef shewmake
Categories Cajun
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 611.2, Fat 24.1, SaturatedFat 12, Cholesterol 269.8, Sodium 2253.2, Carbohydrate 58, Fiber 4, Sugar 3.1, Protein 38.8
CHEESY SHRIMP AND GRITS
Shrimp and grits with cheese.
Provided by Mr. du
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
- Rinse shrimp and pat dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g
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- Add chicken broth and milk, to a 2-quart saucepan and bring to a gentle boil. Add a pinch of salt and the grits, whisking together. Bring back to a low boil as you continue to stir. Reduce heat to low, Cover grits and continue simmer for20-25 minutes or until grits are soft and creamy and fully cooked.
- While grits are cooking, cook the bacon strips until crispy. Set aside and allow to fully drain on a paper towel. Save one to two tablespoons of the bacon grease to cook the shrimp in.
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- In a pot, bring chicken broth to a boil. Stir in quick grits, reduce heat and simmer until water is absorbed and grits are soft and cooked, about 5-7 minutes. Add cream cheese and grated sharp cheddar cheese, stir until combined.
- In a skillet, fry bacon until crispy, turning occasionally until evenly browned, about 10 minutes. Drain slices on paper towels. Chop into bite sized pieces.
INSTANT POT SHRIMP & CHEESE GRITS - PRESSURE LUCK COOKING
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Reviews 16Calories 682 per servingCategory Seafood
- Add the water, broth, olive oil, and grits to the Instant Pot. Stir well. Secure the lid, move the valve to the sealing position, hit Manual or Pressure Cook on High Pressure for 10 minutes. When done cooking, allow a 5-minute natural release followed by a quick release.
- Once the lid’s off, give everything a good stir so the grits are smoothed out and blended with the remaining liquid. Add in the cream, butter and Boursin or cream cheese (if using) and stir until melded into the grits.
- Hit Cancel and then hit Sauté and Adjust so it’s on the More or High setting. Once bubbling, add the shrimp and sauté for about 2-3 minutes stirring occasionally. As soon as they begin to curl and appear opaque, hit Cancel to turn the pot off and then hit Keep Warm.
- Stir in the cheese. Then, add the pepper (if using) and hot sauce (if using). Stir until melded into the grits and let rest for 3-5 minutes to slightly thicken and then serve. Top with chives and additional pepper, if desired.
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- Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
- Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
- Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
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- Slowly whisk the grits into the pot. When the mixture comes to boil, reduce the heat to medium-low and add half teaspoon salt and half teaspoon cayenne pepper and cook until water is absorbed, and the mixture becomes thickened about 15 minutes.
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- In a medium pot, bring the stock and milk to a boil. Reduce the heat to a simmer and whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Simmer the grits, stirring occasionally at first and more frequently as they cook, until the grits are tender, about 45 minutes. Stir in the cream cheese and the cheddar until melted, then season with salt and pepper to taste. Keep Grits warm.
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