SHRIMP AND GRITS AND GREENS
Add some leafy greens to your shrimp and grits! This recipe for shrimp and grits and greens features delicate shrimp with lots of depth, toothsome, buttery stone ground grits, and dark leafy greens cooked until tender in a lightly sweet, wonderfully garlicky shrimp broth.
Provided by Elizabeth Stark
Categories Dinner
Time 1h
Number Of Ingredients 20
Steps:
- Start with the grits. Bring a medium saucepan filled with 2 1/2 cups water to a boil. Whisk in the sea salt and grits. When mixture just starts to simmer again, whisk in milk and butter. Turn heat to low and cover with the lid slightly askew. Cook, stirring often, for about an hour. (Grits tend to stick to the bottom of the pan in the beginning, so do check and stir often.) If more liquid is needed, add up to 1/2 cup more milk.
- While grits cook, thaw shrimp in a large bowl under a trickle of cold running water. When they've thawed enough to handle (about 10 minutes), peel the shrimp, reserving the shells.
- In a large saucepan, combine the shrimp shells, onion, carrot, 2 cloves garlic, kale stems, 2 sprigs thyme, bay leaves, 1/4 teaspoon sea salt, and peppercorns. Add just enough cold water to cover ingredients (about 1 quart) and bring to a boil. Turn heat down to a simmer until broth is needed for the greens.
- If desired, devein the shrimp - here's a good guide.
- Mince remaining 2 garlic cloves and set aside.
- Set a 10-inch cast iron or other deep-sided, heavy skillet, over medium/medium-high heat. When hot, add 2 tablespoons butter and half the shrimp. Sprinkle with sea salt, Old Bay, and fresh ground pepper. Cook just until shrimp are pink with golden edge, 1 - 2 minutes per side. Remove cooked shrimp to a large plate. Continue for remaining shrimp, adding additional pats of butter as needed.
- Strain broth with a wire mesh strainer.
- Melt remaining 2 tablespoons butter in the same pan. Add minced garlic, cook 1 minute, and then add the greens. Add a small pinch sea salt and a few twists pepper. Sauté 5 minutes. Add 1 cup broth, stirring greens while broth reduces. Fold in shrimp, add salt, pepper, and Tabasco to taste.
- Swirl cheese into grits. Taste and add sea salt as needed.
- Spoon grits into shallow bowls and top with greens, shrimp, and a ladleful of broth. Garnish with remaining thyme sprigs. Serve immediately.
PAN-SEARED SHRIMP WITH ROMESCO SAUCE, CREAMY GRITS, AND GREENS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 1 serving
Number Of Ingredients 24
Steps:
- For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm.
- For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the chile flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.
- For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.
- Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.
- Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.
- Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.
- To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp.
- Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.
SHRIMP & GRITS WITH GREENS
Makes 2 servings
Provided by Nicole
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring water to a boil with one minced garlic clove.
- Add grits, stirring and lowering heat to med-low.
- Season with salt and pepper and cook for five minutes, until thickened.
- Remove from heat and stir in cheese and heavy cream.
- Cook bacon until crispy.
- Drain on paper towels and then chop into small pieces.
- Reserve 2 tbsp bacon fat in pan.
- Add shrimp and one minced clove garlic to pan.
- Season with salt and pepper and sauté until pink.
- Remove from pan and keep warm.
- Add remaining minced garlic clove and shallot to the pan and cook for 1 minute, stirring often.
- Add spinach to pan and toss and cook until flavorful and wilted, about 1-2 minutes. Remove from heat.
- To serve: place the garlic cheese grits in a bowl and top with spinach, shrimp and bacon.
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.
GRITS WITH GREENS AND SHRIMP
Make and share this Grits With Greens and Shrimp recipe from Food.com.
Provided by Mercy
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat.
- Add the grits and the garlic and bring just to a boil.
- Cook until soft and creamy, adding heavy cream as needed, to make a loose but not runny mixture.
- Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick.
- Add the shrimp and cook a few minutes more, until pink.
- Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.
Nutrition Facts : Calories 759.5, Fat 47, SaturatedFat 28.5, Cholesterol 372, Sodium 832.8, Carbohydrate 41, Fiber 1.5, Sugar 0.7, Protein 43.2
GRITS AND GREENS CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
- In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
- Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
- Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
- Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.
BOURBON SHRIMP OVER CAROLINA GRITS
Make and share this Bourbon Shrimp over Carolina Grits recipe from Food.com.
Provided by kyle martin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a hot saute pan, put 2 tablespoons olive oil.
- Place shrimp and vegetables in pan, season with salt and pepper and saute until shrimp starts to stick and turn color; deglaze pan with bourbon.
- When flame dies down, add demi-glace and finish cooking.
- Pour over grits.
- To mae grits, place butter, water, cream, salt and pepper in sauce pan; bring to slow boil.
- Add grits.
- Stir with whisk until it starts to thicken, about 2 minutes.
- Turn heat to low and cook grits until done.
- If they seem to be too thick, add water until right consistency.
- When grits are done, add cheese and correct the seasonings.
Nutrition Facts : Calories 1087.5, Fat 65.5, SaturatedFat 40.5, Cholesterol 309.1, Sodium 668.2, Carbohydrate 70.4, Fiber 2.7, Sugar 4, Protein 34.7
GRITS AND GREENS
This is a recipe my aunt has been making for years. I'm not sure where the recipe came from, but it's a southern breakfast to a tee!! It also makes a good side dish for supper.
Provided by crispychick
Categories Breakfast
Time 12m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the milk and the cream in a heavy pan and heat to just under a boil.
- Stir in the grits and cook 5-10 minutes, stirring often to prevent scorching.
- Remove from heat.
- Stir in 2 T of the butter.
- In the meantime, place the greens, still wet from washing, in a large skillet.
- Cook them with the rest of the butter over medium heat for about 5 minutes or until thoroughly wilted.
- Add the greens to the grits.
- Stir in the parmesan cheese and season with salt and pepper.
- Can be served as is, or you can pour in a greased casserole dish and top with a little more cheese, then broil.
- (I suggest the latter).
Nutrition Facts : Calories 400.1, Fat 28.4, SaturatedFat 17.3, Cholesterol 89.3, Sodium 441, Carbohydrate 23.3, Fiber 1.6, Sugar 5.4, Protein 14.2
GRITS AND GREENS
This recipe calls for stone ground grits...I usually get them at the farmers market or at the seafood festival. You can substitute regular grits. Another option to reduce the fat and calorie count is to substitute turkey bacon or turkey ham to sprinkle on top of the dish. This dish is equally at home as a breakfast dish or as a side dish. Cooking time does not include the time to cook the bacon.
Provided by breezermom
Categories Breakfast
Time 42m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Combine whipping cream and 3 cups chicken stock in a large saucepan; bring to a boil. Gradually stir in grits. Cook over medium heat until mixture returns to a boil; cover, reduce heat, and simmer, stirring occasionally, 25 minutes, or until creamy.
- While grits cook, pour remaining 1 cup chicken stock into a large skillet; add greens. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until greens are tender and stock is absorbed.
- Add butter, cheese, and pepper to the grits, stirring well. Stir in cooked greens. Cook 1 minute or until grits and greens are thoroughly heated and the cheese is melted. Sprinkle with crumbled bacon, and serve immediately.
Nutrition Facts : Calories 513.1, Fat 35.3, SaturatedFat 20.9, Cholesterol 112.7, Sodium 664.8, Carbohydrate 33.4, Fiber 1.5, Sugar 3.3, Protein 15.8
SHRIMP AND GRITS
Make and share this Shrimp and Grits recipe from Food.com.
Provided by Teresa Johnson
Categories Stew
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grits according to package directions.
- Add salt and butter to taste.
- Set aside, but keep warm.
- While the grits are cooking, start the shrimp.
- In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside.
- Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min.
- Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown.
- Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly.
- Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary.
- Serve immediately over the grits.
- (Reheat grits if necessary so they are hot).
Nutrition Facts : Calories 219.1, Fat 8.4, SaturatedFat 2.8, Cholesterol 245.3, Sodium 1087.7, Carbohydrate 7.8, Fiber 1, Sugar 2.1, Protein 26.6
More about "shrimp and grits and greens food"
SHRIMP AND GRITS WITH BRAISED SOUTHERN GREENS AND …
From jamesbeard.org
CRISPY NASHVILLE HOT POPCORN SHRIMP AND CREAMY GRITS
From foodnetwork.com
Author Jeff MauroSteps 9Difficulty Easy
WHAT GOES WITH SHRIMP AND GRITS: 15 HEALTHY AND DELICIOUS SIDES
From cooksdream.com
WHAT TO SERVE WITH SHRIMP AND GRITS? 12 MUST-TRY SIDE DISHES
From fooddc.org
[HOMEMADE] SHRIMP AND CHEDDAR GRITS WITH PANCETTA AND MICRO …
From reddit.com
SHRIMP, GRITS, AND MUSTARD GREENS - SIPS, NIBBLES & BITES
From sipsnibblesbites.com
SHRIMP AND GRITS WITH GREENS - FOOD FOR THOUGHT RD
From foodforthoughtrd.com
WHAT TO SERVE WITH SHRIMP AND GRITS? 8 BEST SIDE DISHES
From eatdelights.com
WHAT TO SERVE WITH SHRIMP AND GRITS - 13 DELICIOUS DISHES
From pantryandlarder.com
SHRIMP AND (REALLY GOOD) GRITS WITH GREENS RECIPE
From motherearthnews.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