THE BEST SHRIMP AND GRITS
This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
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 BAKE
Creamy grits are even better with the addition of cheese, herbs and plenty of shrimp. Serve it as a side, or the main course.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In 10-inch skillet, heat oil over medium-high heat. Cook vegetable mix in oil 5 minutes, stirring occasionally, until tender.
- In 4-quart heavy saucepan, heat milk and broth to boiling. Gradually add grits and salt, stirring constantly with whisk. Cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in pepper and cheese. Stir in vegetable mixture, shrimp, eggs, parsley and thyme. Spoon mixture into baking dish.
- Bake uncovered 25 minutes or until set.
Nutrition Facts : Calories 350, Carbohydrate 28 g, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg
OVEN-BAKED SHRIMP & GRITS
On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you're not a seafood lover, use chicken, ham or both. -Jerri Gradert, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.
Nutrition Facts : Calories 360 calories, Fat 18g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1199mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
CHEESY SHRIMP & GRITS CASSEROLE
Delightful addition to a beautiful brunch or perhaps a light supper with a salad. From Southern Living
Provided by Bev I Am
Categories Cheese
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
- Cover, reduce heat, and simmer 20 minutes.
- Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
- Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
- Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
- Pour into a lightly greased 2-quart baking dish.
- Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
- Bake at 350° for 30 to 45 minutes.
Nutrition Facts : Calories 223.8, Fat 10.8, SaturatedFat 6.3, Cholesterol 85.3, Sodium 997.1, Carbohydrate 15.7, Fiber 1.2, Sugar 1, Protein 15.4
SHRIMP & GRITS
Make and share this Shrimp & Grits recipe from Food.com.
Provided by James Craig
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
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.
- 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.
Nutrition Facts : Calories 727.7, Fat 44.4, SaturatedFat 22.9, Cholesterol 326.2, Sodium 959.5, Carbohydrate 34.6, Fiber 1.4, Sugar 1.3, Protein 45.8
SHRIMP AND GRITS CASSEROLE
...got this from a good friend of mine and need a safe place to find it! I've actually made this several times and I've come to the conclusion that I'm not a major fan of sundried tomatoes - so I've substituted green, yellow, red and orange peppers for the sundried and regular tomatoes; Andouille Sausage can be substituted for the bacon and the mushrooms can be left out if wanted. One-half of this recipe is still a lot of food and I've used fresh shrimp as well as frozen. I only use stone-ground grits and all the cream and butter as is called for - delish!
Provided by Pineapple
Categories < 60 Mins
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon till crisp: drain and chop coarsely. (We used the already cooked real bacon bits).
- Squeeze extra juice from tomatoes. Dice and toss with julienned sundried tomatoes; set aside.
- In large skillet, melt ½ stick butter over medium heat. Add mushrooms and brown slightly. Remove from pan, drain and cool.
- In 3 quart saucepan, bring water, cream, salt, cayenne and 1 ½ sticks butter to boil. Slowly stir in grits. Reduce heat and simmer 30 minutes, stirring occasionally. Remove from heat. Cover and let stand 10 minutes. (1 stick of butter is plenty for the grits).
- Spread grits on bottom of 9x13 greased glass dish. Layer shrimp on, pressing into the grits. Next layer mushrooms, bacon and tomatoes in that order. Casserole may be refrigerated at this point and may be made up to 2 days ahead. Bake 30-40 minutes in a 325 degree oven. Garnish with green onions. Easily serves 12-14.
Nutrition Facts : Calories 616, Fat 46.8, SaturatedFat 23.8, Cholesterol 261.5, Sodium 973.3, Carbohydrate 26.3, Fiber 2.2, Sugar 1.6, Protein 24.5
WHAT TO SERVE WITH SHRIMP AND GRITS? 8 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
SHRIMP AND GRITS CASSEROLE
This is from Cooking Light. Usually when I make shrimp and grits, one or the other is very dry, but this turned out just perfect.
Provided by MamaOf3Monkeys
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Combine milk and broth in saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat.
- Stir in Parmesan, butter and cream cheese. Stir in parsley and next 4 ingredients. Spoon all into 11X7 inch baking dish coated with cooking spray.
- Bake at 375°F for 25 minutes or until set.
Nutrition Facts : Calories 376.6, Fat 17.6, SaturatedFat 10.2, Cholesterol 164.9, Sodium 574.5, Carbohydrate 26.6, Fiber 0.5, Sugar 0.5, Protein 26.9
SHRIMP-AND-GRITS CASSEROLE
A comforting meal of shrimp and grits packed into one casserole dish. Enjoy with a side of hot sauce if you want an extra kick.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
- Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
- Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
- Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
- Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.
CHEESY SHRIMP-AND-GRITS CASSEROLE
Categories Shellfish Brunch Bake Quick & Easy Dinner Casserole/Gratin Summer Winter Healthy Potluck
Yield 6
Number Of Ingredients 11
Steps:
- Bring 4 cups broth and 1/2 t salt to boil in large saucepan, stir in grits slowly stirring constantly. Cover, reduce heat, stirring occasionally for 20 minutes. While grits are cooking saute onions, pepper, garlic and shrimp about 5 minutes until shrimp are done and vegetables cooked. Once grits have cooked, stir in chesse until cheese melts. Add the shrimp mixture and the drained Ro-tel. Sprinkle top with another 1/2 cup of cheese. Bake at 350' for 30-45 minutes.
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SHRIMP AND GRITS CASSEROLE - TASTE AND TELL
From tasteandtellblog.com
Reviews 13Estimated Reading Time 2 minsServings 6Total Time 45 mins
- In a medium saucepan, combine the milk and the chicken broth over medium-high heat. Bring to a boil, then gradually add the grits and the salt to the pan, whisking constantly. Remove from the heat and stir in the Parmesan, butter and cream cheese. Stir in the parsley, chives, lemon juice, egg whites and shrimp. Pour into the prepared baking dish.
SHRIMP AND GRITS CASSEROLE - TASTE OF THE SOUTH MAGAZINE
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CHEESY SHRIMP-AND-GRITS CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)
- Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.
- Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
- Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
SHRIMP AND GRITS CASSEROLE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Cuisine SouthernCategory CasseroleServings 6Total Time 1 hr
- Melt butter in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeno and cook until crisp-tender, about 3 minutes.
- Add tomatoes, shrimp, cajun seasoning, and green onions and cook just until shrimp turned pink. They will cook more in the oven so be careful not to overcook them. Remove from heat.
SHRIMP AND GRITS CASSEROLE | SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 1 hr
- Preheat oven to 350°F. Coat an 11- x 7-inch baking dish with cooking spray. Bring milk and 2 cups of the heavy cream to a boil in a medium saucepan over medium-high. Stir in grits and butter; let mixture return to a boil, whisking often. Reduce heat to medium; cook, whisking constantly, until grits are tender, 5 to 7 minutes. Remove from heat; stir in egg, cheese, and 1 teaspoon of the salt. Spoon mixture into prepared baking dish. Cover; bake until mixture is set, 35 to 40 minutes.
- Meanwhile, cook bacon in a large saucepan over medium-high, stirring occasionally, until crisp, about 8 minutes. Drain on paper towels, reserving 3 tablespoons drippings in pan. Add onion and bell pepper to pan. Cook over medium-high, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 30 seconds. Add flour; cook, stirring constantly, 1 minute. Add shrimp; cook, stirring constantly, until shrimp are pink, about 3 minutes. Add wine; cook, stirring constantly, until thickened, 2 minutes. Stir in broth, parsley, thyme, black pepper, cayenne pepper, and remaining 1⁄4 cup heavy cream and 1⁄2 teaspoon salt.
- Spoon shrimp mixture over baked grits casserole using a slotted spoon; sprinkle with scallions and cooked bacon. Pour shrimp gravy from pan into a serving bowl; serve alongside casserole.
SPICY SHRIMP AND GRITS CASSEROLE WITH GOUDA CHEESE
From fromachefskitchen.com
Ratings 233Calories 474 per servingCategory Fish And Seafood
- Preheat oven to 375 degrees. Butter an 8 x 8 baking dish or another similar-sized baking dish. Set aside.
- Heat butter over medium-high heat. Add the scallion, red bell pepper and jalapeño pepper. Reduce heat to medium, cook 4-5 minutes or until beginning to soften.
- Stir continuously until mixture returns to a boil. Reduce heat to low. Simmer, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat and cool slightly. Season to taste with salt and black pepper.
SHRIMP AND GRITS CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 139 per servingServings 12
- Bring chicken broth and salt to a boil in a large saucepan; add grits, stirring with a whisk. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed, stirring occasionally. Remove from heat. Add 1/2 cup cheddar cheese, stirring until cheese melts.
- Heat oil and butter in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic, and mushrooms to pan; sauté 5 minutes. Sprinkle shrimp with black pepper, and add to pan; cook 1 minute. Stir in rind, juice, Worcestershire, and hot pepper sauce; cook 2 minutes. Remove from heat; cool slightly. Place grits and shrimp mixture in a large bowl; stir gently. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into shrimp mixture. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheese. Bake at 375° for 25 minutes or until puffed and lightly browned. Let stand 20 minutes before serving.
SHRIMP AND GRITS CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (47)Calories 341 per serving
- Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.
SHRIMP AND GRITS CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 50 mins
- Preheat oven to 400°F. Bring stock and 1 teaspoon of the salt to a boil in a medium saucepan over high. Whisk in grits; cook, whisking often, until smooth, about 20 minutes. Whisk together cooked grits, cheese, tomato paste, and egg in a bowl. Set aside until ready to use.
- While grits cook, heat oil in a large skillet over medium-high. Add onion, mushrooms, and carrots. Cook, stirring occasionally, until vegetables are softened, 7 to 8 minutes. Add garlic, thyme, and 1/4 cup of the scallions; cook, stirring occasionally, 2 minutes. Stir in tomatoes and wine. Bring to a boil over high; reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 4 to 5 minutes. Stir in shrimp, pepper, and remaining 2 teaspoons salt. Remove from heat.
- Spread grits mixture into a 13- x 9-inch casserole dish. Top evenly with shrimp mixture. Cover with aluminum foil. Bake in preheated oven until casserole is bubbly and shrimp are cooked through, about 18 minutes. Remove from oven; let stand 5 minutes. Sprinkle with remaining 1/4 cup scallions.
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