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 DRESSING
Make and share this Shrimp and Grits Dressing recipe from Food.com.
Provided by gailanng
Categories < 4 Hours
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Devein shrimp, if desired.
- Bring broth and next two ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.
- Stir together eggs and next four ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in raw shrimp until well blended. Pour grits mixture into a lightly greased 11-x 7-inch baking dish.
- Bake at 325 degrees for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.
Nutrition Facts : Calories 459.6, Fat 23.1, SaturatedFat 12.5, Cholesterol 236.3, Sodium 1428.9, Carbohydrate 37.7, Fiber 2.9, Sugar 3, Protein 24.2
ULTIMATE SHRIMP AND GRITS
Steps:
- For the grits:
- Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
- For the shrimp:
- Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.
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.
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
I've been cooking shrimp and grits since childhood. I'm a purist: the simpler it is, the better. I focus on the quality of the grits and the quality of the shrimp. It all comes together in an incredibly flavorful, satisfying dish you can eat for breakfast, lunch, or dinner. Hope you enjoy.
Provided by Sean Brock
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the grits: Combine the grits and the water in a large mixing bowl. Allow to soak overnight at room temperature (optional). The next day, skim the top with a fine-mesh strainer to remove and discard the chaff. Strain the grits, pouring the soaking water into a stockpot.
- Bring water to a low simmer; carefully add the grits in several additions, whisking constantly until the grits are emulsified with the water. When the grits come to a boil, lower the heat even further. Use a spatula to scrape down the grits from the side of the pot. Gently crumple the bay leaves in your hand before adding them to the grits. Cover the pot and simmer at a very low heat for 45-60 minutes, stirring frequently and scraping the sides of the pot. Add water as necessary to achieve the right consistency: not too runny, not too thick. (Note: Prep your shrimp at this time and use the heads and peels to start the tomato-shrimp broth-see Steps 4 and 6.)
- When the grits are fully cooked, they should be soft, fluffy and creamy. Stir in the butter; season with about 1 teaspoon salt, white pepper, and a generous squeeze of fresh lemon juice to taste. Stir well to combine. Reserve, covered.
- Dice bacon and set aside. Remove stems from cremini mushrooms and quarter (or cut as necessary to achieve uniform size); set aside. Remove the shells and heads from the shrimp; reserve for stock. Gently slice down the back of each shrimp and devein with tweezers or a toothpick, being careful to preserve any roe. Gently rinse each shrimp in a small bowl of lightly salted water.
- Add 2 tablespoons lard to a large sauté pan over medium-high heat; when the lard shimmers, add the bacon. Turn heat to low and allow bacon to render, stirring occasionally, about 5 minutes. Meanwhile, mince shallot; add to bacon. Thinly slice garlic; add to bacon and shallots. Cook until garlic and shallot are softened, 1-2 minutes. When bacon is finished cooking, strain most of the fat from the pan. (Discard the fat or reserve for another use.)
- Make tomato-shrimp broth: Add 2 tablespoons of lard to a saucepan over medium-high heat; when it shimmers, sear the shrimp shells and heads for 1-2 minutes. Add the preserved tomato, tomato paste, 2 bay leaves, and vegetable stock. Simmer for 2 hours, covered. Strain the stock into a bowl, pushing the solids down to extract as much liquid as possible; discard the solids. Pour the stock back into the pot and reduce by half over high heat. Add 2 cups of the reduced shrimp stock to the bacon pan (freeze the rest for later use) and bring to a simmer. Add the mushrooms and 2 lightly crushed bay leaves and simmer for 2 minutes.
- Turn the heat to low and add the shrimp in a single layer over broth. Lightly season with salt and cook at a very low simmer until shrimp are just cooked, turning them over halfway through, about 1½-2 minutes. (Do not overcook.)
- Assemble the dish: Stir the warm grits to even out the consistency; spoon into a bowl. Top with shrimp, mushroom, and bacon mixture, including broth. Season with smoked paprika and a squeeze of fresh lemon juice. Garnish with freshly minced parsley. Serve.
SHRIMP AND GRITS RECIPE BY TASTY
Here's what you need: unsalted chicken stock, quick-cooking grits, heavy cream, unsalted butter, shredded cheddar cheese, roasted corn kernels, kosher salt, cajun seasoning, olive oil, andouille sausage, garlic, shallot, large shrimp, roasted red pepper, scallion, fresh parsley
Provided by Visit Florida
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
- Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
- Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
- Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
- Spoon the shrimp over the grits and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1143 calories, Carbohydrate 49 grams, Fat 91 grams, Fiber 1 gram, Protein 41 grams, Sugar 11 grams
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