Shrimp And Grits With Green Apple Parsley Salsa Food

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
• For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
• Serve the sausage, peppers and shrimp over the grits.

SHRIMP AND GRITS

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 GRITS RECIPE BY TASTY

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!

PARSLEY GRITS

Steps:

• Pour the water into a large saucepan and place over high heat. Bring to a boil and add the salt, grits, and parsley. Stir well, lower the heat to medium and cook for 5 to 7 minutes, or until the grits are thick and creamy. Add the butter and blue cheese and stir well to combine. Serve immediately.

SHRIMP AND GRITS -- SOUTHERN STYLE

Steps:

• Combine lemon juice, hot sauce and raw shrimp. Set aside.
• Cook bacon in a large nonstick skillet over medium heat until crisp. (While bacon is cooking bring 5 cups water to a boil in a separate saucepan for grits.) To the skillet add onion, bell pepper, and garlic to dripping and bacon pieces; cook 5 minutes or until tender, stirring occasionally.
• Stir in shrimp mixture, broth and 1/4 cup green onions. Cook 5 minutes or until shrimp are done, stirring frequently.
• While shrimp are cooking, add quick cooking grits to boiling water, stirring constantly. Reduce heat to low, simmer, covered for 5 minutes or until thick, stirring occasionally. Stir in butter, salt and 3/4 cup of the cheese.
• To serve, pour grits in shallow bowl. Heap shrimp on top of your serving of grits with remaining cheese and green onions.

CHICAGEAUX SHRIMP AND GRITS

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add minced garlic; saute until fragrant, 30 seconds to 1 minute. Add shrimp and season with salt and pepper. Cook, stirring, just until shrimp begin to turn pink, about 4 minutes.
• Bring broth, whipping cream, and salt to a boil in a saucepan. Stir in grits. Reduce heat to medium-low; cook, covered and stirring occasionally, until broth is absorbed, 5 to 7 minutes. Stir in mascarpone and butter until thoroughly blended.
• Stir together whipping cream, paprika, chili powder, garlic powder, bouillon, and cayenne in a saucepan. Bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Stir in 1/3 cup parsley. Serve with shrimp and grits, garnished with additional parsley.

GRITS WITH GREENS AND SHRIMP

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.

GREEN APPLE SALSA - THE WORLD'S GREATEST - BY FAR

Steps:

• Squeeze as much juice and pulp as possible out of the lemon and lime into a bowl.
• If you are feeling ambitious, use some of the zest as well.
• Add the honey and mix until uniform, set aside.
• Peel, core and dice the apples to 5mm (0.2 inches) While doing so, add the finished dices to the juice/honey mix so the apple bits don't turn brown.
• Peel and dice the onion to the same size as the apples, add this to the mix.
• Remove the stem and deseed the poblano. Dice to the same size as the others. Add to the mix.
• Finely chop the cilantro.
• Mix everything until uniform. If all goes well, it should have an eerie green color suitable for St. Patrick's day.
• Serve with chips or over lightly seasoned fish or pork.