LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES
Provided by Virginia Willis
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
- Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
- Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.
SHRIMP AND GRITS WITH ROASTED TOMATO, FENNEL AND SAUSAGE
Provided by Sam Sifton
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the roasted tomato: heat oven to 450 degrees. Toss tomato halves in a bowl with garlic, olive oil, salt and pepper. Transfer, cut side up, to a baking sheet. Roast until collapsed and lightly browned, 25 to 30 minutes, and set aside.
- For the fennel: In a small saucepan, combine the fennel, half of the reserved fronds, and just enough broth or water to cover. Add butter and season with salt and white pepper. Bring to a boil, reduce heat to very low, and simmer until tender when pierced by a fork, 8 to 10 minutes. Transfer fennel to a plate, discard cooked fronds and reserve cooking liquid.
- For the grits: Follow package instructions for cooking the grits, seasoning with salt to taste, and adding the bay leaf halfway through cooking. At the end of cooking, mix grits with butter, cream cheese, white pepper, lemon juice and hot sauce. Adjust salt as needed. About 15 minutes before the grits are finished cooking, prepare the shrimp and assemble the dish.
- For shrimp and assembly: Place a large sauté pan over medium heat, and add the oil. When the oil is shimmering, add the shrimp in a single layer. When they are seared on one side, about 1 minute, turn them to sear on the other side. Add fennel, sausage, roasted tomatoes and 1 1/2 cups of the reserved fennel cooking liquid. Bring to a simmer and season with lemon juice, hot sauce and salt. If the mixture seems dry, add more fennel cooking liquid as desired. Add chopped parsley, and toss to mix.
- To serve, place equal portions of grits on four rimmed plates or shallow soup plates. Divide the shrimp stew among the plates, garnish with remaining fennel fronds and serve.
SHRIMP WITH HOT FENNEL SAUSAGE AND POLENTA
Shrimp with hominy grits is a favorite in the American South. Polenta stands in for this spicy Italianate version, fortified with hot fennel sausage and tomatoes. For the best-tasting results, be sure to cook the polenta slowly for at least 45 minutes, and try to get freshly made sausages from an Italian deli or butcher shop.
Provided by David Tanis
Categories dinner, sausages, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the polenta: Bring 8 cups salted water to a boil in a heavy-bottomed pot over high heat. Whisk in polenta, continuing to whisk as mixture begins to thicken, about 1 minute. Turn heat to low and let polenta cook slowly, whisking every few minutes for about 10 minutes. Turn heat to very low and continue to cook for least 45 to 60 minutes, stirring occasionally. If polenta gets too thick to stir easily, add a bit of water to obtain a porridge-like consistency. (When finished, there should be no raw cornmeal flavor.) Taste a cooled spoonful, then correct seasoning with salt and pepper. Turn off heat, whisk in butter and keep warm.
- Meanwhile, prepare the topping: Heat olive oil in a large, wide skillet over medium-high heat. When oil shimmers, add shrimp in one layer and season with salt and pepper. Cook for 1 minute, until lightly browned. Using tongs, turn shrimp over, season and cook for 30 seconds more. Remove with a slotted spoon and set aside. (Shrimp will not be fully cooked.)
- Add onion to pan and cook, stirring, until softened, about 5 minutes. Add sausage meat and cook, mashing with a large spoon to let sausage crumble into rough half-inch pieces. Continue cooking for 5 to 6 minutes, until mixture is lightly browned. Stir in garlic, red-pepper flakes and rosemary, and cook for 1 minute more.
- Add wine and tomato purée. Simmer for 1 minute and stir in crème fraîche. Turn off heat and check seasoning. Warm a large serving platter. In a small bowl, mix together scallions, capers, parsley and lemon zest.
- To finish, turn heat to high. Add reserved shrimp to sausage mixture and cook, stirring, for about 2 minutes, until shrimp are cooked through and sauce has thickened slightly.
- Mound polenta into middle of platter. Spoon shrimp and sauce around polenta. Sprinkle with scallion mixture and serve. (Alternatively, place a large spoonful of polenta into individual plates or soup bowls and top with shrimp and sauce.)
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 11 grams, Sodium 843 milligrams, Sugar 3 grams, TransFat 0 grams
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 SAUSAGE CIOPPINO
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
SHRIMP AND GRITS WITH ROASTED TOMATO, FENNEL, AND SAUSAGE
A delicious twist on the Southern classic. This recipe comes from Sean Brock, of Husk, in Charleston, South Carolina. Mr. Brock insists on using only ingredients found in the South and locally produced, where possible.
Provided by threeovens
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F.
- In a bowl, combine tomato, garlic, olive oil, salt and pepper; toss well.
- Arrange tomato halves, cut side up, on a baking sheet; roast until they collapse and are lightly browned, 25 to 30 minutes, then set aside.
- In a small saucepan, combine fennel, half the reserved fronds, and enough water or broth just to cover; add butter and season with salt and pepper.
- Bring to a boil, reduce heat to a low simmer and cook until fork tender, 8 to 10 minutes; transfer to a plate, discard cooked fronds, but reserve the cooking liquid.
- Meanwhile, prepare the grits according to the package directions, seasoning with salt and adding a bay leaf halfway through cooking; once cooked, mix the grits with butter, cream cheese, pepper, lemon juice, and hot sauce.
- Prepare the shrimp about 15 minutes before the grits are done by heating a large skillet or saute pan over medium heat, add oil, and sear shrimp 1 minute per side; add the fennel, sausage, roasted tomatoes, and 1 1/2 cups of the reserved fennel cooking liquid.
- Bring to a simmer, stir in lemon juice, hot sauce, salt and chopped parsley(add more fennel cooking liquid if it seem too dry).
- To serve, divide grits among shallow soup plates, top with shrimp mixture, and garnish with uncooked fennel fronds.
Nutrition Facts : Calories 375.7, Fat 19.9, SaturatedFat 6.9, Cholesterol 60.9, Sodium 301.8, Carbohydrate 41.3, Fiber 5.4, Sugar 3.7, Protein 9.4
SHRIMP AND GRITS FOR THE DISPLACED SOUTHERNER
Shrimp and Grits - with the addition of smoked sausage, mushrooms, tomatoes, onions, and Worcestershire sauce, this southern classic gets an update, taking it from a low country breakfast to fantastic dinner that's easy to make.
Provided by MyMansBelly
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.
- In a large saucepan, bring the chicken stock to a boil, then stir in the grits. Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. Pour in the half-and-half and milk, stir to combine, and bring back to a boil. Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.
- Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
- Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 19.8 g, Cholesterol 188.4 mg, Fat 28.4 g, Fiber 1.7 g, Protein 30.4 g, SaturatedFat 10.2 g, Sodium 2650.3 mg, Sugar 9 g
SHRIMP AND GRITS
Steps:
- Combine grits, 5 cups water, and 1 teaspoon salt and bring to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, stirring occasionally, until grits are creamy and soft, about 30 minutes. Season with salt and keep warm, covered.
- Meanwhile, rinse shrimp under cold running water, then pat dry and sprinkle with 1/4 teaspoon salt. Cook sausage in a dry 12-inch heavy skillet over moderately high heat, stirring, until browned and fat is rendered, about 4 minutes.
- Add shrimp to sausage mixture and cook, stirring, until shrimp just turn opaque, about 2 minutes, then transfer shrimp to a plate.
- Add onion and bell pepper to sausage mixture and increase heat to high, then cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
- Sprinkle flour over sausage mixture, then cook, stirring, 1 minute. Add remaining cup water and bring to a boil, stirring and scraping up any brown bits from bottom of skillet. Return shrimp to skillet and stir in remaining 1/4 teaspoon salt, or to taste, then remove from heat.
- Stir grits and divide among 4 plates, then spoon shrimp mixture with sauce on top and serve immediately.
SHRIMP WITH TOMATOES, FENNEL AND OREGANO
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Sauté until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.)
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo.
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CREAMY GARLIC AND TOMATO SHRIMP AND FONTINA GRITS
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Reviews 7Estimated Reading Time 5 minsServings 2Total Time 35 mins
- In a medium-sized pot, bring the broth (or water, if using), heavy cream, butter, onion powder, garlic powder, herbes de provence, smoked paprika, cayenne, black pepper, pinch of salt (you’ll add more later), and olive oil to a boil over high heat. If using coarse grits, add a super tiny pinch of baking powder. If using quick-grits, don’t add the baking powder. Whisk until combined, and immediately add the grits. Reduce heat to low, and whisk for 1 full minute. Cover and allow them to cook, stirring occasionally, until creamy and tender — about 10-15 minutes. If your grits need another tiny splash of cream, add it. Taste them and adjust the salt levels to your liking. Add a little more seasoning if needed. Once they’re perfect, turn the heat off and stir in the cheese. Cover and set aside.
- Meanwhile, in a medium-skillet, melt the butter over medium-heat. Add the crushed red pepper flakes, and herbes de provence. When the butter is hot and foamy, but not browning at all, add the diced sweet red pepper and garlic. Cook for about 2-3 minutes, and add the olive oil. Add the tomato paste, and cook until it deepens in color just slightly, about 3 to 4 minutes. Pour in the chicken broth and scrape any bits that might have accumulated on the bottom of the pan. Allow the broth to reduce for about 30 seconds, then pour in the heavy cream. Reduce the heat to medium-low, and allow the mixture to simmer for about 5 minutes. If the mixture is getting too thick (and it shouldn’t be thick at all), add more broth to thin it out. Taste and adjust seasoning as you see fit. Once it’s perfect, reduce the heat to low and add the raw shrimp. Allow the shrimp to poach until it’s pink and fully cooked, which will depend on the size shrimp you use. Once the shrimp turns pink on all sides, turn of
SHRIMP & GRITS WITH TOMATO RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Shrimp RecipesCalories 512 per servingTotal Time 40 mins
- Bring broth to a boil in a medium saucepan over high heat. Slowly add grits and whisk to combine. Reduce heat to maintain a simmer and cook, stirring occasionally, until tender and thickened, about 25 minutes. Remove from heat and stir in cheese. Cover and set aside.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add tomatoes and cook, stirring occasionally, until they start to give off their juices, 2 to 3 minutes. Adjust heat to maintain a simmer. Cover and cook until the tomatoes are very tender, 10 to 15 minutes. Add scallion whites and garlic and cook until fragrant, about 1 minute. Stir the tomato mixture into the grits.
- Pat shrimp dry. Wipe out the pan, add the remaining 1 tablespoon oil and heat over medium-high heat. Add the shrimp and sprinkle with Cajun seasoning. Cook, flipping once, until the shrimp are pink and cooked through, 3 to 4 minutes. Stir in wine and cook, stirring, until thickened, about 1 minute. Serve the shrimp over the grits, sprinkled with scallion greens.
SPICY SHRIMP AND CHEESE GRITS WITH TOMATO - HEALTHY ...
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Reviews 15Category Main CourseCuisine AmericanTotal Time 17 mins
- Bring broth to a simmer in a medium saucepan over high heat. Gradually whisk in corn grits. Bring to a simmer, whisking often. Reduce heat to medium low and simmer stirring with a silicone spatula until the mixture is very thick, 4 to 6 minutes.
- Remove from the heat and stir in Pepper jack cheese until melted. Add half and half, garlic powder and ½ teaspoon salt. Cover and keep warm.
- Meanwhile, heat 2 teaspoons oil in a large skillet over high heat. Add shrimp in a single layer, and cook, undisturbed until seared and bright pink on the bottom, about 2 minutes. Turn shrimp over and let cook on the other side until the shrimp is just cooked through, about 2 minutes longer. Remove shrimp to a plate and cover with foil.
- Add the remaining 2 teaspoons oil to the skillet, and reduce heat to medium-low. Add garlic and cook, stirring until the garlic is fragrant. Immediately add diced tomatoes, and cook, scraping up browned bits from the skillet until the mixture simmers. Stir in tomato paste, hot sauce and the remaining ½ teaspoon salt until the tomato paste is no longer clumpy. Stir in the cooked shrimp and any accumulated juices from the plate. Heat shrimp through and remove from the heat.
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- Place the grits in a bowl and cover with water. Let sit for about 1 hour. Drain the grits and place them in a large pot. Add 8 cups water and set over medium heat. Stir as mixture comes to a simmer. Reduce the heat to low, add 1 tablespoon salt, and cook until the grits are tender, 40 to 45 minutes. Add the cheese and cream and stir to combine. Season with salt, pepper, and Tabasco. Keep warm, adding more water or cream to keep grits loose until ready to serve.
- In a large skillet, cook the sausage over medium-high heat until browned, 7 to 9 minutes. Remove from the pan and set aside.
- Add the onion and mushrooms to skillet with a pinch of salt. Cook over medium-high heat, stirring, until softened, about 5 to 7 minutes. Add the shrimp and cook until they are just starting to turn pink, about 2 minutes. Add the wine, butter, and thyme and simmer until the wine has reduced by half, about 3 to 4 minutes. Remove from the heat and season with lemon juice, salt, and pepper.
- To serve, spoon the grits into a shallow serving bowl. Top with the shrimp mixture and sausage slices.
DEEP SOUTH SHRIMP AND SAUSAGE RECIPE | MYRECIPES
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5/5 (13)Total Time 17 minsServings 4Calories 142 per serving
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, seasoning, and black pepper, tossing to coat. Cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
- Return pan to medium-high heat. Coat pan with cooking spray. Add bell pepper; cook 2 minutes, stirring frequently. Add sausage; cook 2 minutes or until lightly browned, stirring frequently. Add reserved shrimp mixture and garlic. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; let stand 2 minutes.
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