Shrimp N Bacon Grits Food

SHRIMP 'N BACON GRITS

Steps:

• In a small pot over medium-high heat, bring 2 cups broth and water to a boil. Add 1/2 teaspoon salt and slowly pour in grits while stirring to keep smooth. Cook according to package instructions, then stir in 1 tablespoon butter and Parmesan. Keep warm.
• Meanwhile, in a large cast-iron skillet over medium heat, cook bacon until brown. Place bacon on a plate and set aside, reserving 2 tablespoons bacon fat.
• Cook onions and garlic over medium heat until softened, 4 minutes. Pour in remaining 1/4 cup broth, bring to a boil, and simmer until slightly thickened, 3 to 4 minutes. Add shrimp and season with salt and pepper. Stir until shrimp are pink and cooked through, then turn off heat and add remaining 2 tablespoons butter and green onions.
• Serve shrimp over grits with a spoonful of sauce. Top with crumbled bacon and green onions.

SHRIMP AND CHEESY GRITS WITH BACON

Steps:

• Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
• Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
• Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.

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, BACON, AND GRITS FOR ONE

Steps:

• Place bacon into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. When bacon is almost crisp, add shrimp and cook until heated through, about 1 minute. Set aside.
• Bring water and salt to a boil in a saucepan; add grits. Reduce heat to medium-low, cover, and let simmer until thickened, 5 to 7 minutes.
• Stir Gouda cheese and butter into cooked grits until well mixed and cheese is melted. Add bacon and shrimp. Garnish with green onion and season with salt and pepper. Serve hot.

PANSEARED GRITS WITH SPICED SHRIMP AND BACON

Steps:

• In a medium saucepan, stir the grits and salt into the boiling water. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Remove from the heat and pout into a buttered 8x8-inch dish. Let cool until firm. Remove from the dish and cut into quarters.
• Fry the bacon in a large heavy skillet over medium heat. With slotted spoon, remove the bacon and drain on paper towels, reserving the fat in the pan.
• In the same skillet, sear the quartered grits over high heat until golden on both sides. With a spatula, transfer to a platter.
• Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add the shrimp and toss to coat evenly.
• Wipe the skillet clean and heat the olive oil over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic and reserved bacon and cook 1 minute longer. Remove from heat and stir in the lime juice. Scatter over the seared grits and serve.

SERIOUS EATS SHRIMP N BACON N GRITS

Steps:

• Add the butter and olive oil to a saucepan set over medium heat. When the butter has melted, add the onion and cook until soft. Add the garlic and cook for another minute. Turn the heat to high and pour in the milk and water. Bring to a boil and slowly whisk in the grits. Turn the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. When done, dump in the cheese and stir until it is melted. Season with salt and pepper and set aside.
• Add the bacon to a large skillet set over medium-high heat. Cook until golden browned and crisp. Remove and drain on paper towels. Pour out all but 3 tablespoons of the oil.
• Set the skillet back over medium-high heat and when nearly smoking, add the shrimp. Cook until pink, about 1 1/2 minutes per side.
• Scoop some of the cheese grits into a bowl and top with the shrimp, chopped bacon, and scallions. Season to taste with salt and pepper.

SHRIMP AND GRITS

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).