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 WITH LIGHTENED GRITS
Tasty seafood dinner ready in 25 minutes! Enjoy this shrimp dish made using Muir Glen™ organic tomatoes and served over grits.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat evaporated milk, 1/2 cup of the chicken broth and water to boiling over medium-high heat; stir in grits with wire whisk. Reduce heat to low; cook about 5 minutes, stirring occasionally, until mixture thickens. Remove from heat; cover to keep warm.
- Meanwhile, in 12-inch skillet, cook onion and bacon over medium-high heat about 5 minutes, until bacon is crisp and onion is golden brown. Add remaining chicken broth and all remaining shrimp ingredients except lemon peel. Cook about 3 minutes, stirring occasionally, until shrimp are pink. Remove from heat; stir in lemon peel. Serve immediately over warm grits.
Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 120 mg, Fiber 2 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 11 g, TransFat 0 g
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.
LEMON-GARLIC SHRIMP AND GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
- Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
- Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
SHRIMP AND GRITS
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a medium skillet over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the bacon fat in the pan. Add enough peanut oil to the bacon fat to amount to 1 1/2 tablespoons if necessary. Reserve the skillet and fat. In a medium bowl, toss the shrimp with the flour until lightly coated.
- Heat the fat in the reserved skillet over medium-high heat. Add the shrimp and cook until they begin to turn pink, about 1 minute. Stir in the mushrooms and reserved bacon and cook 1 minute. Stir in the garlic (do not let brown) and cook about 30 seconds. Remove from the heat and stir in the scallions, lemon juice and hot sauce. Serve immediately over grits.
BLACKENED SHRIMP AND GRITS WITH LIGHT CORN CREAM SAUCE
From Baltimore Style magazine, March/April 2005, Chef Damon R. Hersh, Louisiana restaurant in Fell's Point, Baltimore. Shrimp and grits is a low-country dish that's been around for a long time. This recipe calls for the grits to be done in the style of polenta or risotto, which makes it much richer. The spiciness of the shrimp, the sweetness of the corn and the richness of the grits go so well together
Provided by Raquel Grinnell
Categories Grains
Time 1h
Yield 1 platter, 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Shrimp: In a large saute pan, heat butter and oil over mediumhigh heat. Liberally coat shrimp with blackening spice. When pan is hot, add shrimp carefully. Saute until cooked through, about 4 minutes.
- Grits: Bring water, milk, heavy cream and butter to boil and lower heat to medium-low. Slowly sprinkle in the grits, while stirring with a rubber spatula or wooden spoon. Stir continuously so grits do not stick to bottom of pot. Continue stirring until all liquid is absorbed, about 10 to 15 minutes. (If still dry and not soft, add milk.) To finish, stir in cream cheese and salt and pepper to taste.
- Corn Sauce: Bring corn, cream and wine to a boil in a saucepan and simmer for 3 minutes. Remove from heat. Carefully pour into a heat-proof blender and pure' for a minute or until liquefied. With the blender still running, add the cold butter cubes 1 by 1 until totally incorporated. Strain well and add salt and pepper to taste.
- To serve, plate grits in center of plate and fan out shrimp. Sauce the plate with the corn sauce. Serves 2 as a main dish, 4 as a starter.
Nutrition Facts : Calories 2721.2, Fat 232.3, SaturatedFat 135.8, Cholesterol 860.2, Sodium 1658.9, Carbohydrate 119.5, Fiber 7.5, Sugar 8.5, Protein 44.6
BLACKENED SHRIMP OVER CHEESE GRITS
Mounds of blackened shrimp over creamy corn grits. A little change from the norm by using coarse, stone-ground cornmeal instead of regular white hominy grits. If you prefer your own recipe for cheese grits, go for it!
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For The Cheese Grits: Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually (add slowly so as not to cause clumping) add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently to prevent grits from sticking or forming lumps making sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. While grits are cooking, start preparing the blackened shrimp.
- Finish the grits by removing from the heat, adding the black pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time to incorporate.
- For the Blackened Shrimp: Preheat a cast-iron skillet over high heat. Meanwhile, put the blackening seasoning in a shallow bowl; set aside. Dip the shrimp in the melted butter shaking off any excess butter before dredging the shrimp in the blackening seasoning. Place a batch of shrimp on the hot skillet (avoid shrimp from touching) and cook each side for about 1 minute or just until the shrimp turns opaque. Remove the shrimp from the pan and keep warm until all the shrimp are cooked. Note: If you go light on the blackening seasoning, you may want to add additional salt. Fry one or two shrimp to taste test.
- Divide and place the hot grits in the bottom of four large bowls. Over the grits, evenly divide the hot blackened shrimp. Garnish with cilantro leaves, if desired, and serve immediately.
Nutrition Facts : Calories 766.9, Fat 51.3, SaturatedFat 30.6, Cholesterol 420.1, Sodium 2415.6, Carbohydrate 31.9, Fiber 2.3, Sugar 6.5, Protein 44.7
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