SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE
Steps:
- For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
- Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
- For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
- For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
- Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
- Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.
SHRIMP AND GRITS LOUISIANA STYLE
Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!
Provided by Amber Taylor Futch
Categories Side Dish Grain Side Dish Recipes Grits
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
- Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
- Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
- Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 9.5 g, Cholesterol 271.9 mg, Fat 60.1 g, Fiber 0.5 g, Protein 20.6 g, SaturatedFat 30.1 g, Sodium 751.2 mg, Sugar 1.1 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.
SLOW-COOKED LOUISIANA SHRIMP AND GRITS
Serve this delicious shrimp and grits recipe, from chef John Besh of August, with Mirliton Salad for a dinner that's guaranteed to please.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Serves 6
Number Of Ingredients 16
Steps:
- In a large high-sided skillet, heat olive oil over medium heat. Season shrimp with salt and Creole spices. Add shrimp to skillet and cook until they just start to brown. Remove shrimp and set aside.
- Add sausage, garlic, shallot, peppers, and thyme to skillet; cook until garlic and shallots are softened and fragrant. Add shrimp stock and bring just to a simmer. Stir in butter and continue to cook until reduced and thickened, 3 to 5 minutes.
- Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.
- To serve, place a heaping 1/4 cup cooked grits into each of six shallow bowls. Divide shrimp evenly between bowls, standing up and tails facing towards the center of the bowl. Spoon sauce around grits and garnish with chervil; 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.
LOUISIANA STYLE SHRIMP
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
- Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.
LOUISIANA GRILLED SHRIMP WITH GRITS CAKES
Make and share this Louisiana Grilled Shrimp with Grits Cakes recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 1 batch
Number Of Ingredients 18
Steps:
- For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
- Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
- Let sit and refrigerate until it is cold.
- Remove from refrigerator and cut with biscuit cutter to create cakes.
- Bread the cakes in flour, egg wash and bread crumbs.
- Keep in refrigerator until you are ready to cook the dish.
- For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
- Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
- Remove from heat and cool slightly.
- For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
- Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
- Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
- Do not overcook.
- Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
- Place cake on Pepper Jelly and top with 2 shrimp per person.
- Drizzle Rouille on top and sprinkle with scallions.
- Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.
Nutrition Facts : Calories 7623.3, Fat 186.1, SaturatedFat 100.8, Cholesterol 486.9, Sodium 3928.8, Carbohydrate 1326, Fiber 33.1, Sugar 202.4, Protein 206.5
LOUISIANA SHRIMP
"This is a Lenten favorite at our home," notes Sundra Hauck, a field editor in Bogalusa, Louisiana. "I serve it right out of the roaster with corn on the cob and boiled potatoes." -Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring once. Serve warm with a slotted spoon.
Nutrition Facts : Calories 424 calories, Fat 38g fat (23g saturated fat), Cholesterol 267mg cholesterol, Sodium 722mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein.
GRITS
This grits recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring 4 cups water to a boil over high heat; add salt. Stirring rapidly, add grits in a slow, steady stream; reduce to a simmer. Cook, stirring frequently, until creamy, about 20 minutes.
- Stir in mascarpone and butter; serve immediately.
BASIC SHRIMP STOCK
This shrimp stock recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits. Serve with his Mirliton Salad for a dinner that is guaranteed to please.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over high heat. Add shrimp shells and cook, stirring frequently, until toasted, about 10 minutes.
- Add onion, celery, carrot, leek, and garlic and cook for 3 minutes. Add 12 cups water, bay leaf, and thyme; bring to a boil. Reduce heat to medium and cook until reduced by half.
- Strain stock, discarding solids; let cool to room temperature. Stock may be used immediately or transferred to an airtight container and kept refrigerated for up to 3 days or frozen for up to 3 months.
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