Smothered Shrimp And Parmesan Grits Food

SMOTHERED SHRIMP AND PARMESAN GRITS

Steps:

• In a medium pot, bring water and chicken broth to a boil. Gradually whisk in grits. Add salt. Simmer, partially covered for 20 minutes, stirring often.Add more water if they get too thick.
• Stir in the Parmesan cheese, heavy cream and pepper. Remove from heat and keep warm.
• To make smothered shrimp, heat butter and oil in a large skillet.
• Add onion, green pepper, and Andouille sausage. Cook until onion and green pepper are soft.
• Add garlic and cook 1 minute.
• Stir in flour and cook 1 minute.
• Gradually stir in chicken broth and diced tomatoes. Add Cajun seasoning and cayenne pepper and bring to a simmer.Simmer for about 8 minutes to thicken.
• Add shrimp and cook 2 to 3 minutes. Stir in heavy cream.Serve over grits and sprinkle with parsley and green onion.

SOUTH OF THE BORDER SHRIMP AND GRITS

Steps:

• Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
• Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

SMOTHERED SHRIMP AND ANDOUILLE OVER STONE-GROUND GRITS

Steps:

• Place a 12-inch saute pan over medium-high heat, and add the olive oil. Once the oil is hot, add 1 tablespoon of the butter to the pan. While the butter is melting, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the pan and sear them for 1 1/2 minutes per side. Transfer the shrimp to a plate, and set aside.
• Add the remaining 1 tablespoon butter to the saute pan, and when it has melted, add the andouille. Cook, stirring often, until most of the fat has rendered and the andouille is crispy, 3 minutes. Add the onions and saute for 2 minutes, stirring often. Add the garlic, shallot, and green onion bottoms, and cook for 1 minute. Add the tomatoes and cook for 1 minute. Raisethe heat to high, add the shrimp stock, and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream and stir to combine.
• Return the shrimp to the saute pan and fold them into the sauce. Cook until the shrimp are cooked through and hot, about 3 minutes. Stir in the green onion tops. Spoon the shrimp and sauce over the hot grits, garnish with the parsley, and serve while hot.

SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS

Steps:

• In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
• In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
• If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.

HEAVENLY SHRIMP & PARMESAN GRITS

Steps:

• Parmesan Grits:.
• Bring milk and broth to a boil.
• (WATCH THIS VERY CAREFULLY BECAUSE THE MILK WILL OVERFLOW IF IT GETS TOO HOT).
• Add grits and cook according to package directions.
• Remove from heat and stir in the cheese and the Tabasco.
• (If you prefer firmer grits: Add to the above 1 cup milk, and 2 large beaten eggs; then bake for at 350 for 30 minutes).
• Shrimp:.
• Heat large skillet until very hot, add olive oil.
• When oil is thoroughly heated, toss in shrimp to cover bottom of pan.
• Before stirring, season with salt and pepper (this will season shrimp in particular, but the rest of the dish as well).
• Stir until shrimp begin to turn pink all over (let pan return original hot temperature).
• Stir in minced garlic and mushrooms.
• Add lemon juice and wine, stir for 30 seconds or until everything is well coated.
• Toss in sliced scallions and stir for about 20 seconds.
• Serve over grits!

SAUTEED SHRIMP ON PARMESAN GRITS WITH REDEYE GRAVY

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ham; sauté until brown, about 2 minutes. Add mushrooms, pepper, onion and thyme; sauté 3 minutes. Add broth and next 3 ingredients; bring to boil. Mix Madeira and cornstarch in small bowl. Add to sauce and bring to boil, stirring constantly. Reduce heat; simmer until thickened, about 3 minutes. Season gravy with salt and pepper. (Can be made 1 day ahead. Cool slightly, then chill. Bring to simmer before continuing.)
• Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until opaque in center, about 3 minutes. Add gravy; bring to simmer. Add 1 tablespoon butter; stir until melted.
• Divide grits among plates. Spoon shrimp and gravy over. Sprinkle with Parmesan cheese.

SHRIMP AND ARTICHOKES OVER PARMESAN GRITS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and artichoke hearts and saute 5 minutes. Add one cup chicken broth, shrimp and garlic and saute 6 minutes. Add oregano, zest, juice, salt and pepper. Remove from heat; cover and keep warm.
• Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Slowly stir in grits; reduce heat to low. Cook 7 minutes or until thick and creamy, stirring occasionally. Stir in cheese. Spoon 1/2 cup grits into each of 4 bowls; top each with 1 cup shrimp mixture.