Spicy Shrimp And Cheesy Grits With Over Easy Eggs Food

SPICY SHRIMP AND GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
• Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
• Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
• Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
• Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

SPICY SHRIMP AND CHEESY GRITS WITH OVER-EASY EGGS

Steps:

• Bring 4 cups of water to a boil over medium heat. Stream in the grits and whisk. Cook for 20 to 25 minutes, stirring occasionally, until the water is absorbed but the grits still have a porridge-like consistency. Add a bit more water if needed. Remove from heat and cover to keep warm.
• Heat the oil and butter in a large heavy skillet over medium-low heat. Add the garlic and sauté until softened (but not browned), about 2 minutes. Add the cayenne, paprika, and honey, and mix well. Add the shrimp and stir to coat. Increase the heat to medium-high and cook for 2 minutes. Add the chicken stock and continue to cook until the shrimp are no longer pink and the stock is reduced, about 10 minutes.
• Remove the grits from the heat and stir in the cheeses, butter, and cream.
• Fry the eggs over easy, until the yolks are just barely runny.
• Divide the grits among 4 bowls and top with the shrimp, some of the sauce, an egg, and a dash of Tabasco. Garnish the dish with a sprinkling of chives and serve immediately.

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.

SPICY LOW-COUNTRY SHRIMP AND GRITS

Steps:

• Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
• Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.

EASY CHEESY LOADED GRITS

Steps:

• Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat for 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat., Add green chiles, 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture., Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, until golden brown and set, 50-60 minutes. Let stand 10 minutes before serving. Sprinkle with cilantro.

CHEESY SHRIMP AND GRITS

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

CHEESY CAJUN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.