LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES
Provided by Virginia Willis
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
- Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
- Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.
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.
SPICY SHRIMP AND GRITS WITH TOMATO AND COUNTRY HAM
From Slightly North of Broad in Charleston, SC. If the sausage is spicy you may want to leave out the cayenne pepper.
Provided by bengi
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the grits:.
- Rinse the grits in a large bowl of water. With your hand, scoop out any bran or hulls floating on top of the water. Drain well.
- Combine the water, salt and butter in a medium saucepan and bring to a boil. Add the grits and stir. Turn the heat to low and simmer for 28 to 40 minutes (check instruction on the bag of grits), stirring occasionally. If the grits stick to the bottom of the pan, reduce the heat and stir more frequently.
- Remove from the heat and stir in the cream. Keep warm.
- For the shrimp:.
- While the grits are cooking, peel and devein the shrimp. If desired, swish the shrimp in a bowl of cool, salted water to remove any impurities. Repeat. Finish with a cool water rinse, drain and set aside.
- When the grits are ready, prepare the topping. In a large skillet, sauté the shrimp in a tablespoon of butter over medium heat for 1 to 2 minutes, until they are just cooked through. Remove and set aside.
- In the same skillet, sauté the country ham and sausage for 1 to 2 minutes, or until the sausage is cooked through.
- Add the garlic and cayenne, if using, and sauté 30 seconds. Add the tomatoes and green onions and sauté 30 seconds.
- Return the shrimp to the skillet, add water or chicken broth and simmer briefly. Stir in the remaining tablespoon of butter.
- To serve, spoon four equal portions of the grits into four bowls. Place 5 or 6 shrimp on top of each portion of grits and spoon on equal parts of the topping, including some of the liquid. Serve at once.
Nutrition Facts : Calories 441.7, Fat 20.6, SaturatedFat 10.6, Cholesterol 151.6, Sodium 1217.3, Carbohydrate 42.3, Fiber 2.7, Sugar 1.5, Protein 20.8
GRITS WITH TOMATOES AND SHRIMP
This shrimp and tomato recipe makes a hearty lunch or supper, offering a piquant alternative to grits served with gravy, eggs, and bacon, the traditional breakfast fare.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 15
Steps:
- For the grits: Heat 2 cups water, milk, 1 tablespoon butter, and salt to a gentle boil in a medium saucepan. Sprinkle in the grits. Reduce the heat to simmer, and cook, stirring often with a wooden spoon, until the mixture is smooth, thick, and falls easily from a spoon, 15 to 20 minutes.
- Meanwhile, prepare tomatoes: Add 1 tablespoon butter to the skillet. Saute onion and garlic until soft and translucent, 2 to 3 minutes. Pour in white wine, and cook until dry, 2 to 3 minutes. Add bay leaves, and stir in tomatoes and reserved juice. Season with cayenne pepper. Reduce the heat, and simmer until slightly thickened and the tomatoes have broken down, about 10 minutes.
- For the shrimp: Heat the remaining tablespoon butter in a large skillet over medium-high heat to sizzling. Add shrimp, season with salt and black pepper, and saute to sear on both sides, about 2 minutes per side.
- When grits are thickened, stir in heavy cream and grated Parmigiano-Reggiano cheese. Keep covered with a tight-fitting lid until ready to serve. When tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs. Cover, and keep warm until shrimp are cooked.
- To serve, put a heaping spoonful of grits onto a soup plate. Top with the tomatoes, and arrange the shrimp around the plate. Garnish with freshly shaved Parmigiano-Reggiano cheese.
SRIRACHA TOMATO SHRIMP AND GRITS
Spicy shrimp, andouille sausage, and bell peppers are served over cheesy grits. Recipe developed by Chef Billy Parisi on behalf of Hunt's.
Provided by Hunt's
Categories Hunt's
Time 1h45m
Yield 10
Number Of Ingredients 18
Steps:
- Grits: Heat olive oil in a large pot on high heat; add the onions and brown. Add water and bring to a boil. Slowly stir in grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper; keep warm.
- Shrimp: Heat olive oil in a large saute pan on high heat. Add onions, peppers and sausage and saute for 5 to 6 minutes. Next, add shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in diced tomatoes, Sriracha, salt and pepper and simmer for 10 minutes on low heat.
- Serve the shrimp over the cheesy grits.
Nutrition Facts : Calories 713.8 calories, Carbohydrate 68.6 g, Cholesterol 214.7 mg, Fat 31.6 g, Fiber 3 g, Protein 35 g, SaturatedFat 17.8 g, Sodium 1383.7 mg, Sugar 8.6 g
GRITS WITH TOMATOES AND SHRIMP
If you've never tried grits, this dish is a great introduction. It's easy to make and quite delicious. Makes a great brunch, lunch or supper.
Provided by sugarpea
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Grits: In a saucepan bring to boil the water, milk, butter and salt; add grits and reduce heat to a simmer; cook, stirring frequently, 15-20 minutes or until it is smooth, thick and falls easily from a spoon.
- Add cream and cheese, stir to combine, cover tightly and set aside if need be.
- Tomatoes: Meanwhile saute onions and garlic in butter until translucent, 2-3 minutes; add wine and cook until pan is dry, 2-3 minutes; add bay leaves, tomatoes and juice, and cayenne; reduce heat and simmer 10 minutes, until tomatoes have broken down and mixture is slightly thickened.
- Remove from heat, add herbs and cover; set aside.
- Shrimp: In a skillet over medium-high heat, saute shrimp with butter, salt and pepper until done.
- To Serve: Spoon grits into a soup plate, ladle with tomatoes and arrange shrimp over the top; garnish with cheese shavings.
Nutrition Facts : Calories 718.5, Fat 28.6, SaturatedFat 16.8, Cholesterol 377.4, Sodium 2134.8, Carbohydrate 66.1, Fiber 4.9, Sugar 9.7, Protein 46.3
SRIRACHA TOMATO SHRIMP AND GRITS
Spicy shrimp, andouille sausage, and bell peppers are served over cheesy grits. Recipe developed by Chef Billy Parisi on behalf of Hunt's.
Provided by Hunt's
Categories Hunt's
Time 1h45m
Yield 10
Number Of Ingredients 18
Steps:
- Grits: Heat olive oil in a large pot on high heat; add the onions and brown. Add water and bring to a boil. Slowly stir in grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper; keep warm.
- Shrimp: Heat olive oil in a large saute pan on high heat. Add onions, peppers and sausage and saute for 5 to 6 minutes. Next, add shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in diced tomatoes, Sriracha, salt and pepper and simmer for 10 minutes on low heat.
- Serve the shrimp over the cheesy grits.
Nutrition Facts : Calories 713.8 calories, Carbohydrate 68.6 g, Cholesterol 214.7 mg, Fat 31.6 g, Fiber 3 g, Protein 35 g, SaturatedFat 17.8 g, Sodium 1383.7 mg, Sugar 8.6 g
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