BOURBON SHRIMP OVER CAROLINA GRITS
Make and share this Bourbon Shrimp over Carolina Grits recipe from Food.com.
Provided by kyle martin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a hot saute pan, put 2 tablespoons olive oil.
- Place shrimp and vegetables in pan, season with salt and pepper and saute until shrimp starts to stick and turn color; deglaze pan with bourbon.
- When flame dies down, add demi-glace and finish cooking.
- Pour over grits.
- To mae grits, place butter, water, cream, salt and pepper in sauce pan; bring to slow boil.
- Add grits.
- Stir with whisk until it starts to thicken, about 2 minutes.
- Turn heat to low and cook grits until done.
- If they seem to be too thick, add water until right consistency.
- When grits are done, add cheese and correct the seasonings.
Nutrition Facts : Calories 1087.5, Fat 65.5, SaturatedFat 40.5, Cholesterol 309.1, Sodium 668.2, Carbohydrate 70.4, Fiber 2.7, Sugar 4, Protein 34.7
FLAMING SHRIMP AND GRITS
Steps:
- For the grits:
- Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
- While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
- Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
- For the shrimp:
- Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.
BARBECUED BOURBON SHRIMP WITH CHEDDAR CHEESE GRITS
F&W Magazine From: Pairing Kendall-Jackson Wines with Kentucky Cooking, Pairing of the Day: 04/2008 edition By happy accident, Amber Huffman combined leftovers of two low-country staples-barbecue and cheddar cheese grits-for a quick Southern fusion meal. It became a Jesse Jackson favorite. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce. "I seriously have received three marriage proposals over a bowl of my cheese grits," says Huffman. "I've accepted none so far." Huffman's rich cheese grits need a wine with some substance, but one that isn't so tannic and massive that it will overwhelm the sweet shrimp-in other words, Pinot Noir. Kendall-Jackson makes a very good, black cherry-inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson's lighter, more peppery 2006 Vintner's Reserve.
Provided by Manami
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- SHRIMP:.
- In a medium saucepan, melt the butter.
- Add the onion and cook over moderate heat until softened, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
- Simmer over low heat, until thickened, about 40 minutes.
- Transfer the barbecue sauce to a blender and puree until smooth.
- Season with salt and pepper.
- Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
- Preheat a grill pan.
- Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
- Grease the grill pan with the oil.
- Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
- CHEESE GRITS:.
- In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
- Add the garlic and slowly stir in the grits.
- Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
- Remove the saucepan from the heat and stir in the cheese, butter, and cream.
- Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
Nutrition Facts : Calories 543.6, Fat 24.7, SaturatedFat 13.3, Cholesterol 200.5, Sodium 1383.7, Carbohydrate 49, Fiber 1.6, Sugar 21.9, Protein 26.8
OLD CHARLESTON STYLE SHRIMP AND GRITS
Great recipe for shrimp and grits.
Provided by berskine
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
- Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
- Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
- Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
- Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
- Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
- Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
- Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g
CHARLESTON SHRIMP AND GRITS
Make and share this Charleston Shrimp and Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 46m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine shrimp with lemon juice and a couple of generous splashes of Tabasco sauce; let sit while you begin the grits and gravy.
- Make the grits: in a large heavy saucepan, bring 6 cups water and 1 teaspoon salt to a boil.
- Whisk in the grits a few handfuls at a time (they will bubble up initially).
- When you have added all the grits, decrease heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
- While the grits simmer, start the gravy: fry bacon in a skillet over medium heat until brown but still limp; stir in the onion, green pepper, and garlic; continue cooking until onion and pepper are limp, about 5 minutes.
- Add in the scallions; sprinkle flour over the mixture; continue sautéing for 5 minutes longer.
- Stir in the stock and remaining salt; cook for 5 minutes longer; remove from the heat while you finish the grits.
- When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese.
- Add a splash of Tabasco sauce and more salt if desired.
- Cover the grits while you finish the gravy.
- Return the gravy to the heat and stir in the shrimp; cook until the shrimp are opaque throughout, about 5 minutes.
- Serve immediately mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.
Nutrition Facts : Calories 581.4, Fat 21.2, SaturatedFat 10.2, Cholesterol 262.1, Sodium 2202.7, Carbohydrate 56.8, Fiber 3.6, Sugar 3, Protein 38.6
CAROLINA SHRIMP AND CHEDDAR GRITS
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine the first 6 ingredients in inner pot. Lock pressure lid. Press pressure function; select custom. Press timer; set to 10 minutes. Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in cheese and butter until melted. Press saute function; select vegetables setting. Set to medium cook time (10 minutes). Stir in remaining ingredients. Cook 5-10 minutes or until cheese is melted and mixture is heated through. If desired, top with additional parsley.
Nutrition Facts : Calories 471 calories, Fat 26g fat (15g saturated fat), Cholesterol 193mg cholesterol, Sodium 774mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
CAROLINA SHRIMP & CHEDDAR GRITS
Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.
Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
OLD CHARLESTON STYLE SHRIMP AND GRITS
Let me start by saying that I love shrimp and grits, any style for that matter! But this Old Charleston style version is one of my favorites. Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite. What's not to love?!
Provided by InspirationsFC
Categories Pork
Time 1h15m
Yield 8 Bowls, 8 serving(s)
Number Of Ingredients 20
Steps:
- Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
- Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
- Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
- Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
- Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
- Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
- Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
- Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
CAROLINA SHRIMP WITH CREAMY GRITS
This is a traditional Southern dish. If you prefer your grits thinner just add a little warm water or warmed milk. Adapted from chef James Clark, executive chef at Palette in Washington, DC.
Provided by threeovens
Categories < 4 Hours
Time 2h20m
Yield 8 appetizers, 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat 4 cups water and milk (or half n half or heavy cream) over medium heat to a simmer.
- Stir in the grits using a wooden spoon; cook, stirring constantly, for 5 minutes.
- Reduce heat and cook, stirring (and scraping) frequently, to prevent the grits from sticking, 30 minutes (you probably will need to add additional water).
- Remove from heat, stir in butter, season with salt and pepper; cover to keep warm.
- Heat 3 tablespoons bacon drippings in a large skillet over medium heat.
- Add onions and cook, stirring occasionally, until softened and caramelized (golden brown), about 25 minutes; remove to a plate and set aside.
- Heat the remaining 3 tablespoons of bacon drippings over medium heat.
- Season shrimp with pepper and add to skillet; cook for one minute.
- Add ham and cook another minute; transfer to plate and set aside.
- Return onions to skillet, add Madeira and simmer about 20 minutes until reduced to less than 1/2 cup; watch carefully because once it starts to reduce it will evaporate very quickly.
- Add cream and nutmeg, if using, simmer until it reduces by about half again.
- Return shrimp and ham, add fresh herbs, season with pepper if needed.
- To serve, divide the grits among individual plates and spoon the shrimp and sauce over the top.
Nutrition Facts : Calories 694.2, Fat 46.9, SaturatedFat 25.3, Cholesterol 157.9, Sodium 560.1, Carbohydrate 42.4, Fiber 2.5, Sugar 2.5, Protein 15.5
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