Charleston Shrimp And Grits With Tasso Blue Crab Gravy Recipes

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CHARLESTON SHRIMP AND GRITS WITH TASSO BLUE CRAB GRAVY

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 17



Charleston Shrimp and Grits with Tasso Blue Crab Gravy image

Steps:

  • To make the Tasoo Blue Crab Gravy:
  • Preheat a large bottom pot to medium-high heat.
  • Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.
  • In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.

4 tablespoons unsalted butter
8 ounces tasso ham, finely diced
1 cup finely diced white onion
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 tablespoon spicy blackening Cajun seasoning
1 tablespoon kosher salt
1/4 cup light brown sugar
2 teaspoons onion powder
1 tablespoon finely minced garlic
1 1/2 cups all-purpose flour
8 cups fish stock or vegetable or chicken stock, divided
4 ounces lump blue crab
4 pounds shrimp, peeled and deveined
3 pounds spicy sausage, thinly sliced
Grits, optional

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



Old Charleston Style Shrimp and Grits image

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

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

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



Charleston Shrimp and Grits image

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

1 1/2 lbs medium shrimp, peeled, halved lengthwise, and deveined
1 lemon, juice of
Tabasco sauce
1 1/2 teaspoons salt
1 1/2 cups stone ground corn grits (not instant or quick-cooking)
6 slices bacon, chopped
1 small onion, finely chopped
1/4 cup finely chopped green bell pepper
1 -2 garlic clove, minced
1/2 cup thinly sliced scallion
2 tablespoons unbleached all-purpose flour
1 cup chicken stock
1 -2 tablespoon unsalted butter
1 cup grated cheddar cheese

CHARLESTON SHRIMP 'N' GRAVY

Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.

Provided by ALRAYNA

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 11



Charleston Shrimp 'n' Gravy image

Steps:

  • Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
  • When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 12.6 g, Cholesterol 195.7 mg, Fat 11.1 g, Fiber 1.4 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1087.8 mg, Sugar 2.3 g

3 slices bacon
1 onion, chopped
1 green bell pepper, seeded and chopped
2 teaspoons seasoned salt with no MSG
ground black pepper to taste
garlic powder to taste
2 tablespoons butter
4 tablespoons all-purpose flour, divided
1 pound large shrimp, peeled and deveined
1 ½ cups chicken stock
1 green onion, chopped

SMOTHERED SHRIMP IN CRAB-MEAT GRAVY

Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it's hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.

Provided by Sam Sifton

Categories     dinner, appetizer

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 18



Smothered Shrimp in Crab-Meat Gravy image

Steps:

  • In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. When the butter begins to foam, add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes. Adjust heat to high, add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it.
  • Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and clam juice or stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper. Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 2 to 3 minutes to heat through. Serve ladled over stone-ground grits.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 2214 milligrams, Sugar 3 grams, TransFat 1 gram

8 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, peeled and finely chopped
1 large Spanish onion, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/4 cups all-purpose flour
2 tablespoons fresh sage leaves, rubbed
1 tablespoon fresh thyme leaves, finely chopped
1/2 cup dry sherry
1/4 cup Worcestershire sauce
3 pinches nutmeg
2 pinches cayenne pepper
3 to 4 cups clam juice, or fish or chicken stock
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper to taste
3 pounds large shrimp, shelled and butterflied
1 1/2 pounds jumbo lump crab meat.

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



Old Charleston Style Shrimp and Grits image

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.

1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half-and-half
2 lbs uncooked shrimp, peeled and deveined
salt
1 pinch cayenne pepper (to taste)
1 lemon, juice of
1 lb andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp cheddar cheese

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