THE BEST SHRIMP AND GRITS
This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
- Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
- Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
- Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
- Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.
KARDEA'S GULLAH STYLE SHRIMP AND GRITS
Steps:
- Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.
- Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.
- Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.
- Serve the shrimp over the prepared grits topped with green onions.
GENERAL OGLETHORPE'S SHRIMP AND GRITS
This delicious recipe for General Oglethorpe's shrimp and grits comes courtesy of Joe Barnett Jr.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 19
Steps:
- Prepare shrimp: In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and a pinch of pepper. Add shrimp, and toss until well combined; set aside.
- Prepare grits: Fill a medium saucepan with 2 cups water. Add bouillon cubes and butter; bring to a boil. While whisking, gradually add grits. Cook, whisking often, about 5 minutes. Stir in tomato paste, cream, and cheese. Continue cooking, whisking, until creamy, 2 to 3 minutes. Set aside.
- Cook shrimp: Melt butter in a large skillet. Add garlic and cook, stirring 30 seconds. Add shrimp and cook until opaque, 1 1/2 minutes per side. Transfer shrimp to a medium bowl; set aside.
- Prepare sauce: Stir flour into remaining butter in skillet that shrimp was cooked in. Cook, stirring occasionally, until thickened and medium-tan in color, 5 to 10 minutes. Whisk in chicken stock and cream; let cook, whisking constantly, 2 minutes. Whisk in Worcestershire sauce and hot sauce; set aside.
- Heat a medium skillet over medium heat. Add ham and cook, turning once, until browned. Transfer ham to a cutting board and cut into 1/2-by-1/4-inch pieces.
- To serve, divide grits evenly among 6 plates. Top with shrimp, and drizzle with sauce. Serve garnished with ham.
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
SHRIMP AND GRITS
Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
ULTIMATE SHRIMP AND GRITS
Steps:
- For the grits:
- Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
- For the shrimp:
- Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. 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.
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SHRIMP AND GRITS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, SouthernTotal Time 50 minsCategory DinnerCalories 731 per serving
- Start the shrimp: Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 7 minutes. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Transfer the shrimp and bacon mixture to a bowl and set aside; place the skillet back on the heat (do not wash).
- Melt the butter in the skillet. Add the light green scallions, celery, bell pepper, and garlic and cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour and mix until incorporated. Whisk in the chicken broth, Worcestershire sauce, and hot sauce and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. Remove the skillet from the heat and set aside while you make the grits.
- For the grits: In a medium saucepan set over medium heat, bring the milk and salt to a boil. Whisking constantly, slowly pour the grits into the bubbling milk. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. (Stir continuously to prevent sputtering.) Remove the pan from the heat and stir in the cheese. Taste and adjust the salt, if necessary. Remove the pan from the heat and cover with a lid to keep warm until ready to serve.
- Place the skillet with the vegetable/sauce mixture back on the stove and bring to a simmer over medium heat. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle a small handful of the dark green scallions over the shrimp (you may not need all of them).
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