Georgia Shrimp And Grits Recipes

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.

Steps:

• Fry bacon until crispy, drain, and set aside. Save grease.
• Bring water and 2 cups of heavy cream to a steady boil in a medium saucepan. Whisk in grits, 2 teaspoons of salt and a teaspoon of pepper. Reduce the heat to medium, place the butter on top of grits, and cover. Continue cooking for about 20 minutes; stirring frequently.
• For the shrimp: Heat the oil and garlic in a large saucepan. Saute' the onion and green onion with the remaining salt & pepper over medium heat until softened.
• Add the shrimp, and pour the lemon juice, paprika and parsley over them. Cook thoroughly. Add remaining heavy cream and half of the bacon grease. Simmer for a few minutes.
• Spoon over the grits. Add the Chesapeake Bay Seasoning to the remaining bacon grease and drizzle over the dish.

Steps:

• DIRECTIONS In a sauté pan add bacon and render bacon until crispy. Add garlic, scallions and shrimp and sauté for 3 to 4 minutes. Deglaze pan with white wine, then add tomato puree, lemon juice, butter, Tabasco, salt and pepper, stirring continuously. Adjust seasoning and pour over grits

Steps:

• Bring the water and salt to a boil. Add the grits, and stir constantly for 1 minute. Cover and cook, stirring occasionally, until the grits are thick and creamy.
• Heat the oil in a large skillet over medium-high heat. Add the tasso and sauté until crisp, about 7 to 9 minutes. Add the vegetables and sauté until the onions are translucent. Add the shrimp and sauté for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with the white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper to taste.
• Divide the grits between two serving plates. Line the edges of each plate with 10 shrimp. Pour the sauce over the grits. Garnish with green onion tops.
• For a make-at-home dish, serve in individual-size bowls.

Steps:

• To make the sauce, melt the butter in a small saucepan over medium heat, and stir in the flour. Cook, stirring with a wooden spatula, until the roux reaches a medium-tan color, at least 8 minutes. Slowly whisk in the stock and heavy cream. Bring to a boil, whisking, and cook until the sauce has thickened and coats the back of the spoon, about 10 minutes. Whisk in the Worcestershire sauce and hot sauce. Taste for seasoning and keep warm.
• To cook the grits, combine the butter and stock in a medium saucepan and bring to a boil over medium heat. Slowly whisk in the grits and simmer, whisking frequently, for 5 minutes. Add the tomato paste, cream, and cheese. Keep whisking for another 2 to 3 minutes, until the grits become creamy. Keep warm. Season with salt to taste.
• To cook the shrimp, combine the Cajun seasoning, paprika, Italian seasoning, and pepper to taste in a bowl. Season the shrimp with the seasoning mix. Melt the butter in a 12-inch skillet over medium heat. Add the minced garlic and stir for 30 seconds. Add the shrimp and cook until just cooked through, about 1 1/2 minutes per side. Transfer the shrimp to a plate, and stir the pan drippings into the sauce.
• To serve, place a few heaping spoonfuls of grits onto each plate, top with several sizzling shrimp, drizzle with the sauce, and top with a few cubes of country ham.