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.
SHRIMP AND GRITS
Provided by Robert Irvine : Food Network
Time 42m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a sauce pot over high heat, bring the chicken stock to a simmer, then add the cream, grits, and seafood seasoning. Reduce the heat to medium-low and continue to cook until the mixture has thickened and all the liquid has been absorbed, 15 to 20 minutes. Reduce the heat to low, add the cheese, and stir thoroughly to blend, 4 to 5 minutes. Remove the grits from the heat and keep warm.
- In a saute pan over medium heat, add the grapeseed oil and shrimp, and cook, stirring, until the shrimp are faint pink in color, 4 to 5 minutes. Add the tomatoes, salt, white pepper, and green onions and cook for an additional 2 minutes. Turn the heat off and add the flavored butter. Allow the butter to melt and coat the shrimp, then remove the pan from the stove.
- Divide the grits among the plates and spoon the shrimp-tomato mixture over the top and serve.
SHRIMP AND GRITS
Provided by Food Network
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.
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.
CHEESY SHRIMP AND GRITS
Shrimp and grits with cheese.
Provided by Mr. du
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
- Rinse shrimp and pat dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 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.
SHRIMP AND GRITS
Make and share this Shrimp and Grits recipe from Food.com.
Provided by Teresa Johnson
Categories Stew
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grits according to package directions.
- Add salt and butter to taste.
- Set aside, but keep warm.
- While the grits are cooking, start the shrimp.
- In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside.
- Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min.
- Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown.
- Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly.
- Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary.
- Serve immediately over the grits.
- (Reheat grits if necessary so they are hot).
Nutrition Facts : Calories 219.1, Fat 8.4, SaturatedFat 2.8, Cholesterol 245.3, Sodium 1087.7, Carbohydrate 7.8, Fiber 1, Sugar 2.1, Protein 26.6
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
Make and share this Shrimp and Grits recipe from Food.com.
Provided by Cook and Eat Happy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Over medium heat bring water to boil.
- Add salt & whisk in grits.
- Let grits cook for 5 minutes.
- Mix in butter, milk, and cheese.
- Cover and cook on low for 25-30 minutes.
- Peel and devined shrimp.
- Cover shrimp with Old Bay Seasoning.
- In large skillet, melt butter.
- Grated garlic into the melted butter.
- Add cream, let sauce cook for 5 minutes.
- Add shrimp, cook for 6-7 minutes or until shrimp is pink.
- Top grits with shrimp.
- Enjoy!
Nutrition Facts : Calories 425.7, Fat 25.1, SaturatedFat 15.3, Cholesterol 169.5, Sodium 1152.6, Carbohydrate 25.2, Fiber 0.4, Sugar 0.4, Protein 24.3
SHRIMP AND GRITS RECIPE BY TASTY
Here's what you need: unsalted chicken stock, quick-cooking grits, heavy cream, unsalted butter, shredded cheddar cheese, roasted corn kernels, kosher salt, cajun seasoning, olive oil, andouille sausage, garlic, shallot, large shrimp, roasted red pepper, scallion, fresh parsley
Provided by Visit Florida
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
- Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
- Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
- Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
- Spoon the shrimp over the grits and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1143 calories, Carbohydrate 49 grams, Fat 91 grams, Fiber 1 gram, Protein 41 grams, Sugar 11 grams
CHEESY GRITS AND SHRIMP
I know it sounds like a very bad recipe. That's what I thought too. Crazy thing is *it's really good!. I got it from my mom (who got it from a friend) and after months of bugging me to try it, I did. I was shocked that I liked it. My husband has given it to a few guys at work and all love it.
Provided by L.A. Pet Groomer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grits in broth and salt according to package.
- Reserve a 1/4 cup of both cheeses for topping and combine the rest.
- In large fry pan saute onion, garlic, and bell pepper in the butter.
- Add to grits (after grits are prepared).
- Combine Rotel, shrimp, 1/4 salt with grits.
- Pour into a 2-quart casserole; sprinkle with reserved cheese.
- Bake at 350°F for 30-45 minutes. Let stand for 5 minutes and then serve.
- NOTE: This is rather spicy and I don't handle "hot" to well, so I also tried it with diced tomatoes and not Rotel. It was okay, but to me better with the Rotel.
Nutrition Facts : Calories 647, Fat 27.5, SaturatedFat 16, Cholesterol 401.4, Sodium 2254.6, Carbohydrate 38.5, Fiber 1.7, Sugar 2.5, Protein 59
SHRIMP AND GRITS
Make and share this Shrimp and Grits recipe from Food.com.
Provided by JeriBinNC
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using frozen shrimp, thaw as directed on package. Rinse and drain.
- Combine Cajun seasoning, Italian seasoning, and paprika in a large bowl Add shrimp and toss to coat.
- Melt butter in a large skillet over medium heat; add garlic and saut 1 minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce. Cook 5 minutes or just until shrimp turns pink. Remove shrimp with a slotted spoon and set aside, leaving broth mixture in skillet.
- Whisk together flour and remaining 1/4 cup broth until blended. Whisk into broth mixture in skillet and cook, stirring or whisking constantly, 2-3 minutes or until thickened. Add shrimp and cook 1 minute. Serve immediately over hot grits.
Nutrition Facts : Calories 362.7, Fat 15.9, SaturatedFat 8.1, Cholesterol 376.1, Sodium 668.3, Carbohydrate 4.6, Fiber 0.3, Sugar 0.6, Protein 47.8
GRITS WITH GREENS AND SHRIMP
Make and share this Grits With Greens and Shrimp recipe from Food.com.
Provided by Mercy
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat.
- Add the grits and the garlic and bring just to a boil.
- Cook until soft and creamy, adding heavy cream as needed, to make a loose but not runny mixture.
- Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick.
- Add the shrimp and cook a few minutes more, until pink.
- Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.
Nutrition Facts : Calories 759.5, Fat 47, SaturatedFat 28.5, Cholesterol 372, Sodium 832.8, Carbohydrate 41, Fiber 1.5, Sugar 0.7, Protein 43.2
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