Grits À Ya Ya Recipes

GRITS-A-YA-YA

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 19

Grits-a-Ya-Ya image

Steps:

For the grits: Run the chicken stock into a thick-bottomed saucepan and turn on high till it boils. Mix in the grits and stir like crazy. Reduce to a simmer and cook for 40 minutes, stirring occasionally. Add a little cream if you need more liquid.
Then, tumble in the butter, add the creamed corn, drizzle in the rest of the cream and stir until it's all in the family.
Shake in the shredded cheese and stir very well until it's nice and smooth.
For the shrimp: While your grits cook, bring a large saucepan to medium heat. Add the bacon and cook for about 3 minutes, then add the garlic and shallots and saute. Add the butter and a splash of white wine and cook until the butter is half melted, then add the shrimp. Cook until the downsides of the shrimp become white, then flip them and add the spinach, scallions and mushrooms and saute for 2 minutes.
Remove the shrimp. Pour in the heavy cream and let simmer, stirring, until reduced by one-third. Add salt, pepper and hot sauce to taste. Return the shrimp and stir to combine.
To serve, spoon the sauce and shrimp onto heaping mounds of the cheese grits.

Ingredients

4 cups chicken stock
2 cups grits, such as Dixie Lily
1 cup heavy cream
4 ounces unsalted butter
One 14- to 16-ounce can creamed corn
Shredded smoked Gouda cheese
8 strips applewood smoked bacon, diced
1 tablespoon minced garlic
1 tablespoon minced shallots
3 tablespoons unsalted butter
White wine
1 pound peeled and deveined jumbo shrimp
2 cups chopped fresh spinach
1/4 cup diced scallions
1 portobello mushroom cap, sliced
2 cups heavy cream
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Hot sauce

SHRIMP & GRITS A'YA YA

Categories Shellfish

Number Of Ingredients 18

SHRIMP & GRITS A'YA YA image

Steps:

First, make your grits: Run the chicken stock into a thick-bottomed saucepan and turn on high til it boils. Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook 40 minutes, stirring occasionally. Add cream if you need more liquid. Then tumble in the butter, drizzle in the rest of the cream and stir till it's all in the family. Then shake in the shredded cheese and stir very well till it's all nice and smooth. The Ya Ya: While your grits cook, bring a large saucepan to medium heat. Add bacon and cook for about 3 minutes, then add garlic and shallots. Saute and then add butter and a splash of white wine. When the butter is half-melted, add the shrimp. When the downsides of the shrimp become white, flip them and add mushrooms, scallions and spinach. Saute for 2 minutes. Remove the shrimp, Pour in heavy cream and let simmer while stirring. When reduced by one third, add salt, pepper and hot sauce. Return shrimp to the sauce and combine. Spoon the sauce and shrimp onto heaping mounds of cheese grits.

Ingredients

Smoked Gouda Cheese Grits
1 quart of chicken stock
1 cup heavy cream
1 pound Dixie Lily grits
1/4 pound shredded smoked Gouda cheese
The Ya Ya
8 strips of applewood-smoked bacon, diced
1 tablespoon minced garlic
1 tablespoon minced shallots
3 tablespoons butter
White wine
1 pound peeled and deveined jumbo shrimp
1 portobello mushroom cap, sliced
1/4 cup diced scallions
2 cups chopped fresh spinach
2 cups heavy cream
3 cups smoked Gouda cheese grits
Salt, pepper and hot sauce to taste

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Spread shredded carrots on paper towels; sprinkle on 1 teaspoon of Kosher salt. Toss to coat; allow to sit for 30 minutes. Gather paper towels; squeeze liquid from carrots. Fry in hot oil (375° F) for several minutes until lightly browned and crisp. Drain on paper towels. Set aside.
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While the grits are cooking, cook bacon in a large, deep skillet over medium heat until the bacon fat is rendered, and the bacon is browned, about 10 minutes.

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