Jazzy Shrimp And Grits Recipe By Tasty

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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



Shrimp And Grits Recipe by Tasty image

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

2 cups unsalted chicken stock
1 cup quick-cooking grits
1 cup heavy cream
1 stick unsalted butter
1 cup shredded cheddar cheese
1 cup roasted corn kernels
1 teaspoon kosher salt
3 teaspoons cajun seasoning
2 tablespoons olive oil
½ lb andouille sausage, diced
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 lb large shrimp, peeled, deveined, and tails removed
½ cup roasted red pepper, diced
¼ cup scallion, sliced
fresh parsley, for garnish, chopped

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



The Best Shrimp and Grits image

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.

3 cups milk
Kosher salt and freshly ground black pepper
1 teaspoon sugar
1 cup old-fashioned grits
2 tablespoons unsalted butter
1/4 cup olive oil
1 1/2 pounds large shrimp (16/20), peeled and deveined (see Cook's Note)
8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half moons
4 cloves garlic, thinly sliced
1 medium red bell pepper, chopped
3/4 large onion, chopped
1/2 jalapeno, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white wine
2 scallions, thinly sliced

FAJITA-STYLE SHRIMP AND GRITS

I combined two of my favorite dishes-fajitas and shrimp with cheesy grits-into this spicy one-dish meal. For more heat, use pepper jack cheese instead of a Mexican cheese blend. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12



Fajita-Style Shrimp and Grits image

Steps:

  • Sprinkle shrimp with fajita seasoning; toss to coat. Set aside., Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; stir in milk. Keep warm., In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender and pepper edges are slightly charred. Add salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Remove from heat., Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 561 calories, Fat 23g fat (8g saturated fat), Cholesterol 176mg cholesterol, Sodium 1324mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 4g fiber), Protein 33g protein.

1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tablespoons fajita seasoning mix
1 cup quick-cooking grits
4 cups boiling water
1-1/2 cups shredded Mexican cheese blend
3 tablespoons 2% milk
2 tablespoons canola oil
3 medium sweet peppers, seeded and cut into 1-inch strips
1 medium sweet onion, cut into 1-inch strips
1 jar (15-1/2 to 16 ounces) chunky medium salsa
1/4 cup orange juice
1/4 cup plus 1 tablespoon fresh cilantro leaves, divided

SHRIMP AND GRITS

For a sweet and spicy meal, I serve shrimp and vegetables in a honey, lemon juice, pepper sauce alongside dressed-up grits. It's my fresh spin on the southern classic. -Judith King, Madisonville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14



Shrimp and Grits image

Steps:

  • In a large saucepan, bring water, half-and-half, 2 teaspoons butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat., Meanwhile, in a small bowl, mix ketchup, honey, lemon juice and pepper sauce. In a large skillet, heat remaining butter over medium-high heat. Add celery and onion; cook and stir until tender. Add shrimp; cook and stir until shrimp turn pink. Stir in ketchup mixture., Stir cheese into grits. Serve shrimp mixture with grits.

Nutrition Facts : Calories 388 calories, Fat 11g fat (7g saturated fat), Cholesterol 198mg cholesterol, Sodium 823mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

2 cups water
1 cup fat-free half-and-half
4 teaspoons butter, divided
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup quick-cooking grits
1/4 cup ketchup
1 tablespoon honey
2 teaspoons lemon juice
1/2 to 1 teaspoon hot pepper sauce
3 celery ribs, chopped
1 medium onion, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup shredded reduced-fat cheddar cheese

SHRIMP AND GRITS

A simple, yet delicious, way to prepare shrimp and grits. Preparing the grits, chilling them in a loaf pan, slicing them, and then frying is an interesting twist. It gives the grits a little crunch outside and they're smooth inside. The creamy shrimp sauce takes no time to throw together. We added a dash of hot sauce and Creole seasoning and it was perfect. Paula leaves this open to personal preference control the seasoning to your preference. These shrimp and grits are elegant enough to serve for a special occasion but simple enough to enjoy any time.

Provided by Paula S. @louegirl

Categories     Other Main Dishes

Number Of Ingredients 10



Shrimp and Grits image

Steps:

  • Cut two slices off the loaf of chilled grits. Season with salt and pepper and pan-fry; keep warm.
  • Melt butter in saute pan. Cook peppers, onion, and garlic until soft.
  • Whisk flour in the pan with veggies.
  • When browned, thin with chicken broth until sauce is desired thickness.
  • Add shrimp to pan. Cook until shrimp are pink and done (but no longer than 3 minutes).
  • Put fried grits on 2 plates. Top with shrimp and sauce. Have cayenne pepper, Louisiana hot sauce, or your favorite hot seasoning on hand for individuals to use as desired.

1 - pot grits, cooked and chilled in loaf pan
2 tablespoon(s) butter
1/2 cup(s) chopped red bell pepper
1/2 cup(s) yellow onion, chopped
2 tablespoon(s) all-purpose flour
1 can(s) chicken broth (16 oz)
20 - large peeled shrimp
1/2 - clove garlic, minced
OPTIONAL:
- cayenne pepper or Louisiana hot sauce, to taste

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



Southern Shrimp and Grits image

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.

2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP:
8 thick-sliced bacon strips, chopped
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 teaspoon Cajun or blackened seasoning
4 green onions, chopped

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