Lowcountry Shrimp And Grits Recipes

Steps:

• In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter.
• Bring the liquid to a gentle boil. Stir in the grits don't dump the grits or you will get lumps but rather constantly stir while letting the grits fall into pot.
• Cook for 1 hour and 15 minutes at a very low simmer, stirring occasionally. **The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan.**.
• Add hot water if the grits become to dry.
• Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese if desired.
• In a separate pot add shrimp to boiling water. Cook for 3 minutes.
• Add shrimp to top grits served in a bowl and season to taste with salt and pepper.another variation on the shrimp would be to saute them in salt, pepper, butter, garlic until just turned pink. wither way is great!

Steps:

• In a medium saucepan bring water and half n half to boil. Add the salt, pepper and grits. Cook for about 25-30 minutes, stirring until thick and creamy.
• While the grits are cooking, fry the bacon in a large skillet until browned and crisp. Crumble the bacon. In 2 Tbls of the bacon drippings saute scallions, celery, bell pepper until translucent. Add the shrimp, lime juice and Worchestershire sauce. Cook for 4 minutes covered. Add in the bacon. Remove from heat. Spoon the grits onto a serving platter. Top with the shrimp mixture. Sprinkle with the chopped parsley.

Steps:

• In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
• Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
• Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.

Steps:

• Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
• Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.

Steps:

• Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately.

Steps:

• For the grits, bring the water and heavy cream to a boil in a medium pot.
• Whisk in the grits, salt, and pepper.
• Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently.
• For the shrimp, heat the oil and garlic in a large sauce pan.
• Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened.
• Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly.
• Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.

Steps:

• Combine chicken broth, salt and grits in the crock pot. Cover and cook on LOW 6-8 hours.
• Two hours before serving, saute the peppers, onions, garlic, and shrimp in the 2 tablespoons butter until tender. Add this mixture to the crock pot along with the cheeses, tomatoes with chilies, and cayenne, if using.
• Continue to cook on HIGH an additional 2 hours.

Steps:

• Grits: Bring water and butter to boil, reduce heat to medium low. Cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. Stir in milk or cream. Reduce heat to low. Simmer 8 minutes, stirring frequently. set aside, keep warm.
• Shrimp: Heat oil in medium skillet over medium heat. Cook onion, red pepper and garlic until tender. stir in shrimp and soup (straight out the can without water added). Cook 8 to 10 minutes or until shrimp is done. Serve over creamed grits.