Matts Shrimp And Grits Recipes

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.

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:

• 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:

• In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
• After grits have cooked for 15 minutes, cook bacon in a large skillet over medium until browned, 4 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes.
• To skillet, add tomatoes (with their juice) and 1/4 cup water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
• Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
• Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
• Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
• Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
• Ladle grits into a bowl and top with shrimp and sauce.

Steps:

• Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.
• Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve.

Steps:

• For the Shrimp Stock.
• After peeling the shrimp, add the shells to the chicken stock and simmer for 30 minutes.
• Strain and reserve.
• For the Grits.
• Bring milk and cream just up to a boil and slowly pour in grits while stirring with a whisk.
• Continue to cook for another 15 minutes. Season with salt and pepper.
• (Optional) Allow grits to cool and solidify. Cut them into rounds, bread them, and deep fry each round until the exterior is crispy.
• For the Shrimp Sauce.
• Heat a sauté pan over medium-high heat. Add bacon and render for 2-3 minutes. Add garlic and onion and cook 3 minutes. Add Peppers and cook another 2 minutes.
• Add butter to pan and allow to melt. Add flour and stir in the mixture to create a roux (singer method).
• Begin to add shrimp stock 1 cup at a time until the desired consistency is achieved. Allow to cook for 30 minutes.
• Season sauce with Worcestershire, vinegar, and finish with S&P.
• For the Shrimp.
• Mix together paprika, chili powder, onion powder, garlic powder, salt and pepper and sprinkle on shrimp.
• Saute shrimp over high heat until crisp and cooked through.
• For Plating.
• Center the grits in the middle of a bowl. Place desired serving of shrimp over top of the grits and ladle shrimp sauce around the grits. Garnish with freshly mince parsley (if desired).

Steps:

• In a large pot, bring 5 cups water to a boil. Add a large pinch of salt and stir in the grits. Simmer until the grits are fully cooked, about 5 minutes. Remove from the heat and stir in the mayonnaise. (Reserve 1 cups grits for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.)
• In a saucepan over medium heat, cook the bacon until crispy, about 5 minutes. Turn the heat to medium-high, add the onions and cook until they begin to soften, about 3 minutes. Add the shrimp, sprinkle with salt and pepper and cook until shrimp turn pink, 3 to 4 minutes. Stir in the butter, lemon juice and hot sauce. Toss to coat the shrimp, and remove from the heat. Stir in the parsley.
• Divide the grits among 4 bowls and serve the shrimp spooned over top of each.

Steps:

• In a large heavy saucepan, bring the can of broth, water and half-and-half to a boil. Slowly whisk in grits. Reduce heat; cover and simmer for 15-20 minutes or until thickened, stirring occasionally., Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside., In a large resealable plastic bag, combine flour and pepper. Add shrimp, a few at a time, and shake to coat; set aside., Saute mushrooms in the bacon drippings until tender. Add the onions, garlic and shrimp; cook and stir until shrimp turn pink. Stir in the lemon juice, 1/4 teaspoon pepper sauce and remaining broth., Stir the cheeses, butter, white pepper and remaining pepper sauce into the grits. Serve with shrimp mixture. Top with reserved bacon.

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).

Steps:

• In a small saucepan, bring water to a boil. Gradually stir in grits. Reduce heat; cover and simmer for 4 minutes. Stir in the cheeses, 1 tablespoon butter, garlic salt, salt and pepper. , In a large skillet, saute shrimp and onions in remaining butter until shrimp turn pink. Fill tart shells with grits; top with shrimp mixture. Refrigerate leftovers.

Steps:

• Grits: combine water, 12 oz chicken broth, 7.5 ounces of heavy whipping cream to a boil in a large saucepan over medium heat. Slowly whisk in grits. Stir in Kosher salt, cheeses, butter and 1/2 tabasco (to taste). If too thick, stir in a little more broth. Add salt and pepper keepin over low heat.
• Shrimp: In a large skillet over medium heat ,cook the bacon until the fat is rendered and the bacon browned. Remove the bacon and drain all but 1 tlbs of the fat. Chop bacon into bits and set aside.
• Combine flour and 1/2 tsp black pepper. Place shrimp into mixture and cover with flour. Let sit for about 5 minutes to absorb flour. This helps thicken mixture.
• In skillet with drippings, add yellow onion, bell pepper, mushroom, Saute about 3 minute Add 1/4 cup chopped scallions and garlic and saute 2 more minute.
• Turn heat to med. high. remove shrimp from flour shake off excess. Add shrimp to skillet and saute about 2 minute until shrimp lightly browned.
• Add 1/2 cup wine, using wooden spoon stir to loosen browned bits from bottom of pan. Stirring constantly slowly add 4 oz broth, 8.5 oz heavy cream, lemon juice, worcestershire sauce and tabasco. Cook about 2 minute If too thick add more broth or wine, as desired. Season with salt and pepper and spice.
• Serve: spoon grits onto four plates making a cavity in the center. Top with shrimp mixture. Garnish with bacon bits and 1 tlbs scallions. You can add lemon wedges and cajun seasoning sprinkled around plate for appearance.

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.

Steps:

• In a medium saucepan, combine 4 1/2 cups water with 1 1/2 teaspoons salt; bring to a boil. Whisk in grits; reduce heat to medium-low; cover, and cook, stirring occasionally, until creamy, about 30 minutes. Stir in butter and pepper sauce.
• In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 6 minutes. Transfer bacon to a paper towel; let cool, then crumble.
• Add half the shrimp to the rendered fat in skillet; season with salt and pepper. Cook, turning, until pink and opaque throughout, about 4 minutes. Transfer to a plate, and repeat with remaining shrimp.
• Serve grits with shrimp and crumbled bacon on top. Season with additional pepper sauce, as desired.