BARBECUE SHRIMP AND GRITS
Steps:
- For the grits: Bring the cream and 2 cups water to a boil in a medium saucepan. Add the butter, salt and pepper. Slowly add the grits and reduce the heat to medium low. Cook, stirring continuously to keep the grits from getting lumpy and avoid scorching on the bottom of the pan, until the grits are rich, creamy and tender, about 20 minutes. Keep warm until ready to serve, stirring occasionally.
- For the sauce and shrimp: Cook the bacon in a large skillet over medium-high heat until some of the fat has rendered and the bacon has started to crisp and is about three-quarters done, 5 to 7 minutes. Add the onion and peppers and cook, stirring, until softened, 5 to 7 minutes. Add the whiskey and carefully flambe. When the whiskey burns off, add the ketchup and brown sugar and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Add the shrimp to the sauce and simmer until just cooked through, about 1 minute.
- To serve, put some grits in the middle of 6 shallow bowls, then place the shrimp in a halo around each serving of grits. Top off with some extra sauce and sprinkle with extra-sharp Cheddar and diced scallions.
REAL NEW ORLEANS STYLE BBQ SHRIMP
This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.
Provided by Melissa S.
Categories Seafood Shellfish Shrimp
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
- Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
- Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.
Nutrition Facts : Calories 1148.3 calories, Carbohydrate 10.2 g, Cholesterol 675.3 mg, Fat 97.2 g, Fiber 1.1 g, Protein 59.3 g, SaturatedFat 59.3 g, Sodium 1606.4 mg, Sugar 2.6 g
OVEN-BAKED SHRIMP & GRITS
On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you're not a seafood lover, use chicken, ham or both. -Jerri Gradert, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.
Nutrition Facts : Calories 360 calories, Fat 18g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1199mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
SAUCY BARBECUE SHRIMP
This old, rustic Cajun dish is one of our family favorites. Don't remove the shells from the shrimp-the beauty of this dish is peeling the shrimp and dipping it in the sauce. We've doubled and even tripled this barbecue shrimp to feed crowds and it's always perfect! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.
Nutrition Facts : Calories 339 calories, Fat 14g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 883mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 19g protein.
OVEN BARBECUE SHRIMP & SWEET POTATO GRITS
From Priscilla Yee, Concord, CA, a winning recipe from Louisiana Cookin' Magazine. Try it out for a special brunch or supper!
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350 degrees. In a mixing bowl, combine shrimp with butter, chili sauce, Worcestershire, lemon juice, Sriracha, Creole Seasoning, and garlic and pour into lightly greased 13x9-inch baking dish. Toss to coat. Spread the shrimp in single layer. Bake for 12 to 15 minutes or until shrimp turn pink, stirring and turning shrimp after 8 minutes.
- In the meantime, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt, and pepper; cook over medium-low heat until heated through. Stir in gouda and thyme.
- Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.
BBQ SHRIMP AND GRITS
Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
- Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
- Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
- Pour the BBQ sauce on top of the shrimp and mix.
- Serve shrimp with the cheesy grits.
Nutrition Facts : Calories 821.7 calories, Carbohydrate 78.1 g, Cholesterol 374.7 mg, Fat 28.1 g, Fiber 2 g, Protein 60.4 g, SaturatedFat 8.7 g, Sodium 2328.8 mg, Sugar 9.4 g
OVEN-BAKED BBQ SHRIMP
This is an easy and really good shrimp dish to serve at a small get together, serve with crusty bread The recipe can be doubled and baked in two baking dishes. Leave the shrimp unpeeled for this recipe.
Provided by Kittencalrecipezazz
Categories Savory
Time 37m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the unpeeled shrimp in a greased 13 x 9-inch baking dish, then top with lemon wedges from 1 lemon and bay leaves.
- In a bowl mix butter with ketchup, Worcestershire sauce, garlic, Old bay seasoning, rosemary, thyme and black pepper; pour over the shrimp, then toss to coat.
- Bake uncovered in a 400 degrees for 30-35 minutes or until the shrimp is no loger pink, stirring occasionally.
- Serve with crusty bread and more lemon wedges.
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CREOLE SHRIMP AND SWEET POTATO GRITS RECIPE | MYRECIPES
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- Bring milk and 1 1/2 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
- Meanwhile, sprinkle Creole seasoning over shrimp. Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds. Add shrimp, and sauté 3 minutes or until shrimp are almost pink. Add green onions and next 3 ingredients, and sauté 3 minutes.
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