Shrimp Creole With Old Fashioned Creamy Grits Recipes

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CREAMY "GRITS" WITH CREOLE SHRIMP

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19



Creamy

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
  • Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
  • Serve generous ladles of shrimp and sauce on a bed of creamy "grits".

Nutrition Facts : Calories 0 calorie

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter, divided
4 cloves garlic, finely chopped
1 medium onion, finely chopped
2 ribs celery with green leafy tops, finely chopped
1 small green bell pepper, seeded and finely chopped
4 to 5 sprigs fresh thyme, intact
1 bay leaf, fresh or dried
Salt and black pepper
1 tablespoon Worcestershire sauce, eyeball it
1 to 2 tablespoons plus 2 teaspoons hot sauce (recommended: Frank's Red Hot), divided
2 tablespoons all-purpose flour
1/2 cup beer, 1/3 of a bottle
3 cups chicken stock, divided
1 (14-ounce) can diced tomatoes
1 cup chopped frozen okra, optional
1 1/2 pounds peeled, deveined medium to large shrimp, tails removed
1 cup whole milk
1 cup quick cooking (sometimes marked "instant") polenta

BASIC OLD-FASHIONED GRITS

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4



Basic Old-Fashioned Grits image

Steps:

  • Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
  • Stir in the butter and season with pepper. Remove from the heat and cover to keep warm.

Kosher salt
1 cup old-fashioned grits (not instant or quick-cooking)
2 tablespoons unsalted butter, cut into pieces
Freshly ground pepper

OLD CHARLESTON STYLE SHRIMP AND GRITS

Great recipe for shrimp and grits.

Provided by berskine

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 20



Old Charleston Style Shrimp and Grits image

Steps:

  • Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
  • Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
  • Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  • Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  • Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

SHRIMP CREOLE WITH OLD FASHIONED CREAMY GRITS

GREAT TO ADD TO YOUR BRUNCH MENU. IT IS ADDED TO MY EASTER BRUNCH EVERY YEAR. ENJOY.

Provided by theresa dibert @atlantismoons

Categories     Other Main Dishes

Number Of Ingredients 27



SHRIMP CREOLE WITH OLD FASHIONED CREAMY GRITS image

Steps:

  • COOK FLOUR AND OIL (OR BUTTER) IN SKILLET 3-5 MINUTES TO MAKE ROUX AND SET ASIDE.
  • IN A LARGE PAN ADD OIL, ONIONS, GARLIC. CELERY. PEPPERS AND TOMATOES. COOK OVER MED-HIGH HEAT FOR 10 MINUTES OR UNTIL TRANSLUCENT. ADD WATER OR STOCK, LEMON JUICE AND SEASONINGS. SIMMER 20 MIN. STIR IN ROUX UNTIL COMBINED. ADD BROWN SAUCE AND SIMMER FOR ANOTHER 10 MINUTES.
  • ADD UNCOOKED SHRIMP SIMMER UNTIL COOKED. THEY TURN PINK. MIX IN GREEN ONIONS AND PARSLEY. SERVE OVER HOT GRITS.
  • OLD FASHIONED CREAMY GRITS
  • HEAT THE WATER AND MILK IN A HEAVY BOTTOM SAUCE PAN UNTIL SIMMERING. WHILE THIS IS HEATING PUT THE STONE GROUND GRITS IN A BOWL AND COVER WITH COOL WATER, STIR THE GRITS SO THAT THE CHAFF FLOATS TO THE TOP. SKIM SURFACE AND REMOVE CHAFF. STRAIN IN A FINE STRAINER. IF YOU ARE USING REGULAT GRITS YOU CAN SKIP THIS STEP. STIR GRITS INTO WATER/MILK SIMMER STIRRING OFTEN, UNTIL TENDER TO THE BITE AND THE CONSISTENSEY OF COOKED OATMEAL. AS THEY THICKEN STIR MORE OFTEN TO PREVENT STICKING AND SCORCHING. STONE GROUNG TAKES ABOUT AN HOUR, REGULAR ABOUT 20 MINUTES. ADD MILK AND WATER AS NEEDED.
  • SEASON GRITS GENEROUSLY WITH SALT AND STIR IN CREAM AND BUTTER. REMOVE FROM HEAT, COVER AND LET REST UNTIL SERVING. SERVE HOT.

SHRIMP CREOLE
1/4 cup(s) flour
1/4 cup(s) oil or clarified butter
2 tablespoon(s) oil
2 cup(s) diced onion
1 tablespoon(s) minced garlic
1 cup(s) diced celery
1 cup(s) diced bell pepper
3 - bay leaves, dried
3/4 teaspoon(s) dried thyme
4 cup(s) diced fresh tomato
1 cup(s) water or stock
1/2 teaspoon(s) ground black pepper
2 tablespoon(s) blackening seasoning
1 teaspoon(s) salt
1 tablespoon(s) fresh lemon juice
1 1/2 cup(s) brown sauce (demi glaze or brown gravv)
2 pound(s) peeled and deveined med-lg shrimp
1/2 cup(s) green onion chopped
1/2 cup(s) parsley chopped
OLD FASHIONED CREAMY GRITS
2 cup(s) water (or more)
2 cup(s) milk (or more)
1 cup(s) stone ground or regular white corn grits
- salt
1/4 cup(s) heavey cream
2 tablespoon(s) unsalted butter

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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