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
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.
PAN-SEARED SHRIMP WITH ROMESCO SAUCE, CREAMY GRITS, AND GREENS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 1 serving
Number Of Ingredients 24
Steps:
- For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm.
- For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the chile flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.
- For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.
- Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.
- Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.
- Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.
- To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp.
- Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.
DECONSTRUCTED ROASTED TOMATO GRITS AND SHRIMP, WITH SAUTEED BABY MUSTARD GREENS AND BACON "CONFIT"
Provided by Bobby Flay
Time 10h10m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the cinnamon, cloves, pepper and thyme in a small bowl. Rub the bacon with the spice mixture. Cover and refrigerate for at least 8 hours and up to 12 hours.
- Melt the bacon fat in a medium saucepan over medium-low heat. Add the bacon and cook slowly until golden brown and crisp on one side, about 10 minutes. Turn the bacon and increase the heat to medium-high. Cook the bacon until crisp, about 10 more minutes. Remove with a slotted spoon to a bowl, drizzle with a splash of vinegar and garnish with parsley. Reserve the bacon fat for the mustard greens.
- For the roasted tomatoes: Preheat the oven to 325 degrees F. Mix together the oil, thyme and some salt and pepper. Place the tomatoes in a baking dish and drizzle with the oil mixture. Then sprinkle with the sugar. Bake the tomatoes until they are completely softened and start to wrinkle, 30 to 40 minutes.
- For the cheese grits: Bring 6 cups of water and the milk to a boil in a medium saucepan and season with salt and pepper. Slowly whisk in the grits and bring back to a boil. Reduce the heat to medium and cook, whisking constantly. Cook until mixture is thick and tender, about 30 minutes, adding more water, if needed. Mix in the Cheddar and Pecorino-Romano until thoroughly incorporated. Season with some salt and pepper. Cover and keep warm until ready to serve.
- For the sauteed baby mustard greens: Heat the butter and 2 tablespoons of the reserved bacon fat in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until the garlic is softened, about 1 minute. Add the mustard greens and season with salt and pepper. Toss just to coat with the fat. Add a splash of water and cook until the greens are just wilted, about 2 minutes.
- For the shrimp: Heat the oil in a large saute pan over high heat until it begins to shimmer. Add 8 to 10 shrimp, sprinkle with salt and pepper. Cook until well-seared and crisp but just cooked through, about 2 minutes per side. Repeat with the remaining shrimp.
- On a serving platter or individual plates, spoon and slightly spread a mound of hot grits (if they have gotten too stiff, thin them a bit by whisking in hot water over low heat). Spoon the tomatoes on top, then add the greens and bacon. Top with the shrimp.
SHRIMP AND GRITS
Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
SHRIMP WITH GRITS AND GREENS
Number Of Ingredients 12
Steps:
- Bring milk & water to simmer in heavy-bottomed non-stick saucepan over medium heat. Add grits & garlic and bring just to boil. Cook until soft and creamy, adding heavy cream as needed to make loose but not runny. Add as much butter and cheese as desired, stirring to make sure cheese doesn't stick. Add shrimp and cook a few minutes, until shrimp turn pink. Fold in greens, and remove from heat. Greens will cook in hot grits. Season with salt & pepper. Serve in chafing dish for a party or individually as an appetizer or main. Variation: Add enough cream to grits to make consistency of a dip. Chop shrimp & greens before adding to hot grits. Serve with tortilla chips.
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
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.
GRITS WITH GREENS AND SHRIMP
Make and share this Grits With Greens and Shrimp recipe from Food.com.
Provided by Mercy
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat.
- Add the grits and the garlic and bring just to a boil.
- Cook until soft and creamy, adding heavy cream as needed, to make a loose but not runny mixture.
- Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick.
- Add the shrimp and cook a few minutes more, until pink.
- Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.
Nutrition Facts : Calories 759.5, Fat 47, SaturatedFat 28.5, Cholesterol 372, Sodium 832.8, Carbohydrate 41, Fiber 1.5, Sugar 0.7, Protein 43.2
More about "shrimp with grits and greens recipes"
SAUTEED SHRIMP AND SAUSAGE WITH CHEESY GRITS AND …
From today.com
4.5/5 (15)Author Grace ParisiCuisine SouthernCategory Entrées
- Melt 1 tablespoon of the butter in a medium saucepan. Add the kale and scallions and cook over high heat, stirring, just until wilted, about 2 minutes. Transfer to a cutting board and coarsely chop.
- Add 3 cups of water to the pot and 1 teaspoon kosher salt and bring to a boil. While stirring, add the grits in a steady stream and bring to a boil. Cover and cook over low heat, stirring occasionally, until thick and tender, about 5 minutes. Off the heat, stir in the remaining butter and cheese, then fold in the greens. Season to taste and serve.
SOUTHERN SHRIMP AND GRITS WITH GREENS - FOR THE …
From 4theloveoffoodblog.com
Estimated Reading Time 2 mins
SMOKY COLLARDS & SHRIMP WITH CHEESY GRITS - EATINGWELL
From eatingwell.com
5/5 (4)Total Time 45 minsServings 4Calories 443 per serving
SHRIMP AND GRITS - A CLASSIC SOUTHERN RECIPE IN 30 …
From thekitchn.com
Estimated Reading Time 7 mins
SHRIMP AND GRITS - SPEND WITH PENNIES
From spendwithpennies.com
EASY SHRIMP AND GRITS - BOWL OF DELICIOUS
From bowlofdelicious.com
SHRIMP AND GRITS WITH BRAISED SOUTHERN GREENS AND …
From jamesbeard.org
SHRIMP AND GRITS RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
SHRIMP AND GRITS AND GREENS - BROOKLYN SUPPER
From brooklynsupper.com
Reviews 1Servings 4Cuisine SouthernCategory Dinner
- Start with the grits. Bring a medium saucepan filled with 2 1/2 cups water to a boil. Whisk in the sea salt and grits. When mixture just starts to simmer again, whisk in milk and butter. Turn heat to low and cover with the lid slightly askew. Cook, stirring often, for about an hour. (Grits tend to stick to the bottom of the pan in the beginning, so do check and stir often.) If more liquid is needed, add up to 1/2 cup more milk.
- While grits cook, thaw shrimp in a large bowl under a trickle of cold running water. When they've thawed enough to handle (about 10 minutes), peel the shrimp, reserving the shells.
- In a large saucepan, combine the shrimp shells, onion, carrot, 2 cloves garlic, kale stems, 2 sprigs thyme, bay leaves, 1/4 teaspoon sea salt, and peppercorns. Add just enough cold water to cover ingredients (about 1 quart) and bring to a boil. Turn heat down to a simmer until broth is needed for the greens.
SHRIMP AND GRITS RECIPE - NYT COOKING
From cooking.nytimes.com
BEST SHRIMP AND SWEET CORN “GRITS” RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SOUTHERN SHRIMP AND GRITS RECIPE - THE SEASONED MOM
From theseasonedmom.com
CAJUN SHRIMP AND GRITS WITH BACON BRAISED COLLARD GREENS
From cookingwithcocktailrings.com
SHRIMP AND (REALLY GOOD) GRITS WITH GREENS RECIPE
From motherearthnews.com
SHRIMP AND GRITS | WILLIAMS SONOMA
From williams-sonoma.com
SHRIMP AND GRITS RECIPE | PBS FOOD
From pbs.org
CREAMY VEGAN SHRIMP AND GRITS - THANK YOU BERRY MUCH
From tyberrymuch.com
SHRIMP AND GRITS WITH GREENS - FOOD FOR THOUGHT RD
From foodforthoughtrd.com
You'll also love