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.
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.
SHRIMP AND GRITS -- SOUTHERN STYLE
From the St. Pete Times. Prepare all ingredients before starting to cook because it goes very fast.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine lemon juice, hot sauce and raw shrimp. Set aside.
- Cook bacon in a large nonstick skillet over medium heat until crisp. (While bacon is cooking bring 5 cups water to a boil in a separate saucepan for grits.) To the skillet add onion, bell pepper, and garlic to dripping and bacon pieces; cook 5 minutes or until tender, stirring occasionally.
- Stir in shrimp mixture, broth and 1/4 cup green onions. Cook 5 minutes or until shrimp are done, stirring frequently.
- While shrimp are cooking, add quick cooking grits to boiling water, stirring constantly. Reduce heat to low, simmer, covered for 5 minutes or until thick, stirring occasionally. Stir in butter, salt and 3/4 cup of the cheese.
- To serve, pour grits in shallow bowl. Heap shrimp on top of your serving of grits with remaining cheese and green onions.
Nutrition Facts : Calories 472.8, Fat 16.5, SaturatedFat 7.5, Cholesterol 263, Sodium 948.9, Carbohydrate 37.6, Fiber 1.4, Sugar 2.1, Protein 41.2
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.
SOUTHERN SHRIMP AND GRITS
Prepare our Southern Shrimp and Grits to get a taste of southern cooking wherever you live! You'll find Southern Shrimp and Grits to be a cheesy delight.
Provided by My Food and Family
Categories Herbs
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook grits as directed on package.
- Meanwhile, cook and stir bacon in large skillet on medium-heat heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Add shrimp, onions and garlic to drippings in skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.
- Add cheese to grits; mix well. Serve topped with shrimp mixture.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1000 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 1 g, Protein 27 g
SHRIMP AND GRITS
This is a southern specialty that has a cajun flair. Grits do not really taste like grits when preparred this way
Provided by Lande Hoffman
Categories Cajun
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 1132.5, Fat 90.9, SaturatedFat 54.1, Cholesterol 430.5, Sodium 2702.2, Carbohydrate 35.2, Fiber 2.6, Sugar 3.9, Protein 40.4
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SOUTHERN SHRIMP AND GRITS | SOUTHERN LIVING
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- Place the grits in a bowl and cover with water. Let sit for about 1 hour. Drain the grits and place them in a large pot. Add 8 cups water and set over medium heat. Stir as mixture comes to a simmer. Reduce the heat to low, add 1 tablespoon salt, and cook until the grits are tender, 40 to 45 minutes. Add the cheese and cream and stir to combine. Season with salt, pepper, and Tabasco. Keep warm, adding more water or cream to keep grits loose until ready to serve.
- In a large skillet, cook the sausage over medium-high heat until browned, 7 to 9 minutes. Remove from the pan and set aside.
- Add the onion and mushrooms to skillet with a pinch of salt. Cook over medium-high heat, stirring, until softened, about 5 to 7 minutes. Add the shrimp and cook until they are just starting to turn pink, about 2 minutes. Add the wine, butter, and thyme and simmer until the wine has reduced by half, about 3 to 4 minutes. Remove from the heat and season with lemon juice, salt, and pepper.
- To serve, spoon the grits into a shallow serving bowl. Top with the shrimp mixture and sausage slices.
SHRIMP AND GRITS - A CLASSIC SOUTHERN RECIPE IN 30 …
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Estimated Reading Time 4 mins
- Heat and soak the grits. Combine the water, grits, bay leaves, and salt in a large saucepan. Bring the mixture to a boil over high heat. Immediately turn off the heat, cover, and set aside for 10 minutes. Meanwhile, clean the shrimp.
- Peel and devein the shrimp. Clean the shrimp: insert the tip of a pair of kitchen shears between the shrimp and the top of its shell, and begin cutting through the shell down the length of the shrimp. Stop when you get to the tail. Peel back the shell from either side and discard. Pinch the tail where it meets the body of the shrimp and gently pull. The rest of the shrimp should pull cleanly out of the tail. Gently run your paring knife along the back of the shrimp. Gently pull up the vein with the tip of your paring knife, starting near the top and continuing to the bottom, and remove the vein.
- Boil the grits. Return the grits to medium-high heat and boil uncovered for 20 to 25 minutes. Stir the grits occasionally, scraping the bottom to prevent clumping or burning. While the grits cook, get the shrimp mixture started in another pan.
- Cook the sausage and tomato mixture. Heat the oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook until browned, about 1 minute per side. Add the bell pepper, scallions, and garlic, and cook until softened, about 2 minutes. Add the tomatoes and their juices, oregano, Creole seasoning, and salt. Bring to a simmer and cook until the juices thicken, about 6 minutes. You can keep the sauce warm over low heat until the grits are ready.
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