Smoky Shrimp And Grits Recipes

Steps:

• In a small bowl, combine Cajun seasoning, paprika, olive oil and pepper. Add shrimp and toss until well-combined; set aside.
• Bring medium saucepan to boil with 2 cups chicken broth and butter. While whisking, gradually add grits. Cook about 5 minutes, whisking often. Stir in cream and cheese; continue cooking and whisking until creamy, about 2 to 3 minutes. Set aside.
• Melt butter in a large skillet. Add garlic and scallions and cook, stirring for one minute. Add shrimp and cook one-and-a-half minutes per side, until shrimp are opaque. Transfer shrimp with slotted spoon to a bowl and set aside, keeping warm.
• Stir flour and paprika into remaining butter in the skillet the shrimp was cooked inches Cook, stirring occasionally, until the mixture is thickened and medium-brown like peanut butter in color, 5 to 10 minutes. Whisk in combined wine, chicken stock and cream; let cook, whisking constantly, for 2 minutes. Whisk in Worcestershire sauce and hot sauce and remove from the heat. Taste and adjust seasonings to your liking.
• To serve, divide grits evenly among six plates. Stir shrimp into sauce and ladle over grits, sprinkling with scallions.

Steps:

• In a 3-quart saucepan, heat water, salt and creamed corn to a boil.
• With a wire whisk, gradually beat in grits. Return to a boil, beating constantly.
• Reduce heat to low; cover and simmer 5-7 min, stirring occasionally, until thickened.
• Remove from heat and stir in cream cheese until well combined. Cover and keep warm.
• Meanwhile, in a 10-inch skillet, melt butter over medium high heat.
• Add garlic; cook and stir about 2 minute or until lightly browned.
• Add shrimp; cook and stir 4-6 min or just until shrimp are pink.
• Stir in seafood seasoning, chipotle chiles and tomatoes.
• Reduce heat to medium and simmer uncovered 2-3 min or until tomatoes are thoroughly heated.
• Divide grits mixture evenly among individual large soup bowls and spoon shrimp mixture evenly over top.