Southern Shrimp And Grits Recipes

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.

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.

Steps:

• To make the marinara sauce: Blanch organic tomatoes. Remove skin and seeds and roughly chop. Set aside.
• In a large saute pot, add oil. Saute garlic and shallots until translucent. Add reserved fresh tomatoes and canned tomatoes. Bring to a simmer and cook for 30 minutes over low heat. Remove from heat and season with salt and pepper. Add parsley and basil and stir to combine.
• While the marinara sauce is simmering, prepare the grits:.
• In a large pot, combine half and half and cream and bring to a boil (watch carefully to make sure it doesn't overflow). Add grits, garlic and salt. reduce heat and slowly cook, stirring frequently, scraping the bottom of the pan, until grits liquid is absorbed and grits are cooked and tender, about 45 minutes. Add cheese and stir until combined.
• To make the shrimp and sausage: In a saute pan over medium-high heat, add oil. Add shrimp and cook until translucent. Season with salt and pepper. Reduce heat to medium, add sausage and cook for 1 minute. add marinara sauce and cook for 3 minutes.
• On individual bowls or plates, place 1/2 cup cooked grits. Divide shrimp and marinara between plates and place beside grits. Drizzle basil oil on shrimp and top with chopped chives.

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.

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.