SPICY SHRIMP AND GRITS
Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!
Provided by William A.
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
- Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
- Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
- Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.2 g, Cholesterol 117.1 mg, Fat 13.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 7 g, Sodium 749.5 mg, Sugar 1.3 g
LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES
Provided by Virginia Willis
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
- Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
- Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.
SHRIMP AND GRITS
Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl's Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is "a superb version, a highly seasoned, creamy concoction with chunks of tomatoes" that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.
Provided by Julia Reed
Categories breakfast, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
- For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
- Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 44 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 26 grams, Sodium 890 milligrams, Sugar 4 grams, TransFat 1 gram
SPICY SHRIMP AND GRITS WITH TOMATO AND COUNTRY HAM
From Slightly North of Broad in Charleston, SC. If the sausage is spicy you may want to leave out the cayenne pepper.
Provided by bengi
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the grits:.
- Rinse the grits in a large bowl of water. With your hand, scoop out any bran or hulls floating on top of the water. Drain well.
- Combine the water, salt and butter in a medium saucepan and bring to a boil. Add the grits and stir. Turn the heat to low and simmer for 28 to 40 minutes (check instruction on the bag of grits), stirring occasionally. If the grits stick to the bottom of the pan, reduce the heat and stir more frequently.
- Remove from the heat and stir in the cream. Keep warm.
- For the shrimp:.
- While the grits are cooking, peel and devein the shrimp. If desired, swish the shrimp in a bowl of cool, salted water to remove any impurities. Repeat. Finish with a cool water rinse, drain and set aside.
- When the grits are ready, prepare the topping. In a large skillet, sauté the shrimp in a tablespoon of butter over medium heat for 1 to 2 minutes, until they are just cooked through. Remove and set aside.
- In the same skillet, sauté the country ham and sausage for 1 to 2 minutes, or until the sausage is cooked through.
- Add the garlic and cayenne, if using, and sauté 30 seconds. Add the tomatoes and green onions and sauté 30 seconds.
- Return the shrimp to the skillet, add water or chicken broth and simmer briefly. Stir in the remaining tablespoon of butter.
- To serve, spoon four equal portions of the grits into four bowls. Place 5 or 6 shrimp on top of each portion of grits and spoon on equal parts of the topping, including some of the liquid. Serve at once.
Nutrition Facts : Calories 441.7, Fat 20.6, SaturatedFat 10.6, Cholesterol 151.6, Sodium 1217.3, Carbohydrate 42.3, Fiber 2.7, Sugar 1.5, Protein 20.8
SPICY LOW-COUNTRY SHRIMP AND GRITS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
- Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.
SHRIMP AND GRITS
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
- Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
- Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
- The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
- And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
- To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
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.
HAM AND SHRIMP JAMBALAYA
This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 422 calories, Fat 11g fat (2g saturated fat), Cholesterol 187mg cholesterol, Sodium 1591mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.
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