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 STEW WITH GRITS CRUST
Traditional shrimp and grits lacks crunch. That may be fine, but there's another option: Spread the grits on top of the shrimp, and bake until golden brown and crisp.
Provided by Mark Bittman
Categories easy, weekday, casseroles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 375. Combine the milk with 2 cups water and ½ teaspoon salt in a medium saucepan over medium heat. Bring nearly to a boil, then whisk in the grits. Reduce heat to low, and simmer, whisking often, until thick, 10 or 15 minutes. Stir in the Cheddar and black pepper. Set aside.
- Put the oil in a large, deep, ovenproof skillet over medium heat. When it is hot, add the onion, celery, bell peppers, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Sprinkle in the flour, and cook, stirring frequently, until the flour turns a light brown, 2 to 3 minutes.
- Stir in the cayenne, stock and lemon juice, scraping up the browned bits, and bring to a simmer; add the scallions and parsley. Taste, and adjust the seasoning, then stir in the shrimp.
- Spread the grits over the top of the stew; bake until the grits are firm and lightly browned, 20 to 25 minutes. To brown the grits even more, run the skillet under the broiler for a minute or 2. Scoop the stew and grits into bowls, and serve.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 13 grams, Carbohydrate 47 grams, Fat 23 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 1068 milligrams, Sugar 6 grams, TransFat 0 grams
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
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
STEW FRIED SHRIMP AND GRITS
It doesn't get much better than this!
Provided by Sherard Lewis @Islandgirl285
Categories Other Main Dishes
Number Of Ingredients 7
Steps:
- In a large cast iron frying pan or Dutch oven, fry salt pork slices until golden brown. Remove and set aside. Add shrimp that have been lightly floured and cook until both sides are pink; turning often. Remove shrimp and add a little cooking oil; add potatoes and onions and cook until soft. Add enough water to make a thick gravy. Add shrimp, salt and pepper. Cook until heated through. Serve with grits.
- The grits are also good with grated cheddar cheese and a can of Ro-tel tomatoes added to them. My sister likes the shrimp served over potatoes, my brother's favorite way is with rice and for me, the grits.
- Serve salt pork strips with a hot biscuit.
UNCLE POOH'S SHRIMP, SAUSAGE, AND GRITS RECIPE BY TASTY
Here's what you need: whole milk, heavy cream, white corn grit, salt, black pepper, unsalted butter, shredded cheddar cheese, vegetable oil, medium white onion, yellow bell pepper, medium red bell pepper, garlic, andouille sausage, cayenne pepper, chicken stock, large raw shrimp, cayenne pepper, scallion
Provided by Betsy Carter
Categories Lunch
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium pot, stir together the milk and heavy cream over medium-high heat.
- Bring to a boil.
- Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.
- Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
- Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
- Heat the vegetable oil in a large skillet on medium-high heat.
- Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
- Add the sausage. Cook until cooked through, about 5-7 minutes.
- Slowly add the chicken stock. Stir until well-incorporated.
- Add the shrimp. Cook until pink in color, about 3 minutes.
- Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.
- Remove from the heat and spoon the sausage and shrimp mixture over the grits.
- Sprinkle scallions on top, if desired.
- Enjoy!
Nutrition Facts : Calories 1107 calories, Carbohydrate 34 grams, Fat 99 grams, Fiber 1 gram, Protein 36 grams, Sugar 17 grams
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.
CHEESY SHRIMP AND GRITS
Shrimp and grits with cheese.
Provided by Mr. du
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
- Rinse shrimp and pat dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g
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EASY SHRIMP AND GRITS - BOWL OF DELICIOUS
From bowlofdelicious.com
Ratings 189Calories 610 per servingCategory Dinner
- Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
- Meanwhile, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
- Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
SHRIMP AND GRITS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, SouthernTotal Time 50 minsCategory DinnerCalories 731 per serving
- Start the shrimp: Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 7 minutes. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Transfer the shrimp and bacon mixture to a bowl and set aside; place the skillet back on the heat (do not wash).
- Melt the butter in the skillet. Add the light green scallions, celery, bell pepper, and garlic and cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour and mix until incorporated. Whisk in the chicken broth, Worcestershire sauce, and hot sauce and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. Remove the skillet from the heat and set aside while you make the grits.
- For the grits: In a medium saucepan set over medium heat, bring the milk and salt to a boil. Whisking constantly, slowly pour the grits into the bubbling milk. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. (Stir continuously to prevent sputtering.) Remove the pan from the heat and stir in the cheese. Taste and adjust the salt, if necessary. Remove the pan from the heat and cover with a lid to keep warm until ready to serve.
- Place the skillet with the vegetable/sauce mixture back on the stove and bring to a simmer over medium heat. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle a small handful of the dark green scallions over the shrimp (you may not need all of them).
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