ULTIMATE SHRIMP AND GRITS
Steps:
- For the grits:
- Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
- For the shrimp:
- Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.
CRISPY CAJUN SHRIMP AND CHEESY GRITS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Heat 2 tablespoons of the butter in a saucepan over medium heat until melted. Add the corn and scallion whites and saute for 5 minutes. Season with salt and pepper. Add 1 cup water. Using an immersion blender, blend the mixture until smooth. Add the stock and milk and bring to a simmer.
- Slowly rain in the grits while whisking vigorously. Bring to a simmer and keep at a light simmer while stirring constantly, about 15 minutes. Add the cheese and remaining 2 tablespoons butter and whisk until smooth. If the grits are too tight, add a bit more water to loosen them up. Season to taste.
- Meanwhile, heat the oil in a heavy-bottomed pot until a deep-frying thermometer registers 350 degrees F. Fry the shrimp until crispy, 3 to 5 minutes. Drain on a paper towel-lined plate.
- Toss the hot crispy shrimp with the warm Cajun Butter. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.
- Mix the paprika, sugar, cayenne, celery seed, garlic powder, onion powder, oregano, thyme, salt and pepper together in a bowl. Heat a 12-inch nonstick skillet over medium heat. Put the spice mixture in the skillet and toast to waken up the flavors, about 3 minutes. Add the butter and melt until foamy.
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 AND GRITS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper. Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper. Serve over the Parmesan cheese grits. Garnish with chopped chives.
SHRIMP AND GRITS
Make and share this Shrimp and Grits recipe from Food.com.
Provided by Hippie2MARS
Categories Cajun
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon, chop into bite-sized pieces and set aside.
- In a separate pan, bring water, bouillon, butter and grits to a boil.
- Reduce heat to low and simmer for about 7 minutes.
- Remove from heat and stir in cheese, cover and set aside.
- Add 1-2 tablespoons of the bacon grease (or butter, if you prefer not to cook with bacon grease) to a skillet over medium high heat.
- Season the shrimp with Cajun seasoning.
- Add the shrimp to the skillet and cook until the shrimp turn pink, about 1 minute per side.
- Reduce the heat to medium and add the bacon, green onions, garlic, and lemon juice.
- Cook for another 1-2 minutes until the garlic and scallions are softened and the shrimp are done.
- Serve the grits in bowl and top with the shrimp. Enjoy!
Nutrition Facts : Calories 360.6, Fat 20.3, SaturatedFat 11, Cholesterol 193.4, Sodium 1178.2, Carbohydrate 18, Fiber 0.5, Sugar 0.7, Protein 25.5
CHEF JOHN'S SHRIMP AND GRITS
Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Grits
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
- Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
- Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
- Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
- Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
- Ladle grits into a bowl and top with shrimp and sauce.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 33.2 g, Cholesterol 226 mg, Fat 19.5 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 10.6 g, Sodium 1498.5 mg, Sugar 0.5 g
SHRIMP AND GRITS
Make and share this Shrimp and Grits recipe from Food.com.
Provided by Teresa Johnson
Categories Stew
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grits according to package directions.
- Add salt and butter to taste.
- Set aside, but keep warm.
- While the grits are cooking, start the shrimp.
- In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside.
- Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min.
- Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown.
- Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly.
- Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary.
- Serve immediately over the grits.
- (Reheat grits if necessary so they are hot).
Nutrition Facts : Calories 219.1, Fat 8.4, SaturatedFat 2.8, Cholesterol 245.3, Sodium 1087.7, Carbohydrate 7.8, Fiber 1, Sugar 2.1, Protein 26.6
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
SHRIMP AND GRITS
I made up this recipe as I was cooking based on what ingredients I had on hand and my vision of shrimp and grits should be! It may seem like a lot of ingredients but most are standard household items and it well worth it! (Check the package of your grits for cooking time and just substitute milk for water.)
Provided by TerriB16
Categories Cajun
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- For grits: In a medium saucepan, put 4 cups of milk to boil. (While waiting for milk to boil, begin sauce).
- When milk boils, add grits. Stir and reduce heat to low and cover.
- After 10 minutes stir in cheese, seasoning and pepper. Stir frequently and keep warm. If grits get too thick add more milk.
- For Sauce:.In a food processor, finely chop onion, garlic and bell pepper.
- Melt butter and add onion mixture and sausage. Cook until sausage is done.
- Add shrimp, cook until shrimp are pink, about 3 minutes.
- Remove shrimp. (Doesn't have to be exact, may get some sausage too) Just don't leave shrimp to overcook!
- Add milk, water, tomato paste, pepper, Cajun spices, and bullion. Bring to a boil and make sure bullion is dissolved.
- Stir in sherry and, parsley, Parmesan cheese.
- Sprinkle in flour while whisking sauce until a thickened. ( Not too thick though, the grits will absorb some).
- Add shrimp back in and stir until shrimp are warm.
- Spoon sauce over grits and sprinkle with extra cheese.
Nutrition Facts : Calories 703.4, Fat 41.6, SaturatedFat 25.2, Cholesterol 301.4, Sodium 1260.2, Carbohydrate 28.2, Fiber 1.8, Sugar 4.2, Protein 54.1
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- Make the grits: Bring water, half and half, 2 Tbsp unsalted butter, and salt to a boil and slowly whisk in grits. Reduce heat to a simmer and cover. You will need to stir this every 3-5 minutes so the grits don't become lumpy and/or burn to the bottom of the pan. Slowly add more water or half and half as needed if the grits become too stiff. Cook for ~ 30 minutes (or according to package instructions).
- Make the roux: (equal parts fat and flour (technically by weight) to thicken the sauce). Melt 1/4 cup butter in a small pan and slowly whisk in flour. Stir often and watch carefully as this paste is easy to burn (if you burn it, lower the heat, and start over). Cook ~ 5-10 minutes or until medium brown in color. Watch it carefully, it can burn quickly if you don't (see video). You can make the roux ahead of time. It is fine sitting for an hour or more as long as it's not still cooking in the pan (FYI - roux freezes well). Make the grits and roux at the same time, as they both require a little more attention than the rest of the meal.
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5/5 (2)Category DinnerCuisine AmericanTotal Time 35 mins
- Add the pine nuts and 1 3/4 cup water to a high speed blender and process on high speed for one full minute. Transfer 1 1/4 cups of the pine nut “cream” to a medium sized saucepan and reserve the remaining “cream” for later.
- Rinse the peeled and deveined shrimp with cool water and pat very, very dry with paper towels. Coat the shrimp with the red palm oil using your hands and then season with Old Bay Seasoning.
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