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.
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
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
Make and share this Shrimp and Grits recipe from Food.com.
Provided by Cook and Eat Happy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Over medium heat bring water to boil.
- Add salt & whisk in grits.
- Let grits cook for 5 minutes.
- Mix in butter, milk, and cheese.
- Cover and cook on low for 25-30 minutes.
- Peel and devined shrimp.
- Cover shrimp with Old Bay Seasoning.
- In large skillet, melt butter.
- Grated garlic into the melted butter.
- Add cream, let sauce cook for 5 minutes.
- Add shrimp, cook for 6-7 minutes or until shrimp is pink.
- Top grits with shrimp.
- Enjoy!
Nutrition Facts : Calories 425.7, Fat 25.1, SaturatedFat 15.3, Cholesterol 169.5, Sodium 1152.6, Carbohydrate 25.2, Fiber 0.4, Sugar 0.4, Protein 24.3
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