Bourbon Shrimp Over Carolina Grits Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOURBON SHRIMP



Bourbon Shrimp image

Bourbon Shrimp are coated in a sweet and salty sauce flavored with bourbon, honey, and garlic. It's basically the shrimp version of the delicious Bourbon Chicken you get at the mall food court.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Time 15m

Number Of Ingredients 13

1/4 cup bourbon
1/3 cup water
1/3 cup packed brown sugar
1/3 cup low sodium soy sauce
2 tablespoons ketchup
1 teaspoon apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
2 garlic cloves (minced)
1 tablespoon cornstarch
1 tablespoon oil
1 1/2 pounds medium shrimp, peeled and deveined
1 green onion (sliced)

Steps:

  • In a medium bowl, whisk together bourbon, water, brown sugar, soy sauce, ketchup, vinegar, ginger, red pepper flakes, garlic cloves, and cornstarch. Set aside.
  • Heat oil in a large nonstick pan over medium-high heat. Add shrimp and cook just until cooked through. Remove from pan and set aside.
  • Add sauce mixture to the pan and cook until thickened. Return shrimp to pan, remove from heat and stir to coat the shrimp in sauce.
  • Sprinkle the green onions on top.

Nutrition Facts : Calories 338 kcal, ServingSize 1 serving

SOUTH OF THE BORDER SHRIMP AND GRITS



South of the Border Shrimp and Grits image

This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     Shrimp and Grits Recipes

Time 30m

Yield 3

Number Of Ingredients 10

1 (12 fluid ounce) can evaporated milk
½ cup yellow grits
½ cup chicken broth
1 tablespoon salted butter
⅓ cup grated sharp Cheddar cheese
3 slices bacon
¾ cup frozen bell peppers
⅓ pound frozen medium shrimp - thawed, shelled, and deveined
½ teaspoon taco seasoning mix
2 teaspoons hot sauce, or to taste

Steps:

  • Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
  • Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
  • Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

Nutrition Facts : Calories 468.6 calories, Carbohydrate 39.7 g, Cholesterol 147.5 mg, Fat 22.3 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 12.3 g, Sodium 866.7 mg, Sugar 13.2 g

CAROLINA SHRIMP AND CHEDDAR GRITS



Carolina Shrimp and Cheddar Grits image

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 14

3 cups water
1 cup half-and-half
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked old-fashioned grits
2 cups shredded cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons minced fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Emeril's® Cajun Seasoning

Steps:

  • Combine the first 6 ingredients in inner pot. Lock pressure lid. Press pressure function; select custom. Press timer; set to 10 minutes. Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in cheese and butter until melted. Press saute function; select vegetables setting. Set to medium cook time (10 minutes). Stir in remaining ingredients. Cook 5-10 minutes or until cheese is melted and mixture is heated through. If desired, top with additional parsley.

Nutrition Facts : Calories 471 calories, Fat 26g fat (15g saturated fat), Cholesterol 193mg cholesterol, Sodium 774mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Great recipe for shrimp and grits.

Provided by berskine

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 20

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
  • Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
  • Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  • Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  • Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g

CAROLINA SHRIMP & CHEDDAR GRITS



Carolina Shrimp & Cheddar Grits image

Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 6 servings.

Number Of Ingredients 13

1 cup uncooked stone-ground grits
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups water
2 cups shredded cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons chopped fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Cajun seasoning

Steps:

  • Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

BOURBON SHRIMP OVER CAROLINA GRITS



Bourbon Shrimp over Carolina Grits image

Make and share this Bourbon Shrimp over Carolina Grits recipe from Food.com.

Provided by kyle martin

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

40 large shrimp, peeled and deveined
1 green pepper, julienne
1 red pepper, julienne
1 red onion, julienne
salt
pepper
1/2 cup Bourbon
1 1/4 cups rich brown demi-glace
2 cups quick grits
1/2 cup butter
1 cup heavy cream
1 quart water
2 cups cheddar cheese, shredded

Steps:

  • In a hot saute pan, put 2 tablespoons olive oil.
  • Place shrimp and vegetables in pan, season with salt and pepper and saute until shrimp starts to stick and turn color; deglaze pan with bourbon.
  • When flame dies down, add demi-glace and finish cooking.
  • Pour over grits.
  • To mae grits, place butter, water, cream, salt and pepper in sauce pan; bring to slow boil.
  • Add grits.
  • Stir with whisk until it starts to thicken, about 2 minutes.
  • Turn heat to low and cook grits until done.
  • If they seem to be too thick, add water until right consistency.
  • When grits are done, add cheese and correct the seasonings.

Nutrition Facts : Calories 1087.5, Fat 65.5, SaturatedFat 40.5, Cholesterol 309.1, Sodium 668.2, Carbohydrate 70.4, Fiber 2.7, Sugar 4, Protein 34.7

BARBECUED BOURBON SHRIMP WITH CHEDDAR CHEESE GRITS



Barbecued Bourbon Shrimp With Cheddar Cheese Grits image

F&W Magazine From: Pairing Kendall-Jackson Wines with Kentucky Cooking, Pairing of the Day: 04/2008 edition By happy accident, Amber Huffman combined leftovers of two low-country staples-barbecue and cheddar cheese grits-for a quick Southern fusion meal. It became a Jesse Jackson favorite. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce. "I seriously have received three marriage proposals over a bowl of my cheese grits," says Huffman. "I've accepted none so far." Huffman's rich cheese grits need a wine with some substance, but one that isn't so tannic and massive that it will overwhelm the sweet shrimp-in other words, Pinot Noir. Kendall-Jackson makes a very good, black cherry-inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson's lighter, more peppery 2006 Vintner's Reserve.

Provided by Manami

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 23

2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
2 garlic cloves, very finely chopped
1 1/4 cups ketchup
1/4 cup Bourbon
3 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco sauce (more or less, as warranted)
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 lbs peeled and deveined large shrimp
1 tablespoon vegetable oil
4 cups low sodium chicken broth
1 garlic clove, minced
1 cup old-fashioned grits
4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
4 tablespoons unsalted butter
2 tablespoons heavy cream
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • SHRIMP:.
  • In a medium saucepan, melt the butter.
  • Add the onion and cook over moderate heat until softened, about 5 minutes.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
  • Simmer over low heat, until thickened, about 40 minutes.
  • Transfer the barbecue sauce to a blender and puree until smooth.
  • Season with salt and pepper.
  • Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
  • Preheat a grill pan.
  • Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
  • Grease the grill pan with the oil.
  • Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
  • CHEESE GRITS:.
  • In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
  • Add the garlic and slowly stir in the grits.
  • Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
  • Remove the saucepan from the heat and stir in the cheese, butter, and cream.
  • Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

Nutrition Facts : Calories 543.6, Fat 24.7, SaturatedFat 13.3, Cholesterol 200.5, Sodium 1383.7, Carbohydrate 49, Fiber 1.6, Sugar 21.9, Protein 26.8

SOUTH CAROLINA SHRIMP AND GRITS



South Carolina Shrimp and Grits image

Craving some down-home Southern fare? Serve this perfect combo any time of the day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h25m

Number Of Ingredients 15

1 cup stone-ground white grits
5 cups water, plus more for soaking grits
Coarse salt and freshly ground pepper
2 1/2 ounces mild cheddar cheese, grated (about 2/3 cup)
1 tablespoon unsalted butter
2 slices thick-cut bacon (2 ounces), chopped into 1/4-inch pieces
1 garlic clove, minced
1/4 medium onion, finely chopped
1/4 green bell pepper, finely chopped
1 pound medium shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1 tablespoon safflower oil
1 tablespoon all-purpose flour
3/4 cup homemade or store-bought low-sodium chicken stock
1 tablespoon fresh lemon juice

Steps:

  • Make the grits: Place grits in a bowl, and cover with cold water by about 3 inches. Stir grits so that bits of husk rise to the top; pour off top layer of water. Strain through a fine sieve, and transfer to a medium saucepan. Gradually whisk in 5 cups water and 1 teaspoon salt. Bring to a simmer, whisking, until beginning to thicken. Reduce heat, and simmer gently, stirring occasionally and scraping bottom and sides of pan with a wooden spoon, until thick and creamy, about 45 minutes. Remove from heat. Let stand, covered, for 30 minutes or up to 1 hour.
  • Meanwhile, make the shrimp: Cook bacon in a large skillet over medium heat until beginning to crisp, about 5 minutes; transfer to a plate using a slotted spoon. Cook garlic, onion, and bell pepper in bacon fat, stirring occasionally, until just tender but not browned, 2 to 3 minutes.
  • Season shrimp on both sides with salt and pepper. Raise heat to medium-high; push vegetables to edge of skillet. Add oil, and heat until shimmering. Sear shrimp in a single layer for 2 minutes. Flip, and sear for 1 minute. Push shrimp to edge of skillet; sprinkle flour into center. Cook, stirring flour into vegetable-shrimp mixture, for 2 minutes. Add stock. Simmer, stirring, until sauce thickens, about 2 minutes. Add lemon juice, and stir in reserved bacon. Season with salt and pepper.
  • Just before serving, heat grits over medium-low. Stir in cheese and butter; season with salt and pepper. Serve shrimp over grits on warmed plates.

More about "bourbon shrimp over carolina grits recipes"

SOUTH CAROLINA SHRIMP AND GRITS RECIPE | CAMERON'S …
south-carolina-shrimp-and-grits-recipe-camerons image
2019-02-22 Instructions. In a large stock pot heat broth and milk over medium heat. Once lightly simmering whisk in grits and cook for 4 minutes and then …
From cameronsseafood.com
Estimated Reading Time 3 mins
Total Time 20 mins
  • In a large stock pot heat broth and milk over medium heat. Once lightly simmering whisk in grits and cook for 4 minutes and then whisk in shredded cheddar. Continue to cook for 2 more minutes or until creamy and smooth. Season to taste with salt an pepper and keep warm until ready to serve. Keep some extra broth or milk close by in case grits get to thick. The perfect grits coat a spoon not clump on a spoon.
  • In a large skillet cook chopped bacon over medium high heat until golden brown and crispy. Remove from the pan with a slotted spoon and drain on a paper towel.
  • Add garlic and shrimp to the pan (and the delicious bacon grease) and sauté for 3-4 minutes or until fragrant and shrimp are al dente.
  • Deglaze pan with beer and whisk in butter, lemon juice and hot sauce. Simmer for 2 minutes or until shrimp have cooked completely. Stir in cooked bacon and season with salt and pepper to taste.


BOURBON SHRIMP AND CHEESY GRITS RECIPE - STREATS OF …
bourbon-shrimp-and-cheesy-grits-recipe-streats-of image
2016-08-06 Remove from heat, stir in cheese and butter, season with salt and pepper. –Bourbon Shrimp Directions. In a large skillet over medium heat, …
From streatsofphillyfoodtours.com
Estimated Reading Time 1 min


BBQ SHRIMP AND GRITS - WIDE OPEN EATS
bbq-shrimp-and-grits-wide-open-eats image
In a saucepan over medium heat, melt the butter and cook the onion and garlic until softened, about 5 minutes. Stir in ketchup, bourbon, vinegar, molasses, brown sugar, and hot sauce. Bring to low heat and simmer until thickened, …
From wideopeneats.com


BBQ SHRIMP OVER GRITS - COOP CAN COOK
bbq-shrimp-over-grits-coop-can-cook image
2017-04-10 BBQ Shrimp. Season shrimp with 2 T of the Worcestershire sauce and 1/2 of the bbq seasoning blend. Set aside. In a skillet, melt 1/2 a stick of butter. Add onions and saute until translucent. Add garlic and stir for 45 sec. …
From coopcancook.com


THE ULTIMATE CHARLESTON SHRIMP AND GRITS - GARDEN
the-ultimate-charleston-shrimp-and-grits-garden image
2013-02-21 Pour the milk and 2 cups of water into a 2-quart saucepan, cover, and turn the heat to medium high. When the liquid simmers, add the grits, butter, and ½ teaspoon salt, and reduce the heat to medium. Stir every couple of …
From gardenandgun.com


82 QUEEN’S BBQ SHRIMP & GRITS - LOWCOUNTRY CUISINE …
82-queens-bbq-shrimp-grits-lowcountry-cuisine image
2019-05-30 Southern Comfort BBQ Sauce. Cook bacon until half-done. Add onions; sauté until done. Add bourbon. Carefully light so that it flames & burns off alcohol. When flame disappears, add remaining ingredients & season to taste. …
From lowcountrycuisinemag.com


THE BEST SHRIMP AND GRITS RECIPE CHARLESTON STYLE
the-best-shrimp-and-grits-recipe-charleston-style image
2016-04-20 Season shrimp with ½ teaspoon of salt, 1/4 teaspoon of pepper, paprika and the cayenne pepper. Refrigerate the shrimp until ready to use. Slice the bacon into 1/2 inch pieces. Add the bacon and diced ham to a cold pan …
From sweetsavant.com


BARBEQUE SHRIMP WITH CHEESE GRITS - CREATIVE CULINARY
2012-12-26 Pour 1/3 cup of the sauce into a small bowl and reserve the rest. Preheat a grill pan or large skillet and grease with the 1 Tbsp. of oil. Season the shrimp with salt and pepper and brush both sides using the 1/3 cup of barbecue sauce. Cook the shrimp over moderate heat, turning once, until cooked through, about 4 minutes total.
From creative-culinary.com


CAJUN SHRIMP AND GRITS - THE BEST RECIPE FROM BLACKBERRY BABE
2021-12-15 Fill a medium sized pot with water and bring to boil. Add a dash of salt. Add grits to boiling water and immediately reduce burner heat to low. Cook for five minutes on low, stirring occasionally. Remove from heat, gently fold in shredded cheese. Cover with a cloth and let stand.
From blackberrybabe.com


COOKING WITH MARY AND FRIENDS: LOW COUNTRY SHRIMP AND GRITS
2015-03-22 Method. To prepare the grits, in a large sauce pan over medium heat, combine the grits, water, chicken stock, salt, and butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 25-30 minutes. Remove from the heat and stir in the cheddar and Parmesan cheeses, and course-ground pepper.
From cookingwithmaryandfriends.com


CAROLINA SHRIMP WITH CREAMY GRITS - THE WASHINGTON POST
2005-04-06 Season the shrimp with pepper, add to the skillet and cook, without turning, for about 1 minute. Turn the shrimp, add the ham and cook for another minute. Transfer the shrimp and ham to a plate ...
From washingtonpost.com


SHRIMP AND BACON CHEESE GRITS - BAYOU GOTHAM ® HOT SAUCE
Cook for about 2-3 minutes until the shrimp becomes firm and the marinade starts to boil.Turn the shrimp over and add vegetable mix to the pan. Cook for another 5 minutes or until the vegetables are warm.Cook grits:Bring chicken stock to a boil in a large saucepan. Once the stock is rapidly boiling, add dry grits and stir. Reduce the heat to ...
From bayougotham.com


CARIBBEAN SHRIMP AND GRITS WITH BACON, PINEAPPLE AND RUM
2016-08-30 Combine the pineapple juice, brown sugar, molasses, rum, barbecue sauce, chili sauce and cumin in a medium saucepan and bring to a simmer, stirring often; simmer until slightly thickened. Preheat oven to 450 degrees and prepare a baking sheet with aluminum foil. Wrap the bacon pieces around the shrimp and place on a skewer.
From creative-culinary.com


WORLD BEST FISH COOKING RECIPES : BOURBON SHRIMP OVER CAROLINA …
2 place shrimp and vegetables in pan, season with salt and pepper and saute until shrimp starts to stick and turn color; deglaze pan with bourbon. 3 when flame dies down, add demi-glace and finish cooking. 4 pour over grits. 5 to mae grits, place butter, water, cream, salt and pepper in sauce pan; bring to slow boil. 6 add grits.
From worldbestfishrecipes.blogspot.com


BOURBON GLAZED CAJUN SHRIMP WITH BACON & CHEDDAR GRITS
2017-03-01 Stir to evenly coat the shrimp in spices and bourbon glaze, and cook until pink on both sides (about 4 minutes). Pour in the lemon juice, and scatter the crumbled bacon and scallions into the skillet, tossing to combine. Cook for an additional 3-5 minutes. Taste, and add additional salt if necessary.
From feastinthyme.com


SOUTHERN SHRIMP AND "GRITS" (KETO-STYLE) - LOW CARB QUICK
2019-07-24 Easy. Flavors in the shrimp portion of the recipe fuse with bacon. To begin, fry the bacon, remove and chop. Next, add in the shrimp, pepper, and seasonings to simmer. For the cauliflower “grits” portion, begin by softening your cauliflower rice. While strapped for time, use the pre-riced bags of cauliflower from the produce section of the ...
From lowcarbquick.com


SOUTHERN SHRIMP AND GRITS RECIPE - THE SEASONED MOM
2022-04-15 Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet. Increase the heat to medium-high. Add the garlic, green onions, lemon juice, and shrimp to the skillet. Sprinkle with Cajun seasoning. Cook just until the shrimp are pink and opaque, about 2-4 minutes.
From theseasonedmom.com


SHRIMP AND GRITS - CAROLINA COUNTRY
Add grits to boiling water, cover and cook until water is absorbed, about 10–15 minutes. Thoroughly mix butter and shredded cheese into grits, set aside. In the frying pan with the bacon grease, add shrimp, lemon juice, parsley and minced garlic, mixing so that the shrimp is coated. Cook over medium heat for a few minutes until shrimp turns pink.
From carolinacountry.com


SLATHERED SHRIMP OVER CAROLINA PIMENTO CHEESE GRITS
With a sharp knife cut kernels from the cob and roast in a small pan over medium heat with 2 tablespoons of butter for about 1-2 minutes. Set aside and keep warm. Place oil in heavy bottom saucepan over medium high heat; add shrimp and stir, moving shrimp to sides of the pan.
From bobredfern.com


THIS SHRIMP AND GRITS RECIPE IS THE BEST EVER — REALLY
2 days ago STEPS. 1. In a large saucepan over high heat, combine 2 1/2 cups of the chicken stock and the half-and-half. Add butter, salt and 1 teaspoon pepper, and bring to a boil. Stir in grits and return ...
From seattletimes.com


RECIPE FOR CAROLINA SHRIMP AND GRITS – TALL GUY AND A GRILL CATERING
2015-09-23 Cover the pan and cook over medium-low heat for 5 – 7 minutes or until thickened. Stir in goat cheese; allow cheese to melt. Add rosemary right before serving. Salt and pepper to taste. Stir in goat cheese; allow cheese to melt.
From tallguyandagrill.com


CAROLINA SHRIMP AND GRITS RECIPE - EXPLORE ASHEVILLE
8 ounce Grits, Yellow White Cheddar. 1 fluid ounce Jack Daniels, Black Label. Preparation. Sauté pepper trinity in butter with country ham & garlic. Add shrimp and deglaze with bourbon adding cream at the end - reduce. Top onto 8oz. White Cheddar grits and garnish with fine diced red pepper and fine chopped parsley. Yield: 1 serving.
From exploreasheville.com


CHARLESTON SHRIMP AND GRITS WITH CRAB GRAVY - NOT ENTIRELY AVERAGE
Place plastic film over the baking dish and refrigerate until ready to use. To re-heat, use a sharp knife to cut grits into “cakes.”. Melt 1 teaspoon of butter in a non-stick skillet and brown on both sides of the cake. Serve hot in a bowl with shrimp and crab gravy. Make the gravy up to …
From notentirelyaverage.com


CHARLESTON SHRIMP AND GRITS - JULIAS SIMPLY SOUTHERN
2019-04-10 Instructions. In a medium saucepan over high heat bring water to a boil. Whisk in the grits and salt , reduce heat to low and cook, stirring occasionally, until the grits are thickened, approximately 35-40 minutes. Remove from the heat and add the butter, pepper and Tabasco, adding more to adjust seasoning as desired.
From juliassimplysouthern.com


SOUTHERN LOWCOUNTRY SHRIMP AND GRITS RECIPE - UNPEELED JOURNAL
Cook the diced onion and tomato paste for one minute, stirring often. Add the shrimp, a generous pinch of salt, pepper, and a few tablespoons of water if the pan looks dry. Cook the onion and shrimp mixture for several minutes, stirring. Add water a tablespoon or two at a time as needed. You want a nice, silky sauce.
From unpeeledjournal.com


PIMENTO CHEESE GRITS | BOB REDFERN'S OUTDOOR MAGAZINE TV SERIES
After 8 to 10 minutes, the grits will plump up. Cook the grits over low heat for another 25 to 30 minutes, stirring frequently. Add the. cream, butter, cheese, and the roasted peppers. Cook an additional 10 minutes to melt the. cheese and allow peppers to flavor the grits. Season to taste with salt and white pepper.
From bobredfern.com


RECIPES – CAROLINA GRITS COMPANY
Carolina Shrimp and Grits(makes 5-6 servings) Cook the Carolina Grits® before you start to cook the shrimp. 1 1/2 cups of grits in 6 cups of water with 1 tsp of salt. Bring to a Boil. Reduce to a Low simmer, stir and cover. Cook for 30-35 minutes stirring often. For creamier grits, you may use a combination of milk and water – stir often.
From carolinagrits.com


BARBECUE SHRIMP AND GRITS - THE LOCAL PALATE
2021-06-30 3 cups heavy cream. ½ cup butter. Salt and pepper to taste. 1 cup stone-ground grits. In a pot over high heat, bring heavy cream and 3 cups water to a boil. Add butter, salt, and pepper. Slowly stir in grits and reduce heat to medium. Cook for 20 minutes, stirring occasionally to prevent the bottom from scorching. Print Recipe.
From thelocalpalate.com


BOURBON GLAZED CAJUN SHRIMP WITH BACON & CHEDDAR GRITS - TASTY …
Sprinkle dried herbs and spices (oregano, basil, thyme, paprika, cayenne pepper) into the bacon fat and fry for 1 minute. Reduce heat to medium low and carefully pour the bourbon into the skillet, scraping the pan to loosen up the browned bits and spices. Allow bourbon glaze to reduce for 3–5 minutes, but be careful not to let it burn.
From tastykitchen.com


UPGRADE YOUR SHRIMP AND GRITS WITH MUSHROOMS, BACON, AND
2019-03-12 I took the inspiration for my recipe from what is perhaps the most famous restaurant version: the late chef Bill Neal's recipe, from Crook's Corner in Chapel Hill, North Carolina.His includes shrimp, mushrooms, bacon, and scallions in a light gravy, on top of grits that are loaded with cheddar and Parmesan, the whole thing spiked with lemon juice and hot sauce.
From seriouseats.com


82 QUEEN’S BARBECUE SHRIMP AND GRITS - THE LOCAL PALATE
2021-04-27 3 cups heavy cream. ½ cup butter. Salt and pepper to taste. 1 cup stone-ground grit. In a pot over high heat, bring heavy cream and 3 cups water to a boil. Add butter, salt, and pepper. Slowly stir in grits and reduce heat to medium. Cook for 30 to 40 minutes, stirring occasionally to prevent the bottom from scorching. Print Recipe.
From thelocalpalate.com


CAROLINA SHRIMP & CHEDDAR GRITS - CABOT CREAMERY
Stir in stock, gradually at first, and cook, stirring occasionally, for several minutes longer. Add seasoned shrimp to skillet, increase heat to medium-high and cook until shrimp just start to turn pink. Turn off the heat and set aside. To serve, mound creamy grits on serving platter and spoon shrimp around or on top. Garnish with green onions.
From cabotcheese.coop


CAJUN SEASONED SAUTEED SHRIMP OVER CHEESY SOUTHERN GRITS
2016-07-14 Heat a large sauté pan over medium heat, add the olive oil and heat through. Next, add the butter and allow to melt. Season the shrimp. In a small bowl stir together the paprika, garlic powder, onion powder, oregano, thyme, cayenne and pepper. Season the shrimp on both sides with the Cajun seasoning mix. Cook the shrimp.
From cookingwithcocktailrings.com


CAROLINA SHRIMP & CHEDDAR GRITS - ALL INFORMATION ABOUT HEALTHY …
Bring water to boil; a little at a time, whisk or stir in grits. For packaged grits, follow cooking directions. For bulk stone-ground grits, reduced heat to low and cook for 20 to 30 minutes, stirring occasionally, or until nearly done.
From therecipes.info


BOURBON AND HONEY GARLIC SHRIMP | BOURBON AND HONEY
2016-03-01 Cook rice according to package directions. In a small bowl, whisk together the honey, bourbon, soy sauce, garlic, ginger and red pepper flakes until well blended. In a medium bowl, toss the shrimp with half of the marinade, saving the rest for later. Marinate the shrimp for 15 to 20 minutes. In a large skillet, heat the oil over medium-high heat.
From bourbonandhoney.com


Related Search