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
SHRIMP AND CHEDDAR GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
- Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
- Divide the grits among 4 shallow bowls. Top with the shrimp mixture.
CHEESY CAJUN SHRIMP AND GRITS
I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
GARLIC SHRIMP AND CHEESY GRITS
Shrimp cooked with garlic and onion are served over garlic cheese grits. This is a dish for garlic lovers. Serve with garlic bread, or your preference of bread.
Provided by AURORAGLXY7
Categories Side Dish Grain Side Dish Recipes Grits
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
- Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
- Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
- Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
- Serve grits in a large serving bowl topped with shrimp mixture.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 10 g, Cholesterol 154.8 mg, Fat 15.3 g, Fiber 0.7 g, Protein 22 g, SaturatedFat 8.2 g, Sodium 664.7 mg, Sugar 4 g
OVEN-BAKED SHRIMP & GRITS
On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you're not a seafood lover, use chicken, ham or both. -Jerri Gradert, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.
Nutrition Facts : Calories 360 calories, Fat 18g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1199mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
PAULA DEEN'S CHEESY SHRIMP ON GRITS TOAST
This looked so good to me when I watched Paula make it the other day on her show. I haven't tried it yet, but plan to soon.
Provided by Lvs2Cook
Categories Grains
Time 1h20m
Yield 48 appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat.
- Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter (Paula used a clean tomato paste can as a cookie cutter).
- Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.).
- In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.
SHRIMP & CHEESY GRITS
This is a favorite recipe around my house. I found it originally on foodtv.com as one of Emeril's recipes. It's definitely more of a winter dish as it's filling and comforting. You may use vegetable stock but if you can use shrimp stock or seafood base dissolved in water.
Provided by Mysterygirl
Categories Grains
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, over medium heat, add the milk and butter.
- Season with salt and white pepper.
- Bring the liquid to a boil.
- Slowly stir in the grits.
- Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
- Add some water during the cooking process if the liquid evaporates too much.
- Remove from the heat and stir in the cheese.
- Re-season with salt and white pepper if needed.
- Set aside and keep warm.
- In a sauté pan, over medium heat, heat the oil.
- Add the sausage and render for 2 minutes.
- Add the garlic and sauté for 30 seconds.
- Season the shrimp with salt and black pepper.
- Add the shrimp and continue to sauté for 2 minutes.
- Remove the pan from the heat and add the sherry.
- Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
- Remove the shrimp from the pan and set aside.
- Add the stock and bring the liquid to a boil.
- Reduce the heat to medium low and mound in the butter.
- Add the shrimp back to the sauce and simmer for 2 minutes.
- Remove from the heat and stir in 2 teaspoons of the parsley.
- To serve, spoon the grits in the center of each shallow bowl.
- Spoon the shrimp mixture over the grits.
- **Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
- I also use the quick cooking grits and adjust the quantities to those listed on the box.
Nutrition Facts : Calories 1383.3, Fat 112.1, SaturatedFat 63.2, Cholesterol 458.8, Sodium 1765.3, Carbohydrate 31.9, Fiber 0.4, Sugar 0.9, Protein 49.9
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