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.
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 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.
EASY CHEESY SHRIMP AND GRITS
Quick and easy, Cheesy Shrimp and Grits comes together quickly and simply!
Provided by Kellie
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- In a large pot over medium heat, add the milk, water and salt. Bring to a simmer. Whisk in the grits and continue whisking until they begin to thicken. (This will help eliminate lumps.) Continue to cook the grits for 10 to 15 minutes, stirring occasionally, until thickened. Stir in the butter and cheese. Cover and set aside.
- In a large skillet, cook the bacon over medium-high heat until crisp. Transfer to a paper towel lined platter using a slotted spoon to drain.
- Return the skillet to the heat and add the shrimp to the pan. Cook for 1 to 2 minutes on each side. Transfer the shrimp to a platter and keep warm.
- Add the onions to the skillet and cook until softened. Stir in the garlic and cook for 1 minute. Sprinkle the cornstarch over the onions/garlic and cook for an additional minute. Whisk in the chicken stock and cook until the sauce begins to thicken. Whisk in the cream, butter, cayenne pepper, hot sauce, salt and pepper. Continue cooking until the sauce starts to thicken more. Return the shrimp to the pan and cook for 3 to 4 minutes- making sure not to overcook the shrimp. Stir in the bacon, green onions and parsley.
- SERVE:
- Spoon about 1 cup grits onto a plate and top with 4 to 5 shrimp. Pour about 1 cup gravy over the shrimp. Repeat with remaining grits and shrimp. Serve immediately.
Nutrition Facts : Calories 931 kcal, Carbohydrate 53 g, Protein 56 g, Fat 54 g, SaturatedFat 30 g, Cholesterol 586 mg, Sodium 2735 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
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 & 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
CHEESY GRITS AND SHRIMP
I know it sounds like a very bad recipe. That's what I thought too. Crazy thing is *it's really good!. I got it from my mom (who got it from a friend) and after months of bugging me to try it, I did. I was shocked that I liked it. My husband has given it to a few guys at work and all love it.
Provided by L.A. Pet Groomer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grits in broth and salt according to package.
- Reserve a 1/4 cup of both cheeses for topping and combine the rest.
- In large fry pan saute onion, garlic, and bell pepper in the butter.
- Add to grits (after grits are prepared).
- Combine Rotel, shrimp, 1/4 salt with grits.
- Pour into a 2-quart casserole; sprinkle with reserved cheese.
- Bake at 350°F for 30-45 minutes. Let stand for 5 minutes and then serve.
- NOTE: This is rather spicy and I don't handle "hot" to well, so I also tried it with diced tomatoes and not Rotel. It was okay, but to me better with the Rotel.
Nutrition Facts : Calories 647, Fat 27.5, SaturatedFat 16, Cholesterol 401.4, Sodium 2254.6, Carbohydrate 38.5, Fiber 1.7, Sugar 2.5, Protein 59
SHRIMP AND CHEESY GRITS
Delectable for brunch, lunch, or dinner, our take on this favorite Low Country dish builds from a surprising base: breakfast sausage. You sear it, breaking itup so its bold herbs and spices touch every other ingredient, including the holy flavor trinity of onion, bell pepper, and celery that goes in next. Deglazing the pan at the end creates a rich sauce to drizzle over the shrimp and everything, including the rich, cheesy grits.
Provided by Greg Lofts
Time 30m
Number Of Ingredients 13
Steps:
- In a saucepan, bring 2 cups broth and 2 cups water to a boil; season with salt and pepper. Whisk in grits. Reduce heat to medium-low and simmer, partially covered and whisking occasionally, until tender, 30 to 50 minutes (depending on grain size and desired texture). If grits become too stiff before turning tender and creamy, whisk in more hot water a little at a time.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add sausage and cook, breaking into bite-size pieces, until just cooked through and crisp in places, 5 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, leaving fat in skillet.
- Add 1 more tablespoon butter to skillet along with onion, bell pepper, celery, and thyme; season. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are tender but not developing any color, 4 to 5 minutes. Season shrimp, add to skillet, and cook, stirring a few times, until opaque and just cooked through, 4 to 5 minutes.
- Transfer mixture to a bowl; cover to keep warm. Add remaining 3/4 cup broth to skillet and bring to a simmer, whisking to remove any browned bits from bottom. Remove from heat.
- Remove grits from heat; stir in cheese and remaining 2 tablespoons butter until melted and smooth. Toss tomatoes and celery leaves with oil; season. Serve grits with shrimp mixture, sausage, pan sauce, and tomato salad.
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