Gulf Shrimp And Grits Recipes

BAR AMERICAIN'S GULF SHRIMP AND GRITS

Steps:

• Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper.
• Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.
• Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.
• Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with some of the green onion.

WESLEY'S GULF COAST SHRIMP AND GRITS

Steps:

• Prepare Grits: Preheat oven to 350°. Bring milk, 1/4 cup butter, and 4 cups water to a boil in an ovenproof Dutch oven over medium-high heat. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until grits are creamy, whisking every 15 minutes.
• Meanwhile, melt 1 Tbsp. butter in a large skillet over medium heat; add 4 garlic cloves and 3 shallots, and sauté 3 1/2 minutes or until shallots are translucent. Add wine, stirring to loosen particles from bottom of skillet. Cook, stirring often, 4 minutes or until liquid is reduced by two-thirds; fold into hot cooked grits. Stir in cheese and next 3 ingredients.
• Prepare Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with 1/8 tsp. each salt and pepper.
• Cook shrimp, in 2 batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skillet.
• Sauté 3 garlic cloves and 1 Tbsp. minced shallots in remaining 2 Tbsp. hot oil in skillet over medium-high heat 1 minute. Add tomatoes and next 4 ingredients. Cook, stirring often, 5 to 7 minutes or until tomatoes begin to break apart. Remove from heat. Stir in shrimp and 3 Tbsp. butter. Serve with chives.

OLD CHARLESTON STYLE SHRIMP AND GRITS

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.

BOBBY FLAY'S GULF SHRIMP AND GRITS

Steps:

• Bring the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and cook, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add a little more stock.
• Meanwhile, cook the bacon in a medium skillet over medium heat until it is golden brown and crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Remove all but 3 tablespoons of the bacon fat from the skillet, and return it to high heat. Season the shrimp with salt and pepper. Add the shrimp, garlic, and thyme, in batches, if necessary, to the skillet and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Reserve the garlic oil left in the skillet.
• Stir the cheese and heavy cream into the cooked grits, and whisk until smooth; season with salt and pepper.
• Divide the grits among 4 bowls, and top each with 5 shrimp. Drizzle with some of the garlic oil from the skillet, and sprinkle with the green onions.

GULF SHRIMP AND GRITS

Steps:

• To make the grits, bring 4 cups of the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and continue cooking, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add the remaining cup of stock and continue cooking until absorbed. Add the cheese and cream and whisk until smooth. Season with salt and pepper. Keep warm.
• Cook the bacon in a medium pan over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
• Spoon off all but 3 tablespoons bacon fat from the pan and return the pan to the stove over high heat. Season the shrimp with salt and pepper. Working in batches if needed, add the shrimp, garlic, and thyme to the pan and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Transfer the shrimp to a plate. Reserve the garlic oil left in the pan to drizzle over the finished dish.
• Divide the grits among 4 shallow bowls and top each with 5 shrimp. Drizzle the shrimp with some of the garlic oil and sprinkle with the bacon and green onions.