GUMP'S SHRIMP & GRITS
As Forrest Gump would say, shrimp and grits go together like peas and carrots in this appetizer. You'll love the rich sauce, the hint of heat and the refreshing citrus flavor. -Gene Peters, Edwardsville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring water and 1/2 teaspoon Creole seasoning to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Add cheese; cook and stir for 2-3 minutes or until melted. Set aside and keep warm., Place the butter, oil, garlic, oregano, 1/8 teaspoon cayenne and remaining Creole seasoning in a 13x9-in. baking dish. Squeeze juice from lemon into dish; add lemon quarters. Bake, uncovered, at 400° for 4-6 minutes or until hot. Add shrimp; bake 10-12 minutes longer or until shrimp turn pink, stirring once., Meanwhile, in a large skillet, cook the mushrooms, bacon, shallot and remaining cayenne over medium heat until bacon is crisp. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is evaporated. Reduce heat; stir in spinach and cream., Peel shrimp, leaving tails on. Spoon grits onto serving dishes; top each with sauce mixture and a shrimp.
Nutrition Facts : Calories 204 calories, Fat 16g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 247mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
KARDEA'S GULLAH STYLE SHRIMP AND GRITS
Steps:
- Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.
- Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.
- Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.
- Serve the shrimp over the prepared grits topped with green onions.
GUMP'S SHRIMP & GRITS
Steps:
- In a large saucepan, bring water and 1/2 teaspoon Creole seasoning to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Add cheese; cook and stir for 2-3 minutes or until melted. Set aside and keep warm. Place the butter, oil, garlic, oregano, 1/8 teaspoon cayenne and remaining Creole seasoning in a 13-in. x 9-in. baking dish. Squeeze juice from lemon into dish; add lemon quarters. Bake, uncovered, at 400° for 4-6 minutes or until hot. Add shrimp; bake 10-12 minutes longer or until shrimp turn pink, stirring once. Meanwhile, in a large skillet, cook the mushrooms, bacon, shallot and remaining cayenne over medium heat until bacon is crisp. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is evaporated. Reduce heat; stir in spinach and cream. Peel shrimp, leaving tails on. Spoon grits onto serving dishes; top each with sauce mixture and a shrimp. Yield: 16 appetizers. Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
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 RECIPE BY TASTY
Here's what you need: unsalted chicken stock, quick-cooking grits, heavy cream, unsalted butter, shredded cheddar cheese, roasted corn kernels, kosher salt, cajun seasoning, olive oil, andouille sausage, garlic, shallot, large shrimp, roasted red pepper, scallion, fresh parsley
Provided by Visit Florida
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
- Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
- Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
- Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
- Spoon the shrimp over the grits and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1143 calories, Carbohydrate 49 grams, Fat 91 grams, Fiber 1 gram, Protein 41 grams, Sugar 11 grams
BUBBA'S SHRIMP & GRITS RECIPE - (4.7/5)
Provided by mjohnmeyer
Number Of Ingredients 17
Steps:
- 1. In a medium saucepan on medium-high heat, bring 6 cups water, the butter and salt to a boil. Slowly whisk in the grits. Continue whisking occasionally for about 5 minutes, until the grits are thick and tender. Remove from the heat and keep warm. 2. Prepare the gravy; saute the bacon in a large heavy saucepan over medium-high heat until the fat is rendered. Stir in the onion, peppers, leek, and garlic and cook until soft. 3. Add the shrimp and stir to combine. Sprinkle in the flour, and stir, making sure all of the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened. 4. In a small bowl, mix the salt, pepper, and garlic powder and season the gravy to taste. Serve the shrimp gravy over grits. navywifecook.com
SHRIMP AND GRITS LOUISIANA STYLE
Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!
Provided by Amber Taylor Futch
Categories Side Dish Grain Side Dish Recipes Grits
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
- Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
- Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
- Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 9.5 g, Cholesterol 271.9 mg, Fat 60.1 g, Fiber 0.5 g, Protein 20.6 g, SaturatedFat 30.1 g, Sodium 751.2 mg, Sugar 1.1 g
UNCLE POOH'S SHRIMP, SAUSAGE, AND GRITS RECIPE BY TASTY
Here's what you need: whole milk, heavy cream, white corn grit, salt, black pepper, unsalted butter, shredded cheddar cheese, vegetable oil, medium white onion, yellow bell pepper, medium red bell pepper, garlic, andouille sausage, cayenne pepper, chicken stock, large raw shrimp, cayenne pepper, scallion
Provided by Betsy Carter
Categories Lunch
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium pot, stir together the milk and heavy cream over medium-high heat.
- Bring to a boil.
- Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.
- Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
- Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
- Heat the vegetable oil in a large skillet on medium-high heat.
- Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
- Add the sausage. Cook until cooked through, about 5-7 minutes.
- Slowly add the chicken stock. Stir until well-incorporated.
- Add the shrimp. Cook until pink in color, about 3 minutes.
- Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.
- Remove from the heat and spoon the sausage and shrimp mixture over the grits.
- Sprinkle scallions on top, if desired.
- Enjoy!
Nutrition Facts : Calories 1107 calories, Carbohydrate 34 grams, Fat 99 grams, Fiber 1 gram, Protein 36 grams, Sugar 17 grams
GENERAL OGLETHORPE'S SHRIMP AND GRITS
This delicious recipe for General Oglethorpe's shrimp and grits comes courtesy of Joe Barnett Jr.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 19
Steps:
- Prepare shrimp: In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and a pinch of pepper. Add shrimp, and toss until well combined; set aside.
- Prepare grits: Fill a medium saucepan with 2 cups water. Add bouillon cubes and butter; bring to a boil. While whisking, gradually add grits. Cook, whisking often, about 5 minutes. Stir in tomato paste, cream, and cheese. Continue cooking, whisking, until creamy, 2 to 3 minutes. Set aside.
- Cook shrimp: Melt butter in a large skillet. Add garlic and cook, stirring 30 seconds. Add shrimp and cook until opaque, 1 1/2 minutes per side. Transfer shrimp to a medium bowl; set aside.
- Prepare sauce: Stir flour into remaining butter in skillet that shrimp was cooked in. Cook, stirring occasionally, until thickened and medium-tan in color, 5 to 10 minutes. Whisk in chicken stock and cream; let cook, whisking constantly, 2 minutes. Whisk in Worcestershire sauce and hot sauce; set aside.
- Heat a medium skillet over medium heat. Add ham and cook, turning once, until browned. Transfer ham to a cutting board and cut into 1/2-by-1/4-inch pieces.
- To serve, divide grits evenly among 6 plates. Top with shrimp, and drizzle with sauce. Serve garnished with ham.
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