Hot Shrimp Over Cheesy Corn Grits Recipes

CRISPY CAJUN SHRIMP AND CHEESY GRITS

Steps:

• Heat 2 tablespoons of the butter in a saucepan over medium heat until melted. Add the corn and scallion whites and saute for 5 minutes. Season with salt and pepper. Add 1 cup water. Using an immersion blender, blend the mixture until smooth. Add the stock and milk and bring to a simmer.
• Slowly rain in the grits while whisking vigorously. Bring to a simmer and keep at a light simmer while stirring constantly, about 15 minutes. Add the cheese and remaining 2 tablespoons butter and whisk until smooth. If the grits are too tight, add a bit more water to loosen them up. Season to taste.
• Meanwhile, heat the oil in a heavy-bottomed pot until a deep-frying thermometer registers 350 degrees F. Fry the shrimp until crispy, 3 to 5 minutes. Drain on a paper towel-lined plate.
• Toss the hot crispy shrimp with the warm Cajun Butter. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.
• Mix the paprika, sugar, cayenne, celery seed, garlic powder, onion powder, oregano, thyme, salt and pepper together in a bowl. Heat a 12-inch nonstick skillet over medium heat. Put the spice mixture in the skillet and toast to waken up the flavors, about 3 minutes. Add the butter and melt until foamy.

CHEESY SHRIMP AND GRITS

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.

HOT SHRIMP OVER CHEESY CORN GRITS

Steps:

• In a shallow bowl, combine flour, 1 tablespoon garlic powder, 1 teaspoon paprika, and salt and whisk together.
• In another shallow bowl combine buttermilk and egg and whisk together.
• Lightly season shrimp with salt and pepper and dredge in flour mixture, shaking off any excess flour mixture.
• Dip flour coated shrimp into the buttermilk-egg mixture, and then back into the flour mixture, shaking off any excess flour. Transfer coated shrimp onto a baking sheet lined with a wire rack. Refrigerate for 30 minutes.
• While shrimp chills, make creamy grits. Bring 4 cups water to a boil. Generously salt water and stir in grits. Lower heat to medium and simmer mixture for about 30 minutes, stirring frequently, until mixture is thick and creamy. Stir in the cheese, corn and butter until fully incorporated. Adjust taste with salt and pepper, cover and set aside.
• Fill a tall sided pot with 2 to 3 inches oil and preheat to 350˚F.
• In a small mixing bowl combine cayenne pepper, remaining paprika, remaining garlic powder, and brown sugar and whisk together. Pour melted butter into spice mixture and whisk together until fully combined.
• Remove shrimp from refrigerator and carefully drop shrimp into the hot oil, a few at a time. Fry shrimp for 2 to 3 minutes or until golden brown and shrimp has just cooked through. Remove from oil and drain on paper towels. Repeat until all shrimp have been fried.
• Carefully, but generously brush each shrimp with the buttered spice mixture until completely coated.
• To assemble: Divide grits into bowls and top each serving with 3 to 4 shrimp. Top each bowl with sliced green onions or chives and serve.

SOUTHERN SHRIMP AND GRITS

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.