SHRIMP AND GRITS
Make and share this Shrimp and Grits recipe from Food.com.
Provided by Yungbruh22
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
- Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
- Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
- The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
- And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
- To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
Nutrition Facts : Calories 783.8, Fat 50.8, SaturatedFat 30.2, Cholesterol 374.9, Sodium 1876.7, Carbohydrate 44.4, Fiber 1.6, Sugar 2.6, Protein 37.4
CRISPY CAJUN SHRIMP AND CHEESY GRITS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
JOE BARNETT'S SHRIMP AND GRITS
Yield serves 4
Number Of Ingredients 21
Steps:
- To make the sauce, melt the butter in a small saucepan over medium heat, and stir in the flour. Cook, stirring with a wooden spatula, until the roux reaches a medium-tan color, at least 8 minutes. Slowly whisk in the stock and heavy cream. Bring to a boil, whisking, and cook until the sauce has thickened and coats the back of the spoon, about 10 minutes. Whisk in the Worcestershire sauce and hot sauce. Taste for seasoning and keep warm.
- To cook the grits, combine the butter and stock in a medium saucepan and bring to a boil over medium heat. Slowly whisk in the grits and simmer, whisking frequently, for 5 minutes. Add the tomato paste, cream, and cheese. Keep whisking for another 2 to 3 minutes, until the grits become creamy. Keep warm. Season with salt to taste.
- To cook the shrimp, combine the Cajun seasoning, paprika, Italian seasoning, and pepper to taste in a bowl. Season the shrimp with the seasoning mix. Melt the butter in a 12-inch skillet over medium heat. Add the minced garlic and stir for 30 seconds. Add the shrimp and cook until just cooked through, about 1 1/2 minutes per side. Transfer the shrimp to a plate, and stir the pan drippings into the sauce.
- To serve, place a few heaping spoonfuls of grits onto each plate, top with several sizzling shrimp, drizzle with the sauce, and top with a few cubes of country ham.
JOE BARNETT'S SHRIMP AND CHEESE GRITS
Provided by monteen4327
Time 45m
Yield 15
Number Of Ingredients 23
Steps:
- Peel and devein shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and salt and pepper to taste. Sprinkle spice mixture over shrimp to coat well; set the shrimp aside. For Grits: In a medium sauce-pan, bring water, chicken bouillon cubes and butter to a boil. Slowly add grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream and cheese. Keep whisking for another 2 or 3 minutes until grits become creamy. For Sauce: In a large saute pan, melt the butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they are just done and tender; don't overcook. Remove shrimp from saute pan and set them aside in a bowl. To the drippings left from the shrimp in the saute pan, add the all-purpose flour and stir with a wooden spatula to make a roux. Cook, stirring, for 10-15 minutes until roux reaches a medium-tan color, then slowly add chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. In separate saute pan, cook the ham until heated; cut into cubes. To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham.
Nutrition Facts :
SHRIMP AND GRITS
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
- Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
- Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
- The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
- And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
- To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
SOUTHERN SHRIMP AND GRITS
Prepare our Southern Shrimp and Grits to get a taste of southern cooking wherever you live! You'll find Southern Shrimp and Grits to be a cheesy delight.
Provided by My Food and Family
Categories Herbs
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook grits as directed on package.
- Meanwhile, cook and stir bacon in large skillet on medium-heat heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Add shrimp, onions and garlic to drippings in skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.
- Add cheese to grits; mix well. Serve topped with shrimp mixture.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1000 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 1 g, Protein 27 g
SHRIMP AND GRITS (THROWDOWN)
I saw this recipe showcased on Bobby Flay's Throwdown, and just had to try it! This is the winning recipe from Joe Barnett.
Provided by Barbell Bunny
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Peel and de-vein shrimp.
- In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, salt, and pepper to taste.
- Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
- Next, make your grits: in a medium saucepan, bring water, chicken bullion cubes, and 2 tablespoons butter to a boil.
- Slowly add the grits, whisking often with a wire whisk for 5 minutes.
- Add tomato paste, whipping cream, and cheese.
- Keep whisking for another 2 to 3 minutes, until the grits become creamy.
- In a large pan, melt 2 tablespoons of butter.
- Add minced garlic and stir for 30 seconds.
- Add the spice-coated shrimp. Cook until done and tender; do not overcook.
- Remove the shrimp from the pan and set aside in a bowl.
- To make the roux-sauce, use the same pan and add 3 tablespoons of all-purpose flour to the remains. Stir with a wooden spoon.
- Cook 10 - 15 minutes or until roux becomes a medium-tan color.
- Slowly add the chicken stock and whipping cream.
- Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
- To serve, place a scoop of grits on a plate. Top with shrimp, and drizzle with roux sauce.
Nutrition Facts : Calories 562.4, Fat 34.7, SaturatedFat 20.4, Cholesterol 279.8, Sodium 692.6, Carbohydrate 29.6, Fiber 1.1, Sugar 1.7, Protein 32.6
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.
CHEF JOHN'S SHRIMP AND GRITS
Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Grits
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
- Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
- Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
- Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
- Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
- Ladle grits into a bowl and top with shrimp and sauce.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 33.2 g, Cholesterol 226 mg, Fat 19.5 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 10.6 g, Sodium 1498.5 mg, Sugar 0.5 g
More about "joe barnetts shrimp and grits recipes"
JOE BARNETTS SHRIMP AND GRITS - PLAIN.RECIPES
From plain.recipes
BARBECUE SHRIMP & GRITS RECIPE
From atbbq.com
SHRIMP AND GRITS - A CLASSIC SOUTHERN RECIPE IN 30 MINUTES ...
From thekitchn.com
SAVORY SHRIMP AND GRITS RECIPE WITH HONEY AND GARLIC ...
From tastyonabudget.com
JEKYLL ISLAND SHRIMP GRITS - THERESCIPES.INFO
From therecipes.info
COOK THIS: TRADITIONAL SHRIMP AND GRITS FROM SOUTH ...
From nationalpost.com
SHRIMP AND GRITS | THROWDOWN WITH BOBBY FLAY | COOKING CHANNEL
From cookingchanneltv.com
JOE BARNETT, SHRIMP & GRITS COOKOFF CHAMPION. "THROWDOWN ...
From rehobothfoodie.com
ONE PAN SHRIMP AND GRITS - SMELLS LIKE HOME
From smells-like-home.com
CHEF JOE'S KITCHEN: SHRIMP & GRITS | GRAND OAKS OF JENSEN ...
From grandoaksjensenbeach.com
'CAJUN-STYLE' SHRIMP AND GRITS RECIPE WINS JOE BARNETT ...
From news-reporter.com
BARBECUE SHRIMP AND GRITS RECIPE - CLEO TV
From mycleo.tv
MATTS SHRIMP AND GRITS BEST RECIPES
From recipesforweb.com
SHRIMP AND GRITS — MARTHA GIDDENS NESBIT
From marthagiddensnesbit.com
CHEF JOE RANDALL'S SHRIMP AND GRITS RECIPE.WMV - YOUTUBE
From youtube.com
SHRIMP AND GRITS | RECIPE | FOOD NETWORK RECIPES, GRITS ...
From pinterest.ca
CHEF JOE RANDALL'S SHRIMP AND GRITS RECIPE. | SHRIMP N ...
From pinterest.com
75 JOE'S SHRIMP AND GRITS IDEAS | COOKING RECIPES, SHRIMP ...
From pinterest.com
SEA ISLAND SMOTHERED SHRIMP AND CREAMY STONE GROUND GRITS
From chefjoerandall.blogspot.com
SHRIMP AND GRITS RECIPE FROM H-E-B
From heb.com
BARBECUE SHRIMP AND GRITS RECIPE - TODAY.COM
From today.com
BOBBY FLAY GRITS AND SHRIMP - THERESCIPES.INFO
From therecipes.info
BARBECUE SHRIMP & GRITS — JOSE GARCES
From chefgarces.com
JOE BARNETT'S SHRIMP AND GRITS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SHRIMP AND GRITS RECIPE | COOKING CHANNEL
From cookingchanneltv.com
JOE BARNETT COOKING HIS FAMOUS... - WILD GEORGIA SHRIMP ...
From facebook.com
SHRIMP AND GRITS | KARK
From kark.com
JOANNA GAINES SHRIMP & GRITS - STOUT HOUSE STORIES
From stouthousestories.com
SHRIMP AND GRITS | KLRT - FOX16.COM
From fox16.com
SHRIMP AND GRITS BY JOE BARNETT | YUMMY SEAFOOD, RECIPES ...
From pinterest.co.uk
RECIPE: SHRIMP AND GRITS | THE CHOCOLATE VOICE
From thechocolatevoice.com
BARBECUE SHRIMP AND GRITS - KENNETH TEMPLE
From kennethtemple.com
SHRIMP & GRITS ON THE KAMADO JOE CLASSIC II – BBQ TEACHER ...
From bbqteacher.com
"THROWDOWN WITH BOBBY FLAY" SHRIMP AND GRITS (TV EPISODE ...
From imdb.com
TEST KITCHEN: THROWDOWN'S SHRIMP AND GRITS RECIPE
From newibuilding.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love