Lindas Lemon Shrimp And Sausage With Grit Cakes Recipes

LEMON-GARLIC SHRIMP AND GRITS

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
• For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
• Serve the sausage, peppers and shrimp over the grits.

LINDA'S CRAB AND SHRIMP CAKES

Steps:

• Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
• Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
• Remove from the refrigerator and form into 12 patties.
• Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

SHRIMP, SAUSAGE AND GRITS

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with seafood seasoning and pepper. Cook 3 minutes, stirring frequently, until shrimp are pink. Remove shrimp; keep warm.
• Respray skillet with cooking spray. Add bell pepper; cook 2 minutes over medium-high heat, stirring frequently. Add sausage; cook 2 minutes until lightly browned. Add garlic and cooked shrimp. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, stirring to loosen brown particles. Remove from heat; cover. In 2-quart saucepan, heat 1 1/2 cups water to boiling. Gradually stir in grits; reduce heat. Cover; simmer 5 minutes. Stir in milk. Remove from heat. Add remaining ingredients. Serve grits with shrimp mixture.

CRABBY GRIT N' SHRIMP CAKES WITH LUSCIOUS LEMON SAUCE

Steps:

• In medium skillet, over medium-high heat, add 2 tablespoons of the vegetable oil and 2 tablespoons of the butter. When the butter is melted, add the celery, red onion, green onion, and green pepper. Sprinkle with seasoning salt while cooking. Cook until vegetables are soft, about 6 minutes.
• In medium skillet over medium heat mix shrimp, vermouth, and lemon juice. Cook until shrimp are pink. Once cooked, transfer to a food processor and pulse until shrimp are coarsely chopped.
• In a bowl combine grits, vegetable mixture, shrimp mixture, bread crumbs, Parmesan cheese, and mayonnaise. When well blended stir in eggs, and add crabmeat.
• On plastic lined cookie sheet drop 1/4 cup of mixture for each patty and flatten gently. Cover with plastic wrap and chill for at least 2 hours.
• Once chilled, dredge patties in all-purpose flour. In a large skillet over medium-high heat, add remaining 1 tablespoon oil, and 1 tablespoon butter. When the butter is melted, add the patties and cook until golden brown. Drain on a paper towel lined plate. Serve with lemon sauce.
• Stir all ingredients together.

LEMON-GARLIC SHRIMP AND GRITS

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
• Per serving: Calories 367; Fat 12 g (Saturated 7 g); Cholesterol 309 mg; Sodium 904 mg; Carbohydrate 26 g; Fiber 1 g; Protein 34 g
• ;

LINDA'S LEMON SHRIMP AND SAUSAGE WITH GRIT CAKES

Steps:

• To Make Sauce:.
• Combine hot pepper sauce, White wine, shallot, lemon juice, zest, and rice vinegar in a med. saucepan. Boil over med. heat, until reduced to 1/2 cup.
• Reduce heat to simmer to keep sauce warm, then add heavy cream. Stir every so often while sauce is sitting.
• To Make Shrimp And Sausage Mixture:.
• Meanwhile, heat oil in a heavy med. skillet, over med-high heat. Add sausage, bell peppers, onions, and garlic. Saute until the.
• vegetables are tender and fragrant.
• Add shrimp, tomatoes, Cajun seasoning, Old Bay seasoning, and salt. Saute until shrimp are opague in center.
• Set aside and cover, until ready to serve.
• Grit Cakes:.
• Combine milk and salt in a saucepan. Bring to a boil.
• Add grits a little at a time, whisking constantly, to avoid lumps.
• Immediately reduce heat to low. Cook until creamy, stirring constantly.
• Pour onto baking sheet, lined with a silpat or saran wrap.
• Place another silpat or saran wrap directly on surface of the grits.
• Place another baking sheet on top, and press together to evenly.
• flatten grits to about 1/2" thick.
• Remove top baking sheet, and place in the refrigerator to cool.
• After grits have firmed take out of the refrigerator, and remove top silpat or saran wrap.
• Using a lg. round or heart shaped cutter, cut circles or heart shapes out of the grits to form cakes.
• Pour about 1/4" of oil into the bottom of a lg. round skillet. Heat the pan on med-high.
• When oil is hot, place a few grit cakes in the skillet. Fry until bottoms are golden, then flip. Do not crowd pan.
• Transfer cooked grit cakes to cooling rack lined with paper towels, until ready to assemble.
• To Assemble:.
• Place one or two grit cakes onto each dish.
• Top with shrimp and sausage mixture, and then drizzle sauce on top of mixture.
• Serve immediately.

LEMON-GARLIC SHRIMP AND GRITS

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

LINDA'S MARINATED SHRIMP

Steps:

• Mix sauce with electric mixer about 5 minutes before pouring over shrimp.
• Shell and devein shrimp. Cook shrimp in water until they just turn pink, 1-2 minutes. Don't overcook.
• Put cooked shrimp, raw onion slices, and Bay leaves in a container.
• Pour sauce over all. Fold gently to incorporate the sauce evenly.
• Cover the container, and let it remain in the refrigerator at least 24 hours. (It is not necessary, but I do stir them once or twice in the 24-hour period. It is an excuse to sample one).
• Before serving, drain the sauce. Put drained shrimp in serving dish.
• Sprinkle with parsley flakes, if desired.
• Serve with crackers.

LINDA'S BAKED STUFFED SHRIMP

Steps:

• Place shrimp, tails up, in a glass baking dish, big enough to hold all. I use individual baking dishes, single serving size, and put 4 shrimp in each dish.
• Crush crackers, and put them in a bowl.
• Add the melted margarine to the crackers, and squirt in some lemon. Mix well.
• Add salt and pepper, to taste.
• Put cracker crumbs on top of the shrimp, and squeeze some more lemon over top, depending on how much you like lemon. I love lots, the more the better!
• Bake in a 350 oven, for 30-40 mins., or until cracker crumbs are golden brown.
• Serve with lemon wedges.