THE BEST SHRIMP AND GRITS
EatSimpleFood.com This low country shrimp and grits recipe is filled with bacon, andouille sausage, and local shrimp. The thickened roux makes for the best sauce and it's served over creamy grits.
Provided by beckie
Categories Main Dish
Time 1h20m
Yield 6
Number Of Ingredients 17
Steps:
- Bring water, half and half, 2 Tbsp unsalted butter, and salt to a boil and slowly whisk in grits.
- Reduce heat to a simmer and cover. You will need to stir this every 3-5 minutes so the grits don't become lumpy and/or burn to the bottom of the pan.
- Slowly add more water or half and half as needed if the grits become too stiff. Cook for ~ 30 minutes (or according to package instructions).
- Melt 1/4 cup butter in a small pan and slowly whisk in flour. Stir often and watch carefully as this paste is easy to burn (if you burn it, lower the heat, and start over).
- Cook ~ 5-10 minutes or until medium brown in color. Watch it carefully, it can burn quickly if you don't (see video).
- You can make the roux ahead of time. It is fine sitting for an hour or more as long as it's not still cooking in the pan (FYI - roux freezes well). Make the grits and roux at the same time, as they both require a little more attention than the rest of the meal.
- Bring a large pot to medium high heat and add vegetable oil. When hot, add andouille and cook until browned.
- Remove andouille (keep any liquid in the pot) and cook chopped bacon in the same pot ~ 4-6 minutes or until done.
- Remove bacon, lower heat, and cook onion, peppers, and garlic in the pot ~ 5-7 minutes or until tender. Feel free to remove some fat if you feel like it's too much.
- Place andouille, bacon, (and any liquid from it) back into pot and add chicken broth, lemon juice, lemon zest, and a pinch of cayenne pepper.
- Bring to a boil, add roux, and let simmer ~ 15 minutes.
- Add shrimp & cook ~ 3-4 minutes or until shrimp are cooked through.
- Remove from heat and let thicken ~ 5 minutes before serving. You may need to add ¼ to ½ cup broth or water to your pot if the sauce has thickened to much.
- Serve over grits and add salt to taste. Happy Eating! Beckie
Nutrition Facts : Calories 831 calories, Sugar 7.3 g, Sodium 1089.4 mg, Fat 52.6 g, SaturatedFat 24.4 g, TransFat 0.6 g, Carbohydrate 48.2 g, Fiber 3.6 g, Protein 41.4 g, Cholesterol 300.5 mg
LOWCOUNTRY SHRIMP AND GRITS
Makes 6 servings
Number Of Ingredients 19
Steps:
- For grits: In a large Dutch oven, heat olive oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until tender. Stir in stock, and bring to a boil. Whisk in grits, and reduce heat to medium-low. Cook, whisking occasionally, for 45 minutes or until thick and creamy. Reduce heat to low, and stir in cream, salt, and pepper. For shrimp: In a large skillet, heat olive oil over medium-high heat. Sprinkle shrimp with salt, pepper, and paprika. Cook, stirring occasionally, for 4 minutes or until shrimp are just pink; remove from skillet. Add sausage and pimientos to skillet, and cook over medium-high heat, stirring occasionally, for 3 minutes or until browned. Stir in Madeira, and cook for 3 minutes. Stir in stock, and cook for 4 minutes. Stir in tomato paste until smooth; stir in shrimp, and cook for 3 minutes or until sauce is thickened. Serve shrimp and sauce over grits, and top with green onion.
LOWCOUNTRY SHRIMP AND GRITS
Provided by Southern Living Test Kitchen
Number Of Ingredients 17
Steps:
- Grits: Bring 4½ cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
- Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1½ tablespoons of bacon fat, make up the difference with peanut oil.
- Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.
SPICY LOW-COUNTRY SHRIMP AND GRITS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
- Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.
LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES
Provided by Virginia Willis
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
- Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
- Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.
ORIGINAL STYLE LOWCOUNTRY SHRIMP AND GRITS
Now no true southerner would ever use a instant grit so that is understood. In the true version of this dish was simply some plain or cheese grits with a wonderful shrimp. Creamy grits are the key along with the true hominy grits insteast of ground corn grits. slow cook them and you will not be disappointed
Provided by Shawn C
Categories < 4 Hours
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter.
- Bring the liquid to a gentle boil. Stir in the grits don't dump the grits or you will get lumps but rather constantly stir while letting the grits fall into pot.
- Cook for 1 hour and 15 minutes at a very low simmer, stirring occasionally. **The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan.**.
- Add hot water if the grits become to dry.
- Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese if desired.
- In a separate pot add shrimp to boiling water. Cook for 3 minutes.
- Add shrimp to top grits served in a bowl and season to taste with salt and pepper.another variation on the shrimp would be to saute them in salt, pepper, butter, garlic until just turned pink. wither way is great!
Nutrition Facts : Calories 337.7, Fat 13.8, SaturatedFat 8.1, Cholesterol 127.3, Sodium 799.9, Carbohydrate 32.5, Fiber 0.6, Sugar 0.2, Protein 20.2
LOW COUNTRY SHRIMP AND GRITS
I made this recipe after reading a number of shrimp & grits recipes, and not finding one that incorporated all the flavors I wanted, made my own. It turned out quite nicely, so I'm sharing. The sauce is light in terms of volume, rather than being like a soup, and has a lot of different flavors packed into it.
Provided by A. Deume
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the grits, bring the water and heavy cream to a boil in a medium pot.
- Whisk in the grits, salt, and pepper.
- Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently.
- For the shrimp, heat the oil and garlic in a large sauce pan.
- Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened.
- Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly.
- Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.
OLD CHARLESTON STYLE SHRIMP AND GRITS
Great recipe for shrimp and grits.
Provided by berskine
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g
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