Low Country Reduction Sauce For Shrimp Grits Recipes

LOW COUNTRY SHRIMP AND GRITS

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.

LOW COUNTRY SHRIMP AND GRITS

Steps:

• To make Shrimp Stock: Peel shrimp over a medium stock pot, dropping shells and heads into the pot. Devein the peeled shrimp, cover, and reserve in refrigerator. Pour water over the shrimp shells in the pot, stir in the Old Bay seasoning, salt, peppercorns, red pepper flakes and bring to a boil over high heat. Reduce heat to a medium-low, cover pot and simmer for 1 hour, stirring occasionally. Strain the stock, pressing shells well to extract as much liquid as possible (you should have about 5 cups), and reserve. Discard the shells. To prepare Grits: While the stock simmers, stir the grits into a bowl of cold water and allow to settle. Corn hulls may float to the surface. Skim off the hulls and drain the grits. In a medium thick-bottomed saucepan, bring the milk and the 3 cups stock (or water) to a boil over high heat. Add the grits, stirring with a wooden spoon. Reduce the heat to medium, add the salt and cook, stirring occasionally. Once the grits thicken (about 10 minutes), reduce the heat and cook at a simmer, stirring frequently and adding stock (or water) if the grits become too stiff. Cook until the grits are fluffy and creamy, 35 to 45 minutes. Remove the grits from the heat and stir in the butter. Taste, adjust seasoning with salt and pepper, and reserve. (This recipe provides grits for 4 servings.) To make Shrimp Sauce: While the grits cook, heat olive oil and butter in a heavy pot or cast-iron skillet over medium heat. Add shallots and cook for 2 to 3 minutes. Slowly add flour. Use a wooden spoon or spatula to incorporate the flour into the oil, stirring until the mixture becomes smooth. Once the roux begins to foam, it begins to brown. (Watch it carefully...do not allow the mixture to burn to bottom of pan!) Continue cooking, stirring constantly, until roux turns to the desired color of a copper penny for a light roux, should take about 5 minutes. (Don't rush the cooking of the roux, allow the mixture to develop at its own pace.) Add shrimp stock, about a cup at a time, whisking well after each addition. Bring to boil, reduce heat to low, and simmer, uncovered, for 30 to 40 minutes. Taste and adjust seasoning with salt. To prepare Fresh Corn: With a sharp knife, slice corn off the cobs into a bowl. Using the back edge of the knife, scrape down the cobs to remove remaining "milk? and pulp. To cook Corn and Shrimp: Heat 1 tablespoon butter in 12-inch nonstick skillet over high heat. When the butter starts to brown, add corn and spread in pan. Cook over high heat, without stirring, until bottom is lightly browned, about 3 minutes. Toss or stir and continue to cook for about 4 minutes more. Remove corn to a large bowl and set aside. Return skillet to high heat and add 1 tablespoon olive oil. When almost smoking, add shrimp. Cook for 2 minutes, toss, cook for 2 more, toss then cook for 2 more. Remove shrimp to bowl with the corn. To Assemble: When sauce has thickened to your desired consistency and is ready, stir in the shrimp and corn. Increase the heat to medium and cook for about 3 minutes. To serve, divide the grits among 4 plates or bowls and ladle the shrimp and sauce on top.

THE BEST SHRIMP AND GRITS

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

LOWCOUNTRY SHRIMP AND GRITS

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.

LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES

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.

LOW COUNTRY REDUCTION SAUCE (FOR SHRIMP & GRITS)

Steps:

• Combine all ingediences and whisk to thoroughly combine

SPICY LOW-COUNTRY SHRIMP AND GRITS

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.

ORIGINAL STYLE LOWCOUNTRY SHRIMP AND GRITS

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!