Low Country Shrimp Grits Lightning Prep Recipes

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 & GRITS LIGHTNING PREP

Steps:

• • Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens.
• • In a small pot, combine 2 cups water, half the stock concentrates (you'll use the rest later), and 1 tsp salt. Bring to a boil over high heat. • Once water is boiling, slowly whisk in polenta (this prevents clumping), then cover and reduce heat to medium low. Simmer for 5 minutes. • Turn off heat; whisk in cream cheese, Monterey Jack, and 2 TBSP butter until melted and smooth. Keep covered off heat until ready to serve. • 4 SERVINGS: Use a medium pot with 4 cups water and 2 tsp salt. Use 4 TBSP butter.
• • While grits simmer, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add bell pepper, salt, and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• • Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with paprika, garlic powder, and a big pinch of salt and pepper. • Heat a large drizzle of olive oil in pan used for bell pepper over mediumhigh heat. Add shrimp and scallion whites; cook, stirring occasionally, until shrimp is almost cooked through, 2-3 minutes (it'll finish cooking in step 5).
• • Stir bell pepper, ¼ cup water, and remaining stock concentrates into pan with shrimp. Bring to a simmer. Cook, stirring, until shrimp is cooked through and sauce is slightly thickened, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter until melted.
• • Uncover pot with grits; stir in water a few tablespoons at a time until mixture reaches the consistency of porridge. Season with salt and pepper. • Divide grits between shallow bowls. Top with shrimp mixture and any remaining sauce. Garnish with scallion greens. Drizzle with hot sauce if desired 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!