Maxies Shrimp And Grits Recipes

SHRIMP AND GRITS

Shrimp and Grits image

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Provided by Bobby Flay

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Steps:

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

TEX-MEX SHRIMP AND GRITS

Tex-Mex Shrimp and Grits image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

5 cups low-sodium chicken stock
3/4 cups quick-cooking grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated queso blanco
1/2 cup Mexican crema
2 tablespoons salted butter
2 tablespoons salted butter
1 tablespoon olive oil
1 1/2 pounds peeled and cleaned jumbo shrimp
1 tablespoon taco seasoning
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo
1 medium onion, diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 poblano pepper, diced
1 tablespoon tomato paste
Hot sauce, to taste
Juice of 1 lime
Fresh cilantro leaves, for garnish

Steps:

For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
Heat the remaining 2 cups chicken stock in a separate pan.
For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.

BUFFALO SHRIMP WITH SWEET POTATO GRITS

Buffalo Shrimp with Sweet Potato Grits image

Combining three of the South's most treasured dishes, makes for a fast, easy, delicious dish to serve for breakfast or lunch! Shrimp and Grits is classic southern comfort food meal at its best. Spicy shrimp topped on a bed of creamy cheesey grits. But this dish takes it a step further by adding another southern staple- sweat potato! Rich and smooth and thick without heavy cream. One bite and your guests will be smiling ear to ear! -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup quick-cooking grits
1 can (16 ounces) cut sweet potatoes in syrup, drained and mashed
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-fat Monterey Jack cheese
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
1/3 cup Buffalo wing sauce
Sliced green onions, optional

Steps:

In a large saucepan, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt and pepper until heated through; stir in cheese until melted. , Toss shrimp with paprika and cayenne pepper. In a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink and become opaque, about 2-3 minutes, stirring occasionally. Stir in Buffalo sauce and heat through. Serve shrimp over grits. If desired, top with sliced green onions.

Nutrition Facts : Calories 361 calories, Fat 16g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 837mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 18g protein.

MAXIE'S SHRIMP AND GRITS

MAXIE'S SHRIMP AND GRITS image

Yield 4 Servings

Number Of Ingredients 29

Ingredients

For the sauce:
2 tsp vegetable oil
3 oz tasso ham or pancetta, small dice
1/4 medium red onion, small dice
1 tablespoon tomato paste
2 medium garlic cloves, finely chopped
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
2 tablespoons all-purpose flour
3 tablespoons dry white wine
3/4 cup clam juice
1/2 chicken bouillon cube, crushed into small granules
1/2 chipotle in adobo sauce, finely chopped
1/3 cup heavy cream
For the grits:
1 1/2 cups water
3/4 cup whole milk, plus more as needed
1/4 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground white pepper, plus more as needed
3/4 cup yellow grits (not instant)
To finish:
1 tablespoon vegetable oil
1 (3-ounce) andouille sausage, medium dice
1 pound medium shrimp, peeled and deveined
1 tablespoon finely chopped fresh chives

Steps:

Sauce: 1. Place the vegetable oil & pancetta in a medium frying pan and cook over medium heat, stirring occasionally, until the fat has rendered and the meat is crispy, 5 to 7 minutes. Add the onion and cook until softened, 4 minutes. Add the tomato paste, garlic, curry, cumin, cayenne, and paprika and stir. Sprinkle the flour over the mixture and cook, stirring constantly, until the mixture darkens and a coating forms on the bottom of the pan, 1 to 2 minutes. 2. Add the wine and cook, stirring occasionally, until nearly evaporated, 30 seconds. Add the clam juice, bouillon cube, and chipotle and whisk, scraping up any browned bits from the bottom of the pan. Add the cream, whisk to combine, and cook until simmering, 2 minutes. Remove from the heat and set aside. Grits: 1. Combine the water, measured milk, cream, butter, and measured salt and white pepper in a medium saucepan over medium heat and bring to a simmer. 2. Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, 1 to 2 minutes. Cover with a tightfitting lid, remove from the heat, and let sit until all of the moisture has been absorbed, at least 10 minutes. Whisk until smooth, taste, and add more salt and white pepper as needed. Whisk in additional milk as needed to reach the desired consistency. Set aside. Finish: 1. Heat the oil in a large frying pan over medium heat until shimmering, 3 minutes. Add the sausage to the pan and cook, stirring occasionally, until browned on all sides, 4 minutes. Using a slotted spoon, transfer the sausage to a small bowl; set aside. 2. Add the shrimp to the pan in a single layer and cook, flipping once, until just pink on both sides, 1 to 2 minutes (the shrimp will not be fully cooked). Add the reserved tasso sauce, stir to combine, and reduce the heat to low. Cook, stirring occasionally, until the sauce is bubbling and the shrimp are cooked, 1 to 2 minutes. (If the sauce is too thick, stir in a little water.

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