Pauls Shrimp And Grits Recipes

OLD CHARLESTON STYLE SHRIMP AND GRITS

Old Charleston Style Shrimp and Grits image

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

Ingredients

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

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

PAULA DEEN'S CHEESY SHRIMP ON GRITS TOAST

Paula Deen's Cheesy Shrimp on Grits Toast image

This looked so good to me when I watched Paula make it the other day on her show. I haven't tried it yet, but plan to soon.

Provided by Lvs2Cook

Categories Grains

Time 1h20m

Yield 48 appetizers

Number Of Ingredients 11

Ingredients

3 (14 ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated parmesan cheese
1/2 teaspoon salt
2 tablespoons butter, melted
8 ounces cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped fresh parsley leaves
1/2 lb shrimp, cooked, peeled, and deveined and chopped
1/2 cup grated cheddar cheese

Steps:

Preheat oven to 400 degrees F.
Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat.
Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter (Paula used a clean tomato paste can as a cookie cutter).
Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.).
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.

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