Pawleys Island Shrimp And Grits Recipes

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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

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.

LOW COUNTRY SHRIMP AND GRITS



Low Country Shrimp and Grits image

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

4 cups water
2 cups heavy cream
2 teaspoons salt
1 teaspoon pepper
2 cups grits (may be quick grits, but definitely not instant)
1/2 cup butter
2 garlic cloves, minced
2 tablespoons olive oil
1 small onion, diced
1 green onion, chopped
1 tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, juiced
1 lb large shrimp, peeled and deveined, with tails still attached
1/2 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon hot sauce (I used Cholula)
1/4 cup heavy cream

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.

FOLLY ISLAND SHRIMP AND GRITS



Folly Island Shrimp and Grits image

Provided by Paula Keener-Chavis

Categories     Brunch     Sauté     Cream Cheese     Shrimp     Bon Appétit     South Carolina     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 8

2 1/2 cups canned low-salt chicken broth
4 tablespoons (1/2 stick) butter
3/4 cup quick-cooking white grits
3 tablespoons cream cheese
2 tablespoons half and half
1/2 cup chopped green onions
1 pound uncooked medium shrimp, peeled, deveined
2 tablespoons fresh lime juice

Steps:

  • Combine chicken broth and 1 tablespoon butter in heavy medium saucepan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Mix cream cheese and half and half into grits. Cover and simmer mixture until almost all liquid has evaporated and grits are tender, stirring frequently, about 7 minutes. Stir in green onions. Remove mixture from heat.
  • Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp and sauté just until shrimp are cooked through, about 3 minutes. Stir in lime juice. Remove skillet from heat. Spoon grits onto center of plate. Top with shrimp and drizzle with lime butter from skillet.

PAWLEYS ISLAND SHRIMP AND GRITS RECIPE



Pawleys Island Shrimp and Grits Recipe image

Provided by tymc8381

Number Of Ingredients 16

GRITS:
1 medium onion, chopped
2 T. bacon drippings (from cooking 6 slices bacon)
1 1/2 T. all-purpose flour
1 1/2 c. water
2 T. ketchup
1 tsp. Worcestershire sauce
4 drops Tabasco
Salt and pepper to taste
1 pound shrimp, peeled and deveined
2 c. water
2 c. half and half or heavy cream
1 stick butter
1 tsp. salt
1/2 tsp. white pepper
1 c. grits

Steps:

  • --Saute onion in bacon drippings. Stir in flour. Cook til browned. --Add water, ketchup, W. sauce, salt and pepper; mix well. Add shrimp and crumbled bacon. Simmer for 15 minutes, adding more water if needed. For grits: Add grits to all other ingredients that have been brought to a boil. Simmer for 20 minutes, stirring often. Add optional cheeses in last 5 minutes.

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