Porter Beer Bar Shrimp Grits Recipes

BAR AMERICAIN'S GULF SHRIMP AND GRITS

Bar Americain's Gulf Shrimp and Grits image

Provided by Bobby Flay

Time 42m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 to 5 cups shrimp stock
Salt
1 cup yellow stone ground cornmeal
1 cup grated white Cheddar
Freshly ground black pepper
3 green onions, thinly sliced, for garnish
1/2 pound thick double-smoked cut bacon, cut into lardons
2 tablespoons pure olive oil
20 large (21 to 24 count) shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper

Steps:

Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper.
Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.
Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.
Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with some of the green onion.

SOUTH OF THE BORDER SHRIMP AND GRITS

South of the Border Shrimp and Grits image

This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.

Provided by thedailygourmet

Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp and Grits Recipes

Time 30m

Yield 3

Number Of Ingredients 10

Ingredients

1 (12 fluid ounce) can evaporated milk
½ cup yellow grits
½ cup chicken broth
1 tablespoon salted butter
⅓ cup grated sharp Cheddar cheese
3 slices bacon
¾ cup frozen bell peppers
⅓ pound frozen medium shrimp - thawed, shelled, and deveined
½ teaspoon taco seasoning mix
2 teaspoons hot sauce, or to taste

Steps:

Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

Nutrition Facts : Calories 468.6 calories, Carbohydrate 39.7 g, Cholesterol 147.5 mg, Fat 22.3 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 12.3 g, Sodium 866.7 mg, Sugar 13.2 g

PORTER BEER BAR SHRIMP & GRITS

Porter Beer Bar Shrimp & Grits image

A friend of mine hipped me to this recipe from a spot in Atlanta, GA named Porter Beer Bar. Ultra creamy grit goodness topped with mushroom and shrimp (you could put something else on top or just serve up the cheese grits). You'll have to run a 1/2 marathon to burn this dish off your dish, but it's worth it when the mood hits.

Provided by Hillbilly Hungarian

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 cups water
2 cups heavy cream
1 cup quick-cooking grits
1 cup grated white cheddar cheese
1/4 lb butter
1 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces cremini mushrooms, sliced
8 ounces portabella mushrooms, sliced
1 onion, sliced
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped parsley
24 shrimp (peeled and deveined)
white truffle oil

Steps:

To make the grits, bring water and cream to a boil. Quickly whisk in grits and cook for 5 minutes stirring. Whisk in cheddar and cook another 5 minutes. Finish with butter, salt and pepper.
To make the topping, heat butter in a sauté pan. Add onion and sauté for 2 minutes. Add mushrooms and sauté until they release their juices. Add shrimp and sauté until pink. Mix in parsley, salt and pepper.
To plate, dish some grits in a bowl or plate or whatever you like, add some shrimp/shroom mixture on top and add a couple drops of truffle oil if you like.

Nutrition Facts : Calories 1021.4, Fat 85.1, SaturatedFat 52.8, Cholesterol 328.7, Sodium 1392, Carbohydrate 43.5, Fiber 2.4, Sugar 3.8, Protein 24.9

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