Serious Eats Shrimp N Bacon N Grits Recipes

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SHRIMP AND CHEESY GRITS WITH BACON



Shrimp and Cheesy Grits with Bacon image

Lowcountry style shrimp and grits at its best!

Provided by Diane

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 4

Number Of Ingredients 11

1 ½ cups chicken broth
1 ½ cups evaporated milk
¾ cup quick-cooking grits
½ teaspoon salt
1 cup shredded Cheddar cheese
1 cup chopped raw bacon
2 tablespoons bacon drippings
1 pound uncooked medium shrimp, peeled and deveined
½ cup diced green bell pepper
½ cup diced onion
1 tablespoon shredded Cheddar cheese, or as desired

Steps:

  • Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
  • Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
  • Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 16.6 g, Cholesterol 248.1 mg, Fat 24.4 g, Fiber 0.7 g, Protein 38.7 g, SaturatedFat 13 g, Sodium 1119.5 mg, Sugar 10.9 g

SHRIMP AND GRITS RECIPE



Shrimp and Grits Recipe image

Shrimp and grits is a dish with so many renditions, the only thing you can count on is that it contains shrimp...and grits. Our version adds mushrooms, crispy bacon, and gruyère.

Provided by Daniel Gritzer

Categories     Entree     Breakfast and Brunch     Mains

Time 2h45m

Yield 4

Number Of Ingredients 17

5 3/4 cups (1.4L) homemade or store-bought chicken stock, divided
1 pound (450g) large shrimp, shelled (shells reserved)
3/4 pound (340g) mixed mushrooms, such as cremini, shiitake, and oyster, stemmed and thinly sliced (stems reserved)
3/4 teaspoon (3g) kosher salt, plus more for seasoning
1/4 teaspoon baking soda
1/4 teaspoon cornstarch
1 cup grits, preferably stone-ground (see note)
1 cup grated Gruyère cheese (about 4 ounces; 115g)
Freshly ground black pepper
4 slices thick-cut bacon (about 4 ounces; 115g), diced
Vegetable oil (if needed)
1 medium shallot, minced
2 medium cloves garlic, minced
1/4 teaspoon cayenne pepper
2 tablespoons (30g) unsalted butter, cubed
1 tablespoon (15ml) fresh juice from 1 lemon
2 tablespoons mixed minced fresh herbs, such as parsley, chives, and tarragon, plus more as garnish

Steps:

  • In a large saucepan, combine 5 cups (1.2L) stock with reserved shrimp shells and mushroom trimmings. Bring to a gentle simmer and cook for 20 minutes. Strain and return stock to saucepan.
  • Meanwhile, combine shrimp, 3/4 teaspoon (3g) salt, baking soda, and cornstarch in a medium bowl and toss to coat. Refrigerate for at least 30 minutes and up to 1 hour.
  • Whisk grits into stock, set over medium-high heat, and bring to a simmer, whisking frequently. Lower heat to a bare simmer and cook, stirring and scraping bottom frequently with a wooden spoon, until grits are fully softened and cooked and have thickened into a spoonable porridge, about 1 hour. Stir in Gruyère cheese until fully melted. Season with salt and pepper and keep grits warm. (A piece of parchment pressed against the surface will help prevent a skin from forming.)
  • In a large skillet, heat bacon over high heat until sizzling. Lower heat to medium and cook, stirring, until bacon has rendered its fat and become crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. You should have 1/4 cup rendered bacon fat in the skillet. Remove all but 1 tablespoon fat and reserve.
  • Return skillet to high heat and heat until very lightly smoking. Add shrimp and cook, stirring frequently, until lightly browned outside with only a faint trace of translucence remaining in the center of each shrimp. Transfer shrimp to a plate.
  • Add reserved 3 tablespoons bacon fat to skillet, return to medium-high heat, and heat until shimmering. Add mushrooms and cook, stirring, until mushrooms release their liquid, about 3 minutes; scrape any browned bits from bottom of skillet. Continue cooking mushrooms, stirring frequently, until lightly browned, about 6 minutes; if pan becomes too dry, add vegetable oil, 1 tablespoon at a time, to keep it lubricated. Stir in shallot, garlic, and cayenne and cook until shallot and garlic are softened, about 2 minutes.
  • Add remaining 3/4 cup (180ml) stock and scrape up any browned bits on bottom of pan. Stir in shrimp. Lower heat to medium-low and whisk in butter until fully melted and emulsified with the sauce. Remove from heat and whisk in lemon juice. Stir in herbs and season with salt and pepper.
  • Spoon grits into bowls and top with shrimp, mushrooms, and their gravy. Top with reserved crispy bacon and additional herbs for garnish, then serve right away.

Nutrition Facts : Calories 569 kcal, Carbohydrate 43 g, Cholesterol 98 mg, Fiber 3 g, Protein 31 g, SaturatedFat 13 g, Sodium 1270 mg, Sugar 3 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g

BOBBY FLAY'S SHRIMP AND GRITS



bobby flay's shrimp and grits image

Make and share this bobby flay's shrimp and grits recipe from Food.com.

Provided by chia2160

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 cups milk
3 cups water
salt & pepper
1 cup grits
1 1/2 cups finely grated cheddar cheese
8 ounces bacon, chopped
20 large shrimp, peeled and deveined
1/4 cup chopped scallion

Steps:

  • melt butter and oil in large saucepan.
  • add onion and garlic, cook until softened.
  • add milk, water and 1 tsp salt, bring to boil.
  • slowly whisk in grits and bring to boil.
  • reduce heat to simmer and cook 15-20 mins until thickening, whisking every few minutes.
  • add cheese to melt, stirring, add salt& pepper to taste.
  • for shrimp--.
  • heat a pan to smoking, add bacon, cook until brown, remove and drain on paper towels.
  • remove all but 3 tbsp of fat, add shrimp.
  • cook until pink.
  • serve shrimp over grits in soup plates, garnish with bacon and scallions.

SERIOUS EATS SHRIMP N BACON N GRITS



Serious Eats Shrimp N Bacon N Grits image

Make and share this Serious Eats Shrimp N Bacon N Grits recipe from Food.com.

Provided by hauckster

Categories     < 60 Mins

Time 1h

Yield 3 serving(s)

Number Of Ingredients 11

1/2 tablespoon olive oil
1 large onion, finely diced
2 garlic cloves, finely chopped
2 cups milk
3 cups water
1 cup grits
1 cup cheddar cheese, finely grated
4 ounces bacon, chopped
1 lb shrimp, peeled and deveined
1/4 cup scallion, chopped
1 cup cherry tomatoes

Steps:

  • Add the butter and olive oil to a saucepan set over medium heat. When the butter has melted, add the onion and cook until soft. Add the garlic and cook for another minute. Turn the heat to high and pour in the milk and water. Bring to a boil and slowly whisk in the grits. Turn the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. When done, dump in the cheese and stir until it is melted. Season with salt and pepper and set aside.
  • Add the bacon to a large skillet set over medium-high heat. Cook until golden browned and crisp. Remove and drain on paper towels. Pour out all but 3 tablespoons of the oil.
  • Set the skillet back over medium-high heat and when nearly smoking, add the shrimp. Cook until pink, about 1 1/2 minutes per side.
  • Scoop some of the cheese grits into a bowl and top with the shrimp, chopped bacon, and scallions. Season to taste with salt and pepper.

Nutrition Facts : Calories 783.2, Fat 40.3, SaturatedFat 18, Cholesterol 278.5, Sodium 1498.1, Carbohydrate 58.7, Fiber 4.1, Sugar 4.1, Protein 44.9

SLOW COOKER SAUSAGE 'N' GRITS MEATLOAF



Slow Cooker Sausage 'n' Grits Meatloaf image

Make and share this Slow Cooker Sausage 'n' Grits Meatloaf recipe from Food.com.

Provided by Pinay0618

Categories     Pork

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 large square sheets of heavy duty aluminum foil, about 16 inches
1 lb ground beef
1/2 lb bulk pork sausage
1/3 cup pasteurized liquid egg-whites
1/3 cup dry grits
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 cup ketchup
2 dashes liquid smoke flavoring

Steps:

  • Fold each sheet of aluminum foil in half lengthwise, then fold in half lengthwise again, to make 2 strips of foil 4 inches wide by 16 inches long. Place the strips into the bottom of a slow cooker in a cross, so that the long ends of the strips come partway up the inside of the cooker (to make lifting handles). Spray the inside of the slow cooker and the foil strips with cooking spray.
  • Mix together the ground beef, pork sausage, egg whites, grits, onion powder, garlic powder, ketchup, and liquid smoke flavoring until thoroughly combined, and form into a rounded loaf. Gently place the loaf into the slow cooker on top of the crossed foil strips.
  • Cover the cooker, set on Low, and cook for 5 to 6 hours. To serve, carefully hold the ends of the foil strips, and gently lift the meat loaf from the cooker by the foil handles to place on a serving platter for slicing.

Nutrition Facts : Calories 335.4, Fat 19.4, SaturatedFat 7.4, Cholesterol 86.9, Sodium 302.2, Carbohydrate 14, Fiber 0.8, Sugar 4.7, Protein 25.2

SHRIMP AND GRITS



Shrimp and Grits image

I've been cooking shrimp and grits since childhood. I'm a purist: the simpler it is, the better. I focus on the quality of the grits and the quality of the shrimp. It all comes together in an incredibly flavorful, satisfying dish you can eat for breakfast, lunch, or dinner. Hope you enjoy.

Provided by Sean Brock

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 21

2 cups high-quality, freshly ground grits, preferably Anson Mills White Grits
2 quarts spring water
3 fresh bay leaves
4 tablespoons unsalted butter
1 wedge lemon
Kosher salt
White pepper
8 ounces smoked bacon
10 cremini mushrooms, washed and dried
20 head-on shrimp, large
4 tablespoons lard, divided
1 shallot
2 cloves garlic
1 1/2 cups preserved tomatoes
1 tablespoon tomato paste
2 quarts vegetable stock
4 fresh bay leaves
1 tablespoon smoked paprika
1 lemon
kosher salt
1 sprig flat-leaf parsley, minced, to garnish

Steps:

  • Prepare the grits: Combine the grits and the water in a large mixing bowl. Allow to soak overnight at room temperature (optional). The next day, skim the top with a fine-mesh strainer to remove and discard the chaff. Strain the grits, pouring the soaking water into a stockpot.
  • Bring water to a low simmer; carefully add the grits in several additions, whisking constantly until the grits are emulsified with the water. When the grits come to a boil, lower the heat even further. Use a spatula to scrape down the grits from the side of the pot. Gently crumple the bay leaves in your hand before adding them to the grits. Cover the pot and simmer at a very low heat for 45-60 minutes, stirring frequently and scraping the sides of the pot. Add water as necessary to achieve the right consistency: not too runny, not too thick. (Note: Prep your shrimp at this time and use the heads and peels to start the tomato-shrimp broth-see Steps 4 and 6.)
  • When the grits are fully cooked, they should be soft, fluffy and creamy. Stir in the butter; season with about 1 teaspoon salt, white pepper, and a generous squeeze of fresh lemon juice to taste. Stir well to combine. Reserve, covered.
  • Dice bacon and set aside. Remove stems from cremini mushrooms and quarter (or cut as necessary to achieve uniform size); set aside. Remove the shells and heads from the shrimp; reserve for stock. Gently slice down the back of each shrimp and devein with tweezers or a toothpick, being careful to preserve any roe. Gently rinse each shrimp in a small bowl of lightly salted water.
  • Add 2 tablespoons lard to a large sauté pan over medium-high heat; when the lard shimmers, add the bacon. Turn heat to low and allow bacon to render, stirring occasionally, about 5 minutes. Meanwhile, mince shallot; add to bacon. Thinly slice garlic; add to bacon and shallots. Cook until garlic and shallot are softened, 1-2 minutes. When bacon is finished cooking, strain most of the fat from the pan. (Discard the fat or reserve for another use.)
  • Make tomato-shrimp broth: Add 2 tablespoons of lard to a saucepan over medium-high heat; when it shimmers, sear the shrimp shells and heads for 1-2 minutes. Add the preserved tomato, tomato paste, 2 bay leaves, and vegetable stock. Simmer for 2 hours, covered. Strain the stock into a bowl, pushing the solids down to extract as much liquid as possible; discard the solids. Pour the stock back into the pot and reduce by half over high heat. Add 2 cups of the reduced shrimp stock to the bacon pan (freeze the rest for later use) and bring to a simmer. Add the mushrooms and 2 lightly crushed bay leaves and simmer for 2 minutes.
  • Turn the heat to low and add the shrimp in a single layer over broth. Lightly season with salt and cook at a very low simmer until shrimp are just cooked, turning them over halfway through, about 1½-2 minutes. (Do not overcook.)
  • Assemble the dish: Stir the warm grits to even out the consistency; spoon into a bowl. Top with shrimp, mushroom, and bacon mixture, including broth. Season with smoked paprika and a squeeze of fresh lemon juice. Garnish with freshly minced parsley. Serve.

LOWCOUNTRY SHRIMP AND GRITS



Lowcountry Shrimp and Grits image

Make and share this Lowcountry Shrimp and Grits recipe from Food.com.

Provided by celiavolpe

Categories     Grains

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 cups water
2 cups half-and-half
2 teaspoons salt
1/2 teaspoon ground pepper
1 cup grits, white stone-ground
2 tablespoons butter
1 1/2 cups sharp cheddar cheese, shredded
4 slices bacon
2 tablespoons bacon drippings, reserved
1/2 cup scallion, thinly sliced
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
1 lb shrimp, raw, peeled and deveined
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
2 tablespoons parsley, chopped

Steps:

  • In a medium saucepan bring water and half n half to boil. Add the salt, pepper and grits. Cook for about 25-30 minutes, stirring until thick and creamy.
  • While the grits are cooking, fry the bacon in a large skillet until browned and crisp. Crumble the bacon. In 2 Tbls of the bacon drippings saute scallions, celery, bell pepper until translucent. Add the shrimp, lime juice and Worchestershire sauce. Cook for 4 minutes covered. Add in the bacon. Remove from heat. Spoon the grits onto a serving platter. Top with the shrimp mixture. Sprinkle with the chopped parsley.

Nutrition Facts : Calories 809.9, Fat 52.1, SaturatedFat 27.6, Cholesterol 346.9, Sodium 1999.1, Carbohydrate 39.9, Fiber 1.6, Sugar 1.8, Protein 44.5

SHRIMP, BACON, AND GRITS



Shrimp, Bacon, and Grits image

This Southern cooking classic is rich, creamy, savory, and as spicy as you like.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

4 1/2 cups water
1 1/2 teaspoons salt
Coarse salt and ground pepper
1 cup coarse grits
1 tablespoon butter
1/2 teaspoon jalapeno-pepper sauce, such as Tabasco, plus more for serving
2 slices bacon
1 pound peeled and deveined medium shrimp

Steps:

  • In a medium saucepan, combine 4 1/2 cups water with 1 1/2 teaspoons salt; bring to a boil. Whisk in grits; reduce heat to medium-low; cover, and cook, stirring occasionally, until creamy, about 30 minutes. Stir in butter and pepper sauce.
  • In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 6 minutes. Transfer bacon to a paper towel; let cool, then crumble.
  • Add half the shrimp to the rendered fat in skillet; season with salt and pepper. Cook, turning, until pink and opaque throughout, about 4 minutes. Transfer to a plate, and repeat with remaining shrimp.
  • Serve grits with shrimp and crumbled bacon on top. Season with additional pepper sauce, as desired.

Nutrition Facts : Calories 296 g, Fat 6 g, Fiber 1 g, Protein 28 g

SHRIMP, SAUSAGE N' GRITS



Shrimp, Sausage N' Grits image

Make and share this Shrimp, Sausage N' Grits recipe from Food.com.

Provided by ElizabethKnicely

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb uncooked medium shrimp, peeled (tail shells removed)
1 teaspoon 30% less sodium seafood seasoning
1/4 teaspoon fresh ground pepper
1 cup refrigerated prechopped tricolor bell pepper
4 1/2 ounces smoked turkey sausage (about 1/3 of 14-ounce ring)
2 garlic cloves, finely chopped
1/2 cup uncooked quick-cooking corn grits
1/2 cup nonfat milk (skim)
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
3/4 teaspoon red pepper sauce

Steps:

  • Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with seafood seasoning and pepper. Cook 3 minutes, stirring frequently, until shrimp are pink. Remove shrimp; keep warm.
  • Respray skillet with cooking spray. Add bell pepper; cook 2 minutes over medium-high heat, stirring frequently. Add sausage; cook 2 minutes until lightly browned. Add garlic and cooked shrimp. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, stirring to loosen brown particles. Remove from heat; cover. In 2-quart saucepan, heat 1 1/2 cups water to boiling. Gradually stir in grits; reduce heat. Cover; simmer 5 minutes. Stir in milk. Remove from heat. Add remaining ingredients. Serve grits with shrimp mixtures.

Nutrition Facts : Calories 204.9, Fat 4.5, SaturatedFat 1.1, Cholesterol 129.1, Sodium 970.9, Carbohydrate 21.1, Fiber 1.6, Sugar 3.5, Protein 19.3

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