SHRIMP AND CHEDDAR GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
- Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
- Divide the grits among 4 shallow bowls. Top with the shrimp mixture.
SHRIMP AND CHEDDAR GRITS WITH COLLARD GREENS AND TOMATOES
Shrimp and grits originated as a breakfast dish, believe it or not, enjoyed mostly in the coastal regions of Georgia and South Carolina. But as it has grown in popularity beyond its home turf, it's morphed into something worth savoring at any time of day. In our version, we're introducing collard greens and tomatoes to push it further towards dinnertime territory. The veggie duo also provides a hearty, wholesome contrast to the buttery grits.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 12
Steps:
- In a medium pot, bring 1½ cups water, ½ cup milk (we sent more), and a pinch of salt to a gentle boil. Once boiling, slowly pour in grits while whisking to combine. Return to a boil, cover, and lower heat, reducing to a low simmer. Cook, stirring occasionally, until grits are tender and creamy, about 10 minutes. TIP: If grits become stiff, add a splash of water.
- Wash and dry all produce. Remove and discard tough ribs and stems from collard greens. Roughly chop leaves. Mince or grate garlic. Halve tomatoes lengthwise.
- Heat a drizzle of oil in a large pan over high heat. Add collard greens and cook until slightly softened, 4-5 minutes, tossing. Stir in garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Remove from pan and set aside.
- Lower heat under same pan to medium-high, then add tomatoes and a drizzle of oil. Cook until tomatoes are starting to blister, 3-4 minutes, tossing frequently. Set aside with collard greens.
- Heat another drizzle of oil in same pan over medium-high heat. Season shrimp with salt, pepper and a pinch of chili flakes (to taste). Add to pan and cook until opaque, 4-5 minutes, tossing. Return collard greens and tomatoes to pan. Toss until warmed through.
- Add cheddar and ½ TBSP butter to grits and stir until melted. Season generously with salt and pepper. Divide grits between plates, then top with shrimp, collard greens, and tomatoes.
Nutrition Facts : Calories 540 kcal, Fat 24 g, SaturatedFat 9 g, Carbohydrate 45 g, Sugar 6 g, Protein 38 g, Fiber 6 g, Cholesterol 250 mg, Sodium 620 mg
GRITS AND GREENS
This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that's stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.
Provided by Vallery Lomas
Categories weeknight, vegetables, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
- Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
- Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
- Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.
CAROLINA SHRIMP & CHEDDAR GRITS
Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.
Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
SHRIMP WITH BACON AND COLLARDS
Prepare this simple supper recipe in stages using one pan: first, fry the bacon; then, cook the collards; finally, saute the shrimp. Combine the shrimp and greens, serve atop cooked white rice, and garnish with bacon. In place of collard greens, you can use Swiss chard, kale, or green cabbage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.
- Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add garlic and onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5 minutes. Add tomatoes and collards; season with salt and pepper. Cover and cook until collards are tender, about 10 minutes. Transfer to a medium bowl. Wipe skillet clean.
- In skillet, heat oil over medium-high and add shrimp. Season with salt and pepper and cook, undisturbed, 2 minutes. Add collard mixture and cook until shrimp are opaque throughout, 2 minutes. To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.
Nutrition Facts : Calories 493 g, Fat 15 g, Fiber 5 g, Protein 33 g
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