Shrimp And Crab Gumbo Over Cheese Grits Recipes

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CHEESY SHRIMP AND GRITS



Cheesy Shrimp and Grits image

Shrimp and grits with cheese.

Provided by Mr. du

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 6

Number Of Ingredients 11

4 cups water
salt and ground black pepper to taste
1 cup stone-ground grits
2 cups shredded sharp Cheddar cheese
3 tablespoons butter
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
1 cup thinly sliced scallions
2 tablespoons chopped fresh parsley
1 large clove garlic, minced
4 teaspoons lemon juice

Steps:

  • Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
  • Rinse shrimp and pat dry.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
  • Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g

CURRIED SHRIMP AND CRAB GUMBO



Curried Shrimp and Crab Gumbo image

Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus years he's lived in New Orleans, incorporating curry leaves, fresh ginger and other ingredients and spices from his native India. At the restaurant, Mr. Vilkhu places the black pepper, cilantro and scallions in the bottom of the bowl to serve, and the pours the gumbo over them, which he believes keeps the flavors of the ingredients sharp.

Provided by Brett Anderson

Categories     dinner, soups and stews, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

3/4 cup vegetable oil
1 cup all-purpose flour
1 medium white or yellow onion, finely chopped
1 small green bell pepper, finely chopped
2 celery stalks, finely chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
6 cups homemade shrimp stock or store-bought seafood stock
3 medium tomatoes, crushed in a food mill, or 1 cup canned crushed tomatoes
2 sprigs curry leaves (about 15 leaves)
2 dried bay leaves
1 teaspoon ground turmeric
1/4 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon Kashmiri chile powder or ground cayenne
1 pound medium shrimp, peeled and deveined, tails removed
1/4 pound blue lump crab meat (about 3/4 cup), or use other lump crab meat
Cracked black pepper, for serving
1/2 cup chopped cilantro stems and leaves, for serving
1/2 cup chopped scallions, for serving
Steamed rice, for serving

Steps:

  • Make the roux: In a large pot, heat the oil over medium until just short of smoking, 3 to 5 minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to medium-low and cook, stirring almost constantly, until the roux is the color of milk chocolate, 15 to 20 minutes.
  • Add the onion, bell pepper and celery to the roux. Cook, stirring frequently, until vegetables are softened, 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
  • Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves, turmeric and thyme, along with 1 teaspoon salt and 1/4 teaspoon chile powder. Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the heat to low and simmer until the flavors meld, skimming the skin that forms on the surface, about 1 hour.
  • Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon chile powder. Stir the shrimp into the gumbo and cook until shrimp is pink and cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning as necessary.
  • Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. Add a scoop of steamed rice to each bowl then ladle the gumbo on top to serve.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 41 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1739 milligrams, Sugar 10 grams, TransFat 0 grams

SHRIMP AND CRAB GUMBO



Shrimp and Crab Gumbo image

Make and share this Shrimp and Crab Gumbo recipe from Food.com.

Provided by LMillerRN

Categories     Gumbo

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1/3 cup all-purpose flour
3 slices bacon, diced
2 cups finely chopped onions
1 1/2 cups finely chopped green bell peppers (about 1 large)
4 celery ribs, thinly sliced
4 garlic cloves, minced
1 cup water
2 (14 ounce) cans fat-free low-sodium chicken broth, divided
2 teaspoons cajun seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) bag frozen cut okra, thawed
1 lb peeled and deveined medium shrimp
2 (6 ounce) cans lump crabmeat, drained (such as Chicken of the Sea)
3 cups hot cooked long-grain rice
hot pepper sauce (optional)

Steps:

  • Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool.
  • Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.
  • Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
  • Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.

Nutrition Facts : Calories 342.4, Fat 4.7, SaturatedFat 1.2, Cholesterol 141.3, Sodium 939.3, Carbohydrate 43.6, Fiber 4.2, Sugar 6.2, Protein 31.4

SHRIMP AND CRAB GUMBO OVER CHEESE GRITS



Shrimp and Crab Gumbo over Cheese Grits image

This recipe is from Coastal Living. I like gumbo, all kinds of gumbo, but I needed to make gumbo with much less heat and chose this recipe to highlight the sweetness of shrimp and crab. If you like more heat, adjust with hot pepper sauce at the table. Cook grits according to package direction and add 1 C cheese of your choice right before serving. I added 1/2 gruyere and 1/2 comte cheese. For this recipe, I chose Dungeness crab legs and claws that have been smashed with a hammer a bit to take in juice from the gumbo. You can also use stone crab claws too. Any kind of crab will do.

Provided by Rinshinomori

Categories     Crab

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

1/4 vegetable oil, divided
12 ounces andouille sausages, sliced
1/4 cup all-purpose flour
1/2 onion, chopped (large)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 celery ribs, chopped
5 garlic cloves, minced
3 cups fish stock or 3 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 lb fresh okra, thinly sliced
6 fresh thyme sprigs
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8-1/4 teaspoon cayenne pepper
1 -2 teaspoon file powder (optional)
2 teaspoons fresh lime juice
1 cup grits (quick cooking or stoned ground)
1 lb large shrimp, peeled and deveined
1 lb crab, cut into sections and smashed a bit
hot sauce (optional)

Steps:

  • Heat 1 T oil in a large soup pot over medium high heat. Add sausage, and cook 3 to 4 minutes or until browned on all sides. Transfer sausages to a plate.
  • Add remaining oil to drippings in pot to equal 1/4 C cup. Whisk in flour Cook over low heat, stirring frequently for about 20 minutes or until mixture is dark reddish-brown.
  • Stir in onion, peppers, celery and garlic and saute over medium heat for 8 minutes or until softened. Stir in stock and next 9 ingredients . Bring to a boil, reduce heat, and simmer, covered for 30 minutes.
  • Meanwhile cook grits according to package directions and and cheese. Cover and keep warm.
  • Stir in sausage, shrimp, and crab sections and cook for about 3-4 minutes or until shrimp are just done. Do not overcook. Remove bay leaves and serve gumbo over cheese grits. Season with hot sauce if desired.

Nutrition Facts : Calories 506.7, Fat 19, SaturatedFat 6.1, Cholesterol 173.8, Sodium 1834.5, Carbohydrate 40.6, Fiber 5.4, Sugar 6.7, Protein 42.2

THREE-CHEESE GRITS AND CRAB



Three-Cheese Grits and Crab image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 quart (4 cups) seafood stock
2 cups uncooked grits
4 tablespoons butter (1/2 stick)
4 tablespoons sliced scallions (5 to 6 scallions)
2 tablespoons diced tomatoes (about 1 plum tomato)
1 teaspoon minced fresh parsley, plus 4 small sprigs for garnish
2 ounces shredded Cheddar
2 ounces shredded Gruyere
2 ounces shredded pepper Jack cheese
1/4 cup milk, or as needed to adjust texture of grits
1 pound cooked lump crabmeat

Steps:

  • Bring seafood stock to a boil in a medium saucepan. Add grits, reduce heat, and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, scallions, tomatoes, parsley, and the 3 cheeses. Use milk to adjust the texture of the grits mixture if it is too thick. Gently fold in crabmeat and transfer to serving dishes. Garnish with parsley sprigs.

CRAB AND SHRIMP GUMBO WITH OKRA



Crab and Shrimp Gumbo with Okra image

My grandma gave me a famous Louisiana cookbook (if you are a Louisiana native, you know what I'm talking about) when I was a teenager. I watched her make famous-around-town gumbo so many times as a kid. I took the book's "second edition" recipe and what I learned from her and came up with my own hybrid of the two. My daughters have asked me for my recipe, so here is my best recollection of it.

Provided by Tiffany Alessi Carter

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h35m

Yield 8

Number Of Ingredients 19

½ cup canola oil
½ cup all-purpose flour
1 pound chopped okra
1 large white onion, finely chopped
3 stalks celery, finely chopped
1 medium green bell pepper, finely chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons canola oil
6 cups water, or more to taste
1 teaspoon gumbo file powder, or to taste
½ teaspoon Creole seasoning (such as Tony Chachere's®), or to taste
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon cayenne pepper, or to taste
2 leaf (blank)s bay leaves, or more to taste
1 pound large shrimp, peeled and deveined
2 (6 ounce) cans lump crabmeat
4 cups hot cooked rice

Steps:

  • Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
  • Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.
  • Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
  • Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
  • Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 37.3 g, Cholesterol 109.4 mg, Fat 20.6 g, Fiber 3.7 g, Protein 21.2 g, SaturatedFat 1.7 g, Sodium 497.5 mg, Sugar 3.4 g

SHRIMP AND CRAB GUMBO



Shrimp and Crab Gumbo image

The name "gumbo" comes from the Bantu word for okra, a key ingredient in this Creole stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 17

2 pounds medium shrimp
8 ounces turkey sausage, casing removed
2 medium onions, minced
2 medium green bell peppers, cored and seeded, cut into 1/4-inch dice
1 pound okra, cut widthwise into quarters
2 jalapeno peppers, ribs and seeds removed, minced
1/4 teaspoon gumbo file
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh thyme
3/4 cup Dark Roux
6 cups Shrimp Stock for Gumbo
3/4 cup chopped canned peeled tomatoes
6 blue crabs, 6 to 8 ounces each (optional)
1 pound jumbo lump crabmeat, picked over for shells
3 tablespoons chopped flat-leaf parsley
Dirty Rice

Steps:

  • Shell and devein shrimp, leaving tail sections intact; reserve shells for stock. Break sausage into 1/2-inch pieces; in a skillet, cook over medium heat until all the fat has been rendered, about 8 minutes. Mix in onions, green peppers, okra, jalapeno, and file Cook until onions have softened, about 10 minutes. Add salt, pepper, and thyme. Reduce heat to low; cook 5 minutes more. Set aside.
  • In a stockpot, melt dark roux over medium heat; heat shrimp stock in a medium saucepan over high heat. Gradually pour hot stock over roux, whisking to combine well. Cook over medium-low heat until mixture thickens, 6 to 8 minutes. Reduce heat to low, and add reserved sausage-and-vegetable mixture and tomatoes. Stir gumbo well, and let cook for 1 hour.
  • If using whole crabs, cut them in half lengthwise, and add to gumbo. Cook 2 to 3 minutes. Add shrimp, and cook 3 to 4 minutes, or until opaque. Add crabmeat and parsley, and cook 2 to 4 minutes. Season to taste. Serve hot over dirty rice.

SHRIMP AND CRAB GUMBO



Shrimp and Crab Gumbo image

Categories     Soup/Stew     Pepper     Rice     Shellfish     Tomato     Winter     Gourmet

Yield Makes about 8 cups, serving 4

Number Of Ingredients 12

1 pound medium shrimp, shelled, reserving shells
1 bay leaf
8 cups water
1 1/2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound frozen Alaska king crab legs, rinsed
1/2 cup long-grain white rice
1/2 cup drained canned whole tomatoes, chopped
1/4 cup thinly sliced scallion greens cayenne to taste

Steps:

  • In a 4-quart saucepan simmer reserved shrimp shells, bay leaf, and water, partially covered, 15 minutes and strain through a sieve into a bowl. Return shrimp stock to pan and keep warm.
  • In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wood spatula, until roux is a couple of shades darker than peanut butter, about 30 minutes. Stir in onion, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
  • Stir roux into stock and bring to a boil, stirring. Add crab legs and simmer, partially covered, stirring occasionally, 15 minutes. Stir in rice and tomatoes and simmer, stirring occasionally, 12 minutes.
  • Transfer crab legs to a work surface. Cut shells open with kitchen shears and remove crab meat, discarding shells and cartilage. Tear crab meat into bite-size pieces and stir into gumbo. Add shrimp and simmer until just cooked through, about 3 minutes. Stir in scallion greens, cayenne, and salt and pepper to taste. Gumbo may be made 1 day ahead, cooled, uncovered, and chilled, covered.

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From therecipes.info


SHRIMP AND CRAB GUMBO RECIPE - EASY KITCHEN
Add another 4 cups water. Increase heat to high and bring mixture to a boil, stirring occasionally. Reduce heat and add bay leaves, salt, pepper, cayenne, oregano and thyme. Simmer, covered, 1 hour. Add shrimp and crab and cook until shrimp are opaque in the center, about 5 to 10 minutes. Remove from heat and add parsley and gumbo file, if using.
From easykitchen.com


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