Shrimp And Creamy Grits Recipe Recipe For Meatloaf

SLOW COOKER SAUSAGE 'N' GRITS MEATLOAF

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.

CREAMY SHRIMP & GRITS

Steps:

• Peel and devein the Medium Shrimp (20).
• To begin, in a medium saucepan bring Water (4 cup) to a boil. Slowly add in Quick Cooking Grits (1 cup) while whisking continuously. Over medium heat, cook grits for about 4 to 5 minutes until they thicken up.
• Add in Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Butter (1 tablespoon), Parmesan Cheese (1/4 cup), and 1% Low Fat Milk (1/4 cup). Turn the heat to low until you are ready to serve.
• Mince the Garlic (2 clove).
• Add Extra-Virgin Olive Oil (1 tablespoon) to a medium skillet. Over medium heat add in shrimp and cook until translucent and tender about 3 to 4 minutes.
• Add White Cooking Wine (1 1/2 tablespoon), Minced Garlic and Cayenne Pepper (1/4 teaspoon) to the shrimp and cook for an additional minute, then turn off the heat.
• Squeeze juice from Lemon (1 1/2 tablespoon).
• Take shrimp off the heat and stir in Lemon Juice and Butter (1/2 tablespoon). Season with salt and pepper to taste.
• Chop the Fresh Chives (1 tablespoon).
• To serve place grits in individual bowls and top with shrimp mixture. You can always serve family style too in a large platter. Drizzle each bowl/or platter with the extra sauce. Garnish with chives.

SHRIMP AND CREAMY CHEESY GRITS

Steps:

• In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for the shrimp.
• In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.
• When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
• Stir mixture well, cover and remove from heat.
• Place shrimp in a large plastic bag or mixing bowl, add Old Bay, Italian seasoning, garlic powder and smoked paprika and toss until shrimp is coated.
• Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
• To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.

LOW COUNTRY SHRIMP & CREAMED GRITS

Steps:

• Grits: Bring water and butter to boil, reduce heat to medium low. Cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. Stir in milk or cream. Reduce heat to low. Simmer 8 minutes, stirring frequently. set aside, keep warm.
• Shrimp: Heat oil in medium skillet over medium heat. Cook onion, red pepper and garlic until tender. stir in shrimp and soup (straight out the can without water added). Cook 8 to 10 minutes or until shrimp is done. Serve over creamed grits.