Shrimp And Creamy Grits Recipes

CREAMY "GRITS" WITH CREOLE SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
• Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
• Serve generous ladles of shrimp and sauce on a bed of creamy "grits".

QUICK CREAMY SHRIMP AND GRITS

Steps:

• Cook bacon in a large skillet, then crumble and set aside. Turn the heat to medium-high and add corn to the skillet. Cook and stir until the kernels begin to toast and brown on all sides, about 8 minutes. Remove with slotted spoon to a paper towel lined plate. Drain skillet of all but one tablespoon of bacon fat, and set aside to use for shrimp.
• Add chicken stock, milk and 1 cup of the heavy cream to a large saucepan over medium-high heat. Bring to a boil and add the garlic salt and toasted corn kernels. Slowly whisk in grits, then reduce heat to medium-low. Cook for 10 minutes, whisking often to keep grits from sticking to the pan. When the grits are cooked and thickened, add 2 tablespoons of the butter and 3/4 cup of the shredded cheese. Whisk well to completely incorporate. These are mashed potato consistency - if you like looser grits, whisk in more chicken stock to loosen to how you like them. Set aside, covered to keep warm, while you prepare the shrimp.
• Heat skillet with bacon fat and remaining 2 tablespoons of butter over medium-high heat. Add garlic, mushrooms and 2/3 of the sliced green onions. Cook for 2-3 minutes. Add shrimp, cajun seasoning and smoked paprika. Stir to combine and sear the shrimp for 1 1/2 minutes on each side until almost cooked through -- about 3 minutes total. Add lemon juice, Chipotle tabasco and black pepper and stir well to get any residue off of the bottom of the pot, then stir in the reserved bacon and reserved 1/2 cup heavy cream. Cook for 2-3 minutes, until the sauce begins to thicken.
• To serve, spoon some of the cheesy corn grits into a shallow bowl. Sprinkle with some of the reserved cheese and stir in so that there are bits of cheese throughout. Top with a generous serving of the sauce and shrimp, and sprinkle with reserved chopped green onion. Enjoy!

SOUTHERN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

CREAMY SHRIMP GRITS WITH PROSCIUTTO

Steps:

• For grits:
• Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan. Gradually whisk in corn grits. Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes.
• For shrimp:
• Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 4 minutes. Add shrimp and sauté 2 minutes. Using slotted spoon, transfer shrimp to large bowl. Add white wine to skillet and boil until reduced to glaze, about 5 minutes. Add drained diced tomatoes and half of prosciutto and simmer until slightly thickened, about 2 minutes. Add parsley, chives and sautéed shrimp and simmer until shrimp are warmed through, about 2 minutes. Thin sauce with some of reserved tomato juices, if desired. Season to taste with salt and pepper.
• Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mixture, dividing equally. Garnish with remaining prosciutto strips and serve immediately.
• *Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal and cook about 8 minutes.

CREAMY SOUTHERN SHRIMP AND CHEESE GRITS

Steps:

• Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.
• Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.
• Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.

SHRIMP AND GRITS

Steps:

• Over medium heat bring water to boil.
• Add salt & whisk in grits.
• Let grits cook for 5 minutes.
• Mix in butter, milk, and cheese.
• Cover and cook on low for 25-30 minutes.
• Peel and devined shrimp.
• Cover shrimp with Old Bay Seasoning.
• In large skillet, melt butter.
• Grated garlic into the melted butter.
• Add cream, let sauce cook for 5 minutes.
• Add shrimp, cook for 6-7 minutes or until shrimp is pink.
• Top grits with shrimp.
• Enjoy!