Shrimp And Grits Breakers Recipes

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SHRIMP AND GRITS



Shrimp and Grits image

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
  • Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
  • Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SOUTHERN SHRIMP AND GRITS



Southern Shrimp and Grits image

A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP:
8 thick-sliced bacon strips, chopped
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 teaspoon Cajun or blackened seasoning
4 green onions, chopped

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.

Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

SHRIMP AND GRITS BAKE



Shrimp and Grits Bake image

Creamy grits are even better with the addition of cheese, herbs and plenty of shrimp. Serve it as a side, or the main course.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 container (8 oz) refrigerated prechopped onion, celery and bell pepper mix
1 3/4 cups milk
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 container (5.2 oz) Boursin® cheese with garlic and herbs
1 lb uncooked medium shrimp, peeled, deveined and coarsely chopped
2 eggs, slightly beaten
1 tablespoon chopped fresh Italian (flat-leaf) parsley
2 teaspoons chopped fresh thyme leaves

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, heat oil over medium-high heat. Cook vegetable mix in oil 5 minutes, stirring occasionally, until tender.
  • In 4-quart heavy saucepan, heat milk and broth to boiling. Gradually add grits and salt, stirring constantly with whisk. Cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in pepper and cheese. Stir in vegetable mixture, shrimp, eggs, parsley and thyme. Spoon mixture into baking dish.
  • Bake uncovered 25 minutes or until set.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg

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