Shrimp And Grits With Marinara Sauce Recipes

THE BEST SHRIMP AND GRITS

Steps:

• Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
• Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
• Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
• Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.

SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE

Steps:

• For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
• Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
• For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
• For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
• Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
• Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.

SHRIMP ALLA MARINARA

Steps:

• Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
• Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
• When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
• Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

SOUTHERN SHRIMP AND GRITS

Steps:

• To make the marinara sauce: Blanch organic tomatoes. Remove skin and seeds and roughly chop. Set aside.
• In a large saute pot, add oil. Saute garlic and shallots until translucent. Add reserved fresh tomatoes and canned tomatoes. Bring to a simmer and cook for 30 minutes over low heat. Remove from heat and season with salt and pepper. Add parsley and basil and stir to combine.
• While the marinara sauce is simmering, prepare the grits:.
• In a large pot, combine half and half and cream and bring to a boil (watch carefully to make sure it doesn't overflow). Add grits, garlic and salt. reduce heat and slowly cook, stirring frequently, scraping the bottom of the pan, until grits liquid is absorbed and grits are cooked and tender, about 45 minutes. Add cheese and stir until combined.
• To make the shrimp and sausage: In a saute pan over medium-high heat, add oil. Add shrimp and cook until translucent. Season with salt and pepper. Reduce heat to medium, add sausage and cook for 1 minute. add marinara sauce and cook for 3 minutes.
• On individual bowls or plates, place 1/2 cup cooked grits. Divide shrimp and marinara between plates and place beside grits. Drizzle basil oil on shrimp and top with chopped chives.

PASTA WITH SPICY MARINARA SHRIMP

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add shrimp and garlic, cook and stir 3 to 4 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add pasta sauce and tomatoes to skillet; cook on medium-low heat 5 to 8 min. or until heated through, stirring frequently.
• Drain pasta. Add to pasta sauce mixture in skillet; mix lightly. Top with shrimp; sprinkle with parsley.

SHRIMP MARINARA

Steps:

• In a 3-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours. , Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.