Shrimp Bacon And Grits Recipes

SHRIMP 'N BACON GRITS

Steps:

• In a small pot over medium-high heat, bring 2 cups broth and water to a boil. Add 1/2 teaspoon salt and slowly pour in grits while stirring to keep smooth. Cook according to package instructions, then stir in 1 tablespoon butter and Parmesan. Keep warm.
• Meanwhile, in a large cast-iron skillet over medium heat, cook bacon until brown. Place bacon on a plate and set aside, reserving 2 tablespoons bacon fat.
• Cook onions and garlic over medium heat until softened, 4 minutes. Pour in remaining 1/4 cup broth, bring to a boil, and simmer until slightly thickened, 3 to 4 minutes. Add shrimp and season with salt and pepper. Stir until shrimp are pink and cooked through, then turn off heat and add remaining 2 tablespoons butter and green onions.
• Serve shrimp over grits with a spoonful of sauce. Top with crumbled bacon and green onions.

SHRIMP AND CHEESY GRITS WITH BACON

Steps:

• Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
• Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
• Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.

SHRIMP, BACON, AND GRITS FOR ONE

Steps:

• Place bacon into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. When bacon is almost crisp, add shrimp and cook until heated through, about 1 minute. Set aside.
• Bring water and salt to a boil in a saucepan; add grits. Reduce heat to medium-low, cover, and let simmer until thickened, 5 to 7 minutes.
• Stir Gouda cheese and butter into cooked grits until well mixed and cheese is melted. Add bacon and shrimp. Garnish with green onion and season with salt and pepper. Serve hot.

PANSEARED GRITS WITH SPICED SHRIMP AND BACON

Steps:

• In a medium saucepan, stir the grits and salt into the boiling water. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Remove from the heat and pout into a buttered 8x8-inch dish. Let cool until firm. Remove from the dish and cut into quarters.
• Fry the bacon in a large heavy skillet over medium heat. With slotted spoon, remove the bacon and drain on paper towels, reserving the fat in the pan.
• In the same skillet, sear the quartered grits over high heat until golden on both sides. With a spatula, transfer to a platter.
• Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add the shrimp and toss to coat evenly.
• Wipe the skillet clean and heat the olive oil over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic and reserved bacon and cook 1 minute longer. Remove from heat and stir in the lime juice. Scatter over the seared grits and serve.

SHRIMP AND GRITS

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.

SHRIMP, BACON, AND GRITS

Steps:

• In a medium saucepan, combine 4 1/2 cups water with 1 1/2 teaspoons salt; bring to a boil. Whisk in grits; reduce heat to medium-low; cover, and cook, stirring occasionally, until creamy, about 30 minutes. Stir in butter and pepper sauce.
• In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 6 minutes. Transfer bacon to a paper towel; let cool, then crumble.
• Add half the shrimp to the rendered fat in skillet; season with salt and pepper. Cook, turning, until pink and opaque throughout, about 4 minutes. Transfer to a plate, and repeat with remaining shrimp.
• Serve grits with shrimp and crumbled bacon on top. Season with additional pepper sauce, as desired.

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.