Shrimp Cheddar Grits Recipes

CAROLINA SHRIMP & CHEDDAR GRITS

Steps:

• Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.

CAROLINA SHRIMP AND CHEDDAR GRITS

Steps:

• Combine the first 6 ingredients in inner pot. Lock pressure lid. Press pressure function; select custom. Press timer; set to 10 minutes. Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in cheese and butter until melted. Press saute function; select vegetables setting. Set to medium cook time (10 minutes). Stir in remaining ingredients. Cook 5-10 minutes or until cheese is melted and mixture is heated through. If desired, top with additional parsley.

CREAMY CHEDDAR GRITS

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

SHRIMP AND CHEDDAR GRITS

Steps:

• Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
• Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
• Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
• Divide the grits among 4 shallow bowls. Top with the shrimp mixture.

CHIPOTLE SHRIMP WITH CHEDDAR GRITS

Steps:

• In a medium pot, cook grits according to package instructions. Stir in cheddar and season with salt.
• Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add scallions and chipotle and sauce; cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tablespoons butter and cook until sauce is slightly thickened, about 2 minutes. Season with salt. Top grits with shrimp and sauce.

CHEESY SHRIMP AND GRITS

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SHRIMP & CHEDDAR GRITS

Steps:

• Position rack in upper third of oven; preheat broiler.
• Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and half of the pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the cheese. Cover to keep warm.
• Meanwhile toss the shrimp, scallions, oil, garlic powder, the remaining pepper and the salt in a bowl. Transfer to to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions.

SHRIMP AND GRITS RECIPE BY TASTY

Steps:

• Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
• Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
• Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
• Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
• Spoon the shrimp over the grits and garnish with parsley.
• Enjoy!

OLD CHARLESTON STYLE SHRIMP AND GRITS

Steps:

• Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
• Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
• Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
• Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
• Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
• Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
• Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
• Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
• Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.