Shrimp Stew With Grits Crust Recipes

SHRIMP STEW WITH GRITS CRUST

Steps:

• Heat the oven to 375. Combine the milk with 2 cups water and ½ teaspoon salt in a medium saucepan over medium heat. Bring nearly to a boil, then whisk in the grits. Reduce heat to low, and simmer, whisking often, until thick, 10 or 15 minutes. Stir in the Cheddar and black pepper. Set aside.
• Put the oil in a large, deep, ovenproof skillet over medium heat. When it is hot, add the onion, celery, bell peppers, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Sprinkle in the flour, and cook, stirring frequently, until the flour turns a light brown, 2 to 3 minutes.
• Stir in the cayenne, stock and lemon juice, scraping up the browned bits, and bring to a simmer; add the scallions and parsley. Taste, and adjust the seasoning, then stir in the shrimp.
• Spread the grits over the top of the stew; bake until the grits are firm and lightly browned, 20 to 25 minutes. To brown the grits even more, run the skillet under the broiler for a minute or 2. Scoop the stew and grits into bowls, and serve.

SHRIMP-AND-GRITS CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
• Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
• Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
• Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
• Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.

LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES

Steps:

• In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
• Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
• Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.

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.

CHEESY SHRIMP & GRITS CASSEROLE

Steps:

• Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
• Cover, reduce heat, and simmer 20 minutes.
• Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
• Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
• Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
• Pour into a lightly greased 2-quart baking dish.
• Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
• Bake at 350° for 30 to 45 minutes.

SHRIMP AND CHEESE GRITS

Steps:

• Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.
• Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve.

SAUCY SHRIMP AND GRITS

Steps:

• In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
• After grits have cooked for 15 minutes, cook bacon in a large skillet over medium until browned, 4 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes.
• To skillet, add tomatoes (with their juice) and 1/4 cup water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon.

SHRIMP AND GRITS

Steps:

• If using frozen shrimp, thaw as directed on package. Rinse and drain.
• Combine Cajun seasoning, Italian seasoning, and paprika in a large bowl Add shrimp and toss to coat.
• Melt butter in a large skillet over medium heat; add garlic and saut 1 minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce. Cook 5 minutes or just until shrimp turns pink. Remove shrimp with a slotted spoon and set aside, leaving broth mixture in skillet.
• Whisk together flour and remaining 1/4 cup broth until blended. Whisk into broth mixture in skillet and cook, stirring or whisking constantly, 2-3 minutes or until thickened. Add shrimp and cook 1 minute. Serve immediately over hot grits.

MAKEOVER SHRIMP AND GRITS

Steps:

• In a large heavy saucepan, bring the can of broth, water and half-and-half to a boil. Slowly whisk in grits. Reduce heat; cover and simmer for 15-20 minutes or until thickened, stirring occasionally., Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside., In a large resealable plastic bag, combine flour and pepper. Add shrimp, a few at a time, and shake to coat; set aside., Saute mushrooms in the bacon drippings until tender. Add the onions, garlic and shrimp; cook and stir until shrimp turn pink. Stir in the lemon juice, 1/4 teaspoon pepper sauce and remaining broth., Stir the cheeses, butter, white pepper and remaining pepper sauce into the grits. Serve with shrimp mixture. Top with reserved bacon.

SHRIMP AND GRITS BAKE

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.