Shrimp With Lightened Grits Recipes

SHRIMP WITH LIGHTENED GRITS

Steps:

• In 2-quart saucepan, heat evaporated milk, 1/2 cup of the chicken broth and water to boiling over medium-high heat; stir in grits with wire whisk. Reduce heat to low; cook about 5 minutes, stirring occasionally, until mixture thickens. Remove from heat; cover to keep warm.
• Meanwhile, in 12-inch skillet, cook onion and bacon over medium-high heat about 5 minutes, until bacon is crisp and onion is golden brown. Add remaining chicken broth and all remaining shrimp ingredients except lemon peel. Cook about 3 minutes, stirring occasionally, until shrimp are pink. Remove from heat; stir in lemon peel. Serve immediately over warm grits.

SHRIMP AND GRITS WITH BLACKENED SPICED BUTTER

Steps:

• In a pot, bring the chicken base, butter and 2 quarts water to a boil. Whisk in the the grits, then turn the heat to low, cover the pot and cook for 8 minutes. Remove the pot from the heat, whisk in the cheese and let sit on the stove for another 10 minutes.
• Meanwhile, melt the Blackened Butter in a large saucepan on medium-high heat. Add the shrimp to the pan and saute until it's no longer pink. Add the bacon, give it a final toss and distribute the shrimp and bacon on top of the plated grits. Finish the dish by pouring the remaining butter left in the pan over the plated shrimp and grits.
• Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.

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!

GARLIC CHEESE GRITS WITH SHRIMP

Steps:

• Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat.
• Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute until shrimp are pink. Season with salt to taste.
• Spread warm grits on a serving platter and pour shrimp mixture on top.

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.