Shrimpandchips Recipes

THE BEST SHRIMP AND GRITS

The Best Shrimp and Grits image

This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 cups milk
Kosher salt and freshly ground black pepper
1 teaspoon sugar
1 cup old-fashioned grits
2 tablespoons unsalted butter
1/4 cup olive oil
1 1/2 pounds large shrimp (16/20), peeled and deveined (see Cook's Note)
8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half moons
4 cloves garlic, thinly sliced
1 medium red bell pepper, chopped
3/4 large onion, chopped
1/2 jalapeno, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white wine
2 scallions, thinly sliced

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 CHIPS

Shrimp and Chips image

Make and share this Shrimp and Chips recipe from Food.com.

Provided by GREG IN SAN DIEGO

Categories Healthy

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

10 large shelled cooked shrimp (or extra-large)
1 cup beer (not dark)
1 cup flour, and a little more for dusting
1/2 teaspoon baking powder
1 pinch salt
1 pinch fresh ground black pepper

Steps:

Mix all ingredients except shrimp in a mixing bowl to make batter.
Dust shrimp in flour.
Dip shrimp into batter.
Fry shrimp in deep fryer set at 375 degrees or in a skillet with 2 inches of vegetable oil, until golden brown.
Drain shrimp on paper towels or on brown grocery bags from the market.
Serve with french fries and cole slaw or creamy cucumber salad (Recipezaar recipe 211355).
Also serve with cocktail sauce and tartar sauce.

Nutrition Facts : Calories 306.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 53.6, Sodium 235.9, Carbohydrate 52.2, Fiber 1.7, Sugar 0.2, Protein 12.8

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