CREAMY SOUTHERN SHRIMP AND CHEESE GRITS
I came up with this recipe when I couldn't find anything else that would satisfy my cravings for a gourmet shrimp and grits without spending a ton of money at restaurants. This is simple and delicious, and is made with things we mostly all have in our homes. Use chicken stock in grits, if you prefer.
Provided by Bella V.
Categories Side Dish Grain Side Dish Recipes Grits
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.
- Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.
- Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 6.7 g, Cholesterol 154.1 mg, Fat 16.4 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 9.8 g, Sodium 400.7 mg, Sugar 1.3 g
SMOKY SHRIMP AND GRITS
Provided by Bobby Flay
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Bring 4 cups of the shrimp stock and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 25 to 35 minutes. If the mixture becomes too thick, add the remaining stock and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper.
- Divide the grits among 4 bowls and top with the sauteed shrimp. Drizzle with some of the garlic oil and bacon (reserved from the sauteed shrimp) and sprinkle with some of the scallions.
- In a large saucepan, heat the oil over high heat until almost smoking. Add the shrimp shells, heads and tails, onion, carrot and celery and cook, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add 10 cups of cold water, the tomatoes, chipotle, bay leaf, parsley and peppercorns. Bring to a boil, reduce the heat to medium-low and simmer, skimming the surface occasionally, for 40 minutes.
- Strain the stock through a fine-mesh strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible, then discard the solids. The stock can be made 2 days in advance, tightly covered and refrigerated or frozen for up to 3 months.
- Place bacon in a medium skillet over medium heat and cook until golden brown and crisp and the fat has rendered, about 8 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.
- Remove all but 3 tablespoons of the bacon fat from the skillet and place back on the heat. Increase the heat to high. Season the shrimp with salt and pepper, add to the skillet in a single layer, in batches, if needed, with the garlic and thyme, and cook, flipping once, until the shrimp are lightly golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Add the bacon to the garlic oil left in the skillet and reserve to drizzle over the finished dish.
SMOKY CREAMED SHRIMP AND GRITS
This is a combination of several recipes; I must have a creamy sauce with my shrimp and grits and created this version here.
Provided by Raquel Grinnell
Categories < 60 Mins
Time 45m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 21
Steps:
- In a small bowl, combine Cajun seasoning, paprika, olive oil and pepper. Add shrimp and toss until well-combined; set aside.
- Bring medium saucepan to boil with 2 cups chicken broth and butter. While whisking, gradually add grits. Cook about 5 minutes, whisking often. Stir in cream and cheese; continue cooking and whisking until creamy, about 2 to 3 minutes. Set aside.
- Melt butter in a large skillet. Add garlic and scallions and cook, stirring for one minute. Add shrimp and cook one-and-a-half minutes per side, until shrimp are opaque. Transfer shrimp with slotted spoon to a bowl and set aside, keeping warm.
- Stir flour and paprika into remaining butter in the skillet the shrimp was cooked inches Cook, stirring occasionally, until the mixture is thickened and medium-brown like peanut butter in color, 5 to 10 minutes. Whisk in combined wine, chicken stock and cream; let cook, whisking constantly, for 2 minutes. Whisk in Worcestershire sauce and hot sauce and remove from the heat. Taste and adjust seasonings to your liking.
- To serve, divide grits evenly among six plates. Stir shrimp into sauce and ladle over grits, sprinkling with scallions.
Nutrition Facts : Calories 703.4, Fat 48.7, SaturatedFat 28.2, Cholesterol 332.6, Sodium 1528.7, Carbohydrate 32.1, Fiber 1.5, Sugar 1.4, Protein 32.6
SPICY SHRIMP AND GRITS
Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!
Provided by William A.
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
- Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
- Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
- Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.2 g, Cholesterol 117.1 mg, Fat 13.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 7 g, Sodium 749.5 mg, Sugar 1.3 g
SMOKY SHRIMP WITH CREAMY GRITS
I crave these grits!! They remind me of a side dish at one of my favorite restaurants back home, Zea's. The chipotle chiles and the fire roasted tomatoes give this dish the smoky/spicy flavor. Nicely balanced by the creamy grits. Adapted from Cooking Club of America.
Provided by SkinnyMinnie
Categories Stew
Time 35m
Yield 10 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 3-quart saucepan, heat water, salt and creamed corn to a boil.
- With a wire whisk, gradually beat in grits. Return to a boil, beating constantly.
- Reduce heat to low; cover and simmer 5-7 min, stirring occasionally, until thickened.
- Remove from heat and stir in cream cheese until well combined. Cover and keep warm.
- Meanwhile, in a 10-inch skillet, melt butter over medium high heat.
- Add garlic; cook and stir about 2 minute or until lightly browned.
- Add shrimp; cook and stir 4-6 min or just until shrimp are pink.
- Stir in seafood seasoning, chipotle chiles and tomatoes.
- Reduce heat to medium and simmer uncovered 2-3 min or until tomatoes are thoroughly heated.
- Divide grits mixture evenly among individual large soup bowls and spoon shrimp mixture evenly over top.
Nutrition Facts : Calories 473.7, Fat 19, SaturatedFat 10.4, Cholesterol 260.4, Sodium 2432.4, Carbohydrate 48.8, Fiber 2.8, Sugar 6.5, Protein 29.4
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