Southern Shrimp Grits Recipe 455

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SOUTHERN SHRIMP AND GRITS



Southern Shrimp and Grits image

This recipe is a tradition at our house and we love it for breakfast, lunch or dinner.

Provided by The Southern Lady

Categories     Main Course

Number Of Ingredients 17

3 to 4 slices bacon
1 pound medium or large shrimp (peeled and deveined)
2 tablespoons bacon drippings
1 tablespoon butter
1/2 cup chopped green onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 teaspoon minced garlic
1 teaspoon Cajun seasoning
1/4 teaspoon black pepper
few drops hot sauce or pinch cayenne
2 1/3 cups milk (can use whole or 2 per cent)
2 tablespoons butter
1/4 teaspoon salt
1/2 cup old fashioned grits
1 cup shredded sharp cheddar cheese
Salt and Pepper to taste

Steps:

  • Cook the bacon, remove from pan and set aside.
  • Combine two tablespoons bacon drippings, 1 tablespoon butter, green onion, green pepper, celery, garlic, Cajun seasoning, and black pepper in a skillet and cook until vegetables are tender. About 8 to 10 minutes.
  • Add shrimp and hot sauce or cayenne and cook about four more minutes until shrimp are done. Set aside and prepare grits.

SOUTHERN SHRIMP AND GRITS RECIPE



Southern Shrimp and Grits Recipe image

This quick Southern shrimp and grits recipe is an easy dinner for busy weeknights or a special brunch for a slow Sunday morning!

Provided by Blair Lonergan

Categories     Breakfast     Brunch     Dinner     Lunch

Time 25m

Number Of Ingredients 14

4 cups water
1 ¼ teaspoons kosher salt
1 cup quick-cooking grits ((not instant grits))
1 cup (about 4 ounces) grated sharp cheddar cheese
2 tablespoons butter, cubed
6 slices bacon, cut into small pieces
1 large clove garlic, minced or pressed
½ cup sliced green onions ((plus extra for garnish))
1 tablespoon lemon juice
1 lb. shrimp, peeled and deveined
2 teaspoons Cajun or Creole seasoning
Kosher salt and ground black pepper, to taste
Hot sauce, to taste
Optional garnish: additional sliced green onions, chopped fresh parsley, chopped fresh rosemary, or fresh thyme leaves

Steps:

  • In a small saucepan, bring water to a boil over medium-high heat. Slowly whisk in the grits and salt. Return to a boil, then reduce the heat to medium-low. Cover and cook for about 5-7 minutes (or until thick and smooth), stirring occasionally.
  • Remove from heat. Add the cheese and butter; whisk or stir until melted and smooth.
  • While you cook the grits, fry the bacon in a large skillet over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet.
  • Increase the heat to medium-high. Add the garlic, green onions, lemon juice, and shrimp to the skillet. Sprinkle with Cajun seasoning. Cook just until the shrimp are pink and opaque, about 2-4 minutes.
  • Return bacon to the skillet. Taste and season the dish with salt, pepper, and hot sauce, to taste.
  • Divide the grits among serving bowls. Top with shrimp mixture, garnish with green onions or herbs, and serve immediately.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 438 kcal, Carbohydrate 32 g, Protein 15 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 1185 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 13 g

SOUTHERN SHRIMP AND GRITS



Southern Shrimp and Grits image

A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP:
8 thick-sliced bacon strips, chopped
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 teaspoon Cajun or blackened seasoning
4 green onions, chopped

Steps:

  • In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

SOUTHERN SHRIMP AND GRITS



Southern Shrimp and Grits image

Prepare our Southern Shrimp and Grits to get a taste of southern cooking wherever you live! You'll find Southern Shrimp and Grits to be a cheesy delight.

Provided by My Food and Family

Categories     Herbs

Time 25m

Yield 4 servings

Number Of Ingredients 8

3/4 cup quick-cooking grits
2 slices OSCAR MAYER Bacon, cut into 1-inch pieces
3/4 lb. uncooked deveined peeled medium shrimp
4 green onions, thinly sliced
1 clove garlic, minced
2 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Cook grits as directed on package.
  • Meanwhile, cook and stir bacon in large skillet on medium-heat heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Add shrimp, onions and garlic to drippings in skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.
  • Add cheese to grits; mix well. Serve topped with shrimp mixture.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1000 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 1 g, Protein 27 g

OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Great recipe for shrimp and grits.

Provided by berskine

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 20

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g

SHRIMP AND GRITS -- SOUTHERN STYLE



Shrimp and Grits -- Southern Style image

From the St. Pete Times. Prepare all ingredients before starting to cook because it goes very fast.

Provided by Little Suzy Homemak

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons lemon juice
2 teaspoons hot sauce (Tabasco)
2 lbs raw shrimp, peeled
3 slices bacon, chopped
1 cup onion, diced
1/4 cup green pepper, diced
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup green onion, sliced and divided
5 cups water
1 1/2 cups quick-cooking grits
1 tablespoon butter
1 teaspoon salt
1 cup shredded sharp cheddar cheese

Steps:

  • Combine lemon juice, hot sauce and raw shrimp. Set aside.
  • Cook bacon in a large nonstick skillet over medium heat until crisp. (While bacon is cooking bring 5 cups water to a boil in a separate saucepan for grits.) To the skillet add onion, bell pepper, and garlic to dripping and bacon pieces; cook 5 minutes or until tender, stirring occasionally.
  • Stir in shrimp mixture, broth and 1/4 cup green onions. Cook 5 minutes or until shrimp are done, stirring frequently.
  • While shrimp are cooking, add quick cooking grits to boiling water, stirring constantly. Reduce heat to low, simmer, covered for 5 minutes or until thick, stirring occasionally. Stir in butter, salt and 3/4 cup of the cheese.
  • To serve, pour grits in shallow bowl. Heap shrimp on top of your serving of grits with remaining cheese and green onions.

Nutrition Facts : Calories 472.8, Fat 16.5, SaturatedFat 7.5, Cholesterol 263, Sodium 948.9, Carbohydrate 37.6, Fiber 1.4, Sugar 2.1, Protein 41.2

SOUTHERN SHRIMP AND GRITS



Southern Shrimp and Grits image

Clipped from the AJC, this recipe is from Goldfish restaurant in Atlanta. I have had this dish many times and it is superb. I was thrilled to find the recipe and wanted to share it here on zaar. Note: If fat is a concern, substitute low-sodium chicken broth for the half and half and cream.

Provided by Epi Curious

Categories     < 4 Hours

Time 1h40m

Yield 5 , 5 serving(s)

Number Of Ingredients 20

3 lbs organic vine-ripe tomatoes
1 tablespoon olive oil
3 tablespoons garlic, chopped
3 tablespoons shallots, chopped
14 1/2 ounces whole peeled plum tomatoes, roughly chopped
salt & freshly ground black pepper
1/4 cup Italian parsley, chopped
1/4 cup basil, chopped
2 cups half-and-half
2 cups heavy cream
1 cup stone ground grits, scant
1/2 teaspoon garlic, chopped
1 teaspoon salt
4 ounces monterey jack cheese, shredded
1 tablespoon olive oil
1 lb large shrimp, peeled and deveined
salt and pepper
1 1/4 cups smoked andouille sausages, cut in half lengthwise and sliced
5 teaspoons basil oil
2 tablespoons chives, chopped

Steps:

  • To make the marinara sauce: Blanch organic tomatoes. Remove skin and seeds and roughly chop. Set aside.
  • In a large saute pot, add oil. Saute garlic and shallots until translucent. Add reserved fresh tomatoes and canned tomatoes. Bring to a simmer and cook for 30 minutes over low heat. Remove from heat and season with salt and pepper. Add parsley and basil and stir to combine.
  • While the marinara sauce is simmering, prepare the grits:.
  • In a large pot, combine half and half and cream and bring to a boil (watch carefully to make sure it doesn't overflow). Add grits, garlic and salt. reduce heat and slowly cook, stirring frequently, scraping the bottom of the pan, until grits liquid is absorbed and grits are cooked and tender, about 45 minutes. Add cheese and stir until combined.
  • To make the shrimp and sausage: In a saute pan over medium-high heat, add oil. Add shrimp and cook until translucent. Season with salt and pepper. Reduce heat to medium, add sausage and cook for 1 minute. add marinara sauce and cook for 3 minutes.
  • On individual bowls or plates, place 1/2 cup cooked grits. Divide shrimp and marinara between plates and place beside grits. Drizzle basil oil on shrimp and top with chopped chives.

Nutrition Facts : Calories 882, Fat 61.8, SaturatedFat 34.7, Cholesterol 325.9, Sodium 826, Carbohydrate 49.7, Fiber 5.1, Sugar 10, Protein 35.7

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2018-02-04 Directions. In a large sauté pan over medium-high heat, warm the olive oil. Add 1 tablespoon of the butter to the pan. While the butter melts, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the skillet and …
From leitesculinaria.com


SOUTHERN STYLE SHRIMP AND GRITS – CROWE COOKS
2015-02-16 The recipe includes: box of shrimp stock, 1/8 cup peanut oil, ¾ pound shelled shrimp, 1 rib of celery, 1 small carrot and 1 small onion (both coarsely chopped), 2 cloves of chopped garlic, 1/8 cup dry white wine, 1 teaspoon tomato paste, 1 bay leaf, 1 sprig each of parsley and thyme.
From crowecooks.com


SOUTHERN SHRIMP AND GRITS WITH RED PEPPER GRAVY - FOOD FIDELITY
2021-03-29 Heat sauce pan over medium heat. Add olive oil or butter then saute red onions and red peppers for 2-3 minutes. Add the wine. Deglaze the pan using a wooden spoon to scrape up any brown bits from the initial saute. Cook for another 3-4 minutes to reduce the wine some. Reduce heat and add the red pepper sauce and cream.
From foodfidelity.com


EASY CLASSIC SHRIMP AND GRITS - BOWL OF DELICIOUS
2018-08-15 Instructions. Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
From bowlofdelicious.com


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