Southern Style Blackened Shrimp Grits Recipes

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OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Let me start by saying that I love shrimp and grits, any style for that matter! But this Old Charleston style version is one of my favorites. Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite. What's not to love?!

Provided by InspirationsFC

Categories     Pork

Time 1h15m

Yield 8 Bowls, 8 serving(s)

Number Of Ingredients 20

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

Steps:

  • Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
  • Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
  • Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
  • Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
  • Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become 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.

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.

SHRIMP AND GRITS WITH BLACKENED SPICED BUTTER



Shrimp and Grits with Blackened Spiced Butter image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 10

1/4 cup chicken base
2 tablespoons butter
2 cups quick grits
1 1/2 cups shredded Cheddar
1/4 cup Blackened Spiced Butter, recipe follows
1 pound 26-30 count shrimp
1/2 pound cooked bacon, chopped
1 pound butter, half melted, half at room temperature
1/4 cup blackening spice
3 cloves garlic, minced

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.

GET YOUR GRITS ON WITH BLACKENED SHRIMP



Get Your Grits On with Blackened Shrimp image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 32

30 jumbo (U-15) shrimp, peeled and deveined, tails on
1/2 cup Cajun blackening spice, plus additional for dusting
1 tablespoon unsalted butter
1 tablespoon olive oil
Roasted Corn Emulsion, recipe follows, hot
Fried Green Tomatoes, recipe follows
Stone Ground Bacon Grits, recipe follows, hot
1 small tomato, diced
1 tablespoon fresh chives, diced
3 ears corn on the cob, husked
1 tablespoon olive oil
Salt and pepper
1 tablespoon shrimp base
1 cup heavy cream
1/4 cup (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 tablespoon fresh chives, diced
2 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons Cajun spice
1 cup buttermilk
1/4 cup honey
4 green tomatoes
Canola oil, for frying
Kosher salt
8 to 10 slices applewood-smoked bacon, diced
3/4 cup heavy cream
3/4 cup whole milk
3/4 cup stone-ground grits
Salt and pepper
2 tablespoons mascarpone

Steps:

  • Toss shrimp in Cajun spice in a large bowl to coat.
  • Heat a large nonstick skillet over medium-high heat.
  • Heat butter and olive oil in a pan, then add shrimp. Cook until shrimp curls and turns pink, 1 to 2 minutes on each side (see Cook's Note).
  • Ladle 1/4 cup Roasted Corn Emulsion on bottom of a plate. Place 3 hot Fried Green Tomato Slices side by side, on top. Add small scoops of Stone Ground Bacon Grits on each Fried Green Tomato slice. Place a shrimp on each of the stacks.
  • Sprinkle diced tomato and chives on top. Then, dust with more Cajun spice and serve.
  • Preheat oven to 400 degrees F.
  • Rub corn cobs with olive oil and sprinkle with salt and pepper to taste. Place on a sheet tray and roast until cooked and lightly browned, 8 to 10 minutes.
  • Once cooled, cut corn off of the cobs and set aside, saving the cobs.
  • Combine shrimp base, 4 cups water and cobs in a medium pot over medium-high heat. Bring to a boil and cook until liquid is reduced by half, then remove cobs and discard. Add heavy cream to the pot and bring to a simmer.
  • Meanwhile, melt butter in a separate small pan over medium heat. Whisk in flour and cook, whisking, until it becomes the consistency of wet sand, 3 to 4 minutes, to create a roux. Remove from heat. Once the cream is simmering, whisk in the roux mixture. Reduce heat, and cook, stirring constantly, until thickened.
  • Add corn, chives and salt and pepper to taste. Stir until combined, then serve hot.
  • Combine cornmeal, flour, sugar and Cajun spice in a large bowl to create a breading mixture.
  • Combine buttermilk and honey in another large bowl and whisk until combined.
  • Slice green tomatoes about 1/4-inch thick, roughly 4 to 5 slices per tomato. Place tomato slices in the honey-buttermilk mixture and gently toss to coat.
  • Place each green tomato slice in the breading mixture, and coat both sides well. Set breaded tomatoes aside and save any remaining breading.
  • Heat oil in a nonstick skillet over medium-high heat, to prepare for frying.
  • Re-bread green tomato slices in the remaining breading mixture, then place in the skillet and fry until golden brown, 1 to 2 minutes per side.
  • Remove fried green tomato slices from oil and place on a paper towel to absorb any remaining grease. Sprinkle with salt to taste, then serve hot.
  • Cook the bacon in a large pot over medium-high heat, stirring frequently, until browned.
  • Add heavy cream, whole milk and 1 1/4 cups water to the pot and bring to a simmer. Stir in the grits with a wire whisk, making sure there are no lumps.
  • Bring back to a simmer, then lower heat. Season with salt and pepper, and let simmer, stirring occasionally to ensure that no lumps form and the bottom does not burn, until grits are fully cooked, 20 to 25 minutes (see Cook's Note). Remove pot from heat.
  • Whisk in mascarpone until well combined, and add salt and pepper to taste.
  • Serve hot or refrigerate up to 4 days.

BLACKENED SHRIMP OVER CHEESE GRITS



Blackened Shrimp over Cheese Grits image

Mounds of blackened shrimp over creamy corn grits. A little change from the norm by using coarse, stone-ground cornmeal instead of regular white hominy grits. If you prefer your own recipe for cheese grits, go for it!

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups whole milk
2 cups water
1 teaspoon kosher salt, to taste (use less if using table salt)
1 cup coarse stone ground cornmeal (coarse stone ground~no substitute)
1/2 teaspoon fresh ground black pepper
4 tablespoons salted butter
4 ounces sharp cheddar cheese, shredded
1 cup blackening seasoning (store-bought or see homemade recipes on food.com)
2 lbs large shrimp, shelled and deveined
8 tablespoons salted butter, melted in a shallow bowl (1 stick)
parsley (optional) or cilantro leaf, coarsely chopped for garnish (optional)

Steps:

  • For The Cheese Grits: Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually (add slowly so as not to cause clumping) add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently to prevent grits from sticking or forming lumps making sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. While grits are cooking, start preparing the blackened shrimp.
  • Finish the grits by removing from the heat, adding the black pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time to incorporate.
  • For the Blackened Shrimp: Preheat a cast-iron skillet over high heat. Meanwhile, put the blackening seasoning in a shallow bowl; set aside. Dip the shrimp in the melted butter shaking off any excess butter before dredging the shrimp in the blackening seasoning. Place a batch of shrimp on the hot skillet (avoid shrimp from touching) and cook each side for about 1 minute or just until the shrimp turns opaque. Remove the shrimp from the pan and keep warm until all the shrimp are cooked. Note: If you go light on the blackening seasoning, you may want to add additional salt. Fry one or two shrimp to taste test.
  • Divide and place the hot grits in the bottom of four large bowls. Over the grits, evenly divide the hot blackened shrimp. Garnish with cilantro leaves, if desired, and serve immediately.

Nutrition Facts : Calories 766.9, Fat 51.3, SaturatedFat 30.6, Cholesterol 420.1, Sodium 2415.6, Carbohydrate 31.9, Fiber 2.3, Sugar 6.5, Protein 44.7

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From satisfyingslices.com


FLAVORED GRITS RECIPES - THERESCIPES.INFO
How to Make Grits (Creamy Southern Style) - Favorite Family Recipes best www.favfamilyrecipes.com. Apr 6, 2022You can cook grits with milk or even heavy cream for a richer, creamier texture. First, add water, milk, butter, and salt to a pan. Then, bring it to a boil over medium heat. Make sure to stir often so the milk doesn't scorch on the ...
From therecipes.info


SOUTHERN STYLE SHRIMP AND GRITS | YELLOWBLISSROAD.COM
2021-11-01 Instructions. Boil water in a 3 quart pot over high heat then stir in the grits. Cook for 3-4 minutes or until the grits begin to thicken, then remove from the heat. Stir in parmesan cheese, butter, ½ teaspoon of salt and ½ teaspoon of pepper. While the grits are cooking, fry the bacon in a skillet over medium heat.
From yellowblissroad.com


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