Spicy Low Country Shrimp And Grits Recipes

LOW COUNTRY SHRIMP AND GRITS

Steps:

• For the grits, bring the water and heavy cream to a boil in a medium pot.
• Whisk in the grits, salt, and pepper.
• Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently.
• For the shrimp, heat the oil and garlic in a large sauce pan.
• Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened.
• Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly.
• Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.

LOWCOUNTRY SHRIMP AND GRITS

Steps:

• Grits: Bring 4½ cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
• Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1½ tablespoons of bacon fat, make up the difference with peanut oil.
• Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.

SPICY SHRIMP AND GRITS

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.

SPICY SHRIMP AND GRITS WITH TOMATO AND COUNTRY HAM

Steps:

• For the grits:.
• Rinse the grits in a large bowl of water. With your hand, scoop out any bran or hulls floating on top of the water. Drain well.
• Combine the water, salt and butter in a medium saucepan and bring to a boil. Add the grits and stir. Turn the heat to low and simmer for 28 to 40 minutes (check instruction on the bag of grits), stirring occasionally. If the grits stick to the bottom of the pan, reduce the heat and stir more frequently.
• Remove from the heat and stir in the cream. Keep warm.
• For the shrimp:.
• While the grits are cooking, peel and devein the shrimp. If desired, swish the shrimp in a bowl of cool, salted water to remove any impurities. Repeat. Finish with a cool water rinse, drain and set aside.
• When the grits are ready, prepare the topping. In a large skillet, sauté the shrimp in a tablespoon of butter over medium heat for 1 to 2 minutes, until they are just cooked through. Remove and set aside.
• In the same skillet, sauté the country ham and sausage for 1 to 2 minutes, or until the sausage is cooked through.
• Add the garlic and cayenne, if using, and sauté 30 seconds. Add the tomatoes and green onions and sauté 30 seconds.
• Return the shrimp to the skillet, add water or chicken broth and simmer briefly. Stir in the remaining tablespoon of butter.
• To serve, spoon four equal portions of the grits into four bowls. Place 5 or 6 shrimp on top of each portion of grits and spoon on equal parts of the topping, including some of the liquid. Serve at once.