Ultimate Charleston Shrimp And Grits Recipes

CHARLESTON SHRIMP AND GRITS

Steps:

• Combine shrimp with lemon juice and a couple of generous splashes of Tabasco sauce; let sit while you begin the grits and gravy.
• Make the grits: in a large heavy saucepan, bring 6 cups water and 1 teaspoon salt to a boil.
• Whisk in the grits a few handfuls at a time (they will bubble up initially).
• When you have added all the grits, decrease heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
• While the grits simmer, start the gravy: fry bacon in a skillet over medium heat until brown but still limp; stir in the onion, green pepper, and garlic; continue cooking until onion and pepper are limp, about 5 minutes.
• Add in the scallions; sprinkle flour over the mixture; continue sautéing for 5 minutes longer.
• Stir in the stock and remaining salt; cook for 5 minutes longer; remove from the heat while you finish the grits.
• When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese.
• Add a splash of Tabasco sauce and more salt if desired.
• Cover the grits while you finish the gravy.
• Return the gravy to the heat and stir in the shrimp; cook until the shrimp are opaque throughout, about 5 minutes.
• Serve immediately mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

OLD CHARLESTON STYLE SHRIMP AND GRITS

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.

SHRIMP AND GRITS

Steps:

• Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
• Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

ULTIMATE SHRIMP AND GRITS

Steps:

• For the grits:
• Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
• For the shrimp:
• Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

CHARLESTON SHRIMP AND GRITS WITH TASSO BLUE CRAB GRAVY

Steps:

• To make the Tasoo Blue Crab Gravy: Preheat a large bottom pot to medium-high heat.
• Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.
• In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.

CHARLESTON SHRIMP 'N' GRAVY

Steps:

• Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
• When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.

OLD CHARLESTON STYLE SHRIMP AND GRITS

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.

CHARLESTON SHRIMP AND GRITS

Steps:

• Peel and devein shrimp, set aside.
• Fill a large pot with water, milk and one tablespoon of worcestershire sauce.
• Place on burner over high heat.
• Before it begins to boil, stir in the grits.
• Cook for 30 minutes stirring regularly.
• Turn off the heat and let stand while preparing shrimp.
• Place butter in frying pan over high heat.
• As butter begins to melt, coat bottom of pan.
• Before butter completely melts add tomato sauce, remaining worcestershire and shrimp.
• Cook until shrimp are done, about two-three minutes.
• Spoon grits onto plate, top with the shrimp and sauce and enjoy!

SOUTHERN SHRIMP AND GRITS

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.

SHRIMP AND GRITS

Steps:

• Cut up the shrimp into thirds and season with Season Salt and set to the side. Make sure you keep the shells. Put shells in enough water to cover and boil until pink. Discard shells and keep the water.
• Fry the bacon in a medium skillet and set aside to drain. Reduce the drippings to approximately 2 tablespoons.
• Finely dice the onion, red pepper and jalepeno pepper.
• Saute the onion jalepeno pepper and red pepper until soft. Sprinkle the drippings and veggies with 2 tablespoons of flour and make a roue.
• Pour the shrimp water over the roue until smooth and creamy. Add the chopped shrimp and cook on low until shrimp turn pink. At the last minute, crumble the cooked bacon and stir into the shrimp and gravy. Remove from heat.
• Pour over a bed of hot white rice. Before serving, finely chop the green onion and sprinkle on top.
• Serve on a bed of rice (jasmine works well).