Ultimate Shrimp Grits Recipe 425

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SHRIMP AND GRITS



Shrimp and Grits image

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

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 & GRITS RECIPE - (4.2/5)



Ultimate Shrimp & Grits Recipe - (4.2/5) image

Provided by amt2mf

Number Of Ingredients 27

1 1/2 cups milk, plus a splash
1 1/2 cups heavy whipping cream
1 cup stone-ground white cornmeal
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, peeled and minced
1 pound spicy andouille sausage links, cut into bite-size pieces
2 tablespoons all-purpose flour
2 cups chicken broth
1 bay leaf
2 pounds large shrimp, peeled and deveined, tails on
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
4 shakes bottled hot sauce
1/2 lemon, juice only
2 tablespoons finely chopped fresh Italian flat-leaf parsley
2 tablespoons finely chopped chives
1 recipe Buttermilk Biscuits
Buttermilk Biscuits
4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 tablespoons baking soda
1 cup cold shortening, cut into 1/2-inch pieces
1 - 2 cups buttermilk

Steps:

  • 1.To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream. Bring to a simmer. Slowly add the cornmeal, whisking constantly. When the grits begin to bubble, reduce the heat and simmer, stirring frequently with a wooden spoon. Cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat, and stir in the butter. (Thin grits with a little extra cream, if necessary). Season with salt and pepper. 2.To make the sauce, in a deep skillet heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add the white onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until a fair amount of fat has rendered and the sausage is brown. Sprinkle the flour into the fat and stir to create a roux. Slowly pour in the broth, continue stirring to avoid lumps. Add the bay leaf. When the liquid comes to a simmer, remove from heat. Keep warm. 3.Preheat the grill to medium-high. Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. Season shrimp with plenty of salt and pepper. Place shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. Fold the grilled shrimp into the sauce. Add the cayenne pepper, hot sauce, and lemon juice. Season with salt and pepper. Stir in the parsley and chives. Serve shrimp on top of the grits with Buttermilk Biscuits. Buttermilk Biscuits 1.Preheat the oven to 375 degrees F. In a large bowl sift together the flour, salt, baking powder, and baking soda. Using a pastry blender or your hands, cut in the pieces of shortening until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. (If the dough is too dry, you can add 1/2 to 1 cup of additional buttermilk, a little at a time, until a sticky dough forms.) Turn the dough out onto a floured surface. Gently fold the dough three or four times to create layers. Press the dough out to a 1 1/2-inch thickness and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with additional buttermilk. Bake for 20 to 25 minutes, until golden brown.

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.

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

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