SHRIMP AND CHEDDAR GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
- Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
- Divide the grits among 4 shallow bowls. Top with the shrimp mixture.
BBQ SHRIMP AND GRITS
Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
- Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
- Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
- Pour the BBQ sauce on top of the shrimp and mix.
- Serve shrimp with the cheesy grits.
Nutrition Facts : Calories 821.7 calories, Carbohydrate 78.1 g, Cholesterol 374.7 mg, Fat 28.1 g, Fiber 2 g, Protein 60.4 g, SaturatedFat 8.7 g, Sodium 2328.8 mg, Sugar 9.4 g
BARBECUED BOURBON SHRIMP WITH CHEDDAR CHEESE GRITS
F&W Magazine From: Pairing Kendall-Jackson Wines with Kentucky Cooking, Pairing of the Day: 04/2008 edition By happy accident, Amber Huffman combined leftovers of two low-country staples-barbecue and cheddar cheese grits-for a quick Southern fusion meal. It became a Jesse Jackson favorite. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce. "I seriously have received three marriage proposals over a bowl of my cheese grits," says Huffman. "I've accepted none so far." Huffman's rich cheese grits need a wine with some substance, but one that isn't so tannic and massive that it will overwhelm the sweet shrimp-in other words, Pinot Noir. Kendall-Jackson makes a very good, black cherry-inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson's lighter, more peppery 2006 Vintner's Reserve.
Provided by Manami
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- SHRIMP:.
- In a medium saucepan, melt the butter.
- Add the onion and cook over moderate heat until softened, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
- Simmer over low heat, until thickened, about 40 minutes.
- Transfer the barbecue sauce to a blender and puree until smooth.
- Season with salt and pepper.
- Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
- Preheat a grill pan.
- Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
- Grease the grill pan with the oil.
- Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
- CHEESE GRITS:.
- In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
- Add the garlic and slowly stir in the grits.
- Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
- Remove the saucepan from the heat and stir in the cheese, butter, and cream.
- Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
Nutrition Facts : Calories 543.6, Fat 24.7, SaturatedFat 13.3, Cholesterol 200.5, Sodium 1383.7, Carbohydrate 49, Fiber 1.6, Sugar 21.9, Protein 26.8
BBQ SHRIMP AND CHEESE GRITS - YUM!
I was skeptical of the flavors in this recipe, but the dish is fantastic! I got this recipe is from the Dec/Jan 2006 Light and Tasty Mag (submitted by Judith Kin, Madisonville, TN). I made a few changes, but overall the recipe is hers. I can't take credit for it. Thanks Judith!!
Provided by Aggiezoey
Categories < 30 Mins
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Bring water, half and half, 1 teaspoon butter, salt, pepper to a low boil. Add grits, reduce heat, simmer uncovered for 5-7 minutes until grits are thickened.
- Combine ketchup, honey, lemon juice, and hot pepper. Set aside.
- Meanwhile, saute onion in the rest of the butter until transulent. Add garlic and saute for 2 more minutes.
- Add shrimp and saute till pink. Be careful not to overcook or they'll be tough.
- When grits are thickend, add cheese to them. Taste and add salt, pepper if needed. If grits become to thick add a little water or milk.
- Add ketchup mixture to the shrimp and just heat through.
- Serve shrimp over grits.
Nutrition Facts : Calories 640.5, Fat 27.8, SaturatedFat 16.6, Cholesterol 373.9, Sodium 901.5, Carbohydrate 49.5, Fiber 1.1, Sugar 12.1, Protein 47.6
CHEESY SHRIMP AND GRITS
Shrimp and grits with cheese.
Provided by Mr. du
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
- Rinse shrimp and pat dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g
CAROLINA SHRIMP & CHEDDAR GRITS
Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.
Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
BBQ BACON-WRAPPED SHRIMP & CHEESY GRITS
Try out some flavors of the South with BBQ Bacon-Wrapped Shrimp & Cheesy Grits! We think this combo of BBQ bacon-wrapped shrimp and grits is the best.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Cook barbecue sauce, onions, jelly and peppers in saucepan on medium heat 15 min., stirring occasionally. Set aside.
- Cook grits as directed on package. Remove from heat; stir in cheese.
- Meanwhile, wrap each shrimp with bacon piece; secure with toothpicks. Bake 5 to 6 min. on each side or until shrimp are pink and bacon is crisp. Remove from oven; drain. Remove toothpicks; brush with half the barbecue sauce mixture.
- Spoon remaining barbecue sauce mixture on serving dish; top with grits and shrimp.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 165 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
BOURBON SHRIMP OVER CAROLINA GRITS
Make and share this Bourbon Shrimp over Carolina Grits recipe from Food.com.
Provided by kyle martin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a hot saute pan, put 2 tablespoons olive oil.
- Place shrimp and vegetables in pan, season with salt and pepper and saute until shrimp starts to stick and turn color; deglaze pan with bourbon.
- When flame dies down, add demi-glace and finish cooking.
- Pour over grits.
- To mae grits, place butter, water, cream, salt and pepper in sauce pan; bring to slow boil.
- Add grits.
- Stir with whisk until it starts to thicken, about 2 minutes.
- Turn heat to low and cook grits until done.
- If they seem to be too thick, add water until right consistency.
- When grits are done, add cheese and correct the seasonings.
Nutrition Facts : Calories 1087.5, Fat 65.5, SaturatedFat 40.5, Cholesterol 309.1, Sodium 668.2, Carbohydrate 70.4, Fiber 2.7, Sugar 4, Protein 34.7
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BARBECUED SHRIMP WITH CHEESE GRITS RECIPE - AMBER …
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- In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
- Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
- Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
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Reviews 1Servings 6Cuisine American, Barbecue, SeafoodCategory Main Course
- While the grill heats, prepare the grits. In a medium saucepan, bring the chicken broth and minced garlic to a boil. Stir in the grits, whisking quickly, and then reduce the heat to low. Simmer the grits according to package directions, whisking every few minutes, until they are soft and the stock has been absorbed by the grits. Whisk in the heavy cream and butter until combined. Turn off the heat and stir the cheese into the grits in batches until completely melted. Season with salt and freshly cracked black pepper, to taste. Set aside.
- Make the BBQ sauce butter. In a microwave safe bowl, melt the butter and then stir in the BBQ sauce. Heat through and divide into two bowls. One for topping the grits later, and one for using on the shrimp.
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