Harbor House Shrimp And Grits Recipes

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.

Steps:

• Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
• Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
• Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
• Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.

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.

Steps:

• In a large pot, bring 2 2/3 cups of water to a boil. Add grits. Reduce heat to a simmer. Add 1/2 and 1/2. Continue to simmer, stirring occasionally. (If grits get too thick, add more 1/2 & 1/2).
• Slice sausage. Place in a large skillet,over medium/medium high heat and cook. Put in bowl and set aside, retaining drippings in the pan. Add peppers, onion and garlic to pan. Cooking for 5 minutes or until onions are translucent. Add shrimp, and cook until just pink. Sprinkle flour over mixture, stir. Add broth and stir until thickened. Stir in Cajun or Italian seasoning. Add more water if mixture becomes too thick.
• Dump shrimp and veggies into grits, stir. Add 1/2 of cheese and stir. Put into a ungreased 2.5 - 3 quart casserole. Put remaining cheese on top.
• Put into 350?° oven to heat through and melt cheese.

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.

Steps:

• Prepare grits according to package directions.
• Add salt and butter to taste.
• Set aside, but keep warm.
• While the grits are cooking, start the shrimp.
• In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside.
• Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min.
• Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown.
• Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly.
• Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary.
• Serve immediately over the grits.
• (Reheat grits if necessary so they are hot).