SHRIMP AND GRITS RECIPE BY TASTY
Here's what you need: unsalted chicken stock, quick-cooking grits, heavy cream, unsalted butter, shredded cheddar cheese, roasted corn kernels, kosher salt, cajun seasoning, olive oil, andouille sausage, garlic, shallot, large shrimp, roasted red pepper, scallion, fresh parsley
Provided by Visit Florida
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
- Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
- Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
- Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
- Spoon the shrimp over the grits and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1143 calories, Carbohydrate 49 grams, Fat 91 grams, Fiber 1 gram, Protein 41 grams, Sugar 11 grams
KARDEA'S GULLAH STYLE SHRIMP AND GRITS
Steps:
- Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.
- Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.
- Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.
- Serve the shrimp over the prepared grits topped with green onions.
THE BEST SHRIMP AND GRITS
This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
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.
SOUTHERN SHRIMP AND GRITS
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
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.
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
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