BARBECUE SHRIMP AND GRITS
Steps:
- For the grits: Bring the cream and 2 cups water to a boil in a medium saucepan. Add the butter, salt and pepper. Slowly add the grits and reduce the heat to medium low. Cook, stirring continuously to keep the grits from getting lumpy and avoid scorching on the bottom of the pan, until the grits are rich, creamy and tender, about 20 minutes. Keep warm until ready to serve, stirring occasionally.
- For the sauce and shrimp: Cook the bacon in a large skillet over medium-high heat until some of the fat has rendered and the bacon has started to crisp and is about three-quarters done, 5 to 7 minutes. Add the onion and peppers and cook, stirring, until softened, 5 to 7 minutes. Add the whiskey and carefully flambe. When the whiskey burns off, add the ketchup and brown sugar and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Add the shrimp to the sauce and simmer until just cooked through, about 1 minute.
- To serve, put some grits in the middle of 6 shallow bowls, then place the shrimp in a halo around each serving of grits. Top off with some extra sauce and sprinkle with extra-sharp Cheddar and diced scallions.
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.
SHRIMP AND GRITS
Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl's Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is "a superb version, a highly seasoned, creamy concoction with chunks of tomatoes" that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.
Provided by Julia Reed
Categories breakfast, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
- For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
- Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 44 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 26 grams, Sodium 890 milligrams, Sugar 4 grams, TransFat 1 gram
SHRIMP AND GRITS
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
- Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
- Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
- The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
- And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
- To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
SHRIMP AND GRITS ON THE BARBIE
For our honeymoon, Aaron and I took a road trip down the east coast. We stopped in Charleston, SC and had shrimp grits for the first time. OH MAN! It was SOOOO good. Aaron ordered it as appetizer and we liked it so much he got it as an entree too! Since you can't find shrimp and grits on a menu anywhere in Richmond, VA, Aaron came up with his own recipe and topped it off with BBQ sauce. YUM, YUM, YUM!!!
Provided by Gast Family Recipes
Categories Grits
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on a paper towel-lined plate; crumble. Reserve bacon drippings in skillet.
- Heat a stovetop grill over medium heat and cook shrimp until pink and no longer translucent in the center, 8 to 10 minutes. Place cooked shrimp, green onion, garlic, and crumbled bacon in the bacon drippings left in the skillet. Turn heat to low and keep shrimp mixture warm.
- Bring water to a boil in a large saucepan, melt butter in the water, stir in grits, and cook covered for 5 minutes. Turn heat to low. Stir shrimp mixture with bacon drippings into the grits; stir in Cheddar cheese until thoroughly melted and combined. Serve topped with barbeque sauce.
Nutrition Facts : Calories 529.8 calories, Carbohydrate 10.2 g, Cholesterol 228.4 mg, Fat 40.8 g, Fiber 0.5 g, Protein 29.6 g, SaturatedFat 18.6 g, Sodium 802.7 mg, Sugar 1.2 g
More about "shrimp and grits on the barbie recipes"
SHRIMP AND GRITS - A CLASSIC SOUTHERN RECIPE IN 30 …
From thekitchn.com
GARLIC BUTTER SHRIMP AND GRITS - DAMN DELICIOUS
From damndelicious.net
SHRIMP AND GRITS - ONCE UPON A CHEF
From onceuponachef.com
SHRIMP IN TOMATO GRAVY WITH CREAMY GRITS RECIPE (AKA …
From andreasrecipes.com
NEW ORLEANS STYLE SHRIMP AND GRITS - COPYKAT RECIPES
From copykat.com
AUSTRALIAN SHRIMP ON THE BARBIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (19)Total Time 20 minsCategory Entree, Dinner, Appetizer, LunchCalories 545 per serving
TONY SCHAFER: SHRIMPLY THE BEST - SOUTHERN SHRIMP AND GRITS …
From nevadaappeal.com
SHRIMP ON THE BARBIE (OUTBACK COPYCAT RECIPE) - OH SO DELICIOSO
From ohsodelicioso.com
SHRIMP AND GRITS ON THE BARBIE | BEST SIDE DISH RECIPE
From sidedish.pages.dev
CHEESY SHRIMP AND GRITS RECIPE | MYRECIPES
From myrecipes.com
15 SHRIMP AND GRITS RECIPES EASY - SELECTED RECIPES
From selectedrecipe.com
SHRIMP AND GRITS ON THE BARBIE - RECIPESRUN
From recipesrun.com
HOW TO MAKE THE BEST HOMEMADE SHRIMP AND GRITS - CHEF SAVVY
From chefsavvy.com
KRISTIN CAVALLARI SHARES HER GO-TO HEALTHY BREAKFAST: 'SO EASY
From people.com
ALLRECIPES
SHRIMP AND GRITS ON THE BARBIE | RECIPE | RECIPES, CLEAN …
From pinterest.com
SHRIMP AND GRITS... | SMOKING MEAT FORUMS - THE BEST SMOKING …
From smokingmeatforums.com
SHRIMP AND GRITS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
OUTBACK SHRIMP ON THE BARBIE RECIPE (COPYCAT) - RECIPES.NET
From recipes.net
SHRIMP AND GRITS ON THE BARBIE | FOOD NETWORK RECIPES, RECIPES, …
From pinterest.com
LOW CARB SHRIMP & GRITS RECIPE MEAL PREP - FIT MEN COOK
From fitmencook.com
OLD-FASHIONED SHRIMP AND GRITS RECIPE - TASTINGTABLE.COM
From tastingtable.com
MANEET CHAUHAN'S COCONUT SHRIMP AND CAULIFLOWER 'GRITS' RECIPE
From people.com
SHRIMP ON THE BARBIE - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
CHI-CHI'S MEXICAN COCKTAIL SAUCE RECIPE - SECRET COPYCAT …
From secretcopycatrestaurantrecipes.com
SHRIMP AND GRITS ON THE BARBIE | RECIPESTY
From recipesty.com
WHO HAS A GOOD RECIPE FOR BBQ SHRIMP? | FOOD AND DRINK
From tigerdroppings.com
SHRIMP AND GRITS ON THE BARBIE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
You'll also love