SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE
Steps:
- For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
- Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
- For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
- For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
- Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
- Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.
SHRIMP AND GRITS WITH POACHED EGGS
Southern-style grits take on mouthwatering Asian flavors in this one-of-a-kind recipe from chef David Chang's "Momofuku" cookbook -- serve for a special brunch or equally satisfying dinner dish. Photo credit: Gabriele Stabile
Provided by Martha Stewart
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place grits in a medium bowl and add 2 cups water. Let grits soak at least 8 hours and up to overnight.
- Drain grits and transfer to a medium saucepan. Add dashi and bring to a simmer over medium-high heat. Cook, whisking constantly, for 5 minutes. Add usukuchi, a large pinch of salt, and season with pepper. Continue whisking constantly until thickened, bubbling, and no longer grainy, about 10 minutes. Stir in butter until melted; season with salt and pepper. Set aside and keep warm.
- Heat a large cast-iron skillet over medium heat. Add bacon and cook, stirring occasionally until it shrinks to about half its original size and is crisp and browned, 5 to 6 minutes. Remove bacon from skillet using a slotted spoon and transfer to a paper towel-lined plate. Drain fat and wipe skillet clean; set aside.
- Place shrimp in a large bowl and add grapeseed oil; season with salt and toss to coat. Heat cast-iron skillet over high heat and add shrimp, working in batches if necessary. Press down on shrimp using the back of a spatula or a smaller pan to sear for 1 to 2 minutes. When shrimp look about halfway cooked, turn and press down on second side. Continue cooking until shrimp have just become opaque and have browned slightly. Remove from pan.
- Divide grits evenly between 4 bowls; top each with a poached egg. Divide shrimp and scallions evenly between bowls and serve immediately.
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
POACHED EGG OVER GRITS
The creamy smooth center of a poached egg is very soothing over hot grits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Fill a high-sided skillet or a wide saucepan with 3 inches of water. Bring to a boil over high heat. Stir in vinegar. Break egg into a small shallow bowl or cup. Reduce heat to a high simmer. Lower the bowl with egg just to the edge of the simmering water. Quickly empty egg into the bubbling water. Use a spoon to keep egg white together, if needed. Simmer until yolk is just set, about 4 minutes.
- Remove poached egg with a slotted spoon, and drain it quickly on a paper towel. Place egg over Creamy Calcium Grits. Season with salt and pepper, and serve immediately.
GRITS AND SHRIMP
This recipe, adapted from the chefs David Chang and Joaquin Baca of Momofuku Noodle Bar, came to The Times in 2006. Here, the yolk from soft egg bleeds into a bed of grits. A bit of chopped bacon adds smokiness, while the chopped scallion lends brightness. You'll want to use good quality grits here over cornmeal or polenta, as both Mr. Chang and Mr. Baca suggest. The result is luxurious and creamy, without any cream.
Provided by Mark Bittman
Categories brunch, quick, main course
Time 30m
Yield 2 main course servings or 4 starters
Number Of Ingredients 9
Steps:
- Heat stock in saucepan over medium heat. Whisk in grits, beating out lumps. Add soy sauce and salt and pepper and simmer, whisking frequently, until grits lose their raw taste, about 15 minutes.
- Meanwhile, cook bacon in skillet until crisp; remove to paper towels. Add half the butter to the skillet and, when foam subsides, put in shrimp, sprinkle with salt and pepper and cook, turning once or twice, until pink, about 5 minutes.
- When grits are done, stir in remaining butter and the bacon. Serve them with shrimp and eggs. Scatter scallions over all.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 17 grams, Carbohydrate 68 grams, Fat 40 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 20 grams, Sodium 1373 milligrams, Sugar 3 grams, TransFat 1 gram
CHEESY GRITS WITH POACHED EGGS, GREENS, AND BACON
Winter's answer to the grain bowl, this feels super hearty and satisfying.
Provided by Claire Saffitz
Categories Breakfast Bacon Cheddar Cheese Egg Chile Chard Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring 4 1/2 cups water to a gentle simmer in a medium saucepan. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; set aside.
- Fish out any wispy pieces of cooked egg with slotted spoon; discard. Bring same saucepan of water to a boil and add a couple pinches of salt. Whisking constantly, gradually add grits. Reduce heat to low, cover saucepan, and cook grits, whisking occasionally and scraping bottom to prevent sticking, until tender, thick, and creamy, 25-40 minutes, depending on coarseness.
- Meanwhile, cook bacon in a medium skillet over medium-low heat, stirring often, until bacon is crisp, 8-10 minutes. Transfer bacon to a small bowl with slotted spoon. Combine chile and vinegar in another small bowl.
- Pour off all but 2 Tbsp. fat from skillet; cook shallot, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and some chile-soaking vinegar.
- Remove grits from heat and season with salt and lots of pepper. Add butter, then gradually add cheese, whisking until melted and combined; thin with a bit more water if too thick.
- Divide grits among bowls; top with chard, poached eggs, bacon, and chiles. Season eggs with salt and pepper.
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4.4/5 (44)Total Time 30 minsCategory Main DishCalories 457 per serving
- Heat a skillet over medium-high heat. Add the oil and, when it's shimmering, add the shrimp, sausage, and onion. Cook for about a minute, then add the red and yellow bell pepper. Cook for about 3 minutes, stirring frequently, until they're just starting to soften. Add the tomatoes and parsley and stir to combine.
- Add the white wine and bring it to a boil. Cook, stirring occasionally, until the wine is reduced by half, about 2 minutes. Add the butter and stir until it's melted and incorporated into the sauce. Taste and add seasoning if necessary. Remove from the heat and lightly tent to keep warm while you make the grits.
- Heat the milk in a large saucepan over medium-high heat until it's simmering. Add the grits and continue simmering, whisking frequently, for about 5 minutes. Add the Gouda cheese and butter and cook for another minute, whisking constantly to make sure it's smooth and creamy. Season with the salt and pepper.
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Ratings 189Calories 610 per servingCategory Dinner
- Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
- Meanwhile, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
- Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
SHRIMP & GRITS RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
4.2/5 (66)Estimated Reading Time 2 minsServings 4
- Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.
- Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
- Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.
- Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg. Sprinkle tarragon over.
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