SHRIMP AND GRITS
Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
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.
SHRIMP AND GRITS WITH CREAMED SPINACH, TOMATO CONFIT AND SMOKED BACON GASTRIQUE
Steps:
- For the tomato confit: Preheat the oven to 220 degrees F. Combine the grape tomatoes, green tomato, red onion, garlic, bacon fat, olive oil, thyme, bay leaves, rosemary, sage and a pinch each of salt, pepper and sugar in a small casserole dish. Cover the casserole with foil and place it in the center oven rack. Let cook for at least 2 hours. Carefully remove the foil and inspect the confit: The grape tomatoes should be wilted, but not popped, and the red onions should be nice and brightly translucent. Discard the herb sprigs and bay leaves and keep the confit covered near the stove until ready to plate.
- For the shrimp: Heat an 11-inch saute pan over medium-high heat. Season the shrimp with salt and pepper and keep dry. Warm the butter in the pan. In batches, sear the shrimp on both sides for 2 minutes in butter. Transfer the shrimp to a plate and keep warm. Reserve the pan and drippings for the spinach.
- For the grits: Combine the cream, chicken broth, corn stock, butter, thyme and garlic in a 4-quart saucepan over medium-high heat and cook until boiling. Season the liquid lightly with salt. Slowly stir the grits into the liquid. Once all the grits are incorporated, turn the heat down to low and cook, stirring every minute or so, until cooked, about 10 minutes. You will know the grits are done when there's still a little texture, but the grains don't stick to your teeth. Finish with some cracked black pepper and cover until plating. If the grits become thick after standing, adding warm chicken stock will help to thin them.
- For the shrimp creamed spinach: Heat the butter in a medium saucepan over medium-high heat. Add 2 cups of the reserved shrimp shells and sear until the shells are bright and release a nice shellfish aroma, 2 to 3 minutes. Add the Vidalia onion, bay leaf and 1 tablespoon of the garlic and cook an additional 2 minutes. Reduce the heat, add the cream and simmer until thickened and reduced slightly, 10 to 12 minutes. Strain through a mesh strainer and reserve.
- Bring a medium pot half full of salted water to a boil. In the meantime, place a large bowl of ice water nearby. When the water is boiling, add the spinach and blanch for about 30 seconds. Use tongs and carefully remove the spinach to the ice water. Drain with a colander and set aside to let dry for a few minutes.
- In the same pan used to sear the shrimp, heat the olive oil over medium-high heat. Add the spinach and cook until just beginning to wilt, 2 to 3 minutes. Add the remaining 1 tablespoon garlic and the shrimp cream and cook until the cream thickens.
- For the bacon gastrique: Cook the bacon in a 2-quart saucepan over medium heat until almost crispy, about 10 minutes.
- Add the onion and garlic and sweat lightly over medium heat until translucent. Add the brown sugar, Marsala, sherry wine and vinegar and cook until reduced, about 15 minutes, then taste. The gastrique should be rather on the thin side--chunky and sweet with a nice acidity and dark in color. Cover and keep warm until ready to plate.
- To serve: Scoop about 1 cup grits each in the center of 4 entree bowls. Divide the cream spinach among the bowls, placing it in the middle, standing tall on the grits. Arrange 6 to 8 shrimp around the spinach in each bowl. Next, spoon the warm confit tomato on top of the cream spinach. Finish with a spoon of the smoked bacon gastrique around the edge of the bowl.
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
More about "shrimp and grits with spinach recipes"
CAJUN SHRIMP, SPINACH & GRITS – SOUTHERN RECIPES
From womansday.com
Cuisine SouthernTotal Time 20 minsOccupation Chief Food DirectorCalories 384 per serving
SOUTHERN SHRIMP AND GRITS RECIPE
From southernliving.com
5/5 (3)
- Place the grits in a bowl and cover with water. Let sit for about 1 hour. Drain the grits and place them in a large pot. Add 8 cups water and set over medium heat. Stir as mixture comes to a simmer. Reduce the heat to low, add 1 tablespoon salt, and cook until the grits are tender, 40 to 45 minutes. Add the cheese and cream and stir to combine. Season with salt, pepper, and Tabasco. Keep warm, adding more water or cream to keep grits loose until ready to serve.
- In a large skillet, cook the sausage over medium-high heat until browned, 7 to 9 minutes. Remove from the pan and set aside.
- Add the onion and mushrooms to skillet with a pinch of salt. Cook over medium-high heat, stirring, until softened, about 5 to 7 minutes. Add the shrimp and cook until they are just starting to turn pink, about 2 minutes. Add the wine, butter, and thyme and simmer until the wine has reduced by half, about 3 to 4 minutes. Remove from the heat and season with lemon juice, salt, and pepper.
- To serve, spoon the grits into a shallow serving bowl. Top with the shrimp mixture and sausage slices.
EASY CLASSIC SHRIMP AND GRITS - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (169)Total Time 30 minsCategory DinnerCalories 610 per serving
- 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 AND GRITS - ONCE UPON A CHEF
From onceuponachef.com
GARLIC BUTTER SHRIMP AND GRITS - DAMN DELICIOUS
From damndelicious.net
ONE-POT GARLICKY SHRIMP & SPINACH RECIPE | EATINGWELL
From eatingwell.com
OUR RECIPES CAFE & CATERING - 123 PHOTOS & 82 …
From yelp.com
SHRIMP AND GRITS WITH SPINACH RECIPE | BON APPéTIT
From bonappetit.com
Servings 6Total Time 30 mins
SAVANNAH SHRIMP AND RICE CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
ONE-POT LEMONY SHRIMP, WHITE BEAN & SPINACH PASTA | RECIPES
From weightwatchers.com
SHRIMP AND GRITS RECIPE - SERIOUS EATS
From seriouseats.com
15 SOUTHERN GRITS AND SHRIMP RECIPE - SELECTED RECIPES
From selectedrecipe.com
HEALTHY SHRIMP ALFREDO WITH SPINACH - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
SHRIMP AND GRITS: A NEW FAVORITE RECIPE FROM COOKING…
From youtube.com
SHRIMP & GRITS WITH SPINACH - OLIVIA'S ORGANICS
From oliviasorganics.org
BLACKENED SHRIMP AND GRITS - SKINNYTASTE
From skinnytaste.com
SHRIMP AND GRITS RECIPE - HOW TO COOK SHRIMP AND GRITS …
From delish.com
SHANGHAI WONTONS WITH SHRIMP, PORK AND CELERY RECIPE
From today.com
CAJUN SHRIMP AND CHEESY GRITS | BABAGANOSH
From babaganosh.org
SHRIMP AND SMOKED GRITS WITH TASSO GRAVY RECIPE | FOOD NETWORK
From catechu.firesidegrillandbar.com
CAJUN SHRIMP AND GRITS WITH GARLIC KALE - LITTLE SPICE JAR
From littlespicejar.com
SHRIMP FLORENTINE OVER TOMATO GRITS | PAULA DEEN
From pauladeen.com
SHRIMP AND GRITS RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE SHRIMP SCAMPI | CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
15 TRADITIONAL SHRIMP AND GRITS RECIPE - SELECTED RECIPES
From selectedrecipe.com
15+ EASY SOUP RECIPES THAT USE A CAN OF BEANS | EATINGWELL
From eatingwell.com
SHRIMP AND GRITS RECIPES
From allrecipes.com
You'll also love