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
SHRIMP AND SAUSAGE WITH CHEESY GRITS
Shake up your dinner rut with this PM-play on shrimp and grits. Here, smoky Andouille sausage and juicy shrimp are seared in the skillet and then arranged on top of a comforting bowl of cheesy grits. A saucy fried egg is the crowning achievement on this breakfast-for-dinner winner.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Stir grits into 4 cups salted boiling water. Reduce heat to medium; cook, stirring, until thickened, 10 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season to taste.
- Cook sausage in a large nonstick skillet over medium-high heat until browned, 6 minutes. Transfer to a plate. Add 1 tablespoon butter and shrimp to skillet; season to taste. Cook until just opaque, 2 to 3 minutes. Stir in lemon juice and hot sauce; transfer to another plate.
- Add remaining butter, poblano, onion, and tomatoes to now-empty skillet and cook, stirring once, until browned, 5 minutes. Return sausage and 1/4 cup water to skillet; cover, reduce heat to medium-low, and cook until tomatoes collapse, 1 minute more. Stir in shrimp and serve, with grits and eggs.
SHRIMP AND CHEESE GRITS
This recipe come from The Crook's Corner Restaurant in Chapel Hill, NC and The Southern Living Magazine, February 2008 edition.
Provided by Bev I Am
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For Shrimp:.
- Over medium heat cook bacon in a large nonstick skillet for 10 minutes or until crisp; remove bacon, crumble, and drain on paper towels, reserving 1 tsp drippings in skillet.
- Peel shrimp and devein, if desired.
- Sprinkle shrimp with salt and pepper; then dredge in flour.
- Sauté mushrooms in hot bacon drippings with oil in skillet 5 minutes or until tender.
- Add green onions, and sauté 2 minutes.
- Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned.
- Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
- Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
- For Cheese Grits:.
- Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.
Nutrition Facts : Calories 276.3, Fat 6.8, SaturatedFat 2.2, Cholesterol 104.6, Sodium 909.9, Carbohydrate 30.9, Fiber 1, Sugar 3.1, Protein 22.6
OLD CHARLESTON STYLE SHRIMP AND GRITS
Great recipe for shrimp and grits.
Provided by berskine
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
- Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
- Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
- Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
- Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
- Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
- Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
- Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g
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SHRIMP AND GRITS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, SouthernTotal Time 50 minsCategory DinnerCalories 731 per serving
- Start the shrimp: Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 7 minutes. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Transfer the shrimp and bacon mixture to a bowl and set aside; place the skillet back on the heat (do not wash).
- Melt the butter in the skillet. Add the light green scallions, celery, bell pepper, and garlic and cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour and mix until incorporated. Whisk in the chicken broth, Worcestershire sauce, and hot sauce and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. Remove the skillet from the heat and set aside while you make the grits.
- For the grits: In a medium saucepan set over medium heat, bring the milk and salt to a boil. Whisking constantly, slowly pour the grits into the bubbling milk. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. (Stir continuously to prevent sputtering.) Remove the pan from the heat and stir in the cheese. Taste and adjust the salt, if necessary. Remove the pan from the heat and cover with a lid to keep warm until ready to serve.
- Place the skillet with the vegetable/sauce mixture back on the stove and bring to a simmer over medium heat. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle a small handful of the dark green scallions over the shrimp (you may not need all of them).
SHRIMP AND GRITS (READY IN 30 MINUTES!) - CHEF SAVVY
From chefsavvy.com
4.4/5 (7)Calories 267 per servingCategory Breakfast
- Bring the milk and chicken broth to a boil. Slowly add in grits while whisking continuously. Over medium heat, cook grits for about 4 to 5 minutes until they thicken up.
- Take off of the heat and add in salt, pepper, 2 tbsp butter and cheese. Whisk until smooth and lump free. Turn the heat to low until you are ready to serve. (Note: grits will thicken up the longer they cook. If you have them on low heat for a while you may need to add additional butter or milk to thin out the grits).
- Meanwhile add bacon to a large skillet and cook until golden brown and crispy. Remove the bacon from the pan and transfer to a paper towel lined plate. When the bacon is cool crumble or chop it into smaller bite size pieces. Do not drain the bacon grease!
- Add 1 tablespoon of butter to the same pan the bacon was cooked in. Heat over medium high heat and add in shrimp. Saute until fully cooked and no longer opaque, 3-4 minutes. Add in garlic and cook for an additional minute.
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