OVEN-BAKED SHRIMP & GRITS
On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you're not a seafood lover, use chicken, ham or both. -Jerri Gradert, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.
Nutrition Facts : Calories 360 calories, Fat 18g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1199mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
CAROLINA SHRIMP & CHEDDAR GRITS
Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.
Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
GARLIC CHEESE GRITS WITH SHRIMP
This is my version of a South Carolina coastal specialty. It will make a grits lover out of anyone!
Provided by AWEAVER
Categories Side Dish Grain Side Dish Recipes Grits
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat.
- Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute until shrimp are pink. Season with salt to taste.
- Spread warm grits on a serving platter and pour shrimp mixture on top.
Nutrition Facts : Calories 634.1 calories, Carbohydrate 34.4 g, Cholesterol 341.4 mg, Fat 32.5 g, Fiber 1.7 g, Protein 50.4 g, SaturatedFat 12.6 g, Sodium 1054.4 mg, Sugar 3.3 g
SHRIMP COGNAC AND BAKED CHEESE GRITS
If you love shrimp and grits you will thoroughly enjoy this new take on a Crescent City Classic used at the storied Commander's Place Restaurant in New Orleans.
Provided by Natasha
Categories Grits
Time 2h
Yield 12
Number Of Ingredients 25
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring the water and 3/4 teaspoon of salt to a boil in a large pot. Whisk in the grits and return to a boil. Reduce heat to low, and cook, stirring frequently until the grits are tender and very thick, about 30 minutes. Remove from the heat, and stir in 1 3/4 teaspoons of salt and 1/2 teaspoon of pepper, 1/2 cup butter, 2 tablespoons garlic, and the Cheddar cheese until the cheese has melted. Beat the eggs in a bowl with the milk until smooth, then stir into the grits until evenly combined. Pour into the prepared baking dish.
- Bake in the preheated oven until the grits are hot in the center, and the top is golden brown, about 1 hour.
- Meanwhile, melt the clarified butter in a skillet over medium heat. Stir in 2 tablespoons of garlic, and cook until golden, about 2 minutes. Add the leeks, and cook 1 minute more. Stir in the morel mushrooms, oyster mushrooms, chanterelle mushrooms, tomatoes, and Creole seasoning; cook and stir until the mushrooms begin to release their liquid, about 3 minutes. Pour in the cognac and simmer 2 minutes before pouring in the shrimp stock and veal stock. Return to a simmer, and cook until the liquid has reduced by half. Stir in the shrimp, thyme, and 3 tablespoons of butter. Cook and stir over low heat until the shrimp is no longer translucent, about 4 minutes; season to taste with salt and pepper.
- Serve the shrimp and mushroom sauce alongside the baked grits.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 26.9 g, Cholesterol 164.5 mg, Fat 24.1 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 14.2 g, Sodium 845.9 mg, Sugar 2.6 g
COGNAC SHRIMP
Steps:
- Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.
- Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 8.3 g, Cholesterol 182 mg, Fat 8.7 g, Fiber 0.6 g, Protein 20.3 g, SaturatedFat 2.9 g, Sodium 284.4 mg, Sugar 2.2 g
SHRIMP COGNAC AND ANDOUILLE GRITS
Sounds so good! This recipe is labor intesive but the end result will leave you licking your lips. Recipe from nibbledish
Provided by Ck2plz
Categories < 4 Hours
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Place a medium sauce pan over medium heat. Add butter, onions, and sausage to the pan and cook for 5 minutes, or until the onions are translucent.
- Pour in the milk and bring to a simmer. Slowly whisk in the grits to avoid lumps.
- Bring the milk back to a boil, turn down the heat to low and continue to slowly simmer, stirring frequently for 1.5 hours, or until smooth and creamy.
- Season with salt and pepper. Keep hot until ready to serve.
- Shrimp Ragout.
- Place a large saute pan over high heat. Add the clarified butter and the garlic and stir constantly until golden brown.
- Add the leeks and stir and cook for 1 more minute. Add the mushrooms and tomatoes and continue to saute for 3 more minutes.
- Remove the pan from the stove and add Cognac. Flame and continue to cook for 1 more minute.
- Add the shrimp stock and veal stock and reduce to sauce consistency and add shrimp.
- Add the thyme and slowly add in the butter, then season with salt and pepper.
- To serve, place the grits in the center of a hot bowl and spoon the shrimp ragout over the top. Garnish with chives and a sprig of thyme if desired.
Nutrition Facts : Calories 434.2, Fat 27.5, SaturatedFat 14.4, Cholesterol 208, Sodium 1157.8, Carbohydrate 22.5, Fiber 2.4, Sugar 3.7, Protein 25
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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