Shrimp Parmesan Grits Recipes

Steps:

• 1. In a medium saucepan over medium heat, bring 1 3/4 cup chicken broth to a boil, whisk in grits and reduce heat to simmer. Cook and stir grits for 10 minutes or until thicken and creamy. If need to, add more broth to finish cooking. Remove from burner, add salt, pepper and stir in cheese and butter - until melted. Cover and keep warm, while preparing shrimp.
• 2. Add one tablespoon oil to a medium skillet, over medium heat. Cook bacon until crisp, or if using Canadian bacon, just brown. Remove from skillet. Over medium high heat, add seasoned shrimp to skillet and cook, until bright pink - about 2 minutes, turning once. Remove from heat and reduce heat. Stir in garlic, green onion, stirring so not to burn, once tender and golden, increase heat and add broth and reduce by half. Stir in butter, parsley, lemon juice and hot sauce. Return shrimp to sauce and cook just one minute longer.
• 3. Divide grits into serving dishes and equally divide shrimp and sauce over top. Enjoy!

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.

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Steps:

• In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper. Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper. Serve over the Parmesan cheese grits. Garnish with chopped chives.

Steps:

• Parmesan Grits:.
• Bring milk and broth to a boil.
• (WATCH THIS VERY CAREFULLY BECAUSE THE MILK WILL OVERFLOW IF IT GETS TOO HOT).
• Add grits and cook according to package directions.
• Remove from heat and stir in the cheese and the Tabasco.
• (If you prefer firmer grits: Add to the above 1 cup milk, and 2 large beaten eggs; then bake for at 350 for 30 minutes).
• Shrimp:.
• Heat large skillet until very hot, add olive oil.
• When oil is thoroughly heated, toss in shrimp to cover bottom of pan.
• Before stirring, season with salt and pepper (this will season shrimp in particular, but the rest of the dish as well).
• Stir until shrimp begin to turn pink all over (let pan return original hot temperature).
• Stir in minced garlic and mushrooms.
• Add lemon juice and wine, stir for 30 seconds or until everything is well coated.
• Toss in sliced scallions and stir for about 20 seconds.
• Serve over grits!

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ham; sauté until brown, about 2 minutes. Add mushrooms, pepper, onion and thyme; sauté 3 minutes. Add broth and next 3 ingredients; bring to boil. Mix Madeira and cornstarch in small bowl. Add to sauce and bring to boil, stirring constantly. Reduce heat; simmer until thickened, about 3 minutes. Season gravy with salt and pepper. (Can be made 1 day ahead. Cool slightly, then chill. Bring to simmer before continuing.)
• Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until opaque in center, about 3 minutes. Add gravy; bring to simmer. Add 1 tablespoon butter; stir until melted.
• Divide grits among plates. Spoon shrimp and gravy over. Sprinkle with Parmesan cheese.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and artichoke hearts and saute 5 minutes. Add one cup chicken broth, shrimp and garlic and saute 6 minutes. Add oregano, zest, juice, salt and pepper. Remove from heat; cover and keep warm.
• Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Slowly stir in grits; reduce heat to low. Cook 7 minutes or until thick and creamy, stirring occasionally. Stir in cheese. Spoon 1/2 cup grits into each of 4 bowls; top each with 1 cup shrimp mixture.