Smoky Shrimp And Grits Recipes

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.

Steps:

• For the shrimp spice: Mix the ingredients together. Measure out 1 teaspoon for the tasso gravy and 2 tablespoons for the shrimp and reserve. Store the remaining shrimp spice in an airtight container.
• For the smoked grits: In a thick-bottomed pot, bring the cream and chicken broth to a boil. Add in the grits and reduce the heat to medium high. Stir often and cook until the grits are tender, 20 to 25 minutes. Fold in the goat cheese and cook until the goat cheese is melted and the grits are smooth.
• For the tasso gravy: In a thick-bottomed saucepan, melt the butter over medium-high heat. Cook until the butter is bubbling and hot, then add the flour. Stirring often, cook the flour until it is a golden-brown color. Add the ham broth and heavy cream. While stirring often, cook until it comes to a boil and begins to thicken. Once the gravy is thick, stir in the paprika, hot sauce, mustard, Worcestershire and reserved 1 teaspoon shrimp spice. Turn the heat to medium and simmer for 1 minute. Add in the ham and simmer for 1 minute. Turn the heat to low and stir in the fresh parsley.
• For the shrimp: Toss the shrimp and reserved 2 tablespoons shrimp spice together and let sit about a half hour before cooking.
• To finish and assemble the dish: Heat a large nonstick skillet over medium-high heat. Add the butter and olive oil and cook until the butter is bubbling and hot. Add the shrimp and cook, tossing and moving the shrimp, for about 2 minutes. Add the tasso gravy and bring it to a simmer over medium heat.
• In a large bowl, mound the grits in the center. Place the shrimp on top of the grits. Spoon the tasso gravy over the shrimp and around the bowl.

Steps:

• In a small bowl, combine Cajun seasoning, paprika, olive oil and pepper. Add shrimp and toss until well-combined; set aside.
• Bring medium saucepan to boil with 2 cups chicken broth and butter. While whisking, gradually add grits. Cook about 5 minutes, whisking often. Stir in cream and cheese; continue cooking and whisking until creamy, about 2 to 3 minutes. Set aside.
• Melt butter in a large skillet. Add garlic and scallions and cook, stirring for one minute. Add shrimp and cook one-and-a-half minutes per side, until shrimp are opaque. Transfer shrimp with slotted spoon to a bowl and set aside, keeping warm.
• Stir flour and paprika into remaining butter in the skillet the shrimp was cooked inches Cook, stirring occasionally, until the mixture is thickened and medium-brown like peanut butter in color, 5 to 10 minutes. Whisk in combined wine, chicken stock and cream; let cook, whisking constantly, for 2 minutes. Whisk in Worcestershire sauce and hot sauce and remove from the heat. Taste and adjust seasonings to your liking.
• To serve, divide grits evenly among six plates. Stir shrimp into sauce and ladle over grits, sprinkling with scallions.