Arrons Shrimp And Grits Recipes
ARRON'S SHRIMP AND GRITS
My take on a low-country classic.
Provided by arronlock
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Bring 2 cups shrimp stock to a boil in a saucepan; reduce heat to low and let the stock simmer.
- Whisk cornmeal with remaining 1 cup shrimp stock in a bowl until smooth. Whisk the moistened cornmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened, 3 to 5 minutes. Stir in butter until incorporated. Mix in sharp Cheddar cheese, about 1 tablespoon at a time, until cheese has smoothly melted into grits.
- Bring grits back to a simmer and cook, stirring often, until tender, 15 to 20 more minutes. Season with salt and black pepper.
- While grits are simmering, heat canola oil in a large skillet over medium heat. Cook and stir celery until tender, 3 to 4 minutes; stir in onion, green bell pepper, thyme, and oregano. Cook and stir vegetables until onion is translucent, 7 to 8 minutes.
- Mix tomato sauce into cooked vegetables and simmer for about 5 minutes to blend the flavors; stir in the sour cream to make a sauce.
- Stir shrimp into the sauce with vegetables and cover skillet. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until shrimp are pink and no longer translucent in the middle, 5 to 7 minutes.
- To serve, turn grits into a large shallow serving bowl and arrange shrimp over the grits using tongs. Pour sauce and vegetables over shrimp and grits; season to taste with hot pepper sauce and sprinkle with green onion.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 26.3 g, Cholesterol 192.8 mg, Fat 13.7 g, Fiber 3.1 g, Protein 26.5 g, SaturatedFat 5.1 g, Sodium 864.7 mg, Sugar 4 g
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.
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