Atkins Parks Shrimp And Grits Recipe 45

THE BEST SHRIMP AND GRITS

Steps:

• Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
• Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
• Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
• Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.

SOUTHERN SHRIMP AND GRITS

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.

ATKINS PARK'S SHRIMP AND GRITS RECIPE - (4/5)

Steps:

• In a skillet over medium heat, add the olive oil. Add the onion and a dash each of salt and pepper. Cook, stirring occasionally, until onions are caramelized to a golden brown, about 30 minutes. Remove from pan and set aside. Increase the heat to high and add the shrimp. Cook for 30 seconds, then turn shrimp and add the onion, red bell pepper, garlic and red pepper flakes. Cook for 30 seconds to 1 minute, until the shrimp is mostly pink, then add the cream sherry (be careful of flare-ups). Reduce the sherry by half, about 1 minute, and add the butter and parsley. Remove from heat and season to taste with salt and pepper. Serve over Logan Turnpike Mill's Stone Ground Grits. GRITS In a large pot over medium-high heat, heat the milk and water. Stir in the grits. Skim any debris that floats to the surface. Bring the mixture to a simmer, stirring often. Reduce the heat to low and cook, stirring occasionally, until the grits thicken (45 minutes to 1 hour). Stir in the cream, butter, salt and pepper. Add more water (or milk) to reach desired consistency.