Best Grits Ever Recipes

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.

CREAMY GRITS FROM SCRATCH

Steps:

• In a medium heavy saucepan, combine the water and milk and bring it to a boil (keep an eye on the pot, as the milk can boil over!). Season the liquid generously with salt, then whisk in the grits. Bring the mixture back to a boil while whisking. Continue whisking for 2-3 minutes, or until the grits are slightly thickened (the mixture will still be quite liquidy, and that's okay).
• Reduce the heat to low and partially cover the saucepan (there should be a small crack so that some steam can escape). Cook, stirring often with a rubber spatula, until the grits are tender and thickened, about 30-40 minutes (they should feel soft on the tongue, not gritty). Feel free to splash in more milk as needed while cooking if the grits start to look really thick-they should be creamy and should swirl easily. Stir in the butter. Season the grits generously with salt (this is key for flavor-you will need more than you think!).
• Remove the saucepan from the heat and cover it until you're ready to serve, up to 30 minutes. If you want to hold the grits for longer, drizzle a bit of milk over the surface before covering (this will help prevent a skin from forming)-they can sit out for up to 1 hour. Before serving, reheat the grits over low, stirring and adding more milk if needed.

SHRIMP AND GRITS - THE ONLY RECIPE YOU WILL EVER NEED

Steps:

• Heat half and half and salt just until it starts to boil.
• Stir in grits, return to boil, whisking to prevent lumps.
• Reduce heat to simmer and cover.
• Simmer 6-7 minutes until thickened (stirring occasionally).
• Stir in cheese until melted, and add cayenne pepper and keep warm.
• Sprinkle shrimp with 1/2 tsp. Creole seasoning and set aside
• Cut bacon into small pieces
• Cook bacon in skillet over med to med-hi heat until done & drain on paper towels; set aside
• Drain most of bacon grease from skillet
• Cook shrimp in same skillet until done about 2 min. per side and set aside
• Cook 2/3 onions and garlic in same skillet until limp and set aside
• Deglaze pan with wine/broth mixture
• Add fresh lemon juice, worcestershire sauce and remaining Creole seasoning
• Thicken sauce slightly by adding flour and simmer about 3-4 minutes
• Add shrimp and onions back to skillet just until mixture is heated thoroughly
• Divide grits evenly among 4 plates
• Top with shrimp mixture, bacon bits and remaining onions

BEST GRITS EVER

Steps:

• 1. In saucepan bring water to boil on high add butter and salt ( grits really need salt ) add grits stirring constantly reduce heat to med low and simmer covered checking grits off and on and stirring for 15 min until thickened add milk and stir. Keep grits on low and covered until ready to serve.
• 2. Grits should be creamy and soft and thick. We like them with cheddar cheese.