Cooking Light Shrimp And Grits Recipes

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SOUTHERN SHRIMP AND GRITS



Southern Shrimp and Grits image

A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP:
8 thick-sliced bacon strips, chopped
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 teaspoon Cajun or blackened seasoning
4 green onions, chopped

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.

Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

LEMON-GARLIC SHRIMP AND GRITS



Lemon-Garlic Shrimp and Grits image

Classic Carolina Shrimp and Grits! Serve with lemon wedges.

Provided by Matt

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 45m

Yield 4

Number Of Ingredients 13

4 cups water
1 cup stone-ground grits
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 pound uncooked medium shrimp - peeled and deveined, tails left intact
2 tablespoons unsalted butter
2 large cloves garlic, minced
1 pinch cayenne pepper
2 tablespoons water
½ lemon, juiced
2 tablespoons coarsely chopped fresh parsley
½ lemon, cut into wedges

Steps:

  • Bring 4 cups water to a boil in a saucepan and slowly whisk in grits, followed by salt and black pepper. Reduce heat to low and simmer the grits until tender and thickened, about 30 minutes.
  • Stir 1 tablespoon unsalted butter into grits, season with more salt and black pepper if needed, and remove from heat. Cover pan and keep grits warm.
  • Sprinkle shrimp with salt and black pepper. Melt 2 tablespoons unsalted butter in a skillet over medium-high heat; cook and stir shrimp, garlic, and cayenne pepper until shrimp are pink and no longer translucent inside, 3 to 4 minutes.
  • Stir 2 tablespoons water into shrimp and mix in lemon juice and parsley. Sprinkle with more salt and pepper if desired.
  • Portion cooked grits into serving bowls and top with shrimp and sauce; serve with lemon wedges.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 8.2 g, Cholesterol 195.5 mg, Fat 9.8 g, Fiber 1 g, Protein 19.6 g, SaturatedFat 5.8 g, Sodium 877.2 mg, Sugar 0.2 g

THE BEST SHRIMP AND GRITS



The Best Shrimp And Grits image

EatSimpleFood.com This low country shrimp and grits recipe is filled with bacon, andouille sausage, and local shrimp. The thickened roux makes for the best sauce and it's served over creamy grits.

Provided by beckie

Categories     Main Dish

Time 1h20m

Yield 6

Number Of Ingredients 17

1 1/2 cup coarse ground grits
4 + cups water
2 cups half and half
2 Tbsp unsalted butter
1/2 tsp salt
1/4 cup unsalted butter
1/4 cup all purpose flour (or gluten free flour)
1 Tbsp vegetable oil
12 ounces pre-cooked andouille sausage, sliced into 1/3"
6 ounces bacon (~ 6 slices), sliced
1 1/2 lbs shrimp, peeled & deveined
1 small onion (~ 1 1/2 cup), diced
2 small red, orange, or yellow bell peppers (~ 2 cups), diced
1 Tbsp garlic, minced
l lemon - zest and juice
1 1/2 cup chicken broth
pinch cayenne pepper if you like it hot (optional)

Steps:

  • Bring water, half and half, 2 Tbsp unsalted butter, and salt to a boil and slowly whisk in grits.
  • Reduce heat to a simmer and cover. You will need to stir this every 3-5 minutes so the grits don't become lumpy and/or burn to the bottom of the pan.
  • Slowly add more water or half and half as needed if the grits become too stiff. Cook for ~ 30 minutes (or according to package instructions).
  • Melt 1/4 cup butter in a small pan and slowly whisk in flour. Stir often and watch carefully as this paste is easy to burn (if you burn it, lower the heat, and start over).
  • Cook ~ 5-10 minutes or until medium brown in color. Watch it carefully, it can burn quickly if you don't (see video).
  • You can make the roux ahead of time. It is fine sitting for an hour or more as long as it's not still cooking in the pan (FYI - roux freezes well). Make the grits and roux at the same time, as they both require a little more attention than the rest of the meal.
  • Bring a large pot to medium high heat and add vegetable oil. When hot, add andouille and cook until browned.
  • Remove andouille (keep any liquid in the pot) and cook chopped bacon in the same pot ~ 4-6 minutes or until done.
  • Remove bacon, lower heat, and cook onion, peppers, and garlic in the pot ~ 5-7 minutes or until tender. Feel free to remove some fat if you feel like it's too much.
  • Place andouille, bacon, (and any liquid from it) back into pot and add chicken broth, lemon juice, lemon zest, and a pinch of cayenne pepper.
  • Bring to a boil, add roux, and let simmer ~ 15 minutes.
  • Add shrimp & cook ~ 3-4 minutes or until shrimp are cooked through.
  • Remove from heat and let thicken ~ 5 minutes before serving. You may need to add ¼ to ½ cup broth or water to your pot if the sauce has thickened to much.
  • Serve over grits and add salt to taste. Happy Eating! Beckie

Nutrition Facts : Calories 831 calories, Sugar 7.3 g, Sodium 1089.4 mg, Fat 52.6 g, SaturatedFat 24.4 g, TransFat 0.6 g, Carbohydrate 48.2 g, Fiber 3.6 g, Protein 41.4 g, Cholesterol 300.5 mg

SHRIMP AND GRITS



Shrimp and Grits image

If you visit Charleston, SC, you will discover many, many variations of this recipe. In fact, I rarely make it the same way twice but I love every one of them

Provided by GafromGA

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb shrimp
4 slices bacon
1/2 medium onion
1/4 teaspoon cayenne pepper
1/4 medium jalapeno pepper
1/4 red pepper
1/4 teaspoon Lawry's Seasoned Salt
1/4 cup all-purpose flour
1 stalk green onion

Steps:

  • Cut up the shrimp into thirds and season with Season Salt and set to the side. Make sure you keep the shells. Put shells in enough water to cover and boil until pink. Discard shells and keep the water.
  • Fry the bacon in a medium skillet and set aside to drain. Reduce the drippings to approximately 2 tablespoons.
  • Finely dice the onion, red pepper and jalepeno pepper.
  • Saute the onion jalepeno pepper and red pepper until soft. Sprinkle the drippings and veggies with 2 tablespoons of flour and make a roue.
  • Pour the shrimp water over the roue until smooth and creamy. Add the chopped shrimp and cook on low until shrimp turn pink. At the last minute, crumble the cooked bacon and stir into the shrimp and gravy. Remove from heat.
  • Pour over a bed of hot white rice. Before serving, finely chop the green onion and sprinkle on top.
  • Serve on a bed of rice (jasmine works well).

Nutrition Facts : Calories 253.9, Fat 11.6, SaturatedFat 3.8, Cholesterol 236.3, Sodium 443.9, Carbohydrate 8.3, Fiber 0.7, Sugar 1.1, Protein 27.4

COOKING LIGHT SHRIMP AND GRITS



COOKING LIGHT SHRIMP AND GRITS image

Categories     Shellfish     Dinner     Healthy

Yield 6 servings

Number Of Ingredients 14

3 tablespoons fresh lemon juice
1/2 teaspoon hot sauce (such as Tabasco)
1 1/2 pounds peeled and deveined large shrimp
2 bacon slices, chopped
1 cup frozen chopped onion
1/4 cup frozen chopped green bell pepper
1 1/2 teaspoons bottled minced garlic
1 cup fat-free, less-sodium chicken broth
1/2 cup chopped green onions, divided
5 cups water
1 1/2 cups uncooked quick-cooking grits
1 tablespoon butter
1 teaspoon salt
3/4 cup (3 ounces) shredded sharp cheddar cheese

Steps:

  • Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently. Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.

SHRIMP AND GRITS



Shrimp and Grits image

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

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

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.

COOKING LIGHT'S CHEDDAR GRITS



Cooking Light's Cheddar Grits image

Make and share this Cooking Light's Cheddar Grits recipe from Food.com.

Provided by Chef by Chance

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups skim milk
1 1/4 cups water
3/4 cup quick-cooking grits
1 cup reduced-fat cheddar cheese, shredded
1 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine the milk and water in a medium sauce pan and bring to a boil over medium-high heat.
  • Slowly add the grits, stirring well with a whisk. Cover and reduce heat to simmer for 5 minutes until thick. Stir occasionally.
  • Remove from heat and stir in the cheddar cheese, butter, salt, and pepper until cheese is melted.

Nutrition Facts : Calories 184.6, Fat 3.5, SaturatedFat 2.1, Cholesterol 10.1, Sodium 391.1, Carbohydrate 30.2, Fiber 0.5, Sugar 0.2, Protein 7.5

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