Easy Shrimp And Grits Recipes

SHRIMP AND GRITS

Steps:

• For grits: Begin preparing grits according to package instructions (sometimes I split liquid called for w/half water/half milk). Whisk in salt, pepper, garlic powder, and parsley. Whisk occasionally; as grits begin to thicken, stir in butter to incorporate. Let sit for another minute. Whisk/stir in shredded cheese and beer until smooth.
• Adjust seasonings, butter and cheese to taste. Keep covered and warm until ready for shrimp.
• For shrimp: Preheat the oven broiler.
• Stovetop, warm a 12-inch oven safe skillet over medium heat, add olive oil. When oil begins to ripple/shimmer, whisk in paprika, cumin, garlic powder, salt and pepper. Whisk together and let simmer for about one minute.
• Add the shrimp, shake the skillet to distribute shrimp evenly in 1 layer over bottom of skillet. Wait 30 seconds, turn shrimp over once. Place skillet in oven under preheated broiler for 2 minutes. Carefully remove skillet from oven. Spoon shrimp and olive oil mixture over prepared grits.

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.

CHEESY SHRIMP AND GRITS

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

EASY CLASSIC SHRIMP AND GRITS

Steps:

• Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
• Meanwhile, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
• Drain all but 2 tablespoons of the bacon grease from the skillet.
• Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
• Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
• When grits are finished cooking, remove from heat and stir in the cheese (1 cup) until melted.
• Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.

SHRIMP AND GRITS RECIPE BY TASTY

Steps:

• Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
• Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
• Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
• Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
• Spoon the shrimp over the grits and garnish with parsley.
• Enjoy!

SHRIMP AND GRITS

Steps:

• Bring water to a boil over high heat adding kosher salt.
• Pour in grits stirring constantly and bring heat down to a medium. Continue to babysit the grits stirring constantly until the water has completely absorbed. This should take about 20 minutes.
• Add butter and stir until melted. Once the creamiest texture has formed (about five more minutes), they're done.
• In a large skillet, over medium-high heat, add diced andouille and peppers. Saute until browned and most of the moisture has cooked out of the peppers (about 7-10 minutes).
• Add shrimp, Old Bay and saute for about 4 minutes or until pink/opague. Remove shrimp only and set aside.
• Add heavy whipping cream and butter to veggies and sausage over medium heat and stir until the sauce has thickened and reduced a bit (about 7 minutes).
• Remove from heat and stir in the cheese until completely melted. Add the shrimp back to the pan and stir.
• Serve grits in a bowl and top with shrimp and creamy pepper sauce. Garnish with chopped bacon, green onions, and parsley. Say Grace and enjoy!

SHRIMP AND GRITS

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.