Grits With Tomatoes And Shrimp Recipes

CREAMY GARLIC AND TOMATO SHRIMP AND FONTINA GRITS

Steps:

• In a medium-sized pot, bring the broth (or water, if using), heavy cream, butter, onion powder, garlic powder, herbes de provence, smoked paprika, cayenne, black pepper, pinch of salt (you'll add more later), and olive oil to a boil over high heat. If using coarse grits, add a super tiny pinch of baking powder. If using quick-grits, don't add the baking powder. Whisk until combined, and immediately add the grits. Reduce heat to low, and whisk for 1 full minute. Cover and allow them to cook, stirring occasionally, until creamy and tender - about 10-15 minutes. If your grits need another tiny splash of cream, add it. Taste them and adjust the salt levels to your liking. Add a little more seasoning if needed. Once they're perfect, turn the heat off and stir in the cheese. Cover and set aside.
• Meanwhile, in a medium-skillet, melt the butter over medium-heat. Add the crushed red pepper flakes, and herbes de provence. When the butter is hot and foamy, but not browning at all, add the diced sweet red pepper and garlic. Cook for about 2-3 minutes, and add the olive oil. Add the tomato paste, and cook until it deepens in color just slightly, about 3 to 4 minutes. Pour in the chicken broth and scrape any bits that might have accumulated on the bottom of the pan. Allow the broth to reduce for about 30 seconds, then pour in the heavy cream. Reduce the heat to medium-low, and allow the mixture to simmer for about 5 minutes. If the mixture is getting too thick (and it shouldn't be thick at all), add more broth to thin it out. Taste and adjust seasoning as you see fit. Once it's perfect, reduce the heat to low and add the raw shrimp. Allow the shrimp to poach until it's pink and fully cooked, which will depend on the size shrimp you use. Once the shrimp turns pink on all sides, turn off the heat. Freshen it up with lemon juice. Plate your creamy grits and pour the shrimp mixture on top. Garnish with fresh thyme, fresh basil, and maybe another squeeze of lemon juice.
• Serve immediately, and enjoy!

LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES

Steps:

• In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
• Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
• Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.

SHRIMP IN TOMATO GRAVY WITH CREAMY GRITS (AKA SHRIMP AND GRITS)

Steps:

• Put the shrimp peels in the 3-quart pot and cover with 3 cups of water. Bring to a boil over medium heat, then cover and simmer for about 15 minutes. Strain well and reserve the broth.
• While the shrimp broth simmers, cook the bacon in the 6-quart pot over medium high heat until the fat render and the bacon becomes tender, about 5 minutes. Stir in the onions, celery, and bell pepper and sauté until the vegetables soften, about 8 minutes. Stir in the diced Roma tomatoes, 2 cups of the shrimp broth, Creole seasoning, kosher salt, and pepper. Bring to a boil, then continue to cook covered over medium low heat until the tomatoes fall apart and make broth, about 1 hour or more as desired. About 10 minutes before you are ready to serve, add the peeled shrimp and cook until the shrimp are pink and cooked through, about 10 minutes.
• While the shrimp gravy cooks, heat the the chicken broth, low-fat or fat-free lactose-free milk, salt, and pepper in the 4-quart pot just until it boils. Whisk in the grits, continually stirring to break up any lumps. As soon as it comes to a boil, reduce heat to low and cover. Cook, stirring occasionally, until the grits soften and soak up the liquids. Add a little more milk as necessary if the mixture becomes too thick. Stir in the Parmesan cheese just before serving.
• Serve in bowls with the shrimp gravy ladled over a helping of the grits.

SHRIMP AND GRITS WITH ROASTED TOMATO, FENNEL AND SAUSAGE

Steps:

• For the roasted tomato: heat oven to 450 degrees. Toss tomato halves in a bowl with garlic, olive oil, salt and pepper. Transfer, cut side up, to a baking sheet. Roast until collapsed and lightly browned, 25 to 30 minutes, and set aside.
• For the fennel: In a small saucepan, combine the fennel, half of the reserved fronds, and just enough broth or water to cover. Add butter and season with salt and white pepper. Bring to a boil, reduce heat to very low, and simmer until tender when pierced by a fork, 8 to 10 minutes. Transfer fennel to a plate, discard cooked fronds and reserve cooking liquid.
• For the grits: Follow package instructions for cooking the grits, seasoning with salt to taste, and adding the bay leaf halfway through cooking. At the end of cooking, mix grits with butter, cream cheese, white pepper, lemon juice and hot sauce. Adjust salt as needed. About 15 minutes before the grits are finished cooking, prepare the shrimp and assemble the dish.
• For shrimp and assembly: Place a large sauté pan over medium heat, and add the oil. When the oil is shimmering, add the shrimp in a single layer. When they are seared on one side, about 1 minute, turn them to sear on the other side. Add fennel, sausage, roasted tomatoes and 1 1/2 cups of the reserved fennel cooking liquid. Bring to a simmer and season with lemon juice, hot sauce and salt. If the mixture seems dry, add more fennel cooking liquid as desired. Add chopped parsley, and toss to mix.
• To serve, place equal portions of grits on four rimmed plates or shallow soup plates. Divide the shrimp stew among the plates, garnish with remaining fennel fronds and serve.

MY FAVORITE SHRIMP AND GRITS RECIPE

Steps:

• In a medium saucepan, combine the grits with the water and milk over medium-low heat and bring to a boil, then reduce to simmer. Cook, stirring occasionally, until tender and creamy, about 10-15 minutes. Stir in the salt and the cream and keep warm until ready to serve.
• Place the shrimp in a large bowl and season with the cajun seasoning, tossing to cover evenly. Set aside.
• Heat a large skillet over medium high heat. Slice the andouille sausage in half lengthwise and then into 1/2 inch thick half moons and add to the skillet. Cook for 4-5 minutes, stirring occasionally, until the sausage is browned. Transfer to a bowl and set aside.
• In the same skillet, cook the cut bacon until cooked through. Use a slotted spoon to remove the bacon from the pan and add to the bowl with the sausage. Pour all but 1 tablespoon of the fat into a small bowl and set aside.
• Sprinkle the shrimp with 1/4 cup of the flour and toss to coat. Tap the excess flour from the shrimp and place in the skillet taking care not to crowd the pan, cooking for 2-3 minutes on each side. Cook the shrimp in batches if needed. Transfer the shrimp to another bowl and set aside.
• Add 1 tablespoon of the reserved bacon fat to the skillet and set the heat to medium high. Add the onion, celery, garlic and bay leaf and cook for 4-5 minutes or until the vegetables have softened. Sprinkle 2 tablespoons of the flour over the vegetables. Crush the dried thyme between your fingers and add to the veggies, and stir to evenly coat the veggies. Cook for another 2-3 minutes, stirring occasionally.
• Add the sausage and bacon back to the skillet, then add the clam juice, chicken broth, and the tomatoes, stirring into the vegetables and decreasing the heat to medium-low.
• Simmer for 10 minutes or until the sauce is thick enough to cover the back of a spoon and the tomatoes are just about to burst.*
• Return the shrimp to the pan. Add half of the chopped green onions, Tabasco, Worcestershire, and lemon juice. Discard the bay leaf and swirl in the butter.
• Spoon a serving of the warm grits into a bowl and ladle with a few shrimp and some sauce. Garnish with chopped green onion and parsley.

SPICY SHRIMP AND GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
• Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
• Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
• Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
• Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

GRITS WITH TOMATOES AND SHRIMP

Steps:

• For the grits: Heat 2 cups water, milk, 1 tablespoon butter, and salt to a gentle boil in a medium saucepan. Sprinkle in the grits. Reduce the heat to simmer, and cook, stirring often with a wooden spoon, until the mixture is smooth, thick, and falls easily from a spoon, 15 to 20 minutes.
• Meanwhile, prepare tomatoes: Add 1 tablespoon butter to the skillet. Saute onion and garlic until soft and translucent, 2 to 3 minutes. Pour in white wine, and cook until dry, 2 to 3 minutes. Add bay leaves, and stir in tomatoes and reserved juice. Season with cayenne pepper. Reduce the heat, and simmer until slightly thickened and the tomatoes have broken down, about 10 minutes.
• For the shrimp: Heat the remaining tablespoon butter in a large skillet over medium-high heat to sizzling. Add shrimp, season with salt and black pepper, and saute to sear on both sides, about 2 minutes per side.
• When grits are thickened, stir in heavy cream and grated Parmigiano-Reggiano cheese. Keep covered with a tight-fitting lid until ready to serve. When tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs. Cover, and keep warm until shrimp are cooked.
• To serve, put a heaping spoonful of grits onto a soup plate. Top with the tomatoes, and arrange the shrimp around the plate. Garnish with freshly shaved Parmigiano-Reggiano cheese.

SMOKY COLLARDS & SHRIMP WITH CHEESY GRITS

Steps:

• Combine water and milk in a large saucepan; bring to a boil. Whisk in grits (or polenta) until smooth. Cover and reduce heat to low. Cook, whisking occasionally, until creamy and thickened, about 25 minutes. Remove from heat.
• Stir in Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and set aside.
• Meanwhile, heat 1 tablespoon oil in a large high-sided skillet or large pot over medium heat. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, 2 teaspoons paprika and the remaining 1/4 teaspoon each salt and pepper. Add collards by the handful, letting them wilt slightly after each addition. Continue to cook, stirring frequently, until the collards are tender and beginning to darken, about 10 minutes. Transfer to a bowl and cover to keep warm.
• Add the remaining 1 tablespoon oil to the pan and increase heat to medium-high. Toss shrimp with the remaining 1 teaspoon paprika in a medium bowl. Add the shrimp to the pan and cook, stirring occasionally, until they turn pink, 3 to 4 minutes.
• Serve the shrimp and collards with the grits.

SPICY SHRIMP AND GRITS WITH TOMATO AND COUNTRY HAM

Steps:

• For the grits:.
• Rinse the grits in a large bowl of water. With your hand, scoop out any bran or hulls floating on top of the water. Drain well.
• Combine the water, salt and butter in a medium saucepan and bring to a boil. Add the grits and stir. Turn the heat to low and simmer for 28 to 40 minutes (check instruction on the bag of grits), stirring occasionally. If the grits stick to the bottom of the pan, reduce the heat and stir more frequently.
• Remove from the heat and stir in the cream. Keep warm.
• For the shrimp:.
• While the grits are cooking, peel and devein the shrimp. If desired, swish the shrimp in a bowl of cool, salted water to remove any impurities. Repeat. Finish with a cool water rinse, drain and set aside.
• When the grits are ready, prepare the topping. In a large skillet, sauté the shrimp in a tablespoon of butter over medium heat for 1 to 2 minutes, until they are just cooked through. Remove and set aside.
• In the same skillet, sauté the country ham and sausage for 1 to 2 minutes, or until the sausage is cooked through.
• Add the garlic and cayenne, if using, and sauté 30 seconds. Add the tomatoes and green onions and sauté 30 seconds.
• Return the shrimp to the skillet, add water or chicken broth and simmer briefly. Stir in the remaining tablespoon of butter.
• To serve, spoon four equal portions of the grits into four bowls. Place 5 or 6 shrimp on top of each portion of grits and spoon on equal parts of the topping, including some of the liquid. Serve at once.