Joe Barnetts Shrimp And Grits Recipes

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SHRIMP AND GRITS



Shrimp and Grits image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

1 1/2 pounds (26-30 count) Wild Georgia Shrimp
2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
2 cups water
2 chicken bouillon cubes (recommended: Knorr)
2 tablespoons butter or margarine
1 cup quick grits (recommended: Quaker)
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp Cheddar
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete)
1 slice sugar-cured country ham

Steps:

  • First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
  • Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
  • Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
  • The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
  • And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
  • To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

SOUTHERN SHRIMP AND GRITS



Southern Shrimp and Grits image

Prepare our Southern Shrimp and Grits to get a taste of southern cooking wherever you live! You'll find Southern Shrimp and Grits to be a cheesy delight.

Provided by My Food and Family

Categories     Herbs

Time 25m

Yield 4 servings

Number Of Ingredients 8

3/4 cup quick-cooking grits
2 slices OSCAR MAYER Bacon, cut into 1-inch pieces
3/4 lb. uncooked deveined peeled medium shrimp
4 green onions, thinly sliced
1 clove garlic, minced
2 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Cook grits as directed on package.
  • Meanwhile, cook and stir bacon in large skillet on medium-heat heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Add shrimp, onions and garlic to drippings in skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.
  • Add cheese to grits; mix well. Serve topped with shrimp mixture.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1000 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 1 g, Protein 27 g

JOE BARNETT'S SHRIMP AND CHEESE GRITS



Joe Barnett's Shrimp And Cheese Grits image

Provided by monteen4327

Time 45m

Yield 15

Number Of Ingredients 23

Shrimp
1 1/2 pound (26-30 count size) shrimp
2 tablespoons Cajun seasoning
1 tablespoon paprika
1 tablespoon dried Italian seasoning
freshly ground black pepper
Grits
2 cups water
2 chicken bouillon cubes
2 tablespoons butter or margarine
1 cup quick grits
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp Cheddar cheese
Sauce
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 slice sugar-cured country ham

Steps:

  • Peel and devein shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and salt and pepper to taste. Sprinkle spice mixture over shrimp to coat well; set the shrimp aside. For Grits: In a medium sauce-pan, bring water, chicken bouillon cubes and butter to a boil. Slowly add grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream and cheese. Keep whisking for another 2 or 3 minutes until grits become creamy. For Sauce: In a large saute pan, melt the butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they are just done and tender; don't overcook. Remove shrimp from saute pan and set them aside in a bowl. To the drippings left from the shrimp in the saute pan, add the all-purpose flour and stir with a wooden spatula to make a roux. Cook, stirring, for 10-15 minutes until roux reaches a medium-tan color, then slowly add chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. In separate saute pan, cook the ham until heated; cut into cubes. To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham.

Nutrition Facts :

SHRIMP AND GRITS (THROWDOWN)



Shrimp and Grits (Throwdown) image

I saw this recipe showcased on Bobby Flay's Throwdown, and just had to try it! This is the winning recipe from Joe Barnett.

Provided by Barbell Bunny

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs medium shrimp (26 - 30 count)
2 tablespoons cajun seasoning
1 tablespoon paprika
1 tablespoon dried Italian seasoning
fresh ground black pepper
2 cups water
2 chicken bouillon cubes
2 tablespoons butter
1 cup quick-cooking grits
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar cheese
2 tablespoons butter
1 tablespoon garlic, minced
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2-1 teaspoon hot sauce

Steps:

  • Peel and de-vein shrimp.
  • In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, salt, and pepper to taste.
  • Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
  • Next, make your grits: in a medium saucepan, bring water, chicken bullion cubes, and 2 tablespoons butter to a boil.
  • Slowly add the grits, whisking often with a wire whisk for 5 minutes.
  • Add tomato paste, whipping cream, and cheese.
  • Keep whisking for another 2 to 3 minutes, until the grits become creamy.
  • In a large pan, melt 2 tablespoons of butter.
  • Add minced garlic and stir for 30 seconds.
  • Add the spice-coated shrimp. Cook until done and tender; do not overcook.
  • Remove the shrimp from the pan and set aside in a bowl.
  • To make the roux-sauce, use the same pan and add 3 tablespoons of all-purpose flour to the remains. Stir with a wooden spoon.
  • Cook 10 - 15 minutes or until roux becomes a medium-tan color.
  • Slowly add the chicken stock and whipping cream.
  • Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
  • To serve, place a scoop of grits on a plate. Top with shrimp, and drizzle with roux sauce.

Nutrition Facts : Calories 562.4, Fat 34.7, SaturatedFat 20.4, Cholesterol 279.8, Sodium 692.6, Carbohydrate 29.6, Fiber 1.1, Sugar 1.7, Protein 32.6

SHRIMP AND GRITS



Shrimp and Grits image

Make and share this Shrimp and Grits recipe from Food.com.

Provided by Yungbruh22

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 1/2 lbs wild georgia shrimp
2 tablespoons cajun seasoning (recommended -- Tone's Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
fresh ground black pepper
2 cups water
2 chicken bouillon cubes (recommended -- Knorr)
2 tablespoons butter or 2 tablespoons margarine
1 cup quick-cooking grits (recommended -- Quaker)
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar cheese
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock (vegatable)
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended -- Texas Pete)
1 slice sugar-cured country ham

Steps:

  • First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
  • Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
  • Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
  • The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
  • And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
  • To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

Nutrition Facts : Calories 783.8, Fat 50.8, SaturatedFat 30.2, Cholesterol 374.9, Sodium 1876.7, Carbohydrate 44.4, Fiber 1.6, Sugar 2.6, Protein 37.4

GENERAL OGLETHORPE'S SHRIMP AND GRITS



General Oglethorpe's Shrimp and Grits image

This delicious recipe for General Oglethorpe's shrimp and grits comes courtesy of Joe Barnett Jr.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 19

2 tablespoons Louisiana-style Cajun seasoning, preferably Tone's
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
1 1/2 pounds large shrimp, peeled and deveined, preferably wild Georgia shrimp
3 tablespoons unsalted butter
1 tablespoon miced garlic
3 tablespoons all-purpose flour
1 cup homemade or store-bought low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, preferably Texas Pete
1 slice center-cut sugar-cured country ham, 1/4-inch thick, trimmed
Two 0.4-ounce chicken bouillon cubes, preferably Knorr
2 tablespoons unsalted butter
1 cup quick-cooking white grits
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar cheese

Steps:

  • Prepare shrimp: In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and a pinch of pepper. Add shrimp, and toss until well combined; set aside.
  • Prepare grits: Fill a medium saucepan with 2 cups water. Add bouillon cubes and butter; bring to a boil. While whisking, gradually add grits. Cook, whisking often, about 5 minutes. Stir in tomato paste, cream, and cheese. Continue cooking, whisking, until creamy, 2 to 3 minutes. Set aside.
  • Cook shrimp: Melt butter in a large skillet. Add garlic and cook, stirring 30 seconds. Add shrimp and cook until opaque, 1 1/2 minutes per side. Transfer shrimp to a medium bowl; set aside.
  • Prepare sauce: Stir flour into remaining butter in skillet that shrimp was cooked in. Cook, stirring occasionally, until thickened and medium-tan in color, 5 to 10 minutes. Whisk in chicken stock and cream; let cook, whisking constantly, 2 minutes. Whisk in Worcestershire sauce and hot sauce; set aside.
  • Heat a medium skillet over medium heat. Add ham and cook, turning once, until browned. Transfer ham to a cutting board and cut into 1/2-by-1/4-inch pieces.
  • To serve, divide grits evenly among 6 plates. Top with shrimp, and drizzle with sauce. Serve garnished with ham.

BBQ SHRIMP AND GRITS



BBQ Shrimp and Grits image

Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h

Yield 4

Number Of Ingredients 12

4 tablespoons olive oil, divided
½ yellow onion, diced small
2 cups grits
6 cups water
1 cup shredded Cheddar cheese
2 ½ teaspoons salt
½ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
1 teaspoon smoked paprika
2 teaspoons ground cumin
½ cup vinegar-based Carolina-style BBQ sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Preheat the grill to high heat.
  • Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
  • Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
  • Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
  • Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
  • Pour the BBQ sauce on top of the shrimp and mix.
  • Serve shrimp with the cheesy grits.

Nutrition Facts : Calories 821.7 calories, Carbohydrate 78.1 g, Cholesterol 374.7 mg, Fat 28.1 g, Fiber 2 g, Protein 60.4 g, SaturatedFat 8.7 g, Sodium 2328.8 mg, Sugar 9.4 g

JOE BARNETT'S SHRIMP AND GRITS



Joe Barnett's Shrimp and Grits image

Yield serves 4

Number Of Ingredients 21

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups shrimp stock (see page 180)
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, such as Texas Pete
3 tablespoons unsalted butter
3 cups shrimp stock (see page 180)
1 1/2 cups quick-cooking (not instant) grits, such as Quaker
1 tablespoon tomato paste
1 1/2 cups heavy cream
1 1/2 cups (6 ounces) shredded extra-sharp yellow cheddar cheese
Kosher salt
1 tablespoon Cajun seasoning, such as Tone's Louisiana-Style
2 teaspoons sweet paprika
1 teaspoon Italian seasoning
Freshly ground black pepper
1 pound medium-large (26- to 30-count) shrimp, preferably wild Georgia shrimp, peeled and deveined
2 tablespoons unsalted butter
1 tablespoon minced garlic
2 ounces (1/4-inch-thick) sliced sugar-cured country ham, cubed and browned, for serving

Steps:

  • To make the sauce, melt the butter in a small saucepan over medium heat, and stir in the flour. Cook, stirring with a wooden spatula, until the roux reaches a medium-tan color, at least 8 minutes. Slowly whisk in the stock and heavy cream. Bring to a boil, whisking, and cook until the sauce has thickened and coats the back of the spoon, about 10 minutes. Whisk in the Worcestershire sauce and hot sauce. Taste for seasoning and keep warm.
  • To cook the grits, combine the butter and stock in a medium saucepan and bring to a boil over medium heat. Slowly whisk in the grits and simmer, whisking frequently, for 5 minutes. Add the tomato paste, cream, and cheese. Keep whisking for another 2 to 3 minutes, until the grits become creamy. Keep warm. Season with salt to taste.
  • To cook the shrimp, combine the Cajun seasoning, paprika, Italian seasoning, and pepper to taste in a bowl. Season the shrimp with the seasoning mix. Melt the butter in a 12-inch skillet over medium heat. Add the minced garlic and stir for 30 seconds. Add the shrimp and cook until just cooked through, about 1 1/2 minutes per side. Transfer the shrimp to a plate, and stir the pan drippings into the sauce.
  • To serve, place a few heaping spoonfuls of grits onto each plate, top with several sizzling shrimp, drizzle with the sauce, and top with a few cubes of country ham.

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