Low Country Reduction Sauce For Shrimp Grits Recipes

CHEF JOHN'S SHRIMP AND GRITS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
• Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
• Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
• Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
• Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
• Ladle grits into a bowl and top with shrimp and sauce.

LOW COUNTRY SHRIMP AND GRITS

Steps:

• For the grits, bring the water and heavy cream to a boil in a medium pot.
• Whisk in the grits, salt, and pepper.
• Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently.
• For the shrimp, heat the oil and garlic in a large sauce pan.
• Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened.
• Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly.
• Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.

SHRIMP AND GRITS FOR THE DISPLACED SOUTHERNER

Steps:

• Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.
• In a large saucepan, bring the chicken stock to a boil, then stir in the grits. Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. Pour in the half-and-half and milk, stir to combine, and bring back to a boil. Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.
• Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
• Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.

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

THE BEST SHRIMP AND GRITS

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

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.

LOW COUNTRY SHRIMP AND GRITS

Steps:

• To make Shrimp Stock: Peel shrimp over a medium stock pot, dropping shells and heads into the pot. Devein the peeled shrimp, cover, and reserve in refrigerator. Pour water over the shrimp shells in the pot, stir in the Old Bay seasoning, salt, peppercorns, red pepper flakes and bring to a boil over high heat. Reduce heat to a medium-low, cover pot and simmer for 1 hour, stirring occasionally. Strain the stock, pressing shells well to extract as much liquid as possible (you should have about 5 cups), and reserve. Discard the shells. To prepare Grits: While the stock simmers, stir the grits into a bowl of cold water and allow to settle. Corn hulls may float to the surface. Skim off the hulls and drain the grits. In a medium thick-bottomed saucepan, bring the milk and the 3 cups stock (or water) to a boil over high heat. Add the grits, stirring with a wooden spoon. Reduce the heat to medium, add the salt and cook, stirring occasionally. Once the grits thicken (about 10 minutes), reduce the heat and cook at a simmer, stirring frequently and adding stock (or water) if the grits become too stiff. Cook until the grits are fluffy and creamy, 35 to 45 minutes. Remove the grits from the heat and stir in the butter. Taste, adjust seasoning with salt and pepper, and reserve. (This recipe provides grits for 4 servings.) To make Shrimp Sauce: While the grits cook, heat olive oil and butter in a heavy pot or cast-iron skillet over medium heat. Add shallots and cook for 2 to 3 minutes. Slowly add flour. Use a wooden spoon or spatula to incorporate the flour into the oil, stirring until the mixture becomes smooth. Once the roux begins to foam, it begins to brown. (Watch it carefully...do not allow the mixture to burn to bottom of pan!) Continue cooking, stirring constantly, until roux turns to the desired color of a copper penny for a light roux, should take about 5 minutes. (Don't rush the cooking of the roux, allow the mixture to develop at its own pace.) Add shrimp stock, about a cup at a time, whisking well after each addition. Bring to boil, reduce heat to low, and simmer, uncovered, for 30 to 40 minutes. Taste and adjust seasoning with salt. To prepare Fresh Corn: With a sharp knife, slice corn off the cobs into a bowl. Using the back edge of the knife, scrape down the cobs to remove remaining "milk? and pulp. To cook Corn and Shrimp: Heat 1 tablespoon butter in 12-inch nonstick skillet over high heat. When the butter starts to brown, add corn and spread in pan. Cook over high heat, without stirring, until bottom is lightly browned, about 3 minutes. Toss or stir and continue to cook for about 4 minutes more. Remove corn to a large bowl and set aside. Return skillet to high heat and add 1 tablespoon olive oil. When almost smoking, add shrimp. Cook for 2 minutes, toss, cook for 2 more, toss then cook for 2 more. Remove shrimp to bowl with the corn. To Assemble: When sauce has thickened to your desired consistency and is ready, stir in the shrimp and corn. Increase the heat to medium and cook for about 3 minutes. To serve, divide the grits among 4 plates or bowls and ladle the shrimp and sauce on top.

LOW COUNTRY GRITS AND SHRIMP

Steps:

• 1. in a large dutch oven add butter add peppers, onions, garlic cook for 5 min on high, add water bring to boil add grits stirring constantly bring to boil for 5 min, add slat and pepper and old bay stirring constantly, reduce to simmer covered and cook on simmer until grits are soft about 15 min make sure you stir them about every 5 min add shrimp and accumulated liquid, milk and cayenne. cook until shrimp are pink add cheese and stir cover and let stand for 5 to 10 min so all the goodness blends together. as you cook your grits if they become to thick add more water or milk. but remember it is a thick dish.
• 2. i like to serve this with my cheeder cheese and garlic biscuits.

SHRIMP AND GRITS

Steps:

• To make grits, bring water, milk, and salt to a boil in a medium saucepan.
• Gradually whisk in grits so that they do not clump. Turn heat to low and cook according to package directions (probably a good 45 minutes for stone-ground or shorter for quick grits.) Stir frequently to prevent the grits from scorching on the bottom of the pan. If grits are getting too thick, you can add more water.
• Once done, turn heat off and stir in butter, cheeses, and white pepper. Keep warm.
• To make shrimp, cook bacon in a large skillet. Remove bacon and set aside. Pour off all but 1 tablespoon of bacon fat.
• Saute mushrooms and red pepper in the bacon fat for 2-3 minutes. Add shrimp, garlic, white parts of green onion, and thyme. Cook until shrimp are pink. Season with salt and pepper.
• Add chicken broth, cream, lemon juice, and tabasco. Simmer for 2-3 minutes. Add green parts of green onion and bacon.
• To serve, scoop grits onto a plate or bowl and top with shrimp mixture.

SHRIMP AND GRITS

Steps:

• Grits: combine water, 12 oz chicken broth, 7.5 ounces of heavy whipping cream to a boil in a large saucepan over medium heat. Slowly whisk in grits. Stir in Kosher salt, cheeses, butter and 1/2 tabasco (to taste). If too thick, stir in a little more broth. Add salt and pepper keepin over low heat.
• Shrimp: In a large skillet over medium heat ,cook the bacon until the fat is rendered and the bacon browned. Remove the bacon and drain all but 1 tlbs of the fat. Chop bacon into bits and set aside.
• Combine flour and 1/2 tsp black pepper. Place shrimp into mixture and cover with flour. Let sit for about 5 minutes to absorb flour. This helps thicken mixture.
• In skillet with drippings, add yellow onion, bell pepper, mushroom, Saute about 3 minute Add 1/4 cup chopped scallions and garlic and saute 2 more minute.
• Turn heat to med. high. remove shrimp from flour shake off excess. Add shrimp to skillet and saute about 2 minute until shrimp lightly browned.
• Add 1/2 cup wine, using wooden spoon stir to loosen browned bits from bottom of pan. Stirring constantly slowly add 4 oz broth, 8.5 oz heavy cream, lemon juice, worcestershire sauce and tabasco. Cook about 2 minute If too thick add more broth or wine, as desired. Season with salt and pepper and spice.
• Serve: spoon grits onto four plates making a cavity in the center. Top with shrimp mixture. Garnish with bacon bits and 1 tlbs scallions. You can add lemon wedges and cajun seasoning sprinkled around plate for appearance.

SPICY LOW-COUNTRY SHRIMP AND GRITS

Steps:

• Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
• Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.

LOWCOUNTRY SHRIMP AND GRITS

Steps:

• Grits: Bring 4½ cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
• Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1½ tablespoons of bacon fat, make up the difference with peanut oil.
• Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.

LOW-COUNTRY SHRIMP AND GRITS

Steps:

• Cook the grits according to package directions. Remove from heat but keep covered on the stove while you prepare other ingredients.
• In a cast-iron skillet over medium heat, fry the bacon. When bacon is crispy, remove from skillet and crumble onto a small plate. Add leeks, onion, and green pepper to the hot bacon grease and cook over medium high heat until soft and translucent. Add shrimp and saute for about a minute or so, until they turn pink (be careful not to overcook!).
• Remove shrimp from skillet. Add white wine to deglaze, then stir in half-and­ half and bring mixture to a simmer. Continue to simmer sauce until it starts to thicken, about 2 minutes. Add shrimp to sauce and season with salt and pepper.
• Divide cooked grits among four bowls. Ladle shrimp and sauce over grits. Sprinkle with chopped green onions to garnish and serve with plenty of hot sauce.

LOW COUNTRY REDUCTION SAUCE (FOR SHRIMP & GRITS)

Steps:

• Combine all ingediences and whisk to thoroughly combine