Shrimp And Grits With Green Apple Parsley Salsa Recipes

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SHRIMP AND GRITS WITH GREEN APPLE-PARSLEY SALSA



Shrimp and Grits with Green Apple-Parsley Salsa image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 17

1 cup quick-cooking yellow grits
Kosher salt and freshly ground black pepper
About 1 tablespoon honey, or more as needed
2 tablespoons unsalted butter
2 tablespoons mustard seeds
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon oil from a jar of anchovies packed in oil
6 dashes hot sauce
1/2 Fresno chile, seeded and minced, plus 10 to 12 seeds
1 green apple, cored and finely diced
10 stems fresh parsley, finely chopped
6 U-10 shrimp, cleaned and tails on
Kosher salt
Canola oil, for cooking
A few pats unsalted butter
Zest of 1/2 lemon

Steps:

  • For the grits: Cover the grits in a medium pot with about a quart of hot water. Bring to a boil, whisking often, then cook over medium-high heat until tender, 35 to 45 minutes. Season with salt and pepper. Stir in the honey. When volcanic bubbles appear, turn off the heat. Add the butter and melt, continuing to whisk often. Taste and adjust seasoning with more salt, pepper and/or honey.
  • For the salsa: Cover the mustard seeds in a small pan with about 1 cup hot water and bring to a boil. Meanwhile, mix the olive oil, vinegar, anchovy oil, hot sauce and Fresno chile in a medium bowl. When very little liquid remains in the pan, add the mustard seeds to the bowl with the oils and vinegar. Add the green apple and parsley. Mix and set aside.
  • For the shrimp: Sprinkle the shrimp with salt. Lightly coat a large skillet with canola oil and cook the shrimp over medium-high heat. Add the butter to help with the browning. Flip the shrimp after about a minute. Add the lemon zest.
  • Divide the grits between 2 bowls and top each with 3 pieces of shrimp. Drizzle the shrimp with the salsa.

SHRIMP AND GRITS



Shrimp and Grits image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Salt
1 cup quick cook grits
1/4 cup mayonnaise
3 strips bacon, coarsely chopped
1/2 red onion, diced
1 pound medium shrimp, shelled and de-veined
1 tablespoon butter
1 tablespoon lemon juice
2 teaspoons hot sauce
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

  • In a large pot, bring 5 cups water to a boil. Add a large pinch of salt and stir in the grits. Simmer until the grits are fully cooked, about 5 minutes. Remove from the heat and stir in the mayonnaise. (Reserve 1 cups grits for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.)
  • In a saucepan over medium heat, cook the bacon until crispy, about 5 minutes. Turn the heat to medium-high, add the onions and cook until they begin to soften, about 3 minutes. Add the shrimp, sprinkle with salt and pepper and cook until shrimp turn pink, 3 to 4 minutes. Stir in the butter, lemon juice and hot sauce. Toss to coat the shrimp, and remove from the heat. Stir in the parsley.
  • Divide the grits among 4 bowls and serve the shrimp spooned over top of each.

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.

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