Shrimp N Grits Recipes

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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.

THE BEST SHRIMP AND GRITS



The Best Shrimp and Grits image

This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

3 cups milk
Kosher salt and freshly ground black pepper
1 teaspoon sugar
1 cup old-fashioned grits
2 tablespoons unsalted butter
1/4 cup olive oil
1 1/2 pounds large shrimp (16/20), peeled and deveined (see Cook's Note)
8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half moons
4 cloves garlic, thinly sliced
1 medium red bell pepper, chopped
3/4 large onion, chopped
1/2 jalapeno, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white wine
2 scallions, thinly sliced

Steps:

  • Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
  • Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
  • Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
  • Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
  • Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.

CHEESY SHRIMP AND GRITS



Cheesy Shrimp and Grits image

Shrimp and grits with cheese.

Provided by Mr. du

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 6

Number Of Ingredients 11

4 cups water
salt and ground black pepper to taste
1 cup stone-ground grits
2 cups shredded sharp Cheddar cheese
3 tablespoons butter
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
1 cup thinly sliced scallions
2 tablespoons chopped fresh parsley
1 large clove garlic, minced
4 teaspoons lemon juice

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.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g

OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Great recipe for shrimp and grits.

Provided by berskine

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 20

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
  • Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
  • Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  • Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  • Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g

SPICY SHRIMP AND GRITS



Spicy Shrimp and Grits image

Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!

Provided by William A.

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h25m

Yield 8

Number Of Ingredients 13

4 cups chicken broth
1 teaspoon salt
1 cup quick-cooking grits
2 tablespoons margarine
1 bunch green onions, chopped
1 green bell pepper, diced
2 cloves garlic, minced
1 pound peeled and deveined small shrimp
1 cup shredded Monterey Jack cheese
¾ cup shredded sharp Cheddar cheese
1 (10 ounce) can diced tomatoes and green chilies
½ teaspoon black pepper
¼ cup shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.2 g, Cholesterol 117.1 mg, Fat 13.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 7 g, Sodium 749.5 mg, Sugar 1.3 g

ULTIMATE SHRIMP AND GRITS



Ultimate Shrimp and Grits image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

3 cups milk
3 cups heavy cream
1 cup stone-ground white cornmeal
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, minced
1 pound andouille or spicy Italian spicy sausage, cut in chunks
1/4 cup all-purpose flour
2 cups chicken stock
2 to 3 bay leaves
2 pounds large shrimp, peeled and deveined, tails on
Pinch cayenne pepper, adjust to personal preference
1/2 lemon, juiced
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green onions, sliced

Steps:

  • For the grits:
  • Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
  • For the shrimp:
  • Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

SHRIMP N' GRITS



Shrimp N' Grits image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 19

1 cup whole milk
1 cup chicken stock
1/2 cup yellow stone-ground grits
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 cup heavy cream
1 ounce unsalted butter
1 tablespoon vegetable oil
1 1/2 ounces country ham, julienned
2 ounces julienned red onions
8 shrimp
1 teaspoon Montreal steak seasoning
Small pinch salt
Small pinch ground black pepper
2 ounces beer (cheap draft)
2 ounces rich veal stock
1 ounce fresh cherry tomatoes
1 tablespoon unsalted butter
Big pinch chopped green onions

Steps:

  • For the grits: Bring the milk and stock just to a simmer in a heavy saucepan. Meanwhile, cover the grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim off any chaff that has floated to surface with a fine-mesh sieve. Drain the grits well in a fine-mesh sieve and whisk into the simmering milk mixture.
  • Reduce the heat to low and simmer the grits, partially covered, stirring often with a heatproof rubber spatula, until tender and thickened to the consistency of loose oatmeal, about 1 hour (stir more towards the end of cooking to avoid scorching). Season with the salt and pepper. If the grits become too thick before they are tender and creamy, thin with milk or cream. Stir in the cream and butter. Remove from the heat and keep warm.
  • For the shrimp: Heat the oil in a saute pan over medium heat and render the country ham until crispy and lightly browned. Add the onions and cook for another minute. Turn the heat to high, add the shrimp and saute quickly, giving color to the shrimp. Season with the steak seasoning, salt and pepper. Pour in the beer and let burn off until reduced by half, 30 to 45 seconds. Add the veal stock and tomatoes and cook for another minute.
  • As soon as the shrimp are cooked, remove from the heat immediately to keep from over-cooking and stir in the butter to richen the broth.
  • Place a large dollop of grits in the center of a plate and top with the shrimp and everything in the pan. Top with the green onions.

SHRIMP AND GRITS



Shrimp and Grits image

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

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.

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