Shrimp Over Cheese Grits Recipes

BLACKENED SHRIMP OVER CHEESE GRITS

Steps:

• For The Cheese Grits: Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually (add slowly so as not to cause clumping) add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently to prevent grits from sticking or forming lumps making sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. While grits are cooking, start preparing the blackened shrimp.
• Finish the grits by removing from the heat, adding the black pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time to incorporate.
• For the Blackened Shrimp: Preheat a cast-iron skillet over high heat. Meanwhile, put the blackening seasoning in a shallow bowl; set aside. Dip the shrimp in the melted butter shaking off any excess butter before dredging the shrimp in the blackening seasoning. Place a batch of shrimp on the hot skillet (avoid shrimp from touching) and cook each side for about 1 minute or just until the shrimp turns opaque. Remove the shrimp from the pan and keep warm until all the shrimp are cooked. Note: If you go light on the blackening seasoning, you may want to add additional salt. Fry one or two shrimp to taste test.
• Divide and place the hot grits in the bottom of four large bowls. Over the grits, evenly divide the hot blackened shrimp. Garnish with cilantro leaves, if desired, and serve immediately.

OVEN-BAKED SHRIMP & GRITS

Steps:

• Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.

GARLIC SHRIMP AND CHEESY GRITS

Steps:

• Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
• Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
• Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
• Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
• Serve grits in a large serving bowl topped with shrimp mixture.

OLD CHARLESTON STYLE SHRIMP AND GRITS

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.

GARLIC SHRIMP WITH BLUE CHEESE GRITS

Steps:

• Cook grits and water according to package directions with 1 teaspoon salt. When grits are tender and thick, remove from heat and stir in black and cayenne pepper and blue cheese.
• Mince garlic. Melt butter in a wide skillet on medium heat. Add garlic and stir 1 minute. Add shrimp, increase heat to high and cook 5 minutes, stirring occasionally, or until shrimp are opaque. Season with salt and pepper. Serve beside or over grits.

SHRIMP WITH CHEESE GRITS

Steps:

• In a medium saucepan,bring chicken broth and milk to a boil.
• Stir in grits and salt;return to a boil.
• Reduce heat to low and cover.
• Cook 5 minutes until thickened, stirring occasionally.
• Stir in cheddar cheese.
• Keep warm.
• Cook bacon in a large skillet until crisp.
• Remove bacon and set aside.
• Drain all but 2 tablespoons of bacon drippings from skillet.
• Add shrimp, peppers and onions;cook over medium heat until vegetables are tender and shrimp is no longer pink.
• Stir in bacon.
• Serve shrimp mixture over warm cheese grits.
• Garnish with cheddar cheese.