Spicy Garlic Shrimp And Grits Recipe 455

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

Ingredients

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.

SPICY LOW-COUNTRY SHRIMP AND GRITS

Spicy Low-Country Shrimp and Grits image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

4 cups milk
1 teaspoon salt
1 teaspoon course ground black pepper
1 tablespoon butter
1 cup stone-ground yellow grits
1 teaspoon red pepper flakes
1 tablespoon pepper sauce
2 ounces grated Cheddar
1 1/2 pounds (21 count) shrimp, peeled and deveined
2 tablespoons Cajun seasoning
1/4 cup extra-virgin olive oil
1/4 pound diced andouille sausage
2 teaspoons diced garlic
1/4 cup butter
1 teaspoon cayenne pepper
2 small chopped piquillo peppers
1 teaspoon red pepper flakes
1/4 cup wine (Spanish rioja)
1/4 cup chopped fresh herbs (parsley, thyme, basil)
Salt and freshly ground black pepper
Sliced scallions

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.

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