Tias Shrimp And Grits Recipes

GARLIC LIME SHRIMP AND GRITS

Steps:

• For the grits:
• In a small pot over medium heat, add 2 cups chicken stock. Bring the stock to a boil, then stir in the grits. When this mixture starts to bubble again, season with salt and pepper, then lower the heat to a simmer and cook for about 4 minutes. When the grits begin to thicken, add the butter then turn off the heat, add the cheeses, stir until well combined, taste and season if needed.
• For the shrimp:
• In a mortar, crush together lime juice, garlic, coriander, 3 tablespoons oil, fish sauce, red pepper flakes, and salt and pepper until you from a paste, reserve 1/3 cup of this mixture in a small bowl. In a large sealable plastic bag combine shrimp with remaining mixture and marinate for 45 minutes at least in the fridge.
• Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat and sauté the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side, then add the remaining sauce and turn the heat off. Place the shrimp over the grits and drizzle with the sauce and garnish with coriander sprigs. Serve immediately.

CHICAGEAUX SHRIMP AND GRITS

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add minced garlic; saute until fragrant, 30 seconds to 1 minute. Add shrimp and season with salt and pepper. Cook, stirring, just until shrimp begin to turn pink, about 4 minutes.
• Bring broth, whipping cream, and salt to a boil in a saucepan. Stir in grits. Reduce heat to medium-low; cook, covered and stirring occasionally, until broth is absorbed, 5 to 7 minutes. Stir in mascarpone and butter until thoroughly blended.
• Stir together whipping cream, paprika, chili powder, garlic powder, bouillon, and cayenne in a saucepan. Bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Stir in 1/3 cup parsley. Serve with shrimp and grits, garnished with additional parsley.

TIA'S SHRIMP AND GRITS

Steps:

• For the shrimp: In a large skillet set over medium-high heat add the bacon and cook until crispy, 4 to 5 minutes, then transfer to a paper-towel-lined plate. Coarsely chop the bacon and set aside. Sprinkle the shrimp with salt and pepper on both sides and add it to the pan. Cook until the shrimp starts to turn pink, then flip and cook the other side until pink, about 2 minutes per side (they do not need to cook all the way through at this point). Set aside.
• Using the same pan, reduce the heat to medium-low and add the butter, celery, garlic, onions, peppers and 1/4 teaspoon salt. Saute until the onions are translucent, 7 to 10 minutes. Add the tomatoes with their juices, 1/2 cup water and the seafood seasoning. Stir to mix, cover, and cook until the tomatoes break down and the sauce begins to blend together, 10 to 15 minutes, stirring occasionally. Add the shrimp back to the sauce to cook through, 3 minutes.
• For the grits: In a large saucepan set over medium-high heat, bring 2 1/2 cups water, the milk and 1 1/2 teaspoons salt to a boil. While whisking, slowly add the grits. Keep whisking for about 15 minutes. The grits should be creamy at this point. Add in the cheese and butter and stir until the cheese melts. Season with salt and pepper.
• To serve, scoop the grits into shallow bowls, then top each with some shrimp mixture, chopped bacon and green onions.