Best Grits Ever Recipes

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

Ingredients

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.

20 BEST WAYS TO COOK WITH GRITS

20 Best Ways to Cook with Grits image

No matter the time of day, you can't go wrong with these recipes with grits. From breakfast bowls to casserole to grit cakes, get ready to enjoy a taste of the south.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 20

Ingredients

Shrimp and Grits
Hominy Grits
Grits Breakfast Bowl
Sweet, Creamy Breakfast Grits
Savory Breakfast Grits
Easy Crispy Grit Cakes
Southern-Style Grits with Okra, Corn, and Goat Cheese
Cracked Out Grits Casserole
Skinny Rotisserie Chicken and Grits Casserole
Healthy Chorizo Grits Breakfast Bowls
Old Bay Cheddar Grits With Andouille and Tomatoes
Shrimp and Grits with Andouille Sausage
BBQ Meatballs with Cheese Grits
Lemon-Garlic Shrimp and Grits
Cheesy Grits Casserole with Breakfast Sausage
Pimento Cheese Brunch Grits
Cajun Fried Fish and Cheese Grits
Grillades and Grits
Keto Cauliflower Grits and Shrimp
Spring Onion Pimiento Cheese Grits

Steps:

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Nutrition Facts :

BEST GRITS EVER

Best Grits Ever image

The Best Grits ever came from my kids. They would order grits out and be upset that they where not like mom's. They would tell the person that mom makes the best grits ever!!!.

Provided by KAREN ROBERTS

Categories Other Breakfast

Time 25m

Number Of Ingredients 4

Ingredients

3 c water
1 c grits, quick-cooking
1/2 stick butter, room temperature
salt and pepper taste

Steps:

1. In saucepan bring water to boil on high add butter and salt ( grits really need salt ) add grits stirring constantly reduce heat to med low and simmer covered checking grits off and on and stirring for 15 min until thickened add milk and stir. Keep grits on low and covered until ready to serve.
2. Grits should be creamy and soft and thick. We like them with cheddar cheese.

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