Carolina Shrimp Cheddar Grits Recipes

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CAROLINA SHRIMP AND CHEDDAR GRITS



Carolina Shrimp and Cheddar Grits image

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 14

3 cups water
1 cup half-and-half
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked old-fashioned grits
2 cups shredded cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons minced fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Emeril's® Cajun Seasoning

Steps:

  • Combine the first 6 ingredients in inner pot. Lock pressure lid. Press pressure function; select custom. Press timer; set to 10 minutes. Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in cheese and butter until melted. Press saute function; select vegetables setting. Set to medium cook time (10 minutes). Stir in remaining ingredients. Cook 5-10 minutes or until cheese is melted and mixture is heated through. If desired, top with additional parsley.

Nutrition Facts : Calories 471 calories, Fat 26g fat (15g saturated fat), Cholesterol 193mg cholesterol, Sodium 774mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

PRESSURE COOKER CAROLINA SHRIMP & CHEDDAR GRITS



Pressure Cooker Carolina Shrimp & Cheddar Grits image

Instant pot shrimp and grits are a house favorite-if only we could agree on a recipe. I stirred things up with cheddar and Cajun seasoning to find a winner. -Charlotte Price, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

4 cups water
1 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked old-fashioned grits
2 cups shredded cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons minced fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Cajun seasoning

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add the first four ingredients and stir to combine; bring to a boil. Slowly add grits, stirring constantly to avoid lumps. Select saute setting, reduce heat to low and cook about 15 minutes, stirring occasionally. Stir in cheese and butter until melted. Stir in remaining ingredients. Cook for 3-4 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

CAROLINA SHRIMP & CHEDDAR GRITS



Carolina Shrimp & Cheddar Grits image

Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 6 servings.

Number Of Ingredients 13

1 cup uncooked stone-ground grits
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups water
2 cups shredded cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons chopped fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Cajun seasoning

Steps:

  • Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

CAROLINA SHRIMP WITH CREAMY GRITS



Carolina Shrimp With Creamy Grits image

This is a traditional Southern dish. If you prefer your grits thinner just add a little warm water or warmed milk. Adapted from chef James Clark, executive chef at Palette in Washington, DC.

Provided by threeovens

Categories     < 4 Hours

Time 2h20m

Yield 8 appetizers, 8 serving(s)

Number Of Ingredients 15

4 cups water, plus additional as necessary
3 cups half-and-half or 3 cups heavy cream
2 cups grits, not instant
4 -8 tablespoons unsalted butter
salt & freshly ground black pepper
freshly cracked black pepper
6 tablespoons bacon drippings (from about 1/2 pound bacon)
3 medium onions, halved and sliced into thin wedges
16 large shrimp, peeled (peeling optional)
freshly cracked black pepper
1/2 lb country ham, cut into matchstick-size strips
2 cups madeira wine
2 cups heavy cream
1 pinch nutmeg (optional)
3 tablespoons fresh herbs, chopped (such as chives, chervil, thyme and a little cilantro)

Steps:

  • Heat 4 cups water and milk (or half n half or heavy cream) over medium heat to a simmer.
  • Stir in the grits using a wooden spoon; cook, stirring constantly, for 5 minutes.
  • Reduce heat and cook, stirring (and scraping) frequently, to prevent the grits from sticking, 30 minutes (you probably will need to add additional water).
  • Remove from heat, stir in butter, season with salt and pepper; cover to keep warm.
  • Heat 3 tablespoons bacon drippings in a large skillet over medium heat.
  • Add onions and cook, stirring occasionally, until softened and caramelized (golden brown), about 25 minutes; remove to a plate and set aside.
  • Heat the remaining 3 tablespoons of bacon drippings over medium heat.
  • Season shrimp with pepper and add to skillet; cook for one minute.
  • Add ham and cook another minute; transfer to plate and set aside.
  • Return onions to skillet, add Madeira and simmer about 20 minutes until reduced to less than 1/2 cup; watch carefully because once it starts to reduce it will evaporate very quickly.
  • Add cream and nutmeg, if using, simmer until it reduces by about half again.
  • Return shrimp and ham, add fresh herbs, season with pepper if needed.
  • To serve, divide the grits among individual plates and spoon the shrimp and sauce over the top.

Nutrition Facts : Calories 694.2, Fat 46.9, SaturatedFat 25.3, Cholesterol 157.9, Sodium 560.1, Carbohydrate 42.4, Fiber 2.5, Sugar 2.5, Protein 15.5

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

SOUTH CAROLINA SHRIMP AND GRITS



South Carolina Shrimp and Grits image

Craving some down-home Southern fare? Serve this perfect combo any time of the day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h25m

Number Of Ingredients 15

1 cup stone-ground white grits
5 cups water, plus more for soaking grits
Coarse salt and freshly ground pepper
2 1/2 ounces mild cheddar cheese, grated (about 2/3 cup)
1 tablespoon unsalted butter
2 slices thick-cut bacon (2 ounces), chopped into 1/4-inch pieces
1 garlic clove, minced
1/4 medium onion, finely chopped
1/4 green bell pepper, finely chopped
1 pound medium shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1 tablespoon safflower oil
1 tablespoon all-purpose flour
3/4 cup homemade or store-bought low-sodium chicken stock
1 tablespoon fresh lemon juice

Steps:

  • Make the grits: Place grits in a bowl, and cover with cold water by about 3 inches. Stir grits so that bits of husk rise to the top; pour off top layer of water. Strain through a fine sieve, and transfer to a medium saucepan. Gradually whisk in 5 cups water and 1 teaspoon salt. Bring to a simmer, whisking, until beginning to thicken. Reduce heat, and simmer gently, stirring occasionally and scraping bottom and sides of pan with a wooden spoon, until thick and creamy, about 45 minutes. Remove from heat. Let stand, covered, for 30 minutes or up to 1 hour.
  • Meanwhile, make the shrimp: Cook bacon in a large skillet over medium heat until beginning to crisp, about 5 minutes; transfer to a plate using a slotted spoon. Cook garlic, onion, and bell pepper in bacon fat, stirring occasionally, until just tender but not browned, 2 to 3 minutes.
  • Season shrimp on both sides with salt and pepper. Raise heat to medium-high; push vegetables to edge of skillet. Add oil, and heat until shimmering. Sear shrimp in a single layer for 2 minutes. Flip, and sear for 1 minute. Push shrimp to edge of skillet; sprinkle flour into center. Cook, stirring flour into vegetable-shrimp mixture, for 2 minutes. Add stock. Simmer, stirring, until sauce thickens, about 2 minutes. Add lemon juice, and stir in reserved bacon. Season with salt and pepper.
  • Just before serving, heat grits over medium-low. Stir in cheese and butter; season with salt and pepper. Serve shrimp over grits on warmed plates.

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