General Oglethorpes Shrimp And Grits Recipes

AUTHENTIC SOUTHERN SHRIMP AND GRITS

Steps:

• Bring milk and vegetable broth to a boil, and slowly add the grits 1/4 cup at a time. Stir frequently to avoid clumping.
• Mix in the butter, and cook on low for about 20 minutes. (Now would be a good time to start the shrimp while to grits cook.)
• After the grits have cooked for 20 minutes, toss in the cheese and stir to blend.
• In a small dish blend together salt, cayenne, and cinnamon.
• Begin cooking bacon in a non-stick skillet.
• Once the bacon begins to turn brown, add in the onion, and garlic and continue to cook until onion is translucent.
• Toss in the shrimp, and cook until the shrimp starts to turn pink on both sides. Sprinkle with spice mixture while cooking.
• Add in the tomatoes, and the vegetable broth.
• Cook for 2-3 minutes.
• Divide grits equally into 6 bowls, and top with shrimp.

THE BEST SHRIMP AND GRITS

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.

GENERAL OGLETHORPE'S SHRIMP AND GRITS

Steps:

• Prepare shrimp: In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and a pinch of pepper. Add shrimp, and toss until well combined; set aside.
• Prepare grits: Fill a medium saucepan with 2 cups water. Add bouillon cubes and butter; bring to a boil. While whisking, gradually add grits. Cook, whisking often, about 5 minutes. Stir in tomato paste, cream, and cheese. Continue cooking, whisking, until creamy, 2 to 3 minutes. Set aside.
• Cook shrimp: Melt butter in a large skillet. Add garlic and cook, stirring 30 seconds. Add shrimp and cook until opaque, 1 1/2 minutes per side. Transfer shrimp to a medium bowl; set aside.
• Prepare sauce: Stir flour into remaining butter in skillet that shrimp was cooked in. Cook, stirring occasionally, until thickened and medium-tan in color, 5 to 10 minutes. Whisk in chicken stock and cream; let cook, whisking constantly, 2 minutes. Whisk in Worcestershire sauce and hot sauce; set aside.
• Heat a medium skillet over medium heat. Add ham and cook, turning once, until browned. Transfer ham to a cutting board and cut into 1/2-by-1/4-inch pieces.
• To serve, divide grits evenly among 6 plates. Top with shrimp, and drizzle with sauce. Serve garnished with ham.

SOUTHERN SHRIMP AND GRITS

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.