Joe Barnetts Shrimp And Cheese Grits Recipes

SHRIMP AND GRITS (THROWDOWN)

Steps:

• Peel and de-vein shrimp.
• In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, salt, and pepper to taste.
• Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
• Next, make your grits: in a medium saucepan, bring water, chicken bullion cubes, and 2 tablespoons butter to a boil.
• Slowly add the grits, whisking often with a wire whisk for 5 minutes.
• Add tomato paste, whipping cream, and cheese.
• Keep whisking for another 2 to 3 minutes, until the grits become creamy.
• In a large pan, melt 2 tablespoons of butter.
• Add minced garlic and stir for 30 seconds.
• Add the spice-coated shrimp. Cook until done and tender; do not overcook.
• Remove the shrimp from the pan and set aside in a bowl.
• To make the roux-sauce, use the same pan and add 3 tablespoons of all-purpose flour to the remains. Stir with a wooden spoon.
• Cook 10 - 15 minutes or until roux becomes a medium-tan color.
• Slowly add the chicken stock and whipping cream.
• Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
• To serve, place a scoop of grits on a plate. Top with shrimp, and drizzle with roux sauce.

JOE BARNETT'S SHRIMP AND CHEESE GRITS

Steps:

• Peel and devein shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and salt and pepper to taste. Sprinkle spice mixture over shrimp to coat well; set the shrimp aside. For Grits: In a medium sauce-pan, bring water, chicken bouillon cubes and butter to a boil. Slowly add grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream and cheese. Keep whisking for another 2 or 3 minutes until grits become creamy. For Sauce: In a large saute pan, melt the butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they are just done and tender; don't overcook. Remove shrimp from saute pan and set them aside in a bowl. To the drippings left from the shrimp in the saute pan, add the all-purpose flour and stir with a wooden spatula to make a roux. Cook, stirring, for 10-15 minutes until roux reaches a medium-tan color, then slowly add chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. In separate saute pan, cook the ham until heated; cut into cubes. To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham.

JOE BARNETT'S SHRIMP AND GRITS

Steps:

• To make the sauce, melt the butter in a small saucepan over medium heat, and stir in the flour. Cook, stirring with a wooden spatula, until the roux reaches a medium-tan color, at least 8 minutes. Slowly whisk in the stock and heavy cream. Bring to a boil, whisking, and cook until the sauce has thickened and coats the back of the spoon, about 10 minutes. Whisk in the Worcestershire sauce and hot sauce. Taste for seasoning and keep warm.
• To cook the grits, combine the butter and stock in a medium saucepan and bring to a boil over medium heat. Slowly whisk in the grits and simmer, whisking frequently, for 5 minutes. Add the tomato paste, cream, and cheese. Keep whisking for another 2 to 3 minutes, until the grits become creamy. Keep warm. Season with salt to taste.
• To cook the shrimp, combine the Cajun seasoning, paprika, Italian seasoning, and pepper to taste in a bowl. Season the shrimp with the seasoning mix. Melt the butter in a 12-inch skillet over medium heat. Add the minced garlic and stir for 30 seconds. Add the shrimp and cook until just cooked through, about 1 1/2 minutes per side. Transfer the shrimp to a plate, and stir the pan drippings into the sauce.
• To serve, place a few heaping spoonfuls of grits onto each plate, top with several sizzling shrimp, drizzle with the sauce, and top with a few cubes of country ham.

SHRIMP AND GRITS

Steps:

• First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
• Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
• Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
• The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
• And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
• To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

CHEESY SHRIMP AND GRITS

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SHRIMP AND GRITS

Steps:

• First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
• Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
• Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
• The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
• And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
• To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

SHRIMP AND CHEESY GRITS

Steps:

• In a saucepan, bring 2 cups broth and 2 cups water to a boil; season with salt and pepper. Whisk in grits. Reduce heat to medium-low and simmer, partially covered and whisking occasionally, until tender, 30 to 50 minutes (depending on grain size and desired texture). If grits become too stiff before turning tender and creamy, whisk in more hot water a little at a time.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add sausage and cook, breaking into bite-size pieces, until just cooked through and crisp in places, 5 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, leaving fat in skillet.
• Add 1 more tablespoon butter to skillet along with onion, bell pepper, celery, and thyme; season. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are tender but not developing any color, 4 to 5 minutes. Season shrimp, add to skillet, and cook, stirring a few times, until opaque and just cooked through, 4 to 5 minutes.
• Transfer mixture to a bowl; cover to keep warm. Add remaining 3/4 cup broth to skillet and bring to a simmer, whisking to remove any browned bits from bottom. Remove from heat.
• Remove grits from heat; stir in cheese and remaining 2 tablespoons butter until melted and smooth. Toss tomatoes and celery leaves with oil; season. Serve grits with shrimp mixture, sausage, pan sauce, and tomato salad.