Shrimp And Grits Pioneer Woman Recipes

LEMON-GARLIC SHRIMP AND GRITS

Steps:

• Preheat the oven to 375˚. Combine the butter and garlic in a food processor. Throw in the parsley, lemon zest, red pepper flakes and salt. Pulse the mixture several times until everything is all mixed together. Add the lemon juice and pulse until creamy.
• Arrange the shrimp in a single layer on a large baking sheet and dot with the butter mixture.
• Roast until the shrimp are cooked through and pink, about 10 minutes. Transfer to a large bowl, making sure to drizzle all the herbed butter from the pan over the top, and toss.
• Bring the chicken broth and 2 cups water to a vigorous boil in a medium saucepan over high heat. Whisk in the grits and salt. Reduce the heat so that the grits boil but don't explode onto your hand as they thicken; cook, stirring frequently, for about 4 minutes.
• Reduce the heat, stir in both cheeses and cook, stirring, until melted and thick, 3 to 4 minutes. Divide the grits among bowls and top with the shrimp and herbed butter.

LEMON-GARLIC SHRIMP AND GRITS

Steps:

• Bring 3 cups water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and black pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and black pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and black pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

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.

TEX-MEX SHRIMP AND GRITS

Steps:

• For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
• Heat the remaining 2 cups chicken stock in a separate pan.
• For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
• Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
• To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.

SPEEDY SHRIMP AND GRITS

Steps:

• Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot.
• Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)
• Add the bacon, onion, red pepper and jalapeno to the skillet and season with salt and pepper. Cook until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
• To serve, spoon the shrimp and sauce over the grits and garnish with scallions.

SHRIMP AND GRITS

Steps:

• Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
• Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.