CREOLE SHRIMP AND GRITS
This easy creamy shrimp and grits recipe is rich and savory yet so simple to put together. The smokiness of the bacon and shrimp paired with the cheesiness of the corn grits really hits the right spot for a taste of the South!
Provided by Melanie Cagle
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Bring the water to a boil then add the grits and salt. Stir, cover and allow to simmer on low for 5 minutes.
- After the grits have simmered, add the grated cheddar and whisk together with 1/4 stick of butter. Cover and put aside.
- Cook the bacon in a skillet until crispy. Remove the bacon and put aside. Keep the grease from the bacon in the skillet.
- Add the shrimp and the Creole Seasoning and cook for 3 minutes on each side. Remove the shrimp promptly and put aside.
- Add the onions to the grease and cook on a medium heat until soft. Add the garlic and cook for a further 2 minutes.
- Add the flour and cook together for about 2 minutes, stirring constantly.
- Slowly start to add the chicken broth, stirring constantly with the whisk.
- Add the Parsley and Green onions
- Add the bacon and the shrimp back to the pan. Stir for a minute or so then add the cream.
- At this point you can do a taste test, some people prefer a spicier flavor and so more creole seasoning can be added to taste.
- Serve on top of a bed of cheesy grits and eat right away.
Nutrition Facts : Calories 762 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 495 milligrams cholesterol, Fat 52 grams fat, Fiber 1 grams fiber, Protein 54 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 2519 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CREOLE SHRIMP AND GRITS
Make and share this Creole Shrimp and Grits recipe from Food.com.
Provided by KathyP53
Categories Grains
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups of water to boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells.
- Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly until flour is caramel colored, about 8-10 minutes. Add onion and next three ingredients, and cook, stirring often, 5-7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.
- Meanwhile, bring milk, 2 1/2 cups water, and salt to boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10-12 minutes or until thickened. Serve Creole Shrimp over grits.
Nutrition Facts : Calories 514.7, Fat 16.2, SaturatedFat 4.1, Cholesterol 244.3, Sodium 904.2, Carbohydrate 51.5, Fiber 2.9, Sugar 5.3, Protein 40
SOUTHERN SHRIMP AND GRITS
A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.
SHRIMP CREOLE WITH OLD FASHIONED CREAMY GRITS
GREAT TO ADD TO YOUR BRUNCH MENU. IT IS ADDED TO MY EASTER BRUNCH EVERY YEAR. ENJOY.
Provided by theresa dibert @atlantismoons
Categories Other Main Dishes
Number Of Ingredients 27
Steps:
- COOK FLOUR AND OIL (OR BUTTER) IN SKILLET 3-5 MINUTES TO MAKE ROUX AND SET ASIDE.
- IN A LARGE PAN ADD OIL, ONIONS, GARLIC. CELERY. PEPPERS AND TOMATOES. COOK OVER MED-HIGH HEAT FOR 10 MINUTES OR UNTIL TRANSLUCENT. ADD WATER OR STOCK, LEMON JUICE AND SEASONINGS. SIMMER 20 MIN. STIR IN ROUX UNTIL COMBINED. ADD BROWN SAUCE AND SIMMER FOR ANOTHER 10 MINUTES.
- ADD UNCOOKED SHRIMP SIMMER UNTIL COOKED. THEY TURN PINK. MIX IN GREEN ONIONS AND PARSLEY. SERVE OVER HOT GRITS.
- OLD FASHIONED CREAMY GRITS
- HEAT THE WATER AND MILK IN A HEAVY BOTTOM SAUCE PAN UNTIL SIMMERING. WHILE THIS IS HEATING PUT THE STONE GROUND GRITS IN A BOWL AND COVER WITH COOL WATER, STIR THE GRITS SO THAT THE CHAFF FLOATS TO THE TOP. SKIM SURFACE AND REMOVE CHAFF. STRAIN IN A FINE STRAINER. IF YOU ARE USING REGULAT GRITS YOU CAN SKIP THIS STEP. STIR GRITS INTO WATER/MILK SIMMER STIRRING OFTEN, UNTIL TENDER TO THE BITE AND THE CONSISTENSEY OF COOKED OATMEAL. AS THEY THICKEN STIR MORE OFTEN TO PREVENT STICKING AND SCORCHING. STONE GROUNG TAKES ABOUT AN HOUR, REGULAR ABOUT 20 MINUTES. ADD MILK AND WATER AS NEEDED.
- SEASON GRITS GENEROUSLY WITH SALT AND STIR IN CREAM AND BUTTER. REMOVE FROM HEAT, COVER AND LET REST UNTIL SERVING. SERVE HOT.
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CREOLE SHRIMP AND GRITS RECIPE | MYRECIPES
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5/5 (10)Total Time 2 hrs 2 minsServings 6-8
- Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells.
- Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly, until flour is caramel colored (about 8 to 10 minutes). Add onion and next 3 ingredients, and cook, stirring often, 5 to 7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp, and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.
- Meanwhile, bring milk, 2 1/2 cups water, and salt to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Serve Creole Shrimp over grits.
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- In a medium saucepan over low heat, melt the butter. Add the scallions and garlic and cook until softened, 2 to 3 minutes.
- While the Creole sauce is reducing, in a small bowl, stir together the salt, herbes de Provence, cumin, cayenne, black pepper, and paprika until thoroughly combined. (You can keep the Creole spice mix at room temperature for up to 6 months.)
- In a medium saucepan, bring the water to a boil. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until the grits are fully cooked and have thickened to a mush-like consistency, 4 to 8 minutes.
- In a large skillet over medium heat, warm the oil until shimmering. Add the green and red bell peppers, scallions, garlic, and 2 teaspoons Creole spice mix and cook until the vegetables are softened, 4 to 5 minutes.
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