AUTHENTIC SOUTHERN SHRIMP AND GRITS
Shrimp and grits are a true Southern classic! Learn how to make the most flavorful, creamy, southern grits and the best way to season plump, tender shrimp.
Provided by Eden Westbrook
Categories Brunch and Breakfast Recipes
Time 25m
Number Of Ingredients 12
Steps:
- In a medium pot or soup pot, bring the broth and milk to a boil. Add the grits, 1 teaspoon kosher salt, and 1 teaspoon freshly cracked black pepper, whisking well. Reduce the heat to low and cook until the liquid is absorbed, 10-15 minutes. Remove from heat and stir in the butter, cheese, and more salt and pepper to taste. Cover until ready to serve.
- In a large cast-iron skillet, fry the bacon over medium-high heat. When crisp, remove the bacon and place on a paper towel-lined plate to remove the excess grease and oil.
- Add the shrimp and red pepper flakes to the bacon grease in the cast iron skillet, turn the heat down to medium, and saute the shrimp, flipping them over after a minute or so, and letting the other side cook, cooking about 3 minutes total.
- Turn off heat and add minced garlic, stirring for about 30 seconds; the residual heat will cook the garlic through. The shrimp should be opaque entirely, and gently curl in. Stir in lemon juice and parsley, and season to taste.
- Divide the grits into serving bowls and top with the shrimp and chopped bits of bacon, if preferred in dish. Garnish with more chopped parsley and serve immediately.
Nutrition Facts : Calories 607 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 531 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 65 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 2813 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GET YOUR GRITS ON WITH BLACKENED SHRIMP
Steps:
- Toss shrimp in Cajun spice in a large bowl to coat.
- Heat a large nonstick skillet over medium-high heat.
- Heat butter and olive oil in a pan, then add shrimp. Cook until shrimp curls and turns pink, 1 to 2 minutes on each side (see Cook's Note).
- Ladle 1/4 cup Roasted Corn Emulsion on bottom of a plate. Place 3 hot Fried Green Tomato Slices side by side, on top. Add small scoops of Stone Ground Bacon Grits on each Fried Green Tomato slice. Place a shrimp on each of the stacks.
- Sprinkle diced tomato and chives on top. Then, dust with more Cajun spice and serve.
- Preheat oven to 400 degrees F.
- Rub corn cobs with olive oil and sprinkle with salt and pepper to taste. Place on a sheet tray and roast until cooked and lightly browned, 8 to 10 minutes.
- Once cooled, cut corn off of the cobs and set aside, saving the cobs.
- Combine shrimp base, 4 cups water and cobs in a medium pot over medium-high heat. Bring to a boil and cook until liquid is reduced by half, then remove cobs and discard. Add heavy cream to the pot and bring to a simmer.
- Meanwhile, melt butter in a separate small pan over medium heat. Whisk in flour and cook, whisking, until it becomes the consistency of wet sand, 3 to 4 minutes, to create a roux. Remove from heat. Once the cream is simmering, whisk in the roux mixture. Reduce heat, and cook, stirring constantly, until thickened.
- Add corn, chives and salt and pepper to taste. Stir until combined, then serve hot.
- Combine cornmeal, flour, sugar and Cajun spice in a large bowl to create a breading mixture.
- Combine buttermilk and honey in another large bowl and whisk until combined.
- Slice green tomatoes about 1/4-inch thick, roughly 4 to 5 slices per tomato. Place tomato slices in the honey-buttermilk mixture and gently toss to coat.
- Place each green tomato slice in the breading mixture, and coat both sides well. Set breaded tomatoes aside and save any remaining breading.
- Heat oil in a nonstick skillet over medium-high heat, to prepare for frying.
- Re-bread green tomato slices in the remaining breading mixture, then place in the skillet and fry until golden brown, 1 to 2 minutes per side.
- Remove fried green tomato slices from oil and place on a paper towel to absorb any remaining grease. Sprinkle with salt to taste, then serve hot.
- Cook the bacon in a large pot over medium-high heat, stirring frequently, until browned.
- Add heavy cream, whole milk and 1 1/4 cups water to the pot and bring to a simmer. Stir in the grits with a wire whisk, making sure there are no lumps.
- Bring back to a simmer, then lower heat. Season with salt and pepper, and let simmer, stirring occasionally to ensure that no lumps form and the bottom does not burn, until grits are fully cooked, 20 to 25 minutes (see Cook's Note). Remove pot from heat.
- Whisk in mascarpone until well combined, and add salt and pepper to taste.
- Serve hot or refrigerate up to 4 days.
SOUTHERN STYLE BLACKENED SHRIMP & GRITS
The flavors in this blackened shrimp and grits are so perfect, each bite is a party in your mouth. This is a true Southern or Cajun dish. The blackened shrimp are seasoned just right. No seasoning overpowers another. You taste the blackened seasoning, pepper, red pepper, and cayenne. Served over creamy grits with a gently poached...
Provided by Debbie Elliott Vair
Categories Seafood
Time 30m
Number Of Ingredients 13
Steps:
- 1. Peel and devein your shrimp. Place them in a large Ziploc bag. Drizzle the olive oil into the bag. Add the salt, peppercorns, blackened spice, cayenne pepper, red pepper flakes, paprika, and salt. Place in the refrigerator to mariade for 10 minutes.
- 2. Prepare your grits according to the package directions.
- 3. In a large skillet, add the butter. Turn heat to medium-high and cook your shrimp 1-2 minutes per side.
- 4. Do not overcook the shrimp.
- 5. While the shrimp are cooking, add water to another saucepan. Over medium-high heat, bring the water to a gentle boil and poach the eggs.
- 6. Remove the eggs from the saucepan and place on a plate until ready to serve.
- 7. To serve, place your grits in the bottom of the bowl. Top the with 6 blackened shrimp, 2 poached eggs, and the sauce from the shrimp.
SHRIMP AND GRITS WITH BLACKENED SPICED BUTTER
Steps:
- In a pot, bring the chicken base, butter and 2 quarts water to a boil. Whisk in the the grits, then turn the heat to low, cover the pot and cook for 8 minutes. Remove the pot from the heat, whisk in the cheese and let sit on the stove for another 10 minutes.
- Meanwhile, melt the Blackened Butter in a large saucepan on medium-high heat. Add the shrimp to the pan and saute until it's no longer pink. Add the bacon, give it a final toss and distribute the shrimp and bacon on top of the plated grits. Finish the dish by pouring the remaining butter left in the pan over the plated shrimp and grits.
- Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.
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.
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- Place the grits in a bowl and cover with water. Let sit for about 1 hour. Drain the grits and place them in a large pot. Add 8 cups water and set over medium heat. Stir as mixture comes to a simmer. Reduce the heat to low, add 1 tablespoon salt, and cook until the grits are tender, 40 to 45 minutes. Add the cheese and cream and stir to combine. Season with salt, pepper, and Tabasco. Keep warm, adding more water or cream to keep grits loose until ready to serve.
- In a large skillet, cook the sausage over medium-high heat until browned, 7 to 9 minutes. Remove from the pan and set aside.
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- To serve, spoon the grits into a shallow serving bowl. Top with the shrimp mixture and sausage slices.
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