SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 116
Steps:
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SPICY CHEESE GRITS
If you're not into spicy foods, you might be surprised by these. The cheese tones down spiciness of the jalepeno. I'm a spicyhot wimp, and I love me some cheesy grits! From LJ entry on Thursday, April 4th, 2002. Easy and delicious!
Provided by Julesong
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the grits (instant or regular) as normal, according to packaging, to make four servings.
- When grits are almost to their finished texture, mix in the rest of the listed ingredients. Stir well and heat for another few minutes until everything is well incorporated.
- You can either eat them immediately (which we usually do), or you can spread it about an inch thick it into a lightly pan-sprayed or buttered cooking pan and refrigerate it (and/or any leftovers) and cut it into squares or wedges for browning and re-heating in a sauté pan later. Either way, they're delicious.
- Note: Whether or not I add the pepperjack cheese depends on what texture I'm feeling like eating. It's smoother without the cheese, a little gloppier (but cheesier!) with the pepperjack. If I'm using jalepenos from the jar, I pour in some of the juice from those, too.
- Makes 4 servings.
Nutrition Facts : Calories 181, Fat 3.3, SaturatedFat 1.8, Cholesterol 8, Sodium 644.1, Carbohydrate 31.9, Fiber 0.9, Sugar 0.5, Protein 6
SPICY GRITS
In the Deep South we tend to incorporate grits into so many wonderful dishes. This base can be used to back up scrambled or poached eggs for breakfast or sautéed greens and shrimp for lunch or dinner. I will often chill the leftovers and make grits cakes for another meal. The possibilities are as endless as the Bubba Gump shrimp dishes!
Provided by Penny Stettinius
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Bring the broth/milk combo to a boil and slowly whisk in the grits. Add salt if your broth is unsalted.
- Add the jalapenos.
- Bring to a boil again, stirring constantly, then lower the heat, cover, and cook the grits until done. Stir occasionally.
- Add the buter and incorporate completely, season with salt and pepper to taste.
- Remove from the heat.
- Add the cheese 1/3 cup at a time, stirring well.
- Serve.
- .
- Enjoy!
Nutrition Facts : Calories 522.7, Fat 30.4, SaturatedFat 18.7, Cholesterol 92, Sodium 837, Carbohydrate 37.9, Fiber 1.9, Sugar 1, Protein 23.7
~ SPICY PARMESAN GRITS ~
Creamy, cheesy & spicy. Hubby wanted spicy grits and he got them. Loved them too! You can tone down the heat if you prefer. I thought these were just right.
Provided by Cassie * @1lovetocook1x
Categories Other Breakfast
Number Of Ingredients 7
Steps:
- In a medium sized saucepan, I brought 4 1/2 cups salted water to a boil. Whisk in the grits and turn heat to simmer. Stirring occasionally. Continue cooking the grits until desired thickness. ( they will continue thickening as they cool. ) When almost done, stir in the peppers, Parmesan and seasonings. Cook a few minutes longer. When they reach desired thickness, stir in the butter and serve.
PARMESAN GRITS
Categories Milk/Cream Side Quick & Easy Parmesan Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring first 4 ingredients to boil in heavy large saucepan, whisking constantly. Reduce heat, cover and simmer until grits are creamy, stirring occasionally, about 10 minutes. Add cheese and whisk until melted. Season to taste with pepper.
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4.8/5 (6)Total Time 30 minsCategory EntreeCalories 194 per serving
- In a large pot, saute the butter and onion over medium-high heat for 1 minute. Add jalapeno and saute another minute.
- Reduce heat to medium. Add grits, water, half and half and milk and cook for about 20 minutes, stirring occasionally.
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5/5 Total Time 40 minsCategory Breakfast, Side Dish
- In a medium saucepan, bring 3 1/2 cups of water to a boil with 1 tablespoon of the butter. Add a generous pinch of salt and gradually whisk in the grits. Cook over moderately low heat, whisking often, until the grits are thick and just tender, about 30 minutes.
- Meanwhile, in another medium saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour, and when it is bubbling, gradually whisk in the milk. Cook over moderate heat, whisking frequently, until thickened and no floury taste remains, 8 to 10 minutes. Stir in the grated cheese and cook until just melted, about 2 minutes.
- Using a rubber spatula, fold the Parmesan sauce into the grits and season with salt and pepper. Serve right away.
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- In a medium pot, bring water and chicken broth to a boil. Gradually whisk in grits. Add salt. Simmer, partially covered for 20 minutes, stirring often.Add more water if they get too thick.
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