Taras Shrimp And Grits Recipes

TARA'S SHRIMP AND GRITS

Steps:

• Slice all pieces above, but julianne the peppers. Place in pan with olive oil and beer. Add garlic powder, salt and pepper and Old Bay seasoning. Sauté until eldente. Set aside.
• In a small pot, SOAK about a 1/2 pound to pound of shrimp in 1 can of beer with some Old Bay added. Set aside.
• In large pot, cook 4 cups of grits to feed 8 people. . When grits are almost done, add some Hidden Valley Ranch dressing, garlic salt, 1 small container of sour cream and la stick of butter.
• Add shrimp to pan and ½ stick of butter and a small amount of the beer. Sauté shrimp until pink. Then add 1 tablespoon of flour to the pan. Mix for a few seconds (in order to make a roux). Then add the beer to the consistency you want the roux. Add this to the veggie mixture. Needs to be a gravy consistency.
• You can spoon the shrimp mixture over the grits or add directly to the pot. Enjoy with buttermilk biscuits with butter or jelly.

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.

TIA'S SHRIMP AND GRITS

Steps:

• For the shrimp: In a large skillet set over medium-high heat add the bacon and cook until crispy, 4 to 5 minutes, then transfer to a paper-towel-lined plate. Coarsely chop the bacon and set aside. Sprinkle the shrimp with salt and pepper on both sides and add it to the pan. Cook until the shrimp starts to turn pink, then flip and cook the other side until pink, about 2 minutes per side (they do not need to cook all the way through at this point). Set aside.
• Using the same pan, reduce the heat to medium-low and add the butter, celery, garlic, onions, peppers and 1/4 teaspoon salt. Saute until the onions are translucent, 7 to 10 minutes. Add the tomatoes with their juices, 1/2 cup water and the seafood seasoning. Stir to mix, cover, and cook until the tomatoes break down and the sauce begins to blend together, 10 to 15 minutes, stirring occasionally. Add the shrimp back to the sauce to cook through, 3 minutes.
• For the grits: In a large saucepan set over medium-high heat, bring 2 1/2 cups water, the milk and 1 1/2 teaspoons salt to a boil. While whisking, slowly add the grits. Keep whisking for about 15 minutes. The grits should be creamy at this point. Add in the cheese and butter and stir until the cheese melts. Season with salt and pepper.
• To serve, scoop the grits into shallow bowls, then top each with some shrimp mixture, chopped bacon and green onions.

SHRIMP AND GRITS

Steps:

• Over medium heat bring water to boil.
• Add salt & whisk in grits.
• Let grits cook for 5 minutes.
• Mix in butter, milk, and cheese.
• Cover and cook on low for 25-30 minutes.
• Peel and devined shrimp.
• Cover shrimp with Old Bay Seasoning.
• In large skillet, melt butter.
• Grated garlic into the melted butter.
• Add cream, let sauce cook for 5 minutes.
• Add shrimp, cook for 6-7 minutes or until shrimp is pink.
• Top grits with shrimp.
• Enjoy!

SHRIMP AND GRITS

Steps:

• Prepare grits according to package directions.
• Add salt and butter to taste.
• Set aside, but keep warm.
• While the grits are cooking, start the shrimp.
• In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside.
• Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min.
• Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown.
• Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly.
• Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary.
• Serve immediately over the grits.
• (Reheat grits if necessary so they are hot).

SHRIMP AND GRITS

Steps:

• If using frozen shrimp, thaw as directed on package. Rinse and drain.
• Combine Cajun seasoning, Italian seasoning, and paprika in a large bowl Add shrimp and toss to coat.
• Melt butter in a large skillet over medium heat; add garlic and saut 1 minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce. Cook 5 minutes or just until shrimp turns pink. Remove shrimp with a slotted spoon and set aside, leaving broth mixture in skillet.
• Whisk together flour and remaining 1/4 cup broth until blended. Whisk into broth mixture in skillet and cook, stirring or whisking constantly, 2-3 minutes or until thickened. Add shrimp and cook 1 minute. Serve immediately over hot grits.