Ultimate Charleston Shrimp And Grits Recipes

OLD CHARLESTON STYLE SHRIMP AND GRITS

Steps:

• Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
• Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
• Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
• Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
• Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
• Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
• Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
• Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
• Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

ULTIMATE CHARLESTON SHRIMP AND GRITS

Steps:

• 1. Shrimp
• 2. Peel and devein the shrimp, reserving the shrimp in a bowl and the shells in a small saucepan. Add 2 cups of water, the bay leaf, ½ teaspoon kosher salt, ¼ teaspoon of the sugar, and the cayenne to the saucepan with the shells. With a spoon, tamp the shells down beneath the surface of the water, cover, and bring to a simmer over high heat. Uncover, turn the heat to medium low, and let the shrimp stock simmer until reduced by half, about 10 minutes.
• 3. Meanwhile, with a sharp knife, slice the shrimp in half lengthwise.
• 4. Put the tomatoes in a blender or food processor and add the vinegar, ½ teaspoon salt, and the remaining ½ teaspoon sugar. Process to a smooth purée, then strain through a fine sieve, pressing the skin and seeds to extract as much juice as possible. Discard the skin and seeds. You should have 1½ cups of tomato purée.
• 5. Scatter the bacon in a large sauté pan over medium-high heat and cook, stirring occasionally, until the bacon is alluringly browned and has rendered its fat, about 8 minutes. Using a slotted spoon, transfer the bacon to a small paper-towel-lined plate and cook the shrimp in the bacon fat in batches, taking care not to crowd the pan, and stirring occasionally, just until they've curled into corkscrews and turned pink, about 2 minutes; reserve on a plate. Squeeze half the lemon over the shrimp and sprinkle with 2 pinches of salt.
• 6. Strain the shrimp stock into the sauté pan, discarding the solids, and stir with a wooden spoon to pick up the tasty browned bits from the bottom of the pan. When the stock simmers, spoon off 2 tablespoons and then whisk them into the flour with a fork in a small bowl to make a paste. Add the tomato purée and the garlic to the pan, stir to combine, and then whisk the flour paste into the sauce. Cook until the mixture thickly coats the back of a spoon
• 7. Cut the heat, and fold the shrimp in just to warm through. Season to taste with salt, black pepper, and red wine vinegar. Cut the remaining lemon half into 4 wedges. Serve the shrimp over hot Charleston Hominy, and garnish with the reserved bacon and the lemon wedges.
• 8. Charleston Hominy
• 9. Pour the milk and 2 cups of water into a 2-quart saucepan, cover, and turn the heat to medium high. When the liquid simmers, add the grits, butter, and ½ teaspoon salt, and reduce the heat to medium. Stir every couple of minutes until the grits have become fragrant, and are the consistency of thick soup, about 8 minutes.
• 10. Reduce the heat to low and simmer, stirring often and ever more frequently, for about 20 minutes, by which time the bubbles will emerge infrequently as the grits have stiffened and fall lazily from the end of a spoon. Add ½ teaspoon black pepper and cook for about 10 minutes more, stirring constantly to prevent the thickened grits from scorching on the bottom of the pan (appoint someone to the stirring task if you have to step away-a scorched pot of grits is bitter and a total loss). If your grits thicken too quickly, or if they are too gritty for your taste, add water by the half cup, stirring to incorporate, and continue cooking until tender.
• 11. When the grits are stiff and stick well to the spoon, turn off the heat and stir. Season with salt and black pepper to taste and serve immediately.

GRITS WITH SHRIMP

Steps:

• Remove the heads and tails from the shrimp, and reserve for shrimp broth. Devein the shrimp and refrigerate while making shrimp broth.
• Make the shrimp broth: Rinse the shrimp shells with cool water. Heat a 4-quart pot over medium-high heat. Add the shrimp shells and cook until pink. Cover with the water and bring to a boil. Reduce the heat to a simmer and continue to cook, uncovered, until the liquid has reduced to 1 quart, 45 minutes to 1 hour. Strain the stock and cool over an ice bath.
• Add the salt and bay leaves to the cooled stock, whisking until the salt is dissolved. Set the grits in a 4-quart pot and top with the shrimp. Cover the grits and shrimp with the brine and stash in the fridge for at least 6 hours or up to overnight.
• After the 6-hour brine, remove any chaffs or hulls from the grits that may be floating on the surface. Remove the shrimp from the brine.
• Bring the grits to a simmer over medium-high heat, whisking continuously until the grits boil to avoid lumps. Reduce the heat and cook the grits until tender and creamy, 30 to 35 minutes. Add a tablespoon of butter and stir to combine. Cover to keep warm while cooking the shrimp.
• Toss the shrimp with the lemon juice, hot sauce, and Old Bay. Set aside.
• Cook the bacon until crisp in a large cast-iron skillet over medium-high heat. Remove from the pan to paper towels to drain. Add the shrimp and cook until pink, about 2 minutes per side. Coarsely chop the bacon and return to the pan and add the green onion. Stir to combine.
• To serve, ladle grits into a bowl and scatter the shrimp and bacon mixture over the top. Drizzle with any remaining bacon grease.

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.

ULTIMATE SHRIMP AND GRITS

Steps:

• For the grits:
• Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
• For the shrimp:
• Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

CHARLESTON SHRIMP AND GRITS

Steps:

• Peel and devein shrimp, set aside.
• Fill a large pot with water, milk and one tablespoon of worcestershire sauce.
• Place on burner over high heat.
• Before it begins to boil, stir in the grits.
• Cook for 30 minutes stirring regularly.
• Turn off the heat and let stand while preparing shrimp.
• Place butter in frying pan over high heat.
• As butter begins to melt, coat bottom of pan.
• Before butter completely melts add tomato sauce, remaining worcestershire and shrimp.
• Cook until shrimp are done, about two-three minutes.
• Spoon grits onto plate, top with the shrimp and sauce and enjoy!

OLD CHARLESTON STYLE SHRIMP AND GRITS

Steps:

• Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
• Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
• Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
• Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
• Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
• Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
• Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
• Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

CHARLESTON SHRIMP AND GRITS

Steps:

• Combine shrimp with lemon juice and a couple of generous splashes of Tabasco sauce; let sit while you begin the grits and gravy.
• Make the grits: in a large heavy saucepan, bring 6 cups water and 1 teaspoon salt to a boil.
• Whisk in the grits a few handfuls at a time (they will bubble up initially).
• When you have added all the grits, decrease heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
• While the grits simmer, start the gravy: fry bacon in a skillet over medium heat until brown but still limp; stir in the onion, green pepper, and garlic; continue cooking until onion and pepper are limp, about 5 minutes.
• Add in the scallions; sprinkle flour over the mixture; continue sautéing for 5 minutes longer.
• Stir in the stock and remaining salt; cook for 5 minutes longer; remove from the heat while you finish the grits.
• When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese.
• Add a splash of Tabasco sauce and more salt if desired.
• Cover the grits while you finish the gravy.
• Return the gravy to the heat and stir in the shrimp; cook until the shrimp are opaque throughout, about 5 minutes.
• Serve immediately mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

SOUTHERN SHRIMP AND GRITS

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.