Ultimate Shrimp And Grits Recipes

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.

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.

THE BEST SHRIMP AND GRITS

Steps:

• Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
• Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
• Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
• Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.

SHRIMP AND GRITS

Steps:

• To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. 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 cream and butter, season with salt and pepper.
• To make 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 leaf. 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. 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.

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 & GRITS RECIPE - (4.2/5)

Steps:

• 1.To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream. Bring to a simmer. Slowly add the cornmeal, whisking constantly. When the grits begin to bubble, reduce the heat and simmer, stirring frequently with a wooden spoon. Cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat, and stir in the butter. (Thin grits with a little extra cream, if necessary). Season with salt and pepper. 2.To make the sauce, in a deep skillet heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add the white onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until a fair amount of fat has rendered and the sausage is brown. Sprinkle the flour into the fat and stir to create a roux. Slowly pour in the broth, continue stirring to avoid lumps. Add the bay leaf. When the liquid comes to a simmer, remove from heat. Keep warm. 3.Preheat the grill to medium-high. Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. Season shrimp with plenty of salt and pepper. Place shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. Fold the grilled shrimp into the sauce. Add the cayenne pepper, hot sauce, and lemon juice. Season with salt and pepper. Stir in the parsley and chives. Serve shrimp on top of the grits with Buttermilk Biscuits. Buttermilk Biscuits 1.Preheat the oven to 375 degrees F. In a large bowl sift together the flour, salt, baking powder, and baking soda. Using a pastry blender or your hands, cut in the pieces of shortening until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. (If the dough is too dry, you can add 1/2 to 1 cup of additional buttermilk, a little at a time, until a sticky dough forms.) Turn the dough out onto a floured surface. Gently fold the dough three or four times to create layers. Press the dough out to a 1 1/2-inch thickness and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with additional buttermilk. Bake for 20 to 25 minutes, until golden brown.