Ultimate Shrimp Grits Recipe 425 Recipes

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:

• 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.

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.