Best 2 Ralph Brennans Jazz Kitchen Shrimp And Grits Recipes

Indulge in the harmonious blend of flavors and textures found in Ralph Brennan's Jazz Kitchen Shrimp and Grits. This tantalizing dish features plump shrimp sautéed to perfection and nestled atop a creamy, cheesy grit cake. The shrimp are seasoned with a zesty blend of spices, ensuring each bite is bursting with flavor. The grit cake is made from stone-ground grits, cooked low and slow to achieve a smooth and velvety texture. It is then enriched with sharp cheddar cheese, adding a delightful sharpness that balances the sweetness of the shrimp. This culinary masterpiece is not only a feast for the taste buds but also a feast for the eyes, with its vibrant colors and artful presentation. This article provides detailed recipes for the shrimp and grit cake, allowing you to recreate this delectable dish in the comfort of your own kitchen. So, embark on a culinary journey and savor the exquisite flavors of Ralph Brennan's Jazz Kitchen Shrimp and Grits.

Here are our top 2 tried and tested recipes!

CHEF JOHN'S SHRIMP AND GRITS

Chef John's Shrimp and Grits image

Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time.

Provided by Chef John

Categories Side Dish Grain Side Dish Recipes Grits

Time 55m

Yield 4

Number Of Ingredients 19

Ingredients

4 slices bacon, cut into 1/4-inch pieces
¼ cup water
2 tablespoons heavy whipping cream
2 teaspoons lemon juice
1 dash Worcestershire sauce
4 cups water
2 tablespoons butter
1 teaspoon salt
1 cup white grits
½ cup shredded white Cheddar cheese
1 pound shrimp, peeled and deveined
½ teaspoon Cajun seasoning
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon minced jalapeno pepper
2 tablespoons minced green onion
3 cloves garlic, minced
1 tablespoon chopped fresh parsley

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
Ladle grits into a bowl and top with shrimp and sauce.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 33.2 g, Cholesterol 226 mg, Fat 19.5 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 10.6 g, Sodium 1498.5 mg, Sugar 0.5 g

RALPH BRENNAN'S JAZZ KITCHEN SHRIMP AND GRITS RECIPE - (4.1/5)

Ralph Brennan's Jazz Kitchen Shrimp and Grits Recipe - (4.1/5) image

Provided by mszcookie

Number Of Ingredients 20

Ingredients

Andouille-Parmesan Grits Ingredients:
6 tablespoons unsalted butter
1/2 medium onion, diced
1/4 pound Andouille sausage, diced
3 cups low-sodium chicken stock
1 cup grits
1 cup heavy cream
1 tablespoon freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
Coarse salt, to taste
Barbeque Shrimp Ingredients:
1 pound medium shrimp (about 30 shrimp), peeled and deveined
1/4 cup shrimp stock (may substitute chicken stock)
1/2 lemon, juiced
2 tablespoons Worcestershire sauce
1 1/2 tablespoons coarsely ground black pepper
1 teaspoon Creole seasoning
1 teaspoon minced garlic
1 stick (1/4 pound) unsalted butter, cut into 1/2-inch cubes
1 teaspoon chopped fresh parsley, garnish

Steps:

Grits Preparation: Combine butter, onion, and Andouille sausage in a large, heavy-bottomed saucepan over medium heat. Sauté until onion is soft and translucent. Add chicken stock and bring to a boil. Whisk in grits and reduce heat to low. Cover and cook, stirring frequently, until thickened, about 10 to 12 minutes. Whisk in cream and cook, uncovered, 3 to 5 minutes more. Remove pan from heat and stir in Parmesan and parsley. Add salt to taste. Barbeque Shrimp Preparation: Combine shrimp, stock, lemon juice, Worcestershire, pepper, Creole seasoning, and garlic in a large, deep-sided sauté pan over high heat. Simmer, turning shrimp over, until shrimp are just firm and opaque, about 2 minutes. Reduce the heat to medium and add butter to the pan, swirling butter into sauce. Scoop grits into a shallow serving bowl. Top with shrimp and sauce. Garnish with parsley and serve immediately.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcrowd the pan when cooking the shrimp. This will help them cook evenly and prevent them from becoming tough.
Cook the shrimp until they are just opaque. Overcooking will make them tough.
Season the shrimp and grits liberally. This will help them taste their best.
Serve the shrimp and grits immediately. This will help them stay hot and delicious.

Conclusion:

Ralph Brennan's Jazz Kitchen Shrimp and Grits is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy, cheesy grits and plump, juicy shrimp, this dish is sure to please everyone at your table. So next time you're looking for a delicious and satisfying meal, give Ralph Brennan's Jazz Kitchen Shrimp and Grits a try. You won't be disappointed!