Best 6 Sauteed Shrimp On Parmesan Grits With Redeye Gravy Recipes
Indulge in a culinary journey with our sauteed shrimp on parmesan grits with redeye gravy, a tantalizing dish that combines the essence of Southern cuisine with a modern twist. Prepared with succulent shrimp sautéed to perfection, creamy parmesan grits infused with savory cheese, and a rich redeye gravy that adds a delightful depth of flavor, this dish is a symphony of textures and tastes. Explore the diverse recipes presented in this article, including a detailed guide to making the shrimp, grits, and gravy, along with helpful tips and variations to customize the dish to your preference. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will equip you with the knowledge and inspiration to create a memorable and flavorful meal that will impress your family and friends.
Let's cook with our recipes!
SPICY SHRIMP AND GRITS WITH ANDOUILLE SAUSAGE REDEYE GRAVY
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 entrees or 8 appetizers
Number Of Ingredients 19
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the andouille sausage, shallots, garlic and 1 teaspoon Creole spice mix and cook until the shallots become translucent and the sausage browns, 10 to 12 minutes.
- Add the chicken stock, coffee, Worcestershire sauce and Tabasco sauce to the skillet and bring to a boil. Add the butter, reduce the heat and simmer until reduced by one-third. Add the shrimp and remaining teaspoon Creole spice mix and simmer until the shrimp are just cooked through, 5 to 6 minutes.
- Divide the cheesy grits among bowls and top with the shrimp and redeye gravy. Garnish with the green onions.
- Combine the milk, butter, salt, pepper and 2 1/2 cups water in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.
JACK FRY'S SHRIMP AND GRITS WITH RED-EYE GRAVY
Jack Fry's is one of the many GREAT restaurants on Bardstown Road here in Kentucky. This appetizer is one of the most requested and ordered dishes. The list of ingredients are long, but don't be discouraged! This is goooooooood!!!
Provided by SkinnyMinnie
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream.
- Over medium heat, bring to a low boil.
- Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
- Whisk in the Parmesan cheese and salt and pepper to taste.
- To make the gravy: In a large skillet over high heat, melt the butter.
- Add the ham and brown.
- Add the shitakes, onions, green peppers and fresh thyme.
- Saute until the onions become translucent.
- Add the wine, coffee, tomatoes, and hot sauce.
- Bring to a slight boil.
- Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
- Stir the cornstarch mixture into the gravy.
- Reduce heat, and cook another couple of minute.
- To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter.
- Add the shrimp and cook until shrimp are just pink.
- Add the red-eye gravy.
- Finish the sauce with the remaining 1 Tbs of butter stirred inches.
- To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
- Garnish with freshly grated Asiago cheese and chopped parsley.
Nutrition Facts : Calories 692.4, Fat 40.3, SaturatedFat 23.1, Cholesterol 364.2, Sodium 1821.5, Carbohydrate 35.3, Fiber 2, Sugar 1.9, Protein 44.4
SAUTEED SHRIMP
Steps:
- In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.
SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS
This is a great meal that screams New Orleans! The shrimp and sausage combo can't be beat and the spiciness is kept in check by the creamy grits.
Provided by Kelsey Nixon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
- For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
- Serve the sausage, peppers and shrimp over the grits.
SAUTéED SHRIMP
Crushed red-pepper flakes, a few cloves of garlic, parsley, and oregano add plenty of flavor to these sautèed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
- Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.
SAUTEED SHRIMP PARMESAN
This is an easy and light main dish recipe with just a few ingredient and takes just minutes to serve. This must have come from a low fat library cookbook. Serve with rice or pasta. I would like just a fresh green salad.
Provided by Barb in WNY
Categories Very Low Carbs
Time 5m
Yield 4 shimp each, 4 serving(s)
Number Of Ingredients 5
Steps:
- Shell shrimp.
- Melt margarine in non-stick skillet.
- Add garlic and shrimp.
- Saute for 3 to 4 minutes or until shrimp are pink.
- Sprinkle on Parmesan and parsley.
Tips:
- Choose fresh shrimp: Look for plump, firm shrimp with a slight briny smell. Avoid shrimp that is slimy or has a strong fishy odor.
- Clean and devein the shrimp: Rinse the shrimp under cold water and remove the shells. Use a sharp knife to make a shallow incision along the back of the shrimp and remove the vein.
- Season the shrimp: Sprinkle the shrimp with salt, pepper, and any other desired seasonings before cooking.
- Use a hot pan: When sautéing the shrimp, use a heavy-bottomed pan or skillet over medium-high heat. This will help to sear the shrimp and prevent it from sticking.
- Don't overcrowd the pan: Cook the shrimp in batches if necessary to avoid overcrowding the pan. Overcrowding will prevent the shrimp from cooking evenly.
- Cook the shrimp until it is opaque: The shrimp is cooked when it is opaque and pink. Do not overcook the shrimp, as this will make it tough.
- Make the redeye gravy: While the shrimp is cooking, make the redeye gravy. To do this, heat some butter or oil in a saucepan over medium heat. Add the bacon drippings and cook until the bacon bits are browned. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth and bring to a simmer. Season with salt and pepper to taste.
- Prepare the parmesan grits: While the shrimp and gravy are cooking, prepare the parmesan grits. To do this, bring the water to a boil in a medium saucepan. Stir in the grits and salt. Reduce heat to low and simmer for 15-20 minutes, or until the grits are tender. Stir in the butter, parmesan cheese, and milk. Season with salt and pepper to taste.
Conclusion:
Sautéed shrimp on parmesan grits with redeye gravy is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The shrimp is tender and flavorful, the grits are creamy and cheesy, and the redeye gravy adds a rich and savory flavor to the dish. This dish is sure to please everyone at the table.
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