Best 2 Shrimp And Grits Pioneer Woman Recipes

Shrimp and grits, a classic Southern dish, is a delectable combination of succulent shrimp, creamy grits, and flavorful seasonings. This hearty and comforting dish is perfect for breakfast, lunch, or dinner, and can be easily customized to suit your taste preferences. From traditional recipes to modern variations, this article offers a diverse collection of shrimp and grits recipes that cater to a range of culinary skills and preferences. Whether you prefer a simple yet satisfying meal or a more elaborate and elegant presentation, there's a recipe here to satisfy your cravings.

Here are our top 2 tried and tested recipes!

SPEEDY SHRIMP AND GRITS

Speedy Shrimp and Grits image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 18

Ingredients

5 cups low-sodium chicken stock
3/4 cup quick grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated sharp Cheddar
1/2 cup mascarpone
4 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds peeled and cleaned jumbo shrimp
1 tablespoon Cajun seasoning
Kosher salt and freshly ground black pepper
6 strips bacon, chopped
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped
1 tablespoon tomato paste
Hot sauce, as needed
Juice of 1/2 lemon
3 scallions, chopped, for garnish

Steps:

Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot.
Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)
Add the bacon, onion, red pepper and jalapeno to the skillet and season with salt and pepper. Cook until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
To serve, spoon the shrimp and sauce over the grits and garnish with scallions.

TEX-MEX SHRIMP AND GRITS

Tex-Mex Shrimp and Grits image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

5 cups low-sodium chicken stock
3/4 cups quick-cooking grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated queso blanco
1/2 cup Mexican crema
2 tablespoons salted butter
2 tablespoons salted butter
1 tablespoon olive oil
1 1/2 pounds peeled and cleaned jumbo shrimp
1 tablespoon taco seasoning
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo
1 medium onion, diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 poblano pepper, diced
1 tablespoon tomato paste
Hot sauce, to taste
Juice of 1 lime
Fresh cilantro leaves, for garnish

Steps:

For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
Heat the remaining 2 cups chicken stock in a separate pan.
For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.

Tips:

Use large shrimp for a more succulent bite.
Don't overcook the shrimp, as they will become tough.
Use a flavorful cheese, such as sharp cheddar or Parmesan, for a richer dish.
Add a pinch of cayenne pepper for a bit of heat.
Serve the shrimp and grits immediately, while they are hot and creamy.

Conclusion:

Shrimp and grits is a classic Southern dish that is both delicious and easy to make. With its creamy texture, savory flavor, and succulent shrimp, this dish is sure to please everyone at your table. Whether you are a seasoned cook or a beginner, this recipe is a great place to start. So next time you're looking for a quick and easy meal, give shrimp and grits a try.