Best 9 Shrimp And Grits Recipe By Tasty Recipes

JAZZY SHRIMP AND GRITS RECIPE BY TASTY

Steps:

• Make the shrimp: In a medium bowl, mix together the Jazzy Spice Blend, salt, and pepper. Add the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
• Make the grits: In a large saucepan over high heat, bring the water or stock to a boil. Once boiling, whisk in the grits. Reduce the heat to low and simmer, whisking often, until the grits begin to thicken. If the grits are bubbling and spurting too much, cover the pot partially with a lid, but make sure not to cover fully. Continue whisking frequently until the grits are tender, about 1 hour. If the grits get too thick before they are fully cooked, add ¼ cup cooking liquid at a time. Once cooked, stir in the cheddar cheese, butter, salt, and pepper. Keep warm before serving.
• While the grits are cooking, place the bacon strips in a cold medium skillet. Turn the heat to medium-low and cook the bacon until crispy, 2-3 minutes per side. Remove the bacon from the pan, leaving the bacon fat behind, and drain on paper towels. Once the bacon is cool, chop and reserve.
• Add the garlic to the bacon fat in the pan and cook for 1-2 minutes over medium low heat until fragrant. Add the shrimp, white wine, and chicken stock to pan. Cook until the shrimp are pink and opaque, then remove from the pan.
• Return chopped bacon to pan and cook for about a minute, until the liquid in the pan reduces slightly to make a sauce.
• Spoon the grits into bowls and top with the shrimp. Spoon the bacon sauce over the shrimp and garnish with chives.
• Enjoy!

UNCLE POOH'S SHRIMP, SAUSAGE, AND GRITS RECIPE BY TASTY

Steps:

• In a medium pot, stir together the milk and heavy cream over medium-high heat.
• Bring to a boil.
• Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.
• Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
• Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
• Heat the vegetable oil in a large skillet on medium-high heat.
• Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
• Add the sausage. Cook until cooked through, about 5-7 minutes.
• Slowly add the chicken stock. Stir until well-incorporated.
• Add the shrimp. Cook until pink in color, about 3 minutes.
• Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.
• Remove from the heat and spoon the sausage and shrimp mixture over the grits.
• Sprinkle scallions on top, if desired.
• Enjoy!

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.

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.

SHRIMP AND GRITS RECIPE BY TASTY

Steps:

• Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
• Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
• Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
• Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
• Spoon the shrimp over the grits and garnish with parsley.
• Enjoy!

KARDEA'S GULLAH STYLE SHRIMP AND GRITS

Steps:

• Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.
• Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.
• Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.
• Serve the shrimp over the prepared grits topped with green onions.

CHEESY CAJUN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

OVEN-BAKED SHRIMP & GRITS

Steps:

• Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.

SHRIMP AND GRITS

Steps:

• In a large saucepan, bring water, half-and-half, 2 teaspoons butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat., Meanwhile, in a small bowl, mix ketchup, honey, lemon juice and pepper sauce. In a large skillet, heat remaining butter over medium-high heat. Add celery and onion; cook and stir until tender. Add shrimp; cook and stir until shrimp turn pink. Stir in ketchup mixture., Stir cheese into grits. Serve shrimp mixture with grits.