BEST SHRIMP AND GRITS NEAR ME RECIPES

NEW ORLEANS BARBEQUE SHRIMP RECIPE | ALLRECIPES

New Orleans Barbeque Shrimp Recipe | Allrecipes image

A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest.

Provided by Rachel K

Categories Shrimp Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon cayenne pepper
⅓ teaspoon paprika
½ cup butter
4 cloves garlic, minced
¼ cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

Steps:

In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

Nutrition Facts : Calories 345.2 calories, CarbohydrateContent 4.8 g, CholesterolContent 233.5 mg, FatContent 25.1 g, FiberContent 0.4 g, ProteinContent 23.8 g, SaturatedFatContent 15 g, SodiumContent 375 mg, SugarContent 0.9 g

FRIED GRITS RECIPE : TASTE OF SOUTHERN

Fried Grits Recipe : Taste of Southern image

Follow this step-by-step, photo illustrated recipe for making our Southern Fried Grits recipe. If you've never tried them, I'm sure you'll be just as surprised as I was the first time I ever tasted them. It's certainly not going to be what you think or expect....especially when you top them with syrup. Grits and syrup? Oh yes. Perfect for breakfast as a main dish or just a side dish. Go ahead....give them a try.

Provided by Steve Gordon

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 4

Ingredients

2 cups of cooked Grits, quick grits or stone-ground preferred.
1 cup of Flour, all-purpose or self-rising.
1 Egg, beaten.
Oil for frying.

Steps:

Prepare grits according to directions on packaging.
Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
Cover dish with plastic wrap or foil and refrigerate overnight.
Prepare dredge station by placing one cup flour in a container or plate.
Crack one egg, beat well and place in second container.
Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
Slice grits into sections as desired.
Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
Dip each section into the egg wash, coating both sides and ends well.
Dip each section back into the flour again, coating both sides and ends well.
Gently shake off any excess flour, place on plate to dry for several minutes.
Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
Place coated grit sections into the heated oil but do not crowd the pan.
Brown grits about 5 minutes or until bottom edges start to slightly brown.
Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
Remove from skillet, place on folded paper towels and let drain for a minute or two.
Serve warm, as is or, top with maple syrup.
Enjoy!

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