BREAKFAST SHRIMP AND GRITS RECIPES

CHEESY SHRIMP AND GRITS RECIPE | MYRECIPES

Cheesy Shrimp and Grits Recipe | MyRecipes image

This quick and easy shrimp and grits recipe will wow your family as a weeknight meal or impress guests at a dinner party. The vein of the shrimp runs along the back of the shrimp, just below the surface, and is actually the digestive tract. It won't cause you harm to eat, but can taste gritty (and you definitely don't want that), so it's best to remove it. To see how to do so, click here.

Provided by Julia Dowling Rutland

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

3 cups chicken broth
1 cup uncooked quick-cooking grits
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons butter
2 cups (8 ounces) shredded Cheddar cheese
6 slices bacon, chopped
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced

Steps:

Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

SOUTHERN SHRIMP AND GRITS | SOUTHERN LIVING

Southern Shrimp and Grits | Southern Living image

There's no denying that shrimp and grits deserve a spot on every Southern table. The beloved dish is a classic meal below the Mason-Dixon, and this easy recipe will instantly upgrade your tried-and-true method. Perfect for a casual dinner party, Southern shrimp and grits combine all the standard flavors of the cherished dish with mouthwatering ingredients like: smoked Andouille sausage, mushrooms, and thyme. Of course, no Southern meal is complete without a bit of spice; this recipe includes zesty Tabasco sauce that perfectly complements the creaminess of the grits.For a plump and juicy protein, we prefer to use wild Gulf shrimp; they will only cook for about two minutes before being ready to serve. Whether you prefer your grits served as a side to eggs on your breakfast plate or accompanied by sautéed shrimp and smoky sausage, it is hard not to love the Southern staple.

Provided by Southern Living

Yield Serves 6 to 8

Number Of Ingredients 18

Ingredients

GRITS
2 cups grits
8 cups water
1/8 teaspoon salt
1 cup Cheddar cheese, grated
1/2 cup heavy cream
1-2 teaspoons Tabasco
SHRIMP
1 pound smoked Andouille sausage, sliced
1 onion, minced
8 ounces mushrooms, sliced
1 tablespoon salt
1 pound wild-caught shrimp, peeled and deveined
1/2 cup dry white wine
2 tablespoons butter
1 tablespoon fresh thyme leaves, chopped
1 teaspoon lemon juice
black pepper to taste

Steps:

Place the grits in a bowl and cover with water. Let sit for about 1 hour. Drain the grits and place them in a large pot. Add 8 cups water and set over medium heat. Stir as mixture comes to a simmer. Reduce the heat to low, add 1 tablespoon salt, and cook until the grits are tender, 40 to 45 minutes. Add the cheese and cream and stir to combine. Season with salt, pepper, and Tabasco. Keep warm, adding more water or cream to keep grits loose until ready to serve.
In a large skillet, cook the sausage over medium-high heat until browned, 7 to 9 minutes. Remove from the pan and set aside.
Add the onion and mushrooms to skillet with a pinch of salt. Cook over medium-high heat, stirring, until softened, about 5 to 7 minutes. Add the shrimp and cook until they are just starting to turn pink, about 2 minutes. Add the wine, butter, and thyme and simmer until the wine has reduced by half, about 3 to 4 minutes. Remove from the heat and season with lemon juice, salt, and pepper.
To serve, spoon the grits into a shallow serving bowl. Top with the shrimp mixture and sausage slices.

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