CORN GRITS AND SHRIMP RECIPES

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SHRIMP AND GRITS - A CLASSIC SOUTHERN RECIPE IN 30 MINUTES …



Shrimp and Grits - A Classic Southern Recipe in 30 Minutes … image

How to make classic Southern shrimp and grits at home in just 30 minutes.

Provided by Meghan Splawn

Categories     Main dish

Total Time 2700S

Prep Time 900S

Cook Time 1800S

Yield 6

Number Of Ingredients 17

4 cups water
1 1/2 cups corn grits, preferably stone-ground
2 bay leaves
1/2 teaspoon kosher salt
4 tablespoons unsalted butter
1/2 cup finely grated Parmesan cheese
1 pound raw, large (31/35 per pound), shell-on shrimp
1 teaspoon olive oil
4 ounces Andouille sausage, sliced into half-moons
1 large green bell pepper, small dice
4 medium scallions, thinly sliced, dark green parts reserved for garnish
2 cloves garlic, minced
1 (14.5-ounce) can petite diced tomatoes
1 teaspoon dried oregano
1 teaspoon Creole seasoning
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt

Steps:

  • Heat and soak the grits. Combine the water, grits, bay leaves, and salt in a large saucepan. Bring the mixture to a boil over high heat. Immediately turn off the heat, cover, and set aside for 10 minutes. Meanwhile, clean the shrimp.
  • Peel and devein the shrimp. Clean the shrimp: insert the tip of a pair of kitchen shears between the shrimp and the top of its shell, and begin cutting through the shell down the length of the shrimp. Stop when you get to the tail. Peel back the shell from either side and discard. Pinch the tail where it meets the body of the shrimp and gently pull. The rest of the shrimp should pull cleanly out of the tail. Gently run your paring knife along the back of the shrimp. Gently pull up the vein with the tip of your paring knife, starting near the top and continuing to the bottom, and remove the vein.
  • Boil the grits. Return the grits to medium-high heat and boil uncovered for 20 to 25 minutes. Stir the grits occasionally, scraping the bottom to prevent clumping or burning. While the grits cook, get the shrimp mixture started in another pan.
  • Cook the sausage and tomato mixture. Heat the oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook until browned, about 1 minute per side. Add the bell pepper, scallions, and garlic, and cook until softened, about 2 minutes. Add the tomatoes and their juices, oregano, Creole seasoning, and salt. Bring to a simmer and cook until the juices thicken, about 6 minutes. You can keep the sauce warm over low heat until the grits are ready.
  • Finish the grits. The grits are done when all of the water is absorbed and the grits are al dente (tender with a toothsome bite). Remove from the heat and discard the bay leaves. Add the butter and cheese and stir until melted and combined.
  • Cook the shrimp just before serving. When the grits are ready, add the shrimp to the tomato mixture and cook over medium heat, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes.
  • Serve the shrimp mixture over the grits. Divide the grits between serving bowls and top with a generous spoonful of the shrimp mixture. Sprinkle with the reserved scallions greens and serve hot.

Nutrition Facts : SaturatedFatContent 8.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 36.4 g, SugarContent 2.6 g, ServingSize Serves 6, ProteinContent 19.8 g, FatContent 18.0 g, Calories 388 cal, SodiumContent 934.5 mg, FiberContent 3.7 g, CholesterolContent 0 mg

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