CREAMY SHRIMP AND GRITS RECIPE RECIPES

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SHRIMP AND GRITS LOUISIANA STYLE - ALLRECIPES



Shrimp and Grits Louisiana Style - Allrecipes image

Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!

Provided by Amber Taylor Futch

Categories     Grits

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 12

1 cup water
1 pinch salt
6 tablespoons grits
2 tablespoons olive oil
½ cup diced tasso ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
20 medium shrimp, peeled and deveined
¼ cup white wine
1 cup heavy whipping cream
salt and ground black pepper to taste
1 tablespoon chopped green onion, green parts only

Steps:

  • Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
  • Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
  • Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

Nutrition Facts : Calories 677.2 calories, CarbohydrateContent 9.5 g, CholesterolContent 271.9 mg, FatContent 60.1 g, FiberContent 0.5 g, ProteinContent 20.6 g, SaturatedFatContent 30.1 g, SodiumContent 751.2 mg, SugarContent 1.1 g

CREAMY CHEDDAR GRITS RECIPE | INA GARTEN | FOOD NETWORK



Creamy Cheddar Grits Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

2 teaspoons kosher salt
1 cup fine quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons unsalted butter
1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 teaspoon freshly ground black pepper
Grated Cheddar and chopped scallions, for garnish

Steps:

  • Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
  • Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

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SHRIMP AND GRITS LOUISIANA STYLE - ALLRECIPES
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  • Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
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