GRAVY FOR SHRIMP AND GRITS RECIPES

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SHRIMP AND TASSO GRAVY OVER YELLOW GRITS - FOOD NETWORK



Shrimp and Tasso Gravy over Yellow Grits - Food Network image

Provided by Food Network

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 22

2 cups whole milk
2 teaspoons salt
1/4 cup butter
2 cups yellow stone-ground grits
3/4 cup thinly sliced leek
1 tablespoon butter, plus 3 tablespoons melted butter
1 tablespoon chili powder
1 tablespoon paprika
1 1/2 teaspoons dried basil
2 1/4 teaspoons dried oregano
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons dried thyme
1/4 teaspoon granulated garlic
Pinch seafood seasoning, such as Old Bay
1 1/2 cups clam juice
1 1/2 cups tomato juice
1 cup half-and-half
1/4 cup all-purpose flour
2 ounces finely diced tasso ham
2 pounds small shrimp, shelled and deveined
2 tablespoons butter

Steps:

  • For the grits: Bring the milk, salt, butter and 6 cups water to a boil over medium heat in a heavy-bottomed pot. Slowly pour in the grits, stirring constantly. Reduce the heat and continue to stir for several minutes to make sure the grits do not scorch. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. Keep warm until ready to serve. If they become too thick, add warm water or milk to thin.
  • For the tasso gravy: Cook the leeks in 1 tablespoon butter in a medium saucepan until soft. Add the chili powder, paprika, basil, oregano, black pepper, seasoning salt, thyme, garlic and seafood seasoning, stirring to release the flavors. Add the clam juice and tomato juice and simmer for 10 minutes. Add the half-and-half and simmer for 10 minutes. Make a roux with the flour and the 3 tablespoons melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens. Remove from heat and add ham.
  • For the shrimp: Saute the shrimp in the butter in a large saute pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes.
  • To serve: Top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately.

SHRIMP AND GRITS CASSEROLE | SOUTHERN LIVING



Shrimp and Grits Casserole | Southern Living image

This family-style dish comes together in just one hour.

Provided by Robby Melvin

Total Time 1 hours 0 minutes

Yield Serves 6

Number Of Ingredients 20

2 cups whole milk
2?¼ cups heavy cream, divided
1 cup uncooked quick-cooking grits
¼ cup butter
1 large egg, lightly beaten
8 ounces sharp Cheddar cheese, shredded (about 2 cups)
1?½ teaspoons kosher salt, divided
5 thick-cut bacon slices, chopped (about 1 cup)
½ cup finely chopped red onion (from 1 small onion)
½ cup finely chopped red bell pepper (from 1 small bell pepper)
2 garlic cloves, minced (about 1 Tbsp.)
? cup all-purpose flour
1 pound medium peeled, deveined raw shrimp
½ cup (4 oz.) dry white wine
1 cup chicken broth
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
½ teaspoon black pepper
? teaspoon cayenne pepper
¼ cup sliced scallions

Steps:

  • Preheat oven to 350°F. Coat an 11- x 7-inch baking dish with cooking spray. Bring milk and 2 cups of the heavy cream to a boil in a medium saucepan over medium-high. Stir in grits and butter; let mixture return to a boil, whisking often. Reduce heat to medium; cook, whisking constantly, until grits are tender, 5 to 7 minutes. Remove from heat; stir in egg, cheese, and 1 teaspoon of the salt. Spoon mixture into prepared baking dish. Cover; bake until mixture is set, 35 to 40 minutes.
  • Meanwhile, cook bacon in a large saucepan over medium-high, stirring occasionally, until crisp, about 8 minutes. Drain on paper towels, reserving 3 tablespoons drippings in pan. Add onion and bell pepper to pan. Cook over medium-high, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 30 seconds. Add flour; cook, stirring constantly, 1 minute. Add shrimp; cook, stirring constantly, until shrimp are pink, about 3 minutes. Add wine; cook, stirring constantly, until thickened, 2 minutes. Stir in broth, parsley, thyme, black pepper, cayenne pepper, and remaining ¼ cup heavy cream and ½ teaspoon salt.
  • Spoon shrimp mixture over baked grits casserole using a slotted spoon; sprinkle with scallions and cooked bacon. Pour shrimp gravy from pan into a serving bowl; serve alongside casserole.

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