SHRIMP AND CHEESE GRITS RECIPES

Name: Shrimp and Grits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 cups water; Salt and pepper; 1 cup stone-ground grits; 3 tablespoons butter; 2 cups shredded sharp cheddar cheese; 1 pound shrimp, peeled and deveined; 6 slices bacon, chopped; 4 teaspoons lemon juice; 2 tablespoons chopped parsley; 1 cup thinly sliced scallions; 1 large clove garlic, minced

SHRIMP AND GRITS RECIPE | BOBBY FLAY | FOOD NETWORK

Shrimp and Grits Recipe | Bobby Flay | Food Network image

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Provided by Bobby Flay

Categories main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Steps:

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SHRIMP AND GRITS RECIPE - NYT COOKING

Shrimp and Grits Recipe - NYT Cooking image

Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is “a superb version, a highly seasoned, creamy concoction with chunks of tomatoes” that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.

Provided by Julia Reed

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

3/4 cup grits
1/4 teaspoon salt
6 ounces Cheddar cheese, grated
3 tablespoons butter
4 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
1/2 teaspoon dried thyme
1 tablespoon flour
1 pound medium to large raw shrimp, shelled (reserve shells for stock)
1/2 to 1 cup shrimp stock (see note)
1 tablespoon tomato paste
1/3 cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
Salt to taste
2 tablespoons chopped fresh parsley

Steps:

For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

Nutrition Facts : @context http//schema.org, Calories 685, UnsaturatedFatContent 13 grams, CarbohydrateContent 36 grams, FatContent 44 grams, FiberContent 3 grams, ProteinContent 39 grams, SaturatedFatContent 26 grams, SodiumContent 890 milligrams, SugarContent 4 grams, TransFatContent 1 gram

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SHRIMP AND GRITS RECIPE - NYT COOKING

Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is “a superb version, a highly seasoned, creamy concoction with chunks of tomatoes” that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine cajun, creole, southern
Calories 685 per serving

Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

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SHRIMP AND GRITS RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 50 minutes
Category main-dish

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

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Cuisine North America, Cajun
Calories 417 calories per serving

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