RECIPE: Spicy Shrimp & Grits

16 years ago

I must admit, until I made this last night, not only had I never made grits, I'd never even eaten them. What can I say... I was born and raised in California, as were both my parents. However, I adore polenta, and this tasted a lot like polenta to me. We liked this a lot (okay, not my son, but DH and I), and I'll make it again.

* Exported from MasterCook *

Spicy Shrimp and Grits

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

1 can evaporated milk (do not use fat-free) -- (12 ounce)

1 1/2 cups quick-cooking grits

1 1/2 cups coarsely grated sharp white cheddar cheese -- (packed)

5 bacon slices -- chopped

2 cups sliced crimini (baby bella) mushrooms -- 4 to 5 ounces

1 cup chopped onion

3/4 cup chopped green bell pepper

2 1/4 cups chopped plum tomatoes -- divided

1 pound uncooked large shrimp -- peeled, deveined

1 tablespoon hot pepper sauce

Bring water and milk to boil in large saucepan. Gradually whisk in grits. Reduce heat to medium. Simmer until grits are thick, stirring often, about 20 minutes. Mix in cheese; season with salt and pepper.

Meanwhile, sautÃ© bacon in large skillet over medium-high heat until crisp. Transfer bacon to paper towels. Add mushrooms, onion, bell pepper, and 1 1/2 cups tomatoes to drippings in skillet. Sprinkle with salt and pepper. SautÃ© over medium-high heat until vegetables are tender and sauce is thick, about 12 minutes. Add shrimp, hot sauce, and 3/4 cup tomatoes to skillet. SautÃ© until shrimp are just opaque in center, about 4 minutes.

Spoon hot grits onto plates; top with shrimp and sauce.

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Comments (18)

woodie
16 years ago
Becky, this sounds fabulous. The only place I've ever had shrimp and grits is at Nofo when visiting DD, and so I have nothing to compare - but this recipe has the same ingredients and sounds really delish. (Being a New Jersey girl, grits aren't on the menu around here either :)

Here is a link that might be useful: Nofo
Nonnie_GA
16 years ago
The biggest difference between polenta and grits is that grits are coarser and polenta fine ground corn.
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LOOKING for: Shrimp and Grits, a better one than this pls
Q
Comments (24)
Saw this last night on the Food channel, watching Paula Deen's Cooking Class. Thought someone might be interested in it. She sure made it sound good! Of course, she makes everything sound good! Shrimp Florentine over Tomato Grits Tomato Grits: 2 cups water 3/4 cup milk 1 teaspoons salt 1 cup quick cooking grits 1 stick butter, plus 1 tablespoon butter 1/3 cup green onions, diced 6-ounce garlic cheese roll 2 1/2 cups Cheddar, shredded 10-ounce can diced tomatoes and green chiles 2 eggs, lightly beaten Shrimp Florentine: 2 tablespoons butter 1 clove minced garlic 12 shrimp, peeled and deveined 1 to 2 lemons juiced White wine, for deglazing 1 cup heavy cream 1/4 cup grated Parmesan or Grand Padana 2 cups fresh spinach, packed down 1 dash ground nutmeg Salt and pepper Preheat the oven to 350 degrees F. To make the tomato grits, in a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from the heat and set aside. Saute the onions in the remaining 1 tablespoon butter for 1 minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted. Add the tomatoes and green chiles and mix well; stir in the beaten eggs. Pour the grits into a greased 8 by11 by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time. To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan. Add minced garlic and shrimp. Deglaze with lemon and wine. Add cream, cheese and spinach. Reduce, season, to taste, with salt and pepper and pour over grits. Leslie
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Your favorite shrimp recipes
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Comments (24)
Below are my favorites in addition to the simple Peel & Eat Shrimp (boiled in Beer and Bay's) or the Frogmore Stew (same as above with the addition of corn on the cob, new potatoes and Kielbasa sausage. Many recipes out there for this fun and easy outdoor entertainment meal. No frogs in the stew. The recipe was named after a little community next to where we lived for a time in Beaufort, SC.) No Fry Bang, Bang Shrimp or Chicken Sauce – 1/2 cup mayo 1/4 cup Thai Sweet Chili sauce 4-5 drops of Sriracha Hot Chili sauce. Mix all together. Best if allowed to mellow together for a little while before using. Chicken tenderloins or peeled shrimp Dip it in melted butter. Mix up seasoned Panko bread crumbs and Parmesan cheese, 2 to 1 ratio. Dredge the meat in the bread crumb mixture until well coated. Cook the chicken for 15 to 22 minutes depending on the number of strips. Cook the shrimp for 8 minutes. All cook at 450 degrees. After removing from the oven, spoon the sauce over the meat. Put it back in the oven (oven turned off) to let the sauce melt and coat the meat. * * * Shrimp and Green Noodle Casserole (This is also a recipe that I adopted from living in Beaufort) •8 ounces hot cooked Spinach noodles •2 pounds shrimp, peeled, deveined •5 tablespoons butter • 1 can cream of mushroom soup – 10 ¾ ounce can •1 cup sour cream •1 cup mayonnaise • 2 large Eggs •2 tablespoons chopped green onions •1/2 teaspoon Dijon mustard •1/4 cup dry sherry •1 cup sharp cheddar cheese, grated Preparation: Line a 2-quart shallow casserole with the cooked noodles. In a large skillet, saute the shrimp in butter until pink and tender (about 5 minutes). Pour shrimp over noodles. Combine soup, sour cream, mayonnaise and chives. Add mustard and sherry. Pour sauce over shrimp and sprinkle cheese over all. Bake at 350 degrees for 30 minutes or until cheese has melted and is bubbly. Serves 6-8 Great for dinner parties or luncheons along with a salad and bread.
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Shrimp and Grits Casserole
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Comments (15)
No problem finding real grits on line from Anson Mills. I buy a ten pound bag of coarse pencil cob grits and then divide them up into several Foodsaver bags and store them in the freezer. I put them in a Ziplock freezer bag before I put them into the Foodsaver bag so that it will be easier to vacuum seal the Foodsaver bags. The grits from Anson Mills taste like fresh corn, but I add frozen corn to them anyway to get even more corn flavor. Here's another source for South Carolina grits, but I have not tried these yet.
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Shrimp & Grits...
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Comments (7)
Here's a recipe without cheese, and more notably, also without milk. There are plenty of shrimp and grits recipes without cheese, but most of them have milk. I've found several that have okra in them, and I think that would be a nice addition, but most of these also have some sort of milk, and I would use broth instead. I'm definitely not a traditionalist when it comes to grits. I do not need for them to be creamy, and I definitely do not want them to be soupy. I use a lot less liquid than most recipes, and so mine are always fairly thick - much like polenta when cooled. I think my version of shrimp and grits would be somewhat like shrimp gumbo with grits instead of rice, although I really like rice with gumbo. I forgot to mention that I generally add some frozen corn to my grits before baking.
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glenda_al
16 years ago
My son loves shrimp and grits casserole!
becky_ca
Original Author
16 years ago
Glenda - can you share the recipe for the shrimp and grits casserole? I now have most of a box of grits left to use up...
glenda_al
16 years ago
Becky, this is very close to the shrimp and grits casserole that is served in my area.

1 1/2 lb cooked, peeled and deveined shrimp

1 c. regular (not instant) grits, uncooked
2 large eggs, lightly beaten
1/4 c. milk
2 cloves garlic, minced
1 1/2 c. shredded cheese (sharp Cheddar is good)
(Cayenne or Tabasco sauce to taste)

Bring 3 1/4 c. water to a boil with the salt and stir in the grits. Cover, reduce heat, and simmer for 10 minutes. Remove from heat.

Combine eggs and milk; stir in grits gradually. Stir in shrimp, garlic, hot pepper or hot sauce, and 1 c. of the cheese. Spoon into a lightly buttered 11 x 7 pan and sprinkle the top with the rest of the cheese. Bake in a 350 degree oven for 1/2 hour. Let stand for about 5 minutes before serving.
patti43
16 years ago
If you ever want the best grits in the world and happen to be in Georgia, the Grits Cafe in downtown Forsyth has the most fabulous menu you can imagine. I don't know how they cook the grits, but they are sooo creamy. We plan our trips to the Ga. mountains so we'll be there at lunch time. I always get the grits martini (grits, asiago cheese, apple smoked bacon, chopped shrimp in a mushroom sauce served in a martini glass with a large shrimp on the side of the glass). DH always gets the fried green tomato Napoleon (fried green tomatoes layered with large boiled shrimp and served with a wonderful sauce). Someday I'm going to order dessert, even if I have to take it with me. The desserts come with a small orchid in them and they look heavenly. The sweet tea is perfect.

I wish I knew how they made them so creamy. Any ideas? Is it the grits or the method?
woodie
16 years ago
Patti - I just looked up Forsyth and it doesn't appear to be close to my route on 95 South from NJ to FL, darn! It sounds like it might be worth a detour :)
becky_ca
Original Author
16 years ago
Glenda - thanks for the casserole recipe! Have put it in my "Want to try file".

Patti - after reading your description I'm sorry to say that I don't expect to get to Georgia anytime soon LOL. You might try the grits recipe that I posted above - I thought it was pretty creamy due to the evaporated milk. However, it makes WAY more than 4 servings - more like 8, I'd say.
patti43
16 years ago
Glenda, when I read your recipe and becky's I noticed you both used evaporated milk. I surely will try it. I wish we could all meet at the Grits Cafe (and save room for dessert). You can Google it and see the menu.
glenda_al
16 years ago
I live in B'ham. Where is Forsyth? Is it close to Atlanta?
patti43
16 years ago
Glenda, Forsyth is about 60 miles south of Atlanta (more or less). Off I-75. Typical small lazy southern town. The restaurant is right across from the courthouse--and you know how pretty these courthouses are.

Losangeleswriter, I copied your crabmeat dip recipe--anything with butter, mayo and cream cheese has to be good. And I've been looking for a good hot crap dip.

Becky, you could put those grits in a martini glass for company. I'm going to try your recipe but leave out the tomato and green pepper and I think it'll be close to the Grits Cafe.
User
16 years ago
I must confess to not liking grits much...or at least I think I don't. I only had them once while in Florida many moons ago and swear they tasted like wallpaper paste. However I do like polenta so maybe it was just a very bad order of grits. It was at an IHOP so maybe thats a clue ! LOL

Tyler cooked this recipe on his "Ultimate" show the other day and it looked awesome. Even this Canadian gal thinks she could manage to enjoy this dish!

PS: patti LOL on your looking for a hot crap dip!! Thanks for a much needed giggle!

Here is a link that might be useful: Tyler's Shrimp and Grits
patti43
16 years ago
Chase--if grits aren't cooked with salted water they're just terrible. You can't put enough salt on them afterward make them taste right. Oops, my bad on the crap dip. I'm skulking away now.
User
16 years ago
Patti ...not your bad at all! It was a hoot of a typo....loved it!
woodie
16 years ago
Hey' we've had a recipe for crap cakes posted here, so why not crap dip? Thanks for all the recipes.
roselin32
16 years ago
Patti, I am a Yankee that married a Texan so had to learn to cook grits.......for the 2 of us, I pour into a saucepan 1c cold water, 1c cold milk, and 6T grits........Bring to a boil, reduce heat and cook for about 5 minutes. I start all of my hot cereals in cold liquids and they are always very creamy.
RL`
patti43
16 years ago
Thanks RL, we sometimes use all milk, but haven't tried half water and half milk. Do you use quick-cooking grits? Don't you salt the water?
roselin32
16 years ago
Patti, yes, I do use the Quaker Quick Grits and no, I don't salt the water. My husband eats them with butter, salt, and pepper so he salts them to his own taste. I like them with butter and brown sugar. (Eating them this way is as close to eating grits as I will go....LOL). I do like Cheese Grits too though.

RECIPE: Spicy Shrimp & Grits

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woodie

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RECIPE: Spicy Shrimp & Grits

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