Shrimp & Grits...
carolb_w_fl_coastal_9b
2 years ago
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Shrimp and Grits
Comments (5)A few more: GARLIC SHRIMP WITH BLEU CHEESE GRITS Serves 4 For the grits 1 cup grits 1 tsp. salt 1/4 tsp. (freshly ground) black pepper 1/4 tsp. cayenne pepper 4 ozs. bleu cheese, or to taste **I prefer asaigo cheese For the shrimp 11/2 lbs. medium-sized or larger shrimp, peeled 3 large cloves garlic 3 Tbsps. butter 1/2 tsp. salt 1/2 tsp. (freshly ground) black pepper Cook grits according to package directions in water (usually 4 cups water to 1 cup grits) with the 1 teaspoon salt added. When grits are tender and thick, remove from heat and stir in black pepper and cayenne and bleu cheese. Meanwhile, peel shrimp if necessary. Mince garlic or run it through a press. Melt butter in a wide skillet set on medium heat. Add garlic and stir 1 minute. Add shrimp, increase heat to high and cook 5 minutes, stirring occasionally, or until shrimp is opaque. Season with salt and pepper. Serve beside or over grits. Shrimp and Grits Serves four Cheese grits (recipe below) 1 pound fresh shrimp 6 slices bacon Peanut oil 2 cups sliced white button mushrooms 1 cup minced scallions 1 large clove garlic, peeled and minced 4 teaspoons lemon juice Tabasco sauce Salt and pepper 2 tablespoons chopped fresh parsley Prepare grits and hold in a warm place or in a double boiler Peel shrimp, rinse, and pat dry Dice bacon and saut� lightly in a skillet until edges of the bacon are brown, but the bacon is not crisp. Remove from heat, drain on paper towels, then crumble. Add enough peanut oil top the pan to make a layer of fat about 1/8 inch thick. When oil is quite hot, add shrimp in an even layer. Turn shrimp as they color; add mushrooms, and saut�, stirring, for about 4 minutes. Add scallions and garlic. Heat and stir for about a minute more. Season with lemon juice, a dash or two of Tabasco, salt and pepper to taste, and parsley. Divide the grits among four plates. Spoon the shrimp on top, sprinkle with crumbled bacon, and serve immediately. Cheese Grits 1 cup stone-ground or quick grits (not instant) 4 cups water (or milk, for creamier grits) 1 cup grated cheddar cheese 1/4 cup grated Parmesan cheese 4 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon pepper Pinch of cayenne pepper 1/4 teaspoon Tabasco sauce Cook grits according to package instructions for 1 cup of dry grits. Turn off heat and add remaining ingredients to sauce pan. Stir until just mixed and serve. �Posted by gardenlad (My Page) on Tue, Jun 27, 06 at 14:55 In the Low Country, particularly among the Gullah people, it's a more complex dish then in most of the south. More of a Barbecue Shrimp & Grits. Some of the Charleston restaurants serve it by merely mixing cooked shrimp with commercial barbecue sauce. It takes more time to prepare it right, but the results are more than worthwhile: 2 lb shrimp, peeled and deveined for the grits: 4 cups water 1 cup heavy cream 1/2 lb butter salt & white pepper to taste 2 cups stone-ground or quick grits (certainly not! instant) for the sauce: 1/4 lb bacon, diced 1 cup red onion, finely diced 1 cup red bell peper, diced 1 cup green bell pepper, diced 3-4 tbls Southern Comfort 1 bottle (14 oz) ketchup 1/2 cup brown sugar salt & pepper to taste For the grits, bring the water and cream to boil in a large saucepan. Add the butter and salt & pepper to taste. Slowly stir in the grits. Reduce the heat to low and cook for 15-20 minutes, stirring occasionally to prevent scorching. If the grits are too thick, stir in extra water as needed (up to 1/2 cup). Set aside, covered, to keep warm. For the sauce, cook the bacon in a medium saucepan until almost crisp. Add the onion and bell peppers. Saute until onion is translucent, 3-4 minutes. Add the Southern Comfort to the pan and carefully ignite the liquor. Whe flames die, stir in the ketchup and brown sugar. Season with salt & pepper. Simmer sauce over medium low heat for 10 minutes. Bring about 6 cups lightly salted water to a boil. Add the shrimp and reduce heat to low. Gently poach the shrimp until they are pink and just opaque through, 3-5 minutes. Drain the shrimp well, then add them to the hot barbecue sauce. Warm over low heat for one minutes. Spoon portions of warm grits into indivdual serving plates and top with some of the shrimp & sauce mixture. �Posted by ginger_st_thomas (My Page) on Wed, Mar 22, 06 at 17:02 You could use Rotel tomatoes. That would jazz it up. You might like this one, too but it doesn't have tomatoes. Might give you some ideas though: SHRIMP & GRITS (serves 2-4) 6 slices bacon 1/3 cup chopped green pepper 1 cup sliced mushrooms 1 clove garlic, minced 2 TBL flour About 1/3 cup chicken broth 2 TBL lemon juice 1 lb shrimp, peeled 1 cup chopped green onion Salt & cayenne Dash of Creole seasoning Dash of Tabasco 2 TBL chopped parsley For the grits: 2 cups water 2 TBL butter or margarine 1/2 cup grits, uncooked 1/2 cup milk, divided 1/4 tsp salt Cook bacon until crisp. Drain, reserving drippings in skillet. Crumble bacon & set aside. Saute green pepper, mushrooms & garlic in bacon drippings. Sprinkle flour over vegetables & cook, stirring constantly about 2 minutes. Add broth & next 7 ingredients. Cook 5 minutes or until heated thoroughly. Keep warm. For grits, bring water & butter to a boil in a heavy saucepan. Stir in grits & return to a boil over medium heat. Reduce heat & cook, stirring occasionally for 10 minutes or until thick, continuing to stir. Stir in 1/4 cup milk; simmer 10 minutes. Salt. Add remaining 1/4 cup milk; simmer 10 minutes. Serve shrim mixture over cooked grits. Top w/crumbled bacon & parsley.~~...See MoreI'll share my recipe, if you'll share yours, March 9, 2011
Comments (13)This recipe is from "The Blue Willow Inn Cookbook" by Jane and Michael Stern. The inn is located in a tiny, sleepy town in Georgia named Social Circle. The restaurant draws people from all over and they all go away impressed with "real Southern food". There is a buffet daily and different each day, but they always have fried chicken (pan fried, not deep-fried) and real mashed potatoes. Harry has eaten there when he and a neighbor, Joe, went up to his brother's to put siding on their house. Joe's the pickiest eater in the world, and he raved about it. Here's one of their desserts: Ambrosia Coconut 2 c. mandarin oranges, drained 2 c. crushed pineapple, drained 2 c. sour cream 2 c. shredded coconut 2 c. mini marshmallows. Combine all the ingredients and chill. Makes 10-12 servings. How easy is that? I will add marachino cherries, because Harry's mother always did....See MoreIf you like GRITS, then you need to try this.
Comments (9)oh Glenda, where are you. Girl this was a wonderful recipe. We had it for brunch today and had several friends over. I doubled the recipe, could have tripled it. Nothing left over. Thank you for another great recipe. It turned out perfect....See MoreShrimp and Grits Casserole
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....See Morecarolb_w_fl_coastal_9b
2 years agocarolb_w_fl_coastal_9b
2 years agolast modified: 2 years ago
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