SHRIMP AND CREAMY CHEESY GRITS
Easy Shrimp and Creamy Cheesy Grits! The ultimate southern meal! Cheesy grits, spicy shrimp, crispy bacon and fresh green onions make the ultimate comfort food!
Provided by Annie Holmes
Categories Gluten Free
Time 35m
Number Of Ingredients 13
Steps:
- In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for the shrimp.
- In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.
- When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
- Stir mixture well, cover and remove from heat.
- Place shrimp in a large plastic bag or mixing bowl, add Old Bay, Italian seasoning, garlic powder and smoked paprika and toss until shrimp is coated.
- Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
- To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.
Nutrition Facts : Calories 414 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 360 milligrams cholesterol, Fat 67 grams fat, Fiber 1 grams fiber, Protein 37 grams protein, SaturatedFat 31 grams saturated fat, ServingSize 1, Sodium 1842 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
SHRIMP AND CHEDDAR GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
- Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
- Divide the grits among 4 shallow bowls. Top with the shrimp mixture.
SHRIMP & CHEESY CORN GRITS RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 15
Steps:
- Cook grits in chicken broth or water as directed on package. Remove from heat and stir in salt, pepper, butter, corn, and cheese. Cover and keep warm. Cook chopped bacon in a large nonstick skillet over medium-high heat until crisp, 3-4 minutes. Remove bacon to paper towels to drain. In the same skillet, cook shrimp over medium-high heat until almost pink, about 3 minutes, stirring frequently. Add lemon juice, Worcestershire, parsley, green onions, and garlic, and cook and stir 3 minutes. Season with creole seasoning, if desired. Stir in bacon. Remove from heat. Plate grits in shallow individual bowls or plates; top with shrimp mixture and garnish with additional green onions, if desired. Serve immediately.
CHEESY CAJUN SHRIMP AND GRITS
I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
CHEESY SHRIMP AND GRITS
Shrimp and grits with cheese.
Provided by Mr. du
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
- Rinse shrimp and pat dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g
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