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Recipe: Tasty Shrimp and Grits

Shrimp and Grits. Shrimp and grits is a Southern dish everyone—regardless of where you're from—should know how to make. The shrimp cooks in bacon fat. 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.

Shrimp and Grits Shrimp and Grits – with the addition of smoked sausage, mushrooms, tomatoes, onions, and Worcestershire sauce, this southern classic gets an update, taking it from a low country breakfast to. This recipe for shrimp and grits starts with a clever tip for In an ideal world, we'd all be getting fresh coastal shrimp for our shrimp and grits — but we'll settle for frozen shrimp with the shell on. Shrimp and Grits is a classic Southern dish that's quick enough for a simple weeknight meal. You can have Shrimp and Grits using 17 ingredients and 13 steps. Here is how you cook that.

Ingredients of Shrimp and Grits

  1. You need of Main.
  2. Prepare 12 large of raw, peeled and deveined shrimp.
  3. You need 10 oz of Andouille Sausage.
  4. You need 1 large of Green Bell Pepper.
  5. Prepare 1 medium of onion.
  6. It’s 1 of jalapeno pepper (de-seeded).
  7. It’s 4 cup of Grits.
  8. Prepare 8 cup of water.
  9. Prepare 1 cup of milk.
  10. Prepare 3/4 packages of cream cheese.
  11. You need 2 cup of cheddar cheese.
  12. It’s 1/2 stick of butter or margarine.
  13. It’s 2 tbsp of Black pepper.
  14. Prepare 2 tbsp of sea salt.
  15. It’s 1/2 tsp of cayenne pepper.
  16. You need 2 tbsp of Garlic powder.
  17. Prepare 1 box of Tony's Creole Base (etouffe' mix).

You can even cook the grits hands-off while you prepare the shrimp. This quick and easy shrimp and grits recipe will wow your family as a weeknight meal or impress guests at a dinner party. The vein of the shrimp runs along the back of the shrimp, just below the. Shrimp and grits is a Southern staple.

Shrimp and Grits step by step

  1. In a large stockpot bring grits and water to boil. Then turn to simmer.
  2. Slice peppers and remove seeds. Then slice onion..
  3. Preheat skillet to medium high heat and add 2tbsp of olive oil.
  4. Saute peppers and onion for 5-7 min. Then set them aside in a bowl..
  5. Add one tbsp of butter to preheated skillet and add shrimp and sliced sausage. Stirring as needed until shrimp is cooked through. Set aside in bowl..
  6. Prepare creole (etouffe') mix in skillet according to directions..
  7. Add a cup or so of the cream cheese to mix and the cup of milk.
  8. Bring to light boil then add shrimp, sausage, peppers, and onions. Reduce heat to simmer..
  9. Add cayenne, garlic powder, and hot sauce if desired.
  10. Once grits are done. Add as much butter as desired, cheddar cheese, and some of the cream cheese.
  11. Then add the salt and black pepper ( consider paprika too) to the grits.
  12. Once creole base has reached desired consistency remove from heat..
  13. Plate the grits and pour creole base over the top. Enjoy! And please post pictures!!.

It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful. My Shrimp and Grits are topped with a mound of garlicky shrimp, smoky ham and caramelized peppers, on a rich flavorful bed of cheesy grits. With a few simple changes to pack in a bit more flavor. Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Shrimp and Grits is one of my family's favorite southern recipes.

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