Sunday, May 26, 2013

Cheesy Shrimp and Grits

So this is what I had last night for dinner.  I pretty much did it the easy way.  Made my grits, added cheese.  In a seperate pan I cooked the shrimp and then just added it to the grits.  Sprinkled some salt and pepper over top and sprinkled it all with chives.

It was delicious.

But the next time I am going to make shrimp and grits I will do it this way.

Basic Shrimp and Grits

6 cups water
1 tbsp. salt
1⁄2 tbsp. freshly ground black pepper
1 1⁄2 cups yellow grits
½ stick butter
2 cups shredded extra sharp cheddar cheese (optional)
2 lbs. shrimp, peeled and deveined, lightly dusted with flour
1 lb. bacon
1⁄2 cup chopped parsley
1 cup scallions, thinly sliced
4 garlic cloves, finely minced
In a large saucepan, bring the salted water to a boil. Then, add grits and pepper and stir for about 30 seconds. Turn down heat to a simmer and cover. Cook until the water is absorbed. If the grits are too thick, add some more water (or milk) and continue to cook, about 20 minutes. Remove from heat; stir in butter and cheese.
Fry bacon in a skillet until crispy; drain and crumble. In the reserved grease, sauté shrimp until pink, just a minute or two, and remove to a holding plate. Don’t overcook your shrimp! Then, add parsley, garlic and scallions to the hot bacon grease and cook over medium heat for about 3 minutes, or until the scallions are transparent.
Spoon grits into a serving bowl. Stir in all the other ingredients, serve immediately—and enjoy. Serves 4 to 6.

Ahh, maybe not... 1/2 stick butter... a pound of bacon... 2 cups cheese.  Holy creminies.

This one sounds better.

Shrimp ‘n Grits Casserole
Serves 6 to 8
4 cups chicken broth
1 cup regular grits or quick-cooking grits
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack Pepper Cheese
1 bunch (about 6) green onions, thinly sliced
2 tablespoons unsalted butter
1 garlic clove, minced
1 pound small fresh shrimp, peeled and cooked
1 10 ounce can diced tomatoes and green chilies (I used Rotel original), drained
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon Louisiana hot sauce

Bring the chicken broth and the salt to a boil in a large saucepan.  Stir in the grits.  If you’re using regular grits, cover, reduce heat and simmer until done—about 20 minutes.  If you’re using quick cooking grits, stir constantly until done—about 4 to 5 minutes.
Stir together the cooked grits and both cheeses.
Melt the butter in a skillet over medium heat.  Add the green onions, and garlic and sauté for 5 minutes or until tender.  Stir the onion/garlic mixture and the shrimp into the grits mixture.  Stir in the tomatoes and green chilies, the black pepper and additional salt if needed.  Pour into a lightly greased 2-quart baking dish.
Bake at 350 degrees for 30 minutes.


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