Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, shrimp and grits. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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 is a classic Southern dish that's quick enough for a simple weeknight meal. Shrimp and grits is one of those iconic Southern dishes that stir something deep inside those who grew up with them.
Shrimp and Grits is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Shrimp and Grits is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have shrimp and grits using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Shrimp and Grits:
- Take 1 lb Shrimp
- Take 2 cup grits
- Get 1 bunch Scallions
- Get 1 large Shallot
- Prepare 2 clove Garlic
- Prepare 4 large Whole Baby Bell Mushrooms
- Get 1 medium Sweet Red Pepper
- Prepare 1/3 tsp All Purpose Seasoning
- Prepare 1/4 tsp Kosher Salt
- Get 1/4 tsp Fresh Cracked Pepper
- Take 1 tbsp Salted Butter
- Make ready 1 tsp Extra Virgin Olive Oil
Shrimp and Grits Recipe - Here's a treat for everyone, Shrimp and Grits with Bacon and Cheese! So if you're looking for a Southern Style. Shrimp and grits is a Southern staple. It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful.
Instructions to make Shrimp and Grits:
- Peel and clean shrimp (placing shells in 2 quart sauce pan of water)
- Place cleaned shrimp in bowl of cold water.
- Heat water with shrimp shells adding salt and all purpose seasoning to the water.
- Take four of the scallion stalks and cut into 1/4" pieces.
- Dice red pepper and place in bowl with previously sliced items.
- Slice two more scallions on an angle making 1/2" tubes like penne pasta. Set aside.
- When water comes to boil and shrimp shells are pink, pour the liquid through strainer into large heat resistant bowl. Then return strained liquid to the sauce pan and stir in grits. Return to medium heat and stir occasionally, keeping the grits smooth in consistency. Turn heat to low and cover the pot with lid.
- In a medium skillet over medium high heat, melt butter. As the butter melts, toss the sliced and diced vegetables in seasonings with the olive oil.
- While the butter melts, liberally sprinkle Kosher salt and cracked pepper over cleaned, drained shrimp.
- Once butter has melted in skillet, stir in vegetables. Keep them moving in pan so they are evenly heated. When vegetables begin to wilt, add shrimp to pan and continue to stir, until all the shrimp have curled and have turned pink.
- Now toss the remaining scallions into shrimp and vegetable mixture. turn off the heat and cover. Let sit for 5 mins.
- In a dinner bowl or large plate, pour in serving of grits, then scoop shrimp and vegetables on top.
Shrimp and grits is a traditional southern recipe originating from both Native American and West African roots. It has always been a staple in the south, but actually began becoming popular in the. Cajun Shrimp and Grits- Creamy Grits with Cajun Shrimp , a Southern Classic Elevated! Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. This quick and easy shrimp and grits recipe will wow your family as a weeknight meal or impress guests at a dinner party.
So that’s going to wrap this up for this special food shrimp and grits recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
