Best Bar Americains Gulf Shrimp And Grits Recipes

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KARDEA'S GULLAH STYLE SHRIMP AND GRITS



Kardea's Gullah Style Shrimp and Grits image

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 strips bacon
1 medium onion, chopped
1 pound medium uncooked wild shrimp, peeled and deveined
Sea salt and freshly ground black pepper
1/2 cup all-purpose flour, plus more as needed
1 tablespoon garlic powder, plus more if needed
1/4 cup canola or vegetable oil, plus more if needed
1 cup hot water
2 cups quick-cooking grits, prepared according to package instructions
1/2 cup green onions sliced on a bias

Steps:

  • Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.
  • Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.
  • Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.
  • Serve the shrimp over the prepared grits topped with green onions.

THE BEST SHRIMP AND GRITS



The Best Shrimp and Grits image

This southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

3 cups milk
Kosher salt and freshly ground black pepper
1 teaspoon sugar
1 cup old-fashioned grits
2 tablespoons unsalted butter
1/4 cup olive oil
1 1/2 pounds large shrimp (16/20), peeled and deveined (see Cook's Note)
8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half moons
4 cloves garlic, thinly sliced
1 medium red bell pepper, chopped
3/4 large onion, chopped
1/2 jalapeno, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white wine
2 scallions, thinly sliced

Steps:

  • Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
  • Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
  • Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
  • Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
  • Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.

GULF SHRIMP AND GRITS



Gulf Shrimp and Grits image

Categories     Breakfast     Side     Shrimp     Boil

Yield Serves 4

Number Of Ingredients 13

Grits
4 to 5 cups Shrimp Stock (page 241)
Kosher salt and freshly ground black pepper
1 cup stone-ground yellow cornmeal
1/4 pound white cheddar cheese, grated (1 cup)
1/4 cup heavy cream
2 green onions, green part only, thinly sliced, for garnish
Sautéed Shrimp
1/2 pound thick-cut double-smoked bacon, cut crosswise into 1/4-inch strips
20 large (21 to 24 count) shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme

Steps:

  • To make the grits, bring 4 cups of the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and continue cooking, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add the remaining cup of stock and continue cooking until absorbed. Add the cheese and cream and whisk until smooth. Season with salt and pepper. Keep warm.
  • Cook the bacon in a medium pan over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
  • Spoon off all but 3 tablespoons bacon fat from the pan and return the pan to the stove over high heat. Season the shrimp with salt and pepper. Working in batches if needed, add the shrimp, garlic, and thyme to the pan and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Transfer the shrimp to a plate. Reserve the garlic oil left in the pan to drizzle over the finished dish.
  • Divide the grits among 4 shallow bowls and top each with 5 shrimp. Drizzle the shrimp with some of the garlic oil and sprinkle with the bacon and green onions.

BOBBY FLAY'S GULF SHRIMP AND GRITS



Bobby Flay's Gulf Shrimp and Grits image

Categories     Side     Shrimp     Boil

Yield serves 4

Number Of Ingredients 11

4 cups shrimp stock (see page 180), or more if needed
Kosher salt
1 cup stone-ground yellow cornmeal
8 ounces thick-cut double-smoked bacon, cut into 1-inch-long matchsticks
20 large (21- to 24-count) shrimp, shelled and deveined
Freshly ground black pepper
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/2 cups (6 ounces) grated white cheddar cheese
1/4 cup heavy cream
2 green onions (green parts only), thinly sliced, for garnish

Steps:

  • Bring the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and cook, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add a little more stock.
  • Meanwhile, cook the bacon in a medium skillet over medium heat until it is golden brown and crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Remove all but 3 tablespoons of the bacon fat from the skillet, and return it to high heat. Season the shrimp with salt and pepper. Add the shrimp, garlic, and thyme, in batches, if necessary, to the skillet and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Reserve the garlic oil left in the skillet.
  • Stir the cheese and heavy cream into the cooked grits, and whisk until smooth; season with salt and pepper.
  • Divide the grits among 4 bowls, and top each with 5 shrimp. Drizzle with some of the garlic oil from the skillet, and sprinkle with the green onions.

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