Best Creamy Carolina Shrimp Grits Recipes

Carolina Shrimp With Creamy Grits image

Provided by threeovens

Categories < 4 Hours

Time 2h20m

Yield 8 appetizers, 8 serving(s)

Number Of Ingredients 15

4 cups water, plus additional as necessary
3 cups half-and-half or 3 cups heavy cream
2 cups grits, not instant
4 -8 tablespoons unsalted butter
salt & freshly ground black pepper
freshly cracked black pepper
6 tablespoons bacon drippings (from about 1/2 pound bacon)
3 medium onions, halved and sliced into thin wedges
16 large shrimp, peeled (peeling optional)
freshly cracked black pepper
1/2 lb country ham, cut into matchstick-size strips
2 cups madeira wine
2 cups heavy cream
1 pinch nutmeg (optional)
3 tablespoons fresh herbs, chopped (such as chives, chervil, thyme and a little cilantro)

Steps:

Heat 4 cups water and milk (or half n half or heavy cream) over medium heat to a simmer.
Stir in the grits using a wooden spoon; cook, stirring constantly, for 5 minutes.
Reduce heat and cook, stirring (and scraping) frequently, to prevent the grits from sticking, 30 minutes (you probably will need to add additional water).
Remove from heat, stir in butter, season with salt and pepper; cover to keep warm.
Heat 3 tablespoons bacon drippings in a large skillet over medium heat.
Add onions and cook, stirring occasionally, until softened and caramelized (golden brown), about 25 minutes; remove to a plate and set aside.
Heat the remaining 3 tablespoons of bacon drippings over medium heat.
Season shrimp with pepper and add to skillet; cook for one minute.
Add ham and cook another minute; transfer to plate and set aside.
Return onions to skillet, add Madeira and simmer about 20 minutes until reduced to less than 1/2 cup; watch carefully because once it starts to reduce it will evaporate very quickly.
Add cream and nutmeg, if using, simmer until it reduces by about half again.
Return shrimp and ham, add fresh herbs, season with pepper if needed.
To serve, divide the grits among individual plates and spoon the shrimp and sauce over the top.

Nutrition Facts : Calories 694.2, Fat 46.9, SaturatedFat 25.3, Cholesterol 157.9, Sodium 560.1, Carbohydrate 42.4, Fiber 2.5, Sugar 2.5, Protein 15.5

CREAMY CAROLINA SHRIMP & GRITS image

Categories Shellfish

Yield makes 4 generous servings

Number Of Ingredients 14

Creamy Grits
1 1/4 cups water
1 1/4 cups half & half or milk
4 Tablespoons butter
1 cup quick cook grits
salt and pepper to taste
Carolina Shrimp
6 strips bacon, sliced into 1/2 inch pieces
1 to 1 1/2 pounds peeled & deveined shrimp
8 to 10 thinly sliced spring onions
3 cloves of garlic, minced
1/4 cup flour
3/4 cup milk
3/4 cup half & half

Steps:

Creamy Grits In a saucepan combine water, half & half (or milk) and butter. Bring to a simmer and add the grits. Cook over low heat for 10-15 minutes until the grits are tender. Add salt and pepper to taste. Carolina Shrimp Cook bacon until crisp in a large saute pan. Add shrimp, spring onion slices, and garlic. Saute until the shrimp begin to turn pink. Add the four and stir until well blended. Mix half & half and the milk together and pour slowly into the shrimp mixture, stirring constantly. Simmer until thickened, stirring frequently. Season with salt and pepper to taste. Serve immediately over the creamy grits. Garnish with extra spring onion slices.

Carolina Shrimp With Creamy Grits image

Provided by @MakeItYours

Number Of Ingredients 15

4 cups water, plus additional as necessary
3 cups milk or 3 cups half-and-half or 3 cups heavy cream
2 cups grits, not instant
4 -8 tablespoons unsalted butter
salt & freshly ground black pepper
freshly cracked black pepper
6 tablespoons bacon drippings (from about 1/2 pound bacon)
3 medium onions, halved and sliced into thin wedges
16 large shrimp, peeled (peeling optional)
freshly cracked black pepper
1/2 lb country ham, cut into matchstick-size strips
2 cups madeira wine
2 cups heavy cream
1 pinch nutmeg (optional)
3 tablespoons fresh herbs, chopped (such as chives, chervil, thyme and a little cilantro)

Steps:

Heat 4 cups water and milk (or half n half or heavy cream) over medium heat to a simmer.
Stir in the grits using a wooden spoon; cook, stirring constantly, for 5 minutes.
Reduce heat and cook, stirring (and scraping) frequently, to prevent the grits from sticking, 30 minutes (you probably will need to add additional water).
Remove from heat, stir in butter, season with salt and pepper; cover to keep warm.
Heat 3 tablespoons bacon drippings in a large skillet over medium heat.
Add onions and cook, stirring occasionally, until softened and caramelized (golden brown), about 25 minutes; remove to a plate and set aside.
Heat the remaining 3 tablespoons of bacon drippings over medium heat.
Season shrimp with pepper and add to skillet; cook for one minute.
Add ham and cook another minute; transfer to plate and set aside.
Return onions to skillet, add Madeira and simmer about 20 minutes until reduced to less than 1/2 cup; watch carefully because once it starts to reduce it will evaporate very quickly.
Add cream and nutmeg, if using, simmer until it reduces by about half again.
Return shrimp and ham, add fresh herbs, season with pepper if needed.
To serve, divide the grits among individual plates and spoon the shrimp and sauce over the top.