Best Lowcountry Shrimp And Grits Recipes

LOWCOUNTRY SHRIMP AND CHEESE GRITS

Steps:

• In a saucepan, bring the water and salt to a boil. Stir in the quick grits and reduce the heat. Cook slowly for 5 minutes. Remove from heat and stir in the garlic cheese until melted. Let sit for 2 to 4 minutes; keep warm.
• In a skillet, heat the butter and oil over medium heat. Saute the shrimp until pink. Stir in diced tomato and cook until tomato is heated through. Remove from heat and salt and pepper to taste.
• Spread the cheese grits on a warm platter. Top with shrimp mixture.

ORIGINAL STYLE LOWCOUNTRY SHRIMP AND GRITS

Steps:

• In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter.
• Bring the liquid to a gentle boil. Stir in the grits don't dump the grits or you will get lumps but rather constantly stir while letting the grits fall into pot.
• Cook for 1 hour and 15 minutes at a very low simmer, stirring occasionally. **The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan.**.
• Add hot water if the grits become to dry.
• Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese if desired.
• In a separate pot add shrimp to boiling water. Cook for 3 minutes.
• Add shrimp to top grits served in a bowl and season to taste with salt and pepper.another variation on the shrimp would be to saute them in salt, pepper, butter, garlic until just turned pink. wither way is great!

LOWCOUNTRY SHRIMP AND GRITS

Steps:

• 1. Prepare Grits: Bring 7 cups water to a boil in a 4 quart saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low and cook, stirring occasionally, 1 hour or until tender. Fold in the cheese and 1/4 cup butter.
• 2. Prepare the Shrimp Sauce: Peel and devein shrimp.
• 3. Cook the bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove the bacon, and drain on paper towels, reserving 2 tablespoons drippings in the skillet.
• 4. Melt 6 tablespoons butter in hot drippings in the skillet. Reduce heat. Add onion, poblano pepper, and garlic; saute 2 minutes or until onion is translucent. Add the shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.
• 5. Sprinkle the flour over the shrimp mixture; toss. Add broth and the next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from the skillet. Stir in the bacon and parsley. Serve over grits with the green onions.

LOWCOUNTRY SHRIMP AND GRITS

Steps:

• In a medium saucepan bring water and half n half to boil. Add the salt, pepper and grits. Cook for about 25-30 minutes, stirring until thick and creamy.
• While the grits are cooking, fry the bacon in a large skillet until browned and crisp. Crumble the bacon. In 2 Tbls of the bacon drippings saute scallions, celery, bell pepper until translucent. Add the shrimp, lime juice and Worchestershire sauce. Cook for 4 minutes covered. Add in the bacon. Remove from heat. Spoon the grits onto a serving platter. Top with the shrimp mixture. Sprinkle with the chopped parsley.

LOWCOUNTRY SHRIMP AND GRITS

Steps:

• In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
• Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.