Best Shrimp And Cheese Grits Recipes

MOMMA'S SHRIMP AND CHEESE GRITS

Steps:

• Bring water to a boil in a saucepan; stir grits and salt into the boiling water, cover, and reduce heat to low. Simmer grits until tender, 15 to 20 minutes. Remove from heat and keep warm.
• Melt 1/4 cup butter in a pan over medium heat; cook and stir garlic until softened, about 2 minutes. Stir in green onions, cooking until green onions are wilted, another 4 minutes.
• Mix shrimp into the garlic and green onions and cook until shrimp are firm and pink, about 5 minutes. Stir in lemon juice, cayenne pepper, salt, and black pepper.
• Just before serving, mix 1/4 cup butter into the cooked grits, followed by processed cheese. Mix thoroughly until creamy and cheese is melted. Season with salt and black pepper.
• Place grits in a bowl, top with the shrimp, and pour pan sauce over shrimp and grits to serve.

SHRIMP COGNAC AND BAKED CHEESE GRITS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring the water and 3/4 teaspoon of salt to a boil in a large pot. Whisk in the grits and return to a boil. Reduce heat to low, and cook, stirring frequently until the grits are tender and very thick, about 30 minutes. Remove from the heat, and stir in 1 3/4 teaspoons of salt and 1/2 teaspoon of pepper, 1/2 cup butter, 2 tablespoons garlic, and the Cheddar cheese until the cheese has melted. Beat the eggs in a bowl with the milk until smooth, then stir into the grits until evenly combined. Pour into the prepared baking dish.
• Bake in the preheated oven until the grits are hot in the center, and the top is golden brown, about 1 hour.
• Meanwhile, melt the clarified butter in a skillet over medium heat. Stir in 2 tablespoons of garlic, and cook until golden, about 2 minutes. Add the leeks, and cook 1 minute more. Stir in the morel mushrooms, oyster mushrooms, chanterelle mushrooms, tomatoes, and Creole seasoning; cook and stir until the mushrooms begin to release their liquid, about 3 minutes. Pour in the cognac and simmer 2 minutes before pouring in the shrimp stock and veal stock. Return to a simmer, and cook until the liquid has reduced by half. Stir in the shrimp, thyme, and 3 tablespoons of butter. Cook and stir over low heat until the shrimp is no longer translucent, about 4 minutes; season to taste with salt and pepper.
• Serve the shrimp and mushroom sauce alongside the baked grits.

CREAMY SOUTHERN SHRIMP AND CHEESE GRITS

Steps:

• Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.
• Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.
• Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.

CAJUN SNAPPER AND SHRIMP OVER BACON CHEDDAR CHEESE GRITS WITH RED PEPPER COULIS

Steps:

• To begin red pepper coulis, preheat oven to 450 degrees F.
• On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a saucepan. Place the peppers in a roasting pan and roast in the oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. When the peppers are done, use tongs to put them in a resealable bag which (for safety reasons) you have resting on a plate - (remember, they're volcanically hot!). Carefully close the bag shut, and allow them to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the peppers from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. You will be left with beautifully cooked red peppers with a wonderful color. Chop the peppers and add them to the simmering chicken stock mixture, and continue simmering until reduced by half, about 20 minutes. Create a slurry of cornstarch in a small amount of water and add to the red pepper sauce. Process coulis in a blender until a smooth consistency is achieved. Then season with salt and pepper, to taste.
• For the grits: Bring the water for the grits to a boil. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in scallions, tomatoes, cilantro, bacon and cheese, and keep covered in a warm place.;
• For the fish: Preheat oven to 375 degrees F.
• Coat both sides of red snapper with salt and pepper and Cajun spice. Then on the stovetop, heat some grapeseed oil in a large non-stick saute pan, and when it begins to shimmer, saute the shrimp only until they turn pink, and then remove shrimp to a utility platter. In the same pan, sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown, then finish in the oven for a further 2 to 3 minutes and remove it to rest for 5 to 8 minutes. (Please take care to avoid overcooking the fish, as it will continue to cook even after you remove it from the oven.)
• Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with the scallions.

CHEESE GRITS WITH SHRIMP AND CHORIZO

Steps:

• Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, two or three minutes. Transfer chorizo to a paper towel-lined plate to drain. Pour off all but a thin film of fat from the skillet.
• Bring a quart of water and a half teaspoon salt to boil in a medium saucepan. Slowly stir in grits. Reduce heat to low and cook about five minutes, whisking occasionally, until grits are thick and smooth. While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
• Cook shrimp in butter until just pink, turning once, about three minutes. Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer. Stir remaining tablespoon butter and cheese into grits and season with salt and pepper. Spoon grits into four warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.

CAJUN FISH AND SHRIMP OVER BACON CHEDDAR CHEESE GRITS

Steps:

• For the cheese grits:.
• Bring water for grits to a boil and lightly season with salt. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, green onions, tomatoes, cilantro, bacon and cheese; keep covered in a warm place.
• For the fish:.
• Dry the fish with paper toweling and coat both sides with Cajun spice mix. (Note: I find bring the fish to room temperature helps the seasoning mix adhere better.).
• On the stovetop, heat the oil and butter in a large nonstick saute pan. When it becomes very hot, saute the shrimp only until they turn pink; remove shrimp to a platter.
• In the same pan (adding additional oil and butter), sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown. (Please take care to avoid overcooking.).
• Divide among plates the grits by placing in the middle, then position a fish fillet on top. Top with a shrimp. Garnish liberally with green onions.

BBQ SHRIMP AND CHEESE GRITS - YUM!

Steps:

• Bring water, half and half, 1 teaspoon butter, salt, pepper to a low boil. Add grits, reduce heat, simmer uncovered for 5-7 minutes until grits are thickened.
• Combine ketchup, honey, lemon juice, and hot pepper. Set aside.
• Meanwhile, saute onion in the rest of the butter until transulent. Add garlic and saute for 2 more minutes.
• Add shrimp and saute till pink. Be careful not to overcook or they'll be tough.
• When grits are thickend, add cheese to them. Taste and add salt, pepper if needed. If grits become to thick add a little water or milk.
• Add ketchup mixture to the shrimp and just heat through.
• Serve shrimp over grits.

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.

SHRIMP AND CHEESE GRITS

Steps:

• Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.
• Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve.

SHRIMP AND CRAB GUMBO OVER CHEESE GRITS

Steps:

• Heat 1 T oil in a large soup pot over medium high heat. Add sausage, and cook 3 to 4 minutes or until browned on all sides. Transfer sausages to a plate.
• Add remaining oil to drippings in pot to equal 1/4 C cup. Whisk in flour Cook over low heat, stirring frequently for about 20 minutes or until mixture is dark reddish-brown.
• Stir in onion, peppers, celery and garlic and saute over medium heat for 8 minutes or until softened. Stir in stock and next 9 ingredients . Bring to a boil, reduce heat, and simmer, covered for 30 minutes.
• Meanwhile cook grits according to package directions and and cheese. Cover and keep warm.
• Stir in sausage, shrimp, and crab sections and cook for about 3-4 minutes or until shrimp are just done. Do not overcook. Remove bay leaves and serve gumbo over cheese grits. Season with hot sauce if desired.

CHEESE GRITS WITH SHRIMP AND CHORIZO

Steps:

• Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes.
• Transfer chorizo to a paper towel-lined plate to drain.
• Pour off all but a thin film of fat from the skillet.
• Bring a quart (4 cups) of water and a half teaspoon salt to boil in a medium saucepan.
• Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth.
• While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
• Cook shrimp in butter until just pink, turning once, about 3-5 minutes.
• Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer.
• Stir remaining tablespoon butter and cheese into grits and season with salt and pepper.
• Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.

SHRIMP AND GOAT CHEESE GRITS

Steps:

• Add stock to a medium saucepan or large skillet and bring to a boil. Stir in the grits and continue to stir for approximately 4 minutes, then reduce heat to a simmer. Add cream as needed to keep the grits moist.
• Place shrimp in a large ziplock bag with the garlic, red pepper flakes, salt, pepper and lemon zest. Make sure the spices are mixed well and coating the shrimp, then place the bag in the refrigerator to marinate for 20 minutes.
• After the 20 minutes are up, add butter, goat cheese, parsley and basil to the grits. Stir and add salt and pepper.
• Heat a saute pan to medium high heat. In a little butter, add shrimp (including the marinating mixture) and saute for 5 minutes, or until shrimp are opaque and form a "C". Do not overcook the shrimp!
• To serve, spoon grits onto a serving plate, and add 4 shrimp and some liquid from the saute pan on top of the grits.

SHRIMP AND HOT SAUCE CHEESE GRITS

Steps:

• Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.
• Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.
• Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.
• Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.

SHRIMP AND GRUYèRE CHEESE GRITS WITH BACON AND MUSHROOMS

Steps:

• Combine shrimp, 3/4 teaspoon salt, baking soda, and cornstarch in a medium bowl and toss to coat. Refrigerate for at least 30 minutes and up to 1 hour.
• In a large skillet, heat bacon over high heat until sizzling. Lower heat to medium and cook, stirring, until bacon has rendered its fat and become crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. You should have 1/4 cup rendered bacon fat in the skillet. Remove all but 1 tablespoon fat and reserve.
• Return skillet to high heat and heat until very lightly smoking. Add shrimp and cook, stirring frequently, until lightly browned outside with only a faint trace of translucence remaining in the center of each shrimp. Transfer shrimp to a plate.
• Add reserved 3 tablespoons bacon fat to the skillet, return to medium-high heat, and heat until shimmering. Add mushrooms and cook, stirring, until mushrooms release their liquid, about 3 minutes; scrape any browned bits from bottom of skillet. Continue cooking mushrooms, stirring frequently, until lightly browned, about 6 minutes; if pan becomes too dry, add vegetable oil, 1 tablespoon at a time, to keep it lubricated. Stir in shallots, garlic, and cayenne and cook until shallots and garlic are softened, about 2 minutes.
• Add remaining 3/4 cup stock and scrape up any browned bits on bottom of pan. Stir in shrimp. Lower heat to medium-low and whisk in butter until fully melted and emulsified with the sauce. Remove from heat and whisk in lemon juice. Stir in herbs and season with salt and pepper.
• Mix gruyere in with rice or risotto. Top with shrimp mix

SAUTEED SHRIMP AND PANCETTA WITH CHEESE GRITS

Steps:

• In a heavy duty 4-5 quart pot, heat 2 Tbs. of oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp salt, cover and bring to a boil over high heat. Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and grits are thick, about 5 minutes. Add the cheese and stir to melt. Season with salt and pepper, remove from heat, cover to keep warm. In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 tbsp oil over med-high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes. Pat shrimp dry and put them in a large bowl. Sprinkle with cayenne and 1/4 tsp pepper. Toss to combine. Add the green pepper to the skillet and cook, stirring, until softened (3-4 mins). Add the shrimp and cook, stirring occasionally until pink and just cooked through (2-3 mins). Stir in parsley. Distribute grits among bowls, serve the shrimp over grits.

SHRIMP AND CHEESE GRITS

Steps:

• Combine shrimp with lemon juice and hot sauce to taste. Let sit.
• Make grits according to box.
• Fry bacon in large frying pan over medium heat until brown but still limp. Stir in onions, green pepper, and garlic. Cook until tender (about 5 min).
• Add scallions. Sprinkle with flour. Cook 5 minute.
• Stir in stock and remaining salt. Cook 5 minute.
• Remove from heat.
• Finish grits buy stirring in butter and cheese. Season with hot sauce and salt. Cover to keep warm.
• Return gravy to medium heat. Stir in shrimp. Cook until shrimp are opaque (5 min.). Serve over grits immediately.

SHRIMP AND CHEESE GRITS

Steps:

• Grits: Add 1 Cup grits to 4 Cups water and bring to a boil. Reduce heat to low and simmer for 30 minutes. Stir occasionally to prevent sticking. Stir in cheese and set aside.
• Clean shrimp, deheading and keeping as much of the orange shrimp fat as possible attached to the body. Use heads and shells to make a shrimp stock.
• In a large skillet, combine butter with the garlic, Worcestershire sauce, crab boil seasoning and herbs over medium heat to bring out the flavors
• When the butter is melted, add the shrimp stock, beer, a spritz of lemon juice and cook until sauce thickens slightly.
• Add the cleaned shrimp and cook for 2 minutes, shaking the pan in a back and forth motion until shrimp is opaque.
• Spread 1 Cup of grits on each plate and spoon a liberal amount of sauce over the top.