Best Shrimp Stew With Grits Crust Recipes

GRITS AND SHRIMP

Steps:

• Heat stock in saucepan over medium heat. Whisk in grits, beating out lumps. Add soy sauce and salt and pepper and simmer, whisking frequently, until grits lose their raw taste, about 15 minutes.
• Meanwhile, cook bacon in skillet until crisp; remove to paper towels. Add half the butter to the skillet and, when foam subsides, put in shrimp, sprinkle with salt and pepper and cook, turning once or twice, until pink, about 5 minutes.
• When grits are done, stir in remaining butter and the bacon. Serve them with shrimp and eggs. Scatter scallions over all.

STEW FRIED SHRIMP AND GRITS

Steps:

• In a large cast iron frying pan or Dutch oven, fry salt pork slices until golden brown. Remove and set aside. Add shrimp that have been lightly floured and cook until both sides are pink; turning often. Remove shrimp and add a little cooking oil; add potatoes and onions and cook until soft. Add enough water to make a thick gravy. Add shrimp, salt and pepper. Cook until heated through. Serve with grits.
• The grits are also good with grated cheddar cheese and a can of Ro-tel tomatoes added to them. My sister likes the shrimp served over potatoes, my brother's favorite way is with rice and for me, the grits.
• Serve salt pork strips with a hot biscuit.

JOHN BESH'S SHRIMP AND GRITS RECIPE - (4.2/5)

Steps:

• 1.For the grits, bring 4 cups of lightly salted water to a boil in a medium size heavy pot over high heat. Slowly pour the grits into the boiling water stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don't stick to the bottom of the pot. Simmer the grits until all the water has been absorbed and they are soft, about twenty minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the polenta to keep it from forming a crust. 2.For the shrimp, Heat the olive oil in a large pan over medium heat. Season the shrimp with Creole Spices and salt. Sauté the shrimp until they start to brown but not cook all the way through. Remove the shrimp and set aside. 3.In the same pan, saut? the andoullie, garlic, shallot, paquillo peppers, and thyme, until they become aromatic, about 5 minutes. Add the Basic Shrimp Stock and bring to a simmer. Stir in the butter and reduce the sauce until nice and thick, 3-5 minutes. 4.Return the shrimp to the pan and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes, and chives. 5.Spoon 4 healthy tablespoons of the grits into the middle each of 6 large bowls. Arrange 6 shrimp in the middle of each bowl of grits. Spoon sauce around the shrimp and garnish each bowl with fresh chervil.

SHRIMP AND GRITS RECIPE BY TASTY

Steps:

• Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
• Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
• Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
• Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
• Spoon the shrimp over the grits and garnish with parsley.
• Enjoy!

SHRIMP STEW WITH GRITS CRUST

Steps:

• Heat the oven to 375. Combine the milk with 2 cups water and ½ teaspoon salt in a medium saucepan over medium heat. Bring nearly to a boil, then whisk in the grits. Reduce heat to low, and simmer, whisking often, until thick, 10 or 15 minutes. Stir in the Cheddar and black pepper. Set aside.
• Put the oil in a large, deep, ovenproof skillet over medium heat. When it is hot, add the onion, celery, bell peppers, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Sprinkle in the flour, and cook, stirring frequently, until the flour turns a light brown, 2 to 3 minutes.
• Stir in the cayenne, stock and lemon juice, scraping up the browned bits, and bring to a simmer; add the scallions and parsley. Taste, and adjust the seasoning, then stir in the shrimp.
• Spread the grits over the top of the stew; bake until the grits are firm and lightly browned, 20 to 25 minutes. To brown the grits even more, run the skillet under the broiler for a minute or 2. Scoop the stew and grits into bowls, and serve.