SHRIMP AND GRITS


 
CLASSIC SHRIMP AND GRITS AND PEPPER STOUT BEEF.....
For this recipe, you will need a medium heavy-bottomed saucepan, a fine-mesh strainer, a small saucepan, a large nonstick skillet, a pair of tongs, a warm plate to hold the cooked shrimp, and a whisk.
1pound 31/40 or 26/30 shell-on shrimp
1tablespoon olive oil
1medium onion, finely diced
1small rib celery, finely diced
2large garlic cloves, sliced
4cups spring or filtered water
1teaspoon tomato paste
3sprigs fresh thyme
1Turkish bay leaf
1teaspoon cracked black peppercorns
1strip lemon zest
2tablespoons unsalted butter, room temperature
1tablespoon all-purpose flour
2ounces thick-cut bacon or real country ham, minced (3 tablespoons)
2medium shallots, minced (¼ cup)
Fine sea salt
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
1recipe hot, freshly prepared Anson Mills Antebellum Coarse Grits or Antebellum Quick Grits
1scallion, white and green part, thinly sliced
Peel and, if desired, devein the shrimp, reserving the shells. Dry the shrimp between layers of paper towels and refrigerate until ready to use.
Heat the olive oil in a medium heavy-bottomed saucepan over medium heat. Add the shrimp shells, onion, celery, and garlic and sauté until the shells are crisp and the vegetables have softened, about 10 minutes. Add the water, tomato paste, thyme, bay, peppercorns, and lemon peel. Cover and bring to a simmer, then reduce the heat and simmer, partially covered, until the stock is flavorful and reduced, about 1 hour. Pour the stock through a fine-mesh strainer set over a small saucepan (you should have about 1½ cups strained stock), cover the saucepan, and keep hot over low heat while you cook the shrimp.
While the stock is simmering, in a small bowl, mash the butter and flour to a smooth paste and set aside.
In a large nonstick skillet, sauté the bacon or ham over medium-low heat until crisp, 8 to 10 minutes. Move it to the periphery of the skillet and increase the heat to medium. Arrange the shrimp in a single layer and sear until pink, about 2 minutes. Sprinkle the shallots over the shrimp, toss to combine, and continue to cook just until the shrimp turn opaque, about 1 minute. Sprinkle with 1 teaspoon salt, the red pepper flakes, and the black pepper and toss well. Using tongs, transfer the shrimp to a warm plate. Add the hot shrimp stock to the skillet, increase the heat to high, and bring to a boil. Whisk in the butter-flour mixture, return to a boil, and cook until the sauce is thickened, about 20 seconds. Return the shrimp to the skillet and stir to coat them with sauce. Taste the sauce for seasoning and add more salt, if desired.
To serve, spoon the hot grits into shallow bowls. Top with the shrimp and sauce, dividing them evenly, and sprinkle with sliced scallion. Serve immediately.

SHRIMP AND GRITS
shrimp for the grill.
Shrimp Marinade:
3 tablespoons Sudachi juice
2 tablespoon whiskey
1 tablespoon Kosher salt
1 tablespoon black pepper
pinch of sugar
I just mixed it all up with 1/3 pound of shrimp. Later these would be skewered for cooking on the Konro. A word on that, what most folks call a Hibachi, is actually a device called a Konro, in it's original form, it is a ceramic cooker with metal grating. Skewers are either laid on the grate or directly over the charcoal. In one form or another, these exist all over Asia.
The Veggie Players
Back to the meal, I decided I wanted to have a complete meal, and that meant vegetables. I found some great Red Chard, so that was the play, a quick riff on what could really have been Collards. The red bell pepper just looked great and I needed some of it for my gravy. So, some onions, Chard and red bell pepper went for a ride in the wok. At the end, I adjusted with a pinch of salt, a teaspoon of white pepper and a splash of vinegar, I would guess about 1/2 cup. Want to keep it southern here.
Meat on sticks
I also planned to make a roux, to support the gravy with the shrimp, that is what the finely diced onions, red bells, chard stems and some celery were going to go in to. But first, prepared the grits, kept them a little watery as they would tighten up while I did other things, had the Konro fired up, using basic
SHRIMP AND GRITS
Serves: 4
Time: 1 hour
These days everyone’s got his or her own riff on shrimp and grits, and our own formula seems always to be evolving. This recipe represents our latest take on the dish, influenced by (1) our desire to keep the tomato inflection from the Charleston Receipts recipe in the dish, and (2) a technique that a local restaurant of recent vintage, The Glass Onion, introduced to us: the chefs there slice the shrimp in half lengthwise so that when they hit the sauté pan, they twist into corkscrew-like curls. Each shrimp piece is easier to eat in one bite, the twisted shape grabs more sauce and gives the overall impression of a lighter dish. Especially if jumbo shrimp are the only ones available in your area, you’ll find this an appealing way to cook shrimp and grits.
1¼ pounds headless large (21 to 25 count) shell-on shrimp
1 bay leaf
Kosher salt
¾ tsp. sugar
1 pinch of cayenne
1 lb. vine-ripened tomatoes, cored and quartered
1 tsp. red wine vinegar, plus more to taste
4 oz. slab bacon, cut into large dice
1 lemon, halved
1 tbsp. all-purpose flour
2 garlic cloves, minced
Freshly ground black pepper
Charleston Hominy (recipe follows)
Peel and devein the shrimp, reserving the shrimp in a bowl and the shells in a small saucepan. Add 2 cups of water, the bay leaf, ½ teaspoon kosher salt, ¼ teaspoon of the sugar, and the cayenne to the saucepan with the shells. With a spoon, tamp the shells down beneath the surface of the water, cover, and bring to a simmer over high heat. Uncover, turn the heat to medium low, and let the shrimp stock simmer until reduced by half, about 10 minutes. Meanwhile, with a sharp knife, slice the shrimp in half lengthwise. Put the tomatoes in a blender or food processor and add the vinegar, ½ teaspoon salt, and the remaining ½ teaspoon sugar. Process to a smooth purée, then strain through a fine sieve, pressing the skin and seeds to extract as much juice as possible. Discard the skin and seeds. You should have 1½ cups of tomato purée. Scatter the bacon in a large sauté pan over medium-high heat and cook, stirring occasionally, until the bacon is alluringly browned and has rendered its fat, about 8 minutes. Using a slotted spoon, transfer the bacon to a small paper-towel-lined plate and cook the shrimp in the bacon fat in batches, taking care not to crowd the pan, and stirring occasionally, just until they’ve curled into corkscrews and turned pink, about 2 minutes; reserve on a plate. Squeeze half the lemon over the shrimp and sprinkle with 2 pinches of salt. Strain the shrimp stock into the sauté pan, discarding the solids, and stir with a wooden spoon to pick up the tasty browned bits from the bottom of the pan. When the stock simmers, spoon off 2 tablespoons and then whisk them into the flour with a fork in a small bowl to make a paste. Add the tomato purée and the garlic to the pan, stir to combine, and then whisk the flour paste into the sauce. Cook until the mixture thickly coats the back of a spoon. Cut the heat, and fold the shrimp in just to warm through. Season to taste with salt, black pepper, and red wine vinegar. Cut the remaining lemon half into 4 wedges. Serve the shrimp over hot Charleston Hominy, and garnish with the reserved bacon and the lemon wedges.

CHARLESTON HOMINY
Makes: 3 cups
Time: 45 minutes
Charleston breakfast hominy, like Charleston Rice, is an exercise in simplicity; the dish isn’t intended to dazzle, but to be honed to a fine polish by years of intensive use—hominy grits, as some call it, is as familiar as water and salt, but rarely taken for granted.
2 cups whole milk
1 cup stone-ground coarse grits
2 tbsp. unsalted butter
Kosher salt and freshly ground black pepper
Pour the milk and 2 cups of water into a 2-quart saucepan, cover, and turn the heat to medium high. When the liquid simmers, add the grits, butter, and ½ teaspoon salt, and reduce the heat to medium. Stir every couple of minutes until the grits have become fragrant, and are the consistency of thick soup, about 8 minutes. Reduce the heat to low and simmer, stirring often and ever more frequently, for about 20 minutes, by which time the bubbles will emerge infrequently as the grits have stiffened and fall lazily from the end of a spoon. Add ½ teaspoon black pepper and cook for about 10 minutes more, stirring constantly to prevent the thickened grits from scorching on the bottom of the pan (appoint someone to the stirring task if you have to step away—a scorched pot of grits is bitter and a total loss). If your grits thicken too quickly, or if they are too gritty for your taste, add water by the half cup, stirring to incorporate, and continue cooking until tender. When the grits are stiff and stick well to the spoon, turn off the heat and stir. Season with salt and black pepper to taste and serve immediately.

FIRECRACKER SHRIMP AND GRITS
The marinade consists of about
1/4C olive oil
1 healthy squirt of Sriracha
1 spoonful of garlic chili sauce
1 small spoonful of Gilroy garlic jelly
couple dashes of wooster.
15 U/15 gulf shrimp
Put the shrimp in the marinade and put them in a ziploc and then into the fridge for 45 minutes or so.
Next I prepped the ingredients for the sauce.
one Hemplers (a local meat packing company) double smoked sausage
one Hemplers Andouille.
one large ripe tomato
some green onion
Light the kettle with coals
Cook the sausage tomato and green onion in a cast iron skillet over the coals and then pulled that mixture off and put it into a warm oven while I got the shrimp going. Start the shrimp on the grill. I like to grill my shrimp with the shell on as the shells release a lot of additional flavor into the shrimp as they cook and char. After about 1 minute on the first side. I pulled the shrimp off and they got peeled and added to the sausage tomato mix in the warmed oven. I mixed up a batch of grits creamy rich and delicious and put the shrimp mixture on the grits.

SHRIMP AND GRITS
You basically make grits and do the rest separately.
For the grits you'll need:
4 c Water
1/2 tsp Salt
1 tbs Butter
1-1 1/2 c Stone Ground Grits
1/4 Cup Cream
For the toppings:
1 tsp Butter
4 oz Country Ham (julienne)
4 oz Smoked Sausage (calls for Pork. I got stuck using Turkey)
12 Shrimp (peeled and deveined)
4 tbs Fresh Tomato (seeded and diced)
4 tbs Green Onion
1/8 tsp Minced Fresh Garlic
Pinch of Cajun Spice
1/4 c of Chicken Stock or Water
For the Country Ham, Sausage, Shrimp, and spice. You can really do those to personal liking. I don't think you can ever have too much meat in anything. In one pot Dawn had the grits going while I did the toppings in the other. Dawn is the grits queen at our house, so that was definitely her job. For the toppings you start off by sauteing the ham and sausage with the butter. You then add the shrimp for approximately a minute or two. Work in the tomato, green onion, garlic, and spice. Then add your chicken stock or water and stir in for 30 seconds to a minute (just long enough to get the flavor to cover the rest of the ingredients).
Pour in your grits first and then add toppings

HOW TO MAKE GRITS, FOR ALL THE YANKEES OUT THERE
Start off with 2/3 cup of corn meal and 2 cups of water. 1 part corn meal to 3 parts water.
Pour the water in a pot and bring it to a boil. Add a little salt. Then add the corn meal while continuously stirring. Once it's all in and you've stirred it just enough to have it mixed, reduce the heat to Low-Medium. We have to physically move them since we have an electric stove. Let them sit for a minute and then added about a 1/2 of a cup of water to the pot. Once it sat on Low-Medium for 12-14 minutes or so, it was time to pull them off. This is about the stage you will get them at a restaurant. They're grits, but they taste like blah (and probably why most non-Southerners don't like Grits). While it's hot add butter and pepper to your liking (remember, you've already added salt). They should be solid enough to hold together (not runny like water), but not clumpy and hard. And that's how a breakfast in the South should look (of course you could have country ham, biscuits and gravy, etc).
 
SMOKY SHRIMP AND GRITS
3 cups of water
3/4 cup quick-cooking grits
Salt and freshly ground black pepper
2 ounces sharp white cheddar cheese, shredded (3/4 cup)
1 1/2 cups baby spinach, coarsely chopped
1/4 cup snipped chives
1/4 cup canola oil
2 large garlic cloves, thinly sliced
1 pound shelled and deveined medium shrimp
1/2 teaspoon hot paprika
1/4 cup dry white wine
In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes. Season with salt and black pepper and stir in the cheddar cheese, baby spinach and chives; stir until the cheese is melted and the spinach is wilted. Cover the grits and keep warm. In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds. Add the shrimp and paprika, season with salt and black pepper and cook until the shrimp are opaque, about 2 minutes. Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.
Spoon the grits into bowls, top with the shrimp and sauce; serve.

ANSON'S GRITS WITH SHRIMP AND BRAISED BACON
For the braised bacon:
1 teaspoon fennel seed
1 teaspoon coriander seed
1 teaspoon cumin seed
Pinch of red pepper flakes
½ teaspoon whole black peppercorns
1 whole star anise
1⁄8 teaspoon cloves
1⁄8 teaspoon whole allspice
1 tablespoon salt
1 tablespoon brown sugar
2 pounds fresh pork belly
1 tablespoon olive oil
½ onion
½ carrot, peeled
1 stalk celery
Sodium-free chicken stock or water to cover
2–3 sprigs fresh thyme
1–2 bay leaves
For the grits:
6 cups water
2 cups stone-ground grits
1 cup heavy cream
3 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
For the shrimp stock:
1 tablespoon vegetable oil
1 quart raw shrimp shells
½ cup finely diced onion
1 small carrot, peeled and finely diced
1 stalk celery, finely diced
1 teaspoon fennel seed
4 whole black peppercorns
1 bay leaf
3 sprigs fresh thyme
5 parsley stems
2 tablespoons tomato paste
¼ cup dry white wine
For the sauce and to finish:
2 pounds vine-ripe tomatoes
1 ½–2 pounds large (21–25 count) shrimp, peeled and deveined
Salt and freshly ground black pepper to taste
2 tablespoons butter
6–8 scallions, thinly sliced
For the braised bacon:
Up to 3 days ahead, prepare the spice rub and marinate the pork belly. Place the fennel seed, coriander seed, cumin seed, red pepper flakes, peppercorns, whole star anise, cloves, and whole allspice in a medium skillet preheated over medium-high heat. Toast, tossing, until the spices release their aromas and take on a light color, about 2 minutes. Remove from the pan and grind in a spice grinder or small food processor. Transfer spices to a small bowl and combine with the salt and the brown sugar. Rub the mixture evenly into all sides of the pork belly. Place the belly in an ovenproof casserole dish and cover tightly with plastic wrap. Refrigerate overnight or for up to 2 days. Preheat the oven to 300 degrees 4-5 hours before you plan to serve this dish. Heat the olive oil in a small pot over medium heat. Add the onion, carrot, and celery and sauté for about 3 minutes. Add just enough stock or water to cover the vegetables. Add the thyme and bay leaves. Remove the pork belly from the refrigerator and remove the plastic wrap. Pour the vegetables, stock, and herbs over the belly to just cover it. Cover the casserole dish tightly with aluminum foil. Bake for 4-5 hours, or until the pork is easily pierced with a fork. Remove the pork from the liquid and cool. Cut the belly into 1-ounce cubes and set aside, discarding the cooking liquid.
For the grits:
About 2 hours before serving, prepare the grits. Bring the water to a boil in a medium saucepan. Add the grits and whisk thoroughly to combine. Reduce the heat to low and cook for 1 hour or until the grits are tender, stirring very frequently with a flat-tipped wooden spatula. You may need to add a little extra water if they seem too thick. Once the grits are tender and the water is absorbed, add the cream and butter and stir to combine. Season to taste with salt and pepper. Keep the grits warm over low heat or a water bath for up to 2 hours, adding more cream if needed.
For the shrimp stock:
Meanwhile, prepare the shrimp stock. In a medium pot, heat the vegetable oil over high heat. When very hot, add the shrimp shells. (Use the shells from the shrimp for the sauce or ask your fishmonger for some. Whenever you have shrimp shells, you can freeze them for future use in stocks like this one.) Sear the shrimp shells, stirring occasionally, until the shells turn bright pink. Reduce the heat to low, add the vegetables, spices, and herbs, and continue to cook, stirring, for 3-4 more minutes. Add the tomato paste, stirring to combine, and cook another 2 minutes. Add the wine, stir, and cook down to a glaze. Add water — just enough to cover the shells — bring up to a simmer over medium-high heat, and cook for 30 minutes. Strain stock through a fine-mesh sieve or chinois. Return the stock to the same pot. Turn the heat up to high and reduce the stock by half. Skim any fat or impurities that rise to the surface, strain once again, and set aside. (The stock stores very well frozen in an airtight container for several months.)
For the sauce and to finish:
To make the sauce and complete the dish, preheat the broiler. Cut the tomatoes in half horizontally and place cut side down on a baking sheet. Place the sheet under the broiler and broil until the tomato skins are slightly charred and pulling away from the fruit. Cool the tomatoes and remove and discard skin. Finely chop the tomatoes and set aside. Preheat the oven to 375 degrees. Place 18 small bacon slabs fat side down in a single layer in a large ovenproof sauté pan. Place the pan in the oven and bake until crisped, about 15 minutes. Remove the bacon and keep warm on a foil-covered plate. Drain off all but 1 tablespoon of the bacon fat and heat the pan over medium-high heat. Add the shrimp and season with salt and pepper. Toss once or twice. When the shrimp are just turning opaque, after about 1½ minutes, add the tomatoes and toss. Add the shrimp stock, increase heat to high, and bring to a simmer. Add the butter and scallions, stirring to blend. Reduce heat to low until ready to serve. To serve, spoon 1-1 ¼ cups of grits into six shallow bowls and scatter with bacon. Top each with the shrimp and tomato sauce. Serve immediately. This dish can also be served from a large platter.

SHRIMP-AND-GRITS BISCUITS
1 1/3 cups chicken broth
1/8 teaspoon salt
1/3 cup quick-cooking grits, uncooked
1 tablespoon butter
1/8 teaspoon pepper
3/4 cup milk
3 cups all-purpose baking mix
1 1/2 pounds large cooked shrimp, peeled and deveined
1 (3-ounce) package cream cheese
1 green onion, chopped
1/2 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
Garnishes: sliced green onion, barbecue sauce
Bring chicken broth and salt to a boil in a saucepan over medium-high heat; add grits, and cook, stirring often, 5 minutes or until thickened. Add butter and pepper, stirring until butter melts. Remove from heat, and let cool 15 to 20 minutes. Whisk milk into cooled grits; stir in baking mix until a soft dough forms. Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place biscuits on lightly greased baking sheets. Bake at 425° for 10 minutes or until biscuits are lightly browned. Cut 24 shrimp in half lengthwise, and set aside. Process cream cheese, next 4 ingredients, and remaining shrimp in a food processor until mixture is smooth, stopping to scrape down sides. Split biscuits in half, and spread cut sides evenly with the shrimp purée, and top with remaining shrimp. Garnish, if desired.

GARLIC GRITS WITH SAUTEED SHRIMP
1 3/4 cups milk
2 cups chicken broth
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 cup coarse ground grits (I used Bob's Red Mill Grits. Cornmeal or polenta will also work)
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1/4 cup sour cream
1 lb medium shrimp
1/4 tsp cayenne pepper
1 tsp dried oregano
Salt and pepper
2 tablespoons olive oil
Parsley, finely chopped, for garnish
In a medium saucepan, bring the chicken broth and milk to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 15 minutes. You will have to babysit it. Remove the saucepan from the heat and stir in the butter and sour cream. Season with salt and pepper and serve immediately. If it gets gummy or sets up, add a little milk and stir it in. Meanwhile, in a pan over medium heat, add the olive oil. While that heats up, sprinkle the shrimp with the spices and a pinch of salt and pepper.  Saute the shrimp until just pink on both sides (about 5 minutes total).  Serve on top of or with the grits. Garnish with parsley.

SOUTHERN SHRIMP & GRITS
2-1/2 cups chicken broth
1 cup quick-cooking grits
1 medium onion, sliced
1 package (14 ounces) frozen pepper strips, thawed
4 teaspoons olive oil
12 uncooked jumbo shrimp, peeled and deveined
1/4 cup minced fresh parsley
1 teaspoon lemon juice
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup sour cream
In a large saucepan, bring broth to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Meanwhile, in a large skillet, saute onion and pepper strips in oil until crisp-tender. Add the shrimp, parsley and lemon juice; saute 3-4 minutes longer or until shrimp turn pink. Stir cheese and sour cream into grits; serve with shrimp mixture. Yield: 4 servings.

CHEESY SHRIMP AND GRITS
3 cups chicken broth
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
2 cups (8 ounces) shredded Cheddar cheese $
6 slices bacon, chopped $
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced
Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm. Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan. Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon. Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

CREAMY SHRIMP AND GRITS
2 tablespoons butter
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 cup chicken broth
1 cup heavy whipping cream
1 cup water
1 cup stone-ground yellow grits
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup butter, divided
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper $
1/4 cup finely chopped shallots
1 teaspoon chopped fresh thyme
2 3/4 pounds large shrimp, peeled and deveined (about 64 shrimp) $
8 ounces verjuice or dry white wine* $
1/2 cup fresh lemon juice
1/2 cup finely chopped tomato $
1 tablespoon chopped fresh parsley
Garnishes: julienned prosciutto, crumbled cooked bacon, chopped fresh chives
Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 1 minute. Add broth, whipping cream, and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to low; cook 10 minutes or until done, stirring occasionally. Season with salt and pepper. Keep warm. Melt 2 tablespoons butter in a large skillet. Add celery and next 3 ingredients; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp from skillet. Add verjuice, and cook 6 minutes over medium heat or until most liquid has evaporated, stirring to loosen browned bits. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato, and parsley. Serve over grits. Garnish, if desired.Verjuice is an acidic, sour liquid made from grapes. It's used like lemon juice or wine to heighten flavor.

CROOK'S CORNER SHRIMP AND GRITS
2 cups water
1 (14 1/2 ounce) can chicken broth
3/4 cup half-and-half
3/4 teaspoon salt
1 cup regular grits (I used quick grits and they were fine)
3/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 tablespoons butter
1/2 teaspoon Tabasco sauce
1/4 teaspoon white pepper
3 slices bacon
1 lb medium shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup flour
1 cup sliced mushrooms
1/2 cup sliced green onion
2 cloves garlic, minced
1/2 cup fat-free low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco sauce
lemon wedge
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside. Sprinkle shrimp with pepper and salt; dredge in flour. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.

EASY SHRIMP AND GRITS
2 1/3 cup(s) whole milk
2 cup(s) water
Salt
Pepper
1 cup(s) quick-cooking grits (not instant)
6 slice(s) bacon, chopped
1 bunch(es) green onions, thinly sliced
2 clove(s) garlic, finely chopped
1 small red pepper, finely chopped
1 pound(s) frozen shelled and deveined raw shrimp, thawed
1/2 teaspoon(s) Louisiana-style hot sauce
In 4-quart saucepan, heat 2 cups milk, water, and 1/8 teaspoon salt to simmering on medium-high. Whisk in grits. Cover; reduce heat to medium-low. Cook 10 minutes or until liquid is absorbed and grits are tender, stirring often. Keep warm. Meanwhile, in 12-inch skillet, cook bacon on medium-high 5 to 7 minutes or until brown and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper-towel-lined plate. Discard all but 2 tablespoons of fat in pan. To same skillet, add green onions, garlic, and 1/4 teaspoon freshly ground black pepper. Cook 2 minutes, stirring. Add red pepper; cook 2 minutes, stirring often. Stir in shrimp and remaining 1/3 cup milk; cook 5 to 6 minutes or until shrimp just turn opaque, scraping up browned bits. Remove from heat. Stir in bacon and hot sauce. To serve, spoon grits into shallow bowls; top with shrimp. Garnish with additional green onions and hot sauce, if desired.

SHRIMP AND GRITS #1
Parmesan Grits:
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper $
Creamy Shrimp Sauce:
1 pound unpeeled, medium-size raw shrimp (4 1/50 count)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Vegetable cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 1/4 cups low-sodium fat-free chicken broth
1/2 cup chopped green onions
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt $
1/4 teaspoon hot sauce
2 cups firmly packed fresh baby spinach
Prepare Parmesan Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits

SHRIMP AND GRITS #2
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SHRIMP AND GRITS #3
Original recipe makes 4 servings Change Servings
3/4 cup yellow stone-ground grits
3 cups milk
1/8 cup extra virgin olive oil
1 teaspoon butter
1 small onion, finely chopped
1 pound shrimp, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon white pepper
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.

SHRIMP AND GRITS #4
4 1/2 cups water
1 teaspoon salt
1 cup stone-ground white grits (see recipe head note)
2 Tbsp unsalted butter
2 ounces white cheddar cheese, shredded
4 slices bacon
1 cup chopped white or yellow onion
1 cup chopped green pepper
2 garlic cloves, minced
1 to 1 1/2 pounds shrimp, peeled and deveined
1 cup chicken stock
3 green onions, chopped (white and light green parts only)
2 Tbsp chopped parsley
Juice of a lemon, about 1-2 Tbsp
Fry the bacon in a large sauté pan until crispy. Remove the bacon and chop. Pour off all but about 3 tablespoons of the fat. Turn off the heat. Bring the water to a boil in a medium pot. Add the salt. Slowly pour the grits into the boiling water while you stir with a wooden spoon. Stir and pour gradually so you don't get any lumps. When all the grits are incorporated, turn the heat down to a low simmer and cook the grits, stirring often, for 35 minutes. Reserve about 1/3 of the shrimp whole and cut the rest into 3-4 pieces each. Set aside. When the grits have cooked for 35 minutes, turn the heat to high under the saute pan and when the bacon fat is hot, saute the onion and green pepper over medium-high heat until soft, about 4 minutes. Add the bacon, garlic cloves and shrimp and toss to combine. Let this cook another minute. Add the chicken stock and let this boil down for 5 minutes. Meanwhile, stir the cheddar cheese and butter into the grits. The dish might not need any more salt, but add some if you'd like. To serve, spoon out some grits in individual bowls. Add to the shrimp the green onions, parsley and lemon juice to taste. Add salt if it needs it. Spoon some shrimp over the grits and make sure at least one whole shrimp is on everyone's plate. Serve at once.

SHRIMP AND GRITS #5
1 cup stone-ground grits
Salt and pepper
1/4 cup butter
2 cups shredded sharp Cheddar cheese
1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
6 slices bacon, chopped into tiny pieces
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large garlic clove, minced
To make the shrimp and grits recipe, bring 4 cups water to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium heat just until they turn pink, about 3 minutes. Do not overcook Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.

SHRIMP AND GRITS #6
Shrimp and Vegetables
1/2 cup shelled fresh fava beans (from about 1/2 pound pods) or frozen fava beans, thawed
Kosher salt
1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed
4 tablespoons vegetable oil, divided
1/4 pound bacon, coarsely chopped
1/4 pound tasso or andouille sausage, sliced 1/4-inch thick
1 1/2 pounds jumbo shrimp, peeled, deveined, shells reserved
2 shallots, chopped
2 garlic cloves, chopped
4 cups low-sodium chicken broth
1 sprig thyme
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup dry white wine
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce (such as Tabasco) plus more
1 teaspoon sugar
1 tablespoon unsalted butter
Freshly ground black pepper
Grits
2 teaspoons kosher salt plus more
1 cup grits (not instant)
1/2 cup mascarpone (about 4 ounces)
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
Shrimp and Vegetables
If using fresh fava beans, cook in a small saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; transfer to a small bowl. If using fresh peas, return water in saucepan to a boil. Add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain peas; add to bowl with beans. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add bacon and tasso and cook, stirring often, until bacon is crisp and fat is rendered, 5-7 minutes. Using a slotted spoon, transfer to bowl with beans and peas; set aside. Add 1 tablespoon oil to drippings in saucepan and heat over medium-high heat. Add reserved shrimp shells and cook, stirring and mashing shells occasionally, until shells are browned and softened, about 4 minutes. Add shallots and garlic and cook, stirring often, until softened, about 2 minutes. Add broth and thyme sprigs. Bring to a boil, reduce heat, and simmer until reduced by half, 15-20 minutes. Add orange and lemon juice, wine, Worcestershire sauce, hot pepper sauce, and sugar. Bring to a boil, reduce heat, and simmer until thickened and reduced by half, 20-25 minutes. Strain mixture through a sieve into a medium saucepan; discard solids. Cover and keep sauce warm. Heat butter and remaining 1 tablespoon oil in a medium skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to skillet and cook until golden brown and opaque in the centers, about 1 minute per side. Add reserved meat and vegetable mixture and toss to coat.
Grits
While sauce is cooking, bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until thick and creamy, 5-7 minutes. Add mascarpone and butter; stir to combine. Season with salt. Serve grits topped with shrimp mixture and warm sauce. 

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