Best shrimp and grits recipe?

Question

Charlestonians encouraged to respond!!!!

Answer 1

Shrimp and Grits

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.

Answer 2

Panseared Grits With Spiced Shrimp And Bacon
Yield: 2 Servings

Ingredients

1/4 ts salt
1/2 ts freshly ground black pepper
2 ts ground cumin
1 ts paprika
1 ts cayenne
10 md shrimp in the shell; (10
-ounces) washed (10 t
2 tb olive oil
2 red jalapeno chiles;
-stemmed, seeded, and juli
2 green jalapeno chiles;
-stemmed, seeded, and juli
1 bn green onions; trimmed and
-thinly sliced
4 garlic cloves; thinly sliced
2 limes; juiced

Instructions

------------------------------------GRITS-----------------------------------
3/4 c grits
1/2 ts sea salt
3 3/4 c boiling water
4 sl bacon; thinly sliced

Panseared grits: In a medium saucepan, stir the grits and salt into the
boiling water. Reduce the heat and simmer, covered, for about 10 minutes,
stirring occasionally. Remove from the heat and pout into a buttered
8x8-inch dish. Let cool until firm. Remove from the dish and cut into
quarters. Fry the bacon in a large heavy skillet over medium heat. With
slotted spoon, remove the bacon and drain on paper towels, reserving the
fat in the pan. In the same skillet, sear the quartered grits over high
heat until golden on both sides. With a spatula, transfer to a platter.
Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add the
shrimp and toss to coat evenly. Wipe the skillet clean and heat the olive
oil over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapenos,
green onion, garlic and reserved bacon and cook 1 minute longer. Remove
from heat and stir in the lime juice. Scatter over the seared grits and
serve. Yield: 2 to 4 servings

Answer 3

Coarse salt and ground pepper
1 cup coarse grits (not quick cooking)
1 tbs butter
1/2 tsp. jalapeno pepper sauce, such as Tabasco green
2 slices bacon
1 pound peeled and deveined medium shrimp

In a medium saucepan, combine 4 1/2 cups water with 1 1/2 tsp. salt, bring to a boil. Whisk in grits; reduce heat to medium low; cover and cook stirring occasionally, until creamy, about 30 minutes. Stir in the butter and pepper sauce.

In a large non stick skillet, cook bacon until crisp. Transfer to a paper towel, let cool, then crumble.
Add half the shrimp to the rendered fat;season with salt and pepper. Cook until pink and opaque. Transfer to plate and repeat wih remaining shrimp.
Serve grits with shrimp and crumled bacon on top.

Answer 4

I had Nassau grits down in Pensacola...its almost like a gumbo but it has grits and shrimp in it. good stuff.

Answer 5

Shrimp and grits factors For the grits: 3 cups milk 3 cups heavy cream a million cup stone-floor white cornmeal 2 tablespoons unsalted butter 2 teaspoons Kosher salt, then extra to flavor 2 teaspoons freshly floor black pepper, them extra to flavor For the shrimp: 2 tablespoons extra-virgin olive oil a million medium white onion, minced a million garlic clove, minced a million pound andouille sausage, decrease right into a million a million/2 inch cube a million/4 cup all-purpose flour 2 cups hen inventory 2 to 3 bay leaves 2 kilos 21-26 shrimp, peeled and deveined, tails on Pinch cayenne pepper, then extra to flavor a million/2 lemon, juiced 2 teaspoons Kosher salt, then extra to flavor a million teaspoon freshly floor black pepper, then extra to flavor 2 tablespoons finely chopped clean flat-leaf parsley 4 green onions, sliced technique For the grits: place a three-quart pot over medium-severe warmth. upload the milk and cream. Slowly whisk in the cornmeal. while the grits start to bubble, turn the warmth right down to medium low and simmer, stirring many times with a wood spoon. enable to cook dinner for 10 to fifteen minutes, till the mixture is gentle and thick. eliminate from warmth and stir in the butter, skinny it out with a splash extra cream. Season with salt and pepper. For the shrimp: place a deep skillet over medium warmth and coat with the olive oil. upload the onion and garlic; saute for 2 minutes to melt. upload the sausage and cook dinner, stirring, till there's a trustworthy volume of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wood spoon to create a roux. Slowly pour in the hen inventory and proceed to stir to steer away from lumps. Toss in the bay leaves. while the liquid features a simmer, upload the shrimp. Poach the shrimp in the inventory for 2 to 3 minutes, till they're enterprise and pink and the gravy is gentle and thick. upload the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits right into a serving bowl. upload the shrimp mixture and combine nicely. Serve right this moment.

Answer 6

i love grits and shrimp but i prefer the shrimp in couscous instead of grits....bigger texture

Answer 7

Together? That's just gross!