How do you make shrimp grits?

Question

I love em, but never knew how to make them

Answer 1

Southern Shrimp & Grits

2 to 3 slices bacon

grits, for 4 to 6 people

1 to 1 1/2 pounds shrimp

1 small onion, finely minced

1 can (14.5 ounces) crushed tomatoes with juice

1/2 teaspoon ground cayenne pepper, or to taste

Cook 2-3 slices bacon until done but still tender, set aside. Prepare grits per directions, adding a small finely minced onion before starting cook time, clean shrimp, when grits are almost done, chop shrimp into halfs, crumble up bacon and toss both into grits. Continue cooking until grits are ready. Add crushed tomatoes (juice and all), then add hot pepper. I serve this with scrambled eggs and hash browns.

nfd♥

Louisiana Gal

Answer 2

DO you mean shrimp AND grits? In that case, I found this:

Grits:

2 cups chicken stock

1 cup stone-ground white cornmeal

1 cup heavy cream

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Shrimp:

2 tablespoons extra-virgin olive oil

1 medium white onion, minced

1 garlic clove, minced

1 pound spicy sausage, cut in chunks

2 tablespoons all-purpose flour

2 cups chicken stock

1 bay leaf

2 pounds large shrimp, peeled and deveined, tails on

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped fresh flat-leaf parsley

1 green onion, white and green part, chopped

To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.

To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

Answer 3

you can get a box of instant grits cook them seperately of shrimp. Cook your shrimp in a little margerine or butter and season the way you like...drain any extra grease from pan and mix your shrimp with your grits!

Tasty!

Answer 4

fry them until crisp then cook them for 15mins na dput them with your choosen ingretients

Answer 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 clove garlic, minced

  

"By the Book" Method

1. In a medium saucepan, bring 4 cups water to a boil. 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.

2. 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 sauté 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.

3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.

Note: If you are serving this as an appetizer, spoon 1/4 cup grits onto a bread or salad plate. Top with 1/4 cup of the shrimp mixture. Garnish with a sprinkling of crisp bacon bits and serve immediately.



Ew....that's nasty.

Answer 6

Good stuff.  You make grits.  You steam shrimp.  You put the peeled , steamed shrimp in the grits.

Answer 7

ADD CHOPPED SHRIMP THAT IS SEASONED WELL TO THE GRITS.

Answer 8

Get some Quaker Grits, prepare them, put sear up some shrimp in a frying pan, place them on top, put an appropriate sauce on top...