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SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE

2023-01-29



Shrimp and Grits with Louisiana BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

Ingredients:

  • 2 1/2 cups cream
  • 1/4 cup Worcestershire sauce
  • 2 to 3 tablespoons hot sauce
  • 2 teaspoons kosher salt
  • 1 1/2 cups grits, such as Logan Turnpike stone-ground grits
  • 1/4 cup onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 stick butter
  • 8 ounces butter
  • 1 cup vegetable oil
  • 2 tablespoons smoked paprika
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed chipotle pepper
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1/2 stick butter
  • 1 cup freshly cut corn kernels
  • 1 tablespoon fresh rosemary needles, finely chopped
  • 1 tablespoon sugar, plus more if needed
  • Salt and freshly ground black pepper
  • 20 large (size 16-20) shrimp, peeled and deveined with tail on
  • 4 slices lemon, for garnish

Steps:

  • For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
  • Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
  • For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
  • For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
  • Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
  • Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.

W.& S. SHRIMP & GRITS

Aug 25, 2018



W.& S. Shrimp & Grits image

Found this in a William Sonoma magazine and it looks so good. Said that this began as a fisherman's breakfast - but where ever it came from sounds great and while I haven't made it yet, wanted to save the recipe here so I can. As an update finally got around to trying this and must say if you like something out of the ordinary this is a breakfast to impress. For the grits, after they were made I added 1/2 cup of shredded cheddar cheese to it and allowed it to melt - yum! It's a little more work than every day fare but the taste is something DH and I really enjoyed - hope you do too.

Provided by Bonnie G 2

Categories     Breakfast

Time 45m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

Ingredients:

  • 1 1/2 lbs large shrimp, peeled and deveined
  • salt and pepper
  • 2 tablespoons all-purpose flour
  • 6 ounces bacon, slices cut into 1/2-inch diced pieces, fired until crispy, fat reserved
  • 1/3 lb white button mushrooms, sliced
  • 1/3 cup red bell pepper, diced
  • 2 garlic cloves, minced
  • 1/3 cup green onion, white and light green portions, sliced
  • 2 plum tomatoes, diced
  • 1/3 cup chicken stock
  • 4 teaspoons fresh lemon juice
  • 1 1/2 teaspoons Tabasco sauce
  • 4 cups grits
  • 1/2 cup cheddar cheese, grated

Steps:

  • Prepare grits according to directions.
  • When done add cheddar cheese and allow to melt.
  • Pat shrimp dry and put in shallow bowl.
  • Season with salt and pepper and toss with flour to coat evenly.
  • In fry pan over medium-high heat, warm 2 tbsp of bacon fat.
  • Working in batches, brown shrimp until almost cooked through, about 2 minutes.
  • Transfer to plate.
  • Return pan to medium-high heat, warm 2 Tbs of bacon fat.
  • Add mushrooms, bell pepper, garlic, salt and pepper, cook, stirring occasionally, until softened, 5-7 minutes.
  • Add shrimp and accumulated juices, bacon, green onions, tomatoes, stock, lemon juice and Tabasco.
  • Cook, stirring often, until shrimp are opaque, 2-3 minutes.
  • Divide prepared grits into 6 bowls, top with shrimp mixture.
  • Serve at once and ENJOY.

Nutrition Facts : Calories 703.7, Fat 19.5, SaturatedFat 6.8, Cholesterol 202.4, Sodium 494, Carbohydrate 89.7, Fiber 2.6, Sugar 2.5, Protein 39.7

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