ISO: ISO help in recreating a shrimp and grits recipe. Had it when we were down south

In Search Of:
C

cynupstateny

Well-known member
and would love to have it again. Shrimp, bacon, green onion, cheese and I don't know what else.

Anyone have a good recipe?

 
Magnolia Grill in North Carolina had a wonderful Shrimp and Grits dish. YUM!... I do not have

the rec; but it was wonderful!! Will see if I can search for it on the net...

Best,
Barb

 
I've made this! I had to use ham as I don't have access to tasso, but the next trip across

Louisianna, I hope to get some. I have the Magnolia Grill cookbook, too.

 
Here are the other recipes I have, they all use bacon instead of tasso.

Edited to say it looks as though the first recipe is the same one that Gay posted above.

* Exported for MasterCook 4 by Living Cookbook *

Crook's Corner Shrimp & Grits

Recipe By : Chef Bill Smith
Serving Size : 4 Preparation Time: 0:30
Categories : Grains Main Dish
Shellfish


Amount Measure Ingredient -- Preparation Method

2 cups water
1 14-oz can chicken broth
3/4 cup half-and-half
3/4 tsp salt
1 cup regular grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 Tbs butter
1/2 tsp hot sauce
1/4 tsp white pepper
3 slices bacon
1 lb medium shrimp, peeled and deveined
1/4 tsp black pepper
1/8 tsp salt
1/4 cup all-purpose flour
1 cup sliced mushrooms
1/2 cup chopped green onions
2 cloves garlic, minced
1/2 cup low-sodium, fat-free chicken broth
2 Tbs fresh lemon juice
1/4 tsp hot sauce
lemon wedges

1. 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. Keep warm.

2. Cook bacon in a large skillet until crisp; remove bacon, and drain on
paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon,
and set aside.

3. Sprinkle shrimp with pepper and salt; dredge in flour.

4. Sauté mushrooms in hot drippings in skillet 5 minutes or until tender.
Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 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 particles
from bottom of skillet.

5. Serve shrimp mixture over hot cheese grits. Top with crumbled bacon;
serve with lemon wedges.

Comments: The late Bill Neal has influenced young chefs across the South,
and diners still enjoy his inspired recipes at this landmark restaurant in
Chapel Hill. Executive chef Bill Smith has added some creative touches to
the menu, such as Warm Goat Cheese Salad with Roasted Beets & Pumpkin Seeds
and Hangar Steak with Bourbon Brown Sauce, but Shrimp & Grits is still a
Crook's Corner classic.

Recipe Author: Chef Bill Smith

Recipe Source: Southern Living


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* Exported for MasterCook 4 by Living Cookbook *

Hominy Grill's Shrimp & Grits

Recipe By : Hominy Grill, Charleston, SC
Serving Size : 6 Preparation Time: 0:30
Categories : Cheese Grains
Main Dish Shellfish
Shellfish


Amount Measure Ingredient -- Preparation Method2 lb unpeeled, medium-size raw shrimp (31/40 count)
2 Tbs all-purpose flour
5 slices bacon, chopped
1 8-oz pkg sliced fresh mushrooms
3 cloves garlic, minced
1/3 cup fresh lemon juice
1/2 cup thinly sliced green onions
2 tsp hot sauce
1/2 tsp salt
Creamy Cheddar Cheese GritsCreamy Cheddar Cheese Grits4 Tbs (1/2 stick)butter
5 cups milk
2 tsp salt
1/2 tsp hot sauce
1 clove garlic, pressed
1 1/2 cups uncooked stone-ground white grits
1 10-oz block sharp white Cheddar cheese, grated

1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly
coated, shaking to remove excess.

2. Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes - or
until crisp. Remove bacon, and drain on paper towels, reserving drippings in
skillet.

3. Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin
to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just
until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown
garlic). Add lemon juice and next 3 ingredients; serve immediately over
Creamy Cheddar Cheese Grits. Sprinkle with bacon.
Creamy Cheddar Cheese Grits (makes 8 1/2 cups)
1. Inspired by Emeril Lagasse

2. Bring 2 tablespoons butter, next 4 ingredients, and 5 cups water to a
boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in
grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring
occasionally, 1 1/2 hours or until thickened. Stir in cheese and remaining 2
tablespoons butter until melted. Serve immediately.
Quick-Cooking Creamy Cheddar Cheese Grits
1. Substitute 2 cups uncooked quick-cooking grits for stone- ground grits.
Decrease water and milk to 4 1/2 cups each. Prepare recipe as directed,
cooking grits 10 to 15 minutes or until thickened.

Recipe Source: Hominy Grill, Charleston, SC


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* Exported for MasterCook 4 by Living Cookbook *

Shrimp & Cheddar Grits

Recipe By :
Serving Size : 6 Preparation Time: 0:00
Categories : Cheese Grains
Main Dish Shellfish
Shellfish


Amount Measure Ingredient -- Preparation Method4 cups water
1/2 tsp salt
1 cup stone-ground grits
1 cup shredded sharp cheddar cheese (4 ounces)
1 Tbs butter
1 Tbs peanut oil
2 cups sliced mushrooms
1 clove garlic, minced
1 lb medium shrimp, peeled, deveined and
-- halved lengthwise
3 Tbs snipped fresh parsley
1/8 tsp freshly ground black pepper
dashes bottled hot pepper sauce
4 slices bacon, crisp-cooked and crumbled
1/4 cup sliced green onions

1. In a large saucepan bring water and salt to a boil. Gradually stir in
grits. Reduce heat to low. Cook grits, uncovered, for 20 minutes or until
thick, stirring frequently. Stir in cheese and butter and stir until melted;
set aside.

2. Meanwhile, in a large skillet heat peanut oil over medium heat, add
mushrooms and garlic and cook for 3 minutes. Increase heat to medium-high.
Add shrimp; cook and stir for 2 to 3 minutes more or until shrimp turn
opaque. Stir in parsley, black pepper and hot pepper sauce until combined.

3. Transfer grits to a serving dish. Top with shrimp mixture. Sprinkle with
bacon and green onions.

Comments: It's not just for breakfast anymore - you can serve up this
Southern favorite at any meal.


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* Exported for MasterCook 4 by Living Cookbook *

Shrimp & Grits 2

Recipe By : Paula Deen
Serving Size : -1 Preparation Time:
Categories : Appetizer Grains
Main Dish Shellfish
Shellfish


Amount Measure Ingredient -- Preparation Method1 cup stone-ground grits
salt and pepper
1/4 cup (1/2 stick)butter
2 cups shredded sharp Cheddar cheese
1 lb shrimp, peeled and deveined, left whole
-- if small and roughly chopped if medium or large
6 slices bacon, chopped into tiny pieces
4 tsp fresh lemon juice
2 Tbs chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large clove garlic, minced

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 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.

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

4. 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.

Comments: Here it is, y'all! Martha's beloved shrimp and grits recipe! If
you have everything chopped and measured before you start cooking, it takes
only about fifteen minutes to prepare. It's perfect as a one-dish meal for
family.

Recipe Author: Paula Deen

Recipe Source: Paula Deen and Friends


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Maverik Grits from SNOB in Charleston, coped from epicurious. My fav

IngredientsFor grits:
4 cups water
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup old-fashioned stone-ground grits
1/4 cup heavy cream

For topping:
1 1/2 chorizo links (spicy pork sausage), cut into 1/4-inch-thick slices
4 ounces country ham, cut into julienne strips
2 tablespoons unsalted butter
8 medium sea scallops
12 medium shrimp, peeled, and deveined if desired
2 tomatoes, peeled, seeded, and chopped
1/4 cup sliced scallion
1/4 teaspoon minced garlic
Pinch of Cajun seasoning
1/4 cup water
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PreparationMake grits:
Bring water, salt, and 1 tablespoon butter to a boil in a 3-quart heavy saucepan. Whisk in grits and cook at a bare simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour. Stir in cream and remaining tablespoon butter and remove from heat.

Make topping 15 minutes before grits are done:
Cook chorizo and ham in 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until ham is golden, about 3 minutes. Transfer chorizo and ham to a plate with a slotted spoon. Add 1/2 tablespoon butter to skillet and heat until foam subsides. Cook scallops until golden on both sides and just cooked through, about 2 minutes. Transfer scallops to a plate with a slotted spoon. Add another 1/2 tablespoon butter to skillet and cook shrimp, turning, until just cooked through, about 3 minutes. Stir in chorizo, ham, scallops, remaining 1/2 tablespoon butter, and remaining ingredients. Cook, stirring and scraping up any brown bits in skillet, until heated through, then season with salt and pepper.

Serve topping over grits.

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Read More http://www.epicurious.com/recipes/food/views/Mave

 
Ya know, as soon as I saw it posted, I thought you would be the one to call me on my spelling! : )

 
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