I always wanted to attempt a shrimp and grits recipe, but I have to admit, I was a little intimidated. I tried out this Paula Deen recipe and it turned out pretty good. I'll definitely make a few changes next time and I've put a few changes from the original recipe in here, so if you try it out and have some ideas, please comment and let me know what you did differently!
Shrimp and Grits
1 c stone ground grits
salt and pepper
1/4 c butter
1 c shredded sharp cheddar cheese
1 lb shrimp, peeled and deveined
6 slices bacon, chopped into small pieces
4 tsp lemon juice
2 tbsp parsley
1 c green onion, chopped
1 clove of garlic, minced
Cook grits according to package directions, adding salt and pepper to taste. When done, remove from heat and stir in the butter and cheddar until melted. Keep covered until ready to serve.
Fry the bacon until brown and crispy, then drain. Once cool, chop into small pieces.
Add shrimp to 1 cup of bacon grease and saute over medium heat until they just turn pink, about 2-3 minutes. Do not overcook the shrimp! Remove from heat and immediately add the lemon juice, parsley, green onion, and garlic.
Pour the grits into a serving bowl. Top with shrimp mixture (I spooned out the shrimp and then just added a little of the liquid) and sprinkle with bacon.
This is another great shrimp recipe that's really quick and pretty easy. Brent and I had never had shrimp scampi before, so we weren't sure how it was supposed to look, but it was really good!
Shrimp Scampi with Angel Hair Pasta
1 lb large shrimp, peeled and deveined
1 stick butter
1 tbsp Dijon mustard
1/2 tbsp lemon juice
1/2 tbsp minced garlic
1/2 tbsp fresh chopped parsley
8 oz whole grain angel hair pasta, cooked and drained
In a medium saucepan, melt butter with mustard, garlic, parsley, and lemon juice. Place shrimp in shallow baking dish (I used a pie plate). Once butter is melted, pour sauce over shrimp. Bake at 450 degrees for 9-10 minutes or until shrimp is done. Serve over angel hair pasta. I served with sauteed squash as a side dish.
This is another great recipe from my mother-in-law. You definitely must try this one! As I've said before, I'm not really a fan of shrimp, but Brent is, so the combination of chicken and shrimp in this dish makes everyone happy.
Shrimp & Chicken in Sour Cream Sherry Sauce
3 tbsp margarine
3-4 tbsp flour (start with 3 tbsp, add more if you desire thicker sauce)
1 c chicken broth
3/4 tsp garlic salt
1/8 tsp black pepper
1/8 tsp nutmeg
1 c sour cream
1/4-1/3 c dry cooking sherry (this varies depending on how you like the taste, start with 1/4 c and add more if you like)
1 1/2 c diced chicken
1 1/2 c chopped shrimp
1 tbsp olive oil
Cook chicken in small skillet with 1 tbsp olive oil until no longer pink, usually 5-7 minutes (I season the chicken with Montreal chicken seasoning). Boil water for shrimp. When water is boiling, add chopped shrimp and cook about 30 seconds. Do not overcook the shrimp! Drain shrimp into a bowl of cold water to stop the cooking process. After shrimp has cooled, drain and set shrimp and chicken aside.
Melt butter in large skillet. Blend in flour slowly; add broth and heat. Stir constantly until thick and smooth. Mix in seasonings, sour cream, and sherry; heat for about two minutes, stirring constantly. Add chicken and shrimp, heat and stir another 2-3 minutes. Serve over rice.
I do not like shrimp, but Brent loves it! So when he was traveling for work a couple of weeks ago, he brought home 15 pounds of fresh shrimp frozen into 5 pound blocks. We gave 10 pounds away, but today I am attempting to cook my first ever shrimp recipe.
Bang Bang Shrimp (adapted from the Bonefish Grill recipe)
1 pound shrimp, deveined and peeled
1/2-3/4 cup corn starch
1/2 cup mayonnaise
1/3 cup Thai sweet pepper sauce (Asian pepper sauce)
10-12 drops hot sauce
2 tbsp buffalo wing sauce
Mix mayo, pepper sauce, hot sauce, and wing sauce in a medium sized bowl. Coat shrimp in corn starch. Heat oil in deep fryer until very hot (about 350 degrees). Drop shrimp in, cook 3 minutes. Do not overcook (I learned my lesson the hard way!), literally cook them 3 minutes in very hot oil. Remove from oil (they should be very, very light beige in color), place on paper towel. Drop into sauce, coat. Serve immediately.
