Garlic Shrimp and Grits. Shrimp and grits made summer-perfect with fresh tomatoes, fresh basil, and lots of garlic and olive oil. I am a big fan of shrimp and grits - I especially love breakfast shrimp and grits, which this is not, but I just got reminded of them right now as I write this out. Divide the grits among shallow bowls and top with the shrimp and sauce.
Serve with garlic bread, or your preference of bread. Jumbo shrimp poached in a creamy, tomato and garlic based broth, poured over creamy fontina grits. To be more specific: creamy, garlicky, tomato-based sauce with poached jumbo shrimp and poured that sexy stuff all over some insanely well-seasoned, super creamy fontina grits. You can have Garlic Shrimp and Grits using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients of Garlic Shrimp and Grits
- It's 3/4 cup of uncooked grits.
- Prepare 1 pinch of cayenne pepper.
- Prepare 2 tbsp of butter.
- Prepare 2 tbsp of bacon drippings.
- Prepare 2 clove of garlic,minced.
- It's 2 lb of peeled and deveined shrimp.
- You need 1/2 of lemon,juiced.
- Prepare 1 of salt to taste.
- Prepare 1 of ole bay seasoning.
- Prepare 2 tbsp of philadelphia cooking creme savory garlic.
Stir in shrimp, cheese and garlic. My Shrimp and Grits are topped with a mound of garlicky shrimp, smoky ham and caramelized peppers, on a rich flavorful bed of cheesy grits. The second trick is to marinate the shrimp with garlic and smoked paprika. The smoked paprika imparts a marvelous smoky flavor that pairs perfectly.
Garlic Shrimp and Grits step by step
- Cook Grits according to package directions( use half and half and a little chicken both instead up water)and Philadelphia savory garlic.Keep warm over low heat..
- Season shrimp with ole bay seasoning and cayenne. Heat butter and Bacon dripping in a large skilled over medium high heat, saute garlic and stir in shrimp and lemon juice cook until shrimp is done..
- spread warm Grits on a serving platter and pour shrimp mixture on top..
Cajun style shrimp and grits with sautéed garlic kale. This is a lighter take on shrimp and grits than the traditional Louisiana style recipe. We're seasoning up some large shrimp and serving them on a bed of creamy, homestyle grits with lots of sautéed garlicky kale on the side. This recipe for shrimp and grits starts with a clever tip for jump-starting the grits that I learned from Southern chef Sean Brock. Add the tomatoes and their juices, oregano, Creole seasoning, and salt.