Lowcountry Shrimp and Grits.
Lowcountry Shrimp and Grits.
- 1 - pound wild caught shrimp uncooked 26/30 shrimp, peeled and deveined
- 2 cups reduced - sodium chicken broth
- 2 cups heavy cream
- 1/3 cup butter, cubed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup uncooked old - fashioned grits
- 1 cup shredded cheddar cheese
- ½ pound andouille sausage
- 8 thick - sliced bacon strips, chopped
- 3 garlic cloves, minced
- 1 each yellow, red bellpepper
- 1 teaspoon Cajun or blackened seasoning
- 4 green onions, chopped
Time: 30 Minutes | Serves: 6
In a large saucepan, bring the broth, milk, butter, salt, and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, sausage, bell pepper, garlic, and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with green onions.
Lemon Shandy Peel and Eat Shrimp
Instructions Melt butter in a large sauce pan over medium-high heat. Add onions and garlic, sprinkle with a bit of salt and pepper, and sauté until translucent, about 3-4 minutes. Pour in beer, scraping any bits from the bottom, then add shrimp and the Old Bay seasoning and stir. Cover the pot and cook for 3-4 minutes or until the shrimp just turn pink and opaque. Remove the pan from heat, stir in the lemon juice and zest, and sprinkle with fresh parsley and additional Old Bay and salt & pepper, if needed. Serve immediately with crusty bread! Recipe courtesy of slimpickinskitchen.comFull Recipe
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FOR THE SHRIMP BURGERS: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions, hot sauce, and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side. FOR THE CREOLE MAYONNAISE: Combine the mayonnaise lemon juice and Old Bay to taste in a small bowl. To assemble, spread the toasted buns with the creole mayo, place burgers on buns and top with lettuce and tomato.Full Recipe
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In a sauté pan, heat butter until melted on medium heat. Add shrimp cooking for about 2 minutes seasoning with salt and pepper. In a mixing bowl add mayo, cream cheese, mozzarella, cheddar, Franks hot sauce, Worcestershire sauce, ole bay seasoning, blue cheese, half of the sliced green onions, add shrimp and mix well until incorporated. Preheat oven to 375 degrees. Pour mixture into a buttered casserole dish and bake for 20 minutes topping with panko bread crumbs half way through. After the 20 minutes is done garnish with the remainder of green onions and serve with toast points or crackers. Bon Appétit !Full Recipe