Lowcountry Shrimp and Grits - Paul Piazza Shrimp

Lowcountry Shrimp and Grits.

Lowcountry Shrimp and Grits.

Ingredients

  • 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

Preparation

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.


More Recipes.

Mediterranean White Shrimp Pizza

Preheat oven to 400° F. Place olive oil, garlic, and salt in a blender or small food processor and mix to combine. Lay out baked naan pieces on a baking sheet. Spread with garlic and olive oil mixture. Sprinkle with green onions, shrimp, and ripe olives. Evenly sprinkle cheeses between the pizzas and then top with fresh parsley. Bake at 400° F for 8-10 minutes or until cheese starts to brown around the edges. Remove from oven and allow to rest for 5 minutes. Slice and serve.

Full Recipe

Shrimp Tacos with Cilantro Lime Slaw

Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside. Heat a drizzle of oil a large skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through. Toss some of the sauce with the cabbage until it the cabbage is coated to your liking. Use the leftover sauce on top of the tacos or in other recipes. To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotija cheese, cilantro, and lime wedges.

Full Recipe

Wild Shrimp and Parmesan Risotto

Melt 1 tablespoon of butter in a 4-quart saucepan over medium-high heat and cook shrimp 3 minutes or until shrimp are almost pink. Add garlic and cook 30 seconds. Remove shrimp mixture from saucepot; set aside. Add remaining 1 tablespoon butter to the same saucepan and cook red pepper and onion over medium heat, stirring occasionally, 5 minutes or golden. Stir in uncooked rice and cook, stirring frequently, 2 minutes or until rice is opaque. Add wine and cook 1 minute or until evaporated. Add broth, 1/2 cup at a time, and simmer, stirring frequently, until broth is absorbed. Add cream to finish about 20 minutes. Return shrimp to saucepot and cook 1 minute or until shrimp turn pink. Stir in cheese and parsley. Let stand, covered, for 5 minutes. Sprinkled with freshly ground black pepper.

Full Recipe