Wild Caught Gulf Shrimp and Grits.
Wild Caught Gulf Shrimp and Grits.
- FOR GRITS:
- 3 cups water
- 1 tablespoon kosher salt
- 3/4 cup uncooked quick-cooking or regular grits (not instant)
- 1 stick unsalted butter
- 1/2 teaspoon black pepper
- 1 cup freshly grated parmesan cheese
- 1/2 cup cream cheese
- 1/4 cup chopped green onions
- FOR SHRIMP:
- 1# medium count peeled or peeled & deveined Wild Gulf Shrimp
- 1/4 cup Worcestershire sauce
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Time: About 10 - 15 minutes | Serves: 4
In a 3 quart saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, half of the parmesan cheese, cream cheese, black pepper, and green onions (cooking time may vary depending on type of grits).
Meanwhile, preheat skillet to medium heat. In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, Worcestershire, hot sauce, salt, and pepper. Add the shrimp and toss gently to coat. Place all ingredients in pre heated sauté pan and cook for 5-6 minutes on medium heat or until shrimp are cooked through and sauce has thickened. Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.
Lowcountry Shrimp and Grits
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.Full Recipe
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