Creamy Blue Cheese Shrimp Grits
December 19, 2020
"Ina Gardner had something similar in parade 25 Oct 2018 from cooking like a pro"
- Serving Size: 1 (430.9 g)
- Calories 419.2
- Total Fat - 24.8 g
- Saturated Fat - 15.1 g
- Cholesterol - 123.6 mg
- Sodium - 797.9 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 2.2 g
- Sugars - 0.9 g
- Protein - 14.9 g
- Calcium - 239.1 mg
- Iron - 1.6 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Bring 6 cups water to a full rolling boil in a heavy 4-quart saucepan. Add salt
Slowly add grits, pouring them into pan in a thin, steady stream while whisking constantly. Reduce heat to low
Simmer, stirring occasionally, 5-7 minutes, until grits have thickened.
Stir in half-and-half and butter (it will seem very thin but grits will thicken again as they cook).
Bring to a boil over medium heat. Stirring constantly. Reduce heat, cover and simmer 45 minutes or until smooth and creamy, stirring occasionally. Last 5 minutes add in the shrimp
Remove from heat.
Stir in Roquefort, season to taste
Add tomatoes. Stir
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are plump, firm, and smell slightly sweet.
- For the best flavor, use freshly ground black pepper.
- Substitute Greek yogurt for light cream - The benefit of this substitution is that it adds a creamy texture and a slight tangy flavor to the dish, making it a more interesting and flavorful dish. The thinking behind this substitution is that Greek yogurt is a healthier alternative to cream, and it adds a unique flavor to the grits.
- Substitute cooked chicken for shrimp - The benefit of this substitution is that it makes the dish more budget-friendly and accessible to a wider range of people. The thinking behind this substitution is that cooked chicken is a more widely available and affordable protein than shrimp, and it still adds a great flavor and texture to the dish.
Cajun-Style Creamy Blue Cheese Shrimp Grits Bring 6 cups water to a full rolling boil in a heavy 4-quart saucepan. Add 1 teaspoon kosher salt, 1 tablespoon cajun seasoning, and 1 teaspoon garlic powder. Slowly add grits, pouring them into pan in a thin, steady stream while whisking constantly. Reduce heat to low and simmer, stirring occasionally, 5-7 minutes, until grits have thickened. Stir in half-and-half and butter (it will seem very thin but grits will thicken again as they cook). Bring to a boil over medium heat. Stirring constantly. Reduce heat, cover and simmer 45 minutes or until smooth and creamy, stirring occasionally. Last 5 minutes add in the shrimp. Remove from heat. Stir in Roquefort, season to taste with additional cajun seasoning and garlic powder. Add tomatoes. Stir.
Grilled Asparagus with Lemon and Parmesan - Grilled asparagus is the perfect accompaniment to Creamy Blue Cheese Shrimp Grits. The smoky flavor of the grilled asparagus pairs nicely with the creamy and cheesy grits, and the lemon and Parmesan add a bright and savory flavor to the dish.
Roasted Garlic and Herb Potatoes - Roasted garlic and herb potatoes are a delicious side dish that pairs perfectly with the grilled asparagus and creamy shrimp grits. The potatoes are roasted with herbs and garlic, adding a savory flavor and a crunchy texture that complements the other dishes.
Q: How long should the grits cook?
A: The grits should cook for 45 minutes over low heat, stirring occasionally, until they are smooth and creamy.
Q: What type of grits should I use?
A: For the best results, use stone-ground grits. Quick-cooking or instant grits may not cook properly.
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Ina Gardner, the celebrity chef who inspired this recipe, is the host of the popular Food Network show, Barefoot Contessa.
Grits, a staple of Southern cuisine, have been around since Native Americans first introduced them to early European settlers in the 17th century.