Slow Cooker Shrimp and Grits

9 Oct By

The Gentleman is from South Carolina so Shrimp and Grits is a required meal in our home.  This recipe works great in a slow-cooker.  For more flavor try adding andouille sausage instead of bacon.

Slow Cooker Shrimp and Grits

1 cup stone ground yellow grits
1 cups skim milk
3 cups chicken broth
1 tsp olive oil
1 clove garlic
1 small onion, diced
1 large tomato, diced
1/2 tsp cayenne pepper
½ cup shredded pepper jack cheese
4 slices bacon, cooked until crispy
¾ lbs. deveined and peeled shrimp
2 tbsp. chopped parsley
1 tbsp. lemon juice
Salt and pepper to taste.

Add grits, milk and broth to slow cooker set to low heat.  In a small skillet, heat olive oil, garlic and onion.  Cook until onion is soft and add contents of skillet to the slow cooker along with tomato and cayenne pepper.  Cook approximately 5 hours or until grits have absorbed liquid.  Stir in cheese, bacon, shrimp, parsley and lemon.  Continue cooking about 30 more minutes or until shrimp is opaque.  (This recipe can be cooked longer on low – just add additional broth to keep grits from burning).

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Shrimp Tabbouleh

23 May By

This recipe incorporates the fresh and spicy flavors of North African cuisine  to deliver healthy shrimp and whole grains.  Warn your taste buds:  this one is exciting!

Shrimp Tabbouleh

1 cup bulgur
2 cups water
2 cloves fresh garlic, minced
1 lb shrimp, veins and tails removed
1/2 tsp. each: coriander, cumin, ginger
1/4 tsp. each: turmeric, garlic salt, cayenne pepper
1 Tbsp. olive oil
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 tomato, finely chopped
1 cucumber, finely chopped
1 scallion, finely chopped (about 1/4 cup)
1 Tbsp. lemon juice
1 tsp. sea salt
1 recipe yogurt sauce

Heat 2 cups of water to boiling.  Stir in bulgur and garlic, remove from heat and cover for 30 minutes or until liquid is absorbed.  Transfer cooked bulgur to a strainer to remove any remaining water.  Thoroughly rinse shrimp in cold water.  Combine spices and olive oil.  Toss shrimp in spice mixture and transfer to a skillet.  Cook shrimp until opaque over medium heat.  Stir parsley, mint, tomato, cucumber, scallion, lemon juice and salt in to cooked bulgur.  Toss well.  Stir in cooked shrimp.  Serve with yogurt sauce on the side

 

Yogurt Sauce

3/4 cup greek-style yogurt
1 clove garlic, minced
1 Tbsp lime juice
1 Tbsp. honey
1/2 tsp. salt

 

Mix together all ingredients and refrigerate at least 1/2 hour before serving.

 

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Shrimp and Grits

25 Apr By

Shrimp and Grits

3/4 cup stone ground yellow grits
1 ½ cups skim milk
1 ½ cups chicken broth
1 tbsp. tomato paste
1 tsp. garlic salt
1 cup shredded sharp cheddar cheese
½ cup shredded pepper jack cheese
1 tbsp. olive oil
1 link cooked Andouille sausage, sliced
¾ lbs. deveined and peeled shrimp
1 large tomato, diced
1 small onion, diced
2 tbsp. chopped parsley
1 tbsp. lemon juice

Heat milk, broth and tomato paste to boiling in a medium saucepan.  Add grits and cook until liquids are absorbed (10-15 minutes).  Stir in garlic salt and cheeses.  Meanwhile, heat olive oil over medium heat in a large skillet.  Add Andouille sausage and shrimp and sauté until shrimp begin to turn pink.  Add tomato, onion, parsley and lemon juice.  Continue to sauté until shrimp are an opaque bright pink.  Serve sausage and shrimp mixture over cheesy grits.

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