Uglesich's Restaurant in New Orleans ( Uglesich website ) serves one of the best shrimp and grits that I ever tasted, although, just about everything there was incredible. This recipe, which follows a method from America’s Test kitchen, is pretty easy to th…
What you'll need
Ingredients
8 ounces shrimp (large size 31-40 per pound), peeled and deveined
1 tablespoon Olive Oil
1 minced garlic clove
pinch of Cayenne pepper
¼ - ½ tsp. Cajun Seafood seasoning
Salt and pepper
1 tablespoon unsalted butter
1 small onion minced (about ½ cup)
1 1/2 cups water
1/2 cup Heavy Cream
1/2 teaspoon hot sauce
½ tsp. Worcestershire sauce
1/2 cup Quick Grits (Quick not instant grits is key)
4 oz extra-sharp shredded cheddar cheese, shredded
1 green onion sliced thin
The method
Directions
01
Adjust oven rack to the middle and heat oven to 375 degrees
02
Toss the shrimp with the oil, garlic, cayenne, Cajun seasoning and season with salt and pepper. Cover and refrigerate will making the grits.
03
Melt butter in a 10 inch skillet over medium heat. Add onion and cook until soften stirring frequently, 4- 5 minutes.
04
Stir in water, cream, hot sauce, Worcestershire sauce, 1/2 tsp salt and 1/4 tsp pepper and bring to a boil.
05
Slowly whisk in grits, reduce heat to low and cook, stirring often until grits are thick and creamy, 5-7 minutes.
06
Remove from heat and whisk in cheddar until combined.
07
Lay shrimp on their sides in a pinwheel (circle the skillet with tails in middle) over the grits then press on them slightly to submerge about halfway down.
08
Transfer skillet to oven and bake until shrimp are cooked through, about 5 – 7 minutes. Sprinkle with scallions and serve.
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Southern Style Shrimp and Cheesy Grits for Two
Prep
Cook
Yield
Uglesich's Restaurant in New Orleans ( Uglesich website ) serves one of the best shrimp and grits that I ever tasted, although, just about everything there was incredible. This recipe, which follows a method from America’s Test kitchen, is pretty easy to th…
Ingredients
8 ounces shrimp (large size 31-40 per pound), peeled and deveined
1 tablespoon Olive Oil
1 minced garlic clove
pinch of Cayenne pepper
¼ - ½ tsp. Cajun Seafood seasoning
Salt and pepper
1 tablespoon unsalted butter
1 small onion minced (about ½ cup)
1 1/2 cups water
1/2 cup Heavy Cream
1/2 teaspoon hot sauce
½ tsp. Worcestershire sauce
1/2 cup Quick Grits (Quick not instant grits is key)
4 oz extra-sharp shredded cheddar cheese, shredded
1 green onion sliced thin
Cook Like James · The method
Directions
1
Adjust oven rack to the middle and heat oven to 375 degrees
2
Toss the shrimp with the oil, garlic, cayenne, Cajun seasoning and season with salt and pepper. Cover and refrigerate will making the grits.
3
Melt butter in a 10 inch skillet over medium heat. Add onion and cook until soften stirring frequently, 4- 5 minutes.
4
Stir in water, cream, hot sauce, Worcestershire sauce, 1/2 tsp salt and 1/4 tsp pepper and bring to a boil.
5
Slowly whisk in grits, reduce heat to low and cook, stirring often until grits are thick and creamy, 5-7 minutes.
6
Remove from heat and whisk in cheddar until combined.
7
Lay shrimp on their sides in a pinwheel (circle the skillet with tails in middle) over the grits then press on them slightly to submerge about halfway down.
8
Transfer skillet to oven and bake until shrimp are cooked through, about 5 – 7 minutes. Sprinkle with scallions and serve.
Cook Like James
Southern Style Shrimp and Cheesy Grits for Two
Prep
Cook
Yield
Uglesich's Restaurant in New Orleans ( Uglesich website ) serves one of the best shrimp and grits that I ever tasted, although, just about everything there was incredible. This recipe, which follows a method from America’s Test kitchen, is pretty easy to th…
Ingredients
8 ounces shrimp (large size 31-40 per pound), peeled and deveined
1 tablespoon Olive Oil
1 minced garlic clove
pinch of Cayenne pepper
¼ - ½ tsp. Cajun Seafood seasoning
Salt and pepper
1 tablespoon unsalted butter
1 small onion minced (about ½ cup)
1 1/2 cups water
1/2 cup Heavy Cream
1/2 teaspoon hot sauce
½ tsp. Worcestershire sauce
1/2 cup Quick Grits (Quick not instant grits is key)
4 oz extra-sharp shredded cheddar cheese, shredded
1 green onion sliced thin
Directions
1
Adjust oven rack to the middle and heat oven to 375 degrees
2
Toss the shrimp with the oil, garlic, cayenne, Cajun seasoning and season with salt and pepper. Cover and refrigerate will making the grits.
3
Melt butter in a 10 inch skillet over medium heat. Add onion and cook until soften stirring frequently, 4- 5 minutes.
4
Stir in water, cream, hot sauce, Worcestershire sauce, 1/2 tsp salt and 1/4 tsp pepper and bring to a boil.
5
Slowly whisk in grits, reduce heat to low and cook, stirring often until grits are thick and creamy, 5-7 minutes.
6
Remove from heat and whisk in cheddar until combined.
7
Lay shrimp on their sides in a pinwheel (circle the skillet with tails in middle) over the grits then press on them slightly to submerge about halfway down.
8
Transfer skillet to oven and bake until shrimp are cooked through, about 5 – 7 minutes. Sprinkle with scallions and serve.
