Best 6 Heavenly Shrimp Parmesan Grits Recipes

ELEGANT SHRIMP PARMESAN

Steps:

• Preheat oven to 400 degrees. Mix bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip shrimp in eggs, then bread crumb mixture until evenly coated.
• Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the shrimp, turning once, 6 minutes or until shrimp turn pink. With paper towel, wipe pan clean and repeat with remaining 1 tablespoon olive oil and shrimp.
• Evenly spread 1-1/2 cups Sauce in 13 x 9-inch baking dish; top with shrimp. Pour remaining sauce over shrimp, then top with mozzarella. Bake 7 minutes or until cheese is melted and sauce is bubbling.
• Cost per recipe*: $16.33.
• Cost per serving*: $4.08.
• *Based on average retail prices at national supermarkets.

HEAVENLY SHRIMP DIP

Steps:

• Place cream cheese in center of serving platter.
• Mix together cocktail sauce and shrimp. Pour mixture over cream cheese.
• Slice lime in half; squeeze one half over cocktail sauce. Slice other half into wedges for garnish.
• Place crackers and lime wedges around edge of plate and serve.

LEMON-GARLIC SHRIMP & PARMESAN GRITS RECIPE - (4.6/5)

Steps:

• Cook enough grits for 4 servings as directed on package. When done, whisk in 1 tablespoon butter, the Parmesan cheese, and salt and pepper, to taste. Cover and keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a medium-large skillet over medium-high heat. Add the shrimp, garlic, and cayenne and cook until the shrimp are done 3 tp 4 minutes, stirring constantly. (May need to reduce the heat a little to keep the garlic from burning.) Remove from the heat and stir in 2 tablespoons water, the lemon juice, and parsley. Season with salt and pepper, to taste. Plate the grits in shallow bowls then top with the shrimp mixture. If desired, serve with lemon wedges.

HEAVENLY SHRIMP & PARMESAN GRITS

Steps:

• Parmesan Grits:.
• Bring milk and broth to a boil.
• (WATCH THIS VERY CAREFULLY BECAUSE THE MILK WILL OVERFLOW IF IT GETS TOO HOT).
• Add grits and cook according to package directions.
• Remove from heat and stir in the cheese and the Tabasco.
• (If you prefer firmer grits: Add to the above 1 cup milk, and 2 large beaten eggs; then bake for at 350 for 30 minutes).
• Shrimp:.
• Heat large skillet until very hot, add olive oil.
• When oil is thoroughly heated, toss in shrimp to cover bottom of pan.
• Before stirring, season with salt and pepper (this will season shrimp in particular, but the rest of the dish as well).
• Stir until shrimp begin to turn pink all over (let pan return original hot temperature).
• Stir in minced garlic and mushrooms.
• Add lemon juice and wine, stir for 30 seconds or until everything is well coated.
• Toss in sliced scallions and stir for about 20 seconds.
• Serve over grits!

SAUTEED SHRIMP ON PARMESAN GRITS WITH REDEYE GRAVY

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ham; sauté until brown, about 2 minutes. Add mushrooms, pepper, onion and thyme; sauté 3 minutes. Add broth and next 3 ingredients; bring to boil. Mix Madeira and cornstarch in small bowl. Add to sauce and bring to boil, stirring constantly. Reduce heat; simmer until thickened, about 3 minutes. Season gravy with salt and pepper. (Can be made 1 day ahead. Cool slightly, then chill. Bring to simmer before continuing.)
• Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until opaque in center, about 3 minutes. Add gravy; bring to simmer. Add 1 tablespoon butter; stir until melted.
• Divide grits among plates. Spoon shrimp and gravy over. Sprinkle with Parmesan cheese.

SHRIMP AND ARTICHOKES OVER PARMESAN GRITS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and artichoke hearts and saute 5 minutes. Add one cup chicken broth, shrimp and garlic and saute 6 minutes. Add oregano, zest, juice, salt and pepper. Remove from heat; cover and keep warm.
• Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Slowly stir in grits; reduce heat to low. Cook 7 minutes or until thick and creamy, stirring occasionally. Stir in cheese. Spoon 1/2 cup grits into each of 4 bowls; top each with 1 cup shrimp mixture.