Cheese Grits Recipe | Michy's Munchies
Check out Chef Michelle's recipe for delicious cheese grits!
Shrimp And Grits Recipe
In this video we show you how to make a delicious shrimp and grits recipe. We also briefly talk about the origin of grits.
INGREDIENTS
1 lb shrimp peeled and deveined
½ cup chicken broth
6 slices bacon
3 garlic cloves minced
½ bell pepper minced
½ white onion minced
2 tbsp Cajun seasoning
1 tsp smoked paprika
salt and pepper to taste
green onion chopped
parsley chopped
Grits
1 cup quick grits
3 cups milk
2 cups water
3 tbsp butter
¾ cup cheddar cheese shredded
salt and pepper to taste
For the full recipe:
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Shrimp and Grits on the Blackstone Griddle
It doesn't get any better than shrimp and grits on the Blackstone Griddle. This week, @thehungryhussey shows you how he does his shrimp and grits for that ultimate Southern delicacy.
Watch the full episode here:
Feeds – 3-4
Prep – 20 mins
Cook – 40 mins
Ingredients:
For the Grits:
- 1 cup stone-ground grits
- 4 cups chicken stock
- 4 tablespoons butter
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 green onions (whites for the sauce and greens for garnish)
- 2 teaspoons Blackstone Cajun
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
For the Grits:
1. In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the grits to avoid lumps.
2. Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally, until the grits have absorbed most of the liquid and become creamy.
3. Stir in the butter, salt, and pepper. If desired, add the shredded cheddar cheese for extra creaminess.
4. Continue to cook for an additional 5-10 minutes until the grits are smooth and creamy. Keep warm while you prepare the shrimp.
For the Shrimp:
1. Heat oil in a large skillet over medium-high heat.
2. Add the minced garlic and onions and sauté for 3-4 minutes, or until the vegetables are softened and the onion is translucent.
5. Season the shrimp with Cajun seasoning, salt, and pepper. Add the seasoned shrimp to the griddle.
6. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
7. Serve the shrimp and vegetable mixture over the creamy grits.
8. Garnish with green onions.
#BlackstoneGriddle #GriddleNation #ShrimpAndGrits #OutdoorCooking
How to make an Easy Cheese GRITS & Shrimp|Quick Breakfast| SOUTHERN AMERICAN Breakfast| GRITS RECIPE
Grits are a Southern American Dish that goes well with shrimp. It is super delicious when eaten hot. I have added half and half with water, and when it started boiling I added one cup of grits. As the liquids are evaporating, the grits thickens. That is when you switch off the stove, add butter (for flavor) and pepper or salt. Cook everything on medium high.
Ingredients:
1 Cup Grits
1 Cup Half& Half
3 Cups of Water
4 Tbsp. Butter
1/2 cup Cheese
1 cup Shrimp
Garlic & lemon pepper
Vegan Cheese Grits #southerncooking #comfortfood #cheesegrits #vegancheese #easyvevanbreakfast #food
One of my favorite southern breakfasts vegan-ized.
I love a good cheese grits and these are super easy to make.
I just bring 1 1/3 cups of water to a boil and mix in a spoonful of better than bouillon vegetable bouillon, and add in 1/3 cup of grits. I reduce the heat and stir constantly for about 15 minutes until the grits absorb all the liquid and soften. I add in some nutritional yeast, garlic powder, onion powder and salt and pepper. Once the grits are almost done cooking I add in some vegan cheese. Here I used the Violife cheddar shreds! Sometimes I will cook some impossible sausage and add that as well!
Serving with hot sauce is a must! Enjoy!
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Shrimp and Grits! Southern Cooking and Hospitality. #shorts
Grits Ingredients
1 Cup of Grits (Quick Grits or Stone Ground)
3 Cups Chicken Broth
1 Cup Milk
1 Stick Butter
Salt and Pepper to Taste
6 Slices of Bacon
1/2 Andouille Sausage Link
1lb Shrimp (Peeled and Deveined)
2 TBSP Creole Seasoning
2 Tsp Smoked Paprika
Sauce
1 1/2 Cup of Heavy Cream
1 Finely Diced Shallot
2 Minced Garlic Cloves
1/4 Cup Franks Red Hot
Fresh Parsley for garnishment