Loaded Shrimp and Grits
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Juicy shrimp, cheesy grits, with sausage and bacon! EASY, ready in 30 minutes, and loaded with FLAVOR! Okurrrrrrrr…this is a brunch, dinner, whenever favorite! You won’t be disappointed!
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3 Delicious Brunch Ideas, Stuffed French Toast, Crab Florentine Quiche, Cheesy Shrimp & Grits
Hi everyone! Welcome to my channel. Today I will be sharing three brunch recipes including Legendary Stuffed French Toast, Crab Florentine Quiche and Cheesy Shrimp and Grits. Try these for Mother's Day, Father's Day or this weekend! These recipes are definitely family favorites and I hope they become yours too! If you enjoy this video, please like, share and subscribe to my channel to see more.
Stuffed French Toast
10 slices of thick style bread ( Texas toast or brioche)
5 eggs
½ cup milk
½ cup cream
½ c sugar
8 oz cream cheese, softened
1 cup berries, mashed
2 tbsp vanilla
1 tsp cinnamon
2 tbsp lemon juice
1 tbsp butter or oil
½ cup chopped pecans, optional
Powdered sugar, garnish
DIRECTIONS
Using an electric mixer or whisk. In a bowl, whisk together the cream cheese, lemon juice, 1 tbsp of the vanilla and sugar until whipped. Fold in the mashed berries and refrigerate for 30 mins.
In a bowl whisk together the eggs, milk, cream, cinnamon and the other tbsp of vanilla.
Remove berry cream cheese from the refrigerator. Gather two pieces of the bread and evenly spread onto one of the bread slices. Top with the other bread slice and repeat until all of the sandwiches are complete. Chill in the refrigerator for 1 hour.
On medium heat, preheat a griddle or skillet and melt your butter. Then, Dip the sandwiches into the egg mixture and place on the buttered griddle, cooking until golden on each side. Repeat until all sandwiches are done.
Place stuffed French toast on a plate and top with powdered sugar and pecans.
Crab Florentine Quiche
INGREDIENTS
5 eggs
1c spinach
1c milk
½ cup heavy cream
1c crabmeat
1 cup Swiss or Gruyere cheese
1 pie crust, par baked for 10 mins
Salt & pepper to taste
DIRECTIONS
Preheat oven to 350
Place your pie crust in a preheated oven for 10 minutes. Cool to room temperature.
In a medium bowl, whisk together the eggs, milk and heavy cream. Season with salt and pepper. Set aside
Take your baked pie shell and evenly spread the bottom of the pie shell with the crabmeat, cheese and spinach.
Pour the egg mixture on top of the crabmeat mixture and top with additional cheese.
Bake in the oven for about 1 hour or until the mixture reaches 145 degrees. Remove from oven and allow time to cool.
Shrimp & Grits
INGREDIENTS
2 c milk
2 c shrimp stock
1 c stone ground grits
1 lb shrimp, peeled, deveined tails on
12 oz andouille sausage, cubed
4 strips of bacon, diced
1 green bell pepper, diced
1 onion, diced
2 garlic cloves, minced
1 c shredded cheese
3 green onions, chopped
2 tbsp chopped parsley, garnish
1 tsp creole seasoning
Salt & pepper to taste.
DIRECTIONS
Chop all of your vegetables and parsley. Set aside.
Bring milk and stock to a boil. Add in grits and cook until water is absorbed (about 20-25 minutes). Remove from heat and add in cheese.
Fry bacon and andouille until crispy. Remove from pan to drain, but leave the grease in the pan.
Add in the onion, garlic and bell pepper to the bacon grease and cook until vegetables are softened. Season the shrimp, then add the shrimp to the mixture cooking until shrimp are cooked. Deglaze with a little stock and remove from heat.
To plate, place the shrimp mixture, bacon and sausage over the grits and top with green onion and parsley.
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