I love this shrimp and grits recipe. If you want to be a master of seafood you HAVE to master the shrimp and grits recipe as everyone loves it!

Now, I’m going to show you the way I make it, which is my favorite, of course. If you follow the recipe step by step you will end up with the best shrimp and grits ever! Let’s start.

For the grits you will need:

6 cups of semi-skimmed milk or split it into 3 cups of skimmed milk and 3 cups of full fat cream.

2tbsp butter

1 cup cornmeal

Salt and pepper

And, for the shrimp you will need:

A nice lug of olive oil – preferably extra virgin

2 small onions

1 garlic clove

1/2kg Italian sausage (andouille is great for this)

4tbsp white flour

3 cups of stock – preferably chicken

A pinch of nutmeg

3 bay leaves

1/2kg shrimp, peeled, preferably large (if in a tight budget, the smaller ones will do)

The juice of 1 lemon

Salt and pepper

2tbsps of parsley – preferably flat leaf – chopped

3 medium sized onions

This shrimp and grits recipe is relatively easy. It won’t take more than half an hour to prepare and it will give you four to eight nice servings.

Warm up the milk in a pot at medium to low heat (or the milk and the cream if you chose that option). Whisk in the cornmeal, don’t rush it, it should be done slowly until uniting with the other ingredients. It will start to bubble after a few minutes, make sure you turn it down to low heat. Stir frequently (use a wooden spoon) and cook for about 10 to 15 minutes until it thickens nicely.

Add the butter and season with salt and pepper. I personally like adding a little bit of nutmeg; it deepens the flavor.

Now, for the shrimp:

In a frying pan add a lug of olive oil. Add the garlic and fry until golden (don’t let it burn!); then add the onion, nicely diced. Fry until soft; I usually place a lid on the frying pan to keep the moisture in.

Add the andouille and cook for another 4 minutes or until brown. Add the 4 tablespoons of white flour and keep stirring all the time. Add the stock – again, don’t rush it – and stir to avoid the lumps. Add the bay leaves and after 2 minutes add the shrimp.

Cook for a further 3 minutes until the sauce is nice and thick; season with salt and pepper. Add the lemon juice, parsley and onion.

Mix the shrimp and grits together and serve. Accompany with any of the fabulous juice recipes that you will find at healthy juicer recipes.

This is a great shrimp and grits recipe. For more fantastic shrimp recipes keep checking this site!

It seems nowadays that seafood is a must at people’s dinner tables every once in a while for many different reasons.  Shrimps are definitely one of the most exquisite and versatile crustaceans shellfish and also very popular in many countries across the globe. Shrimp recipes can be simply delicious if done in a precise manner and making sure every detail is taken care of. We cannot forget the health benefits that these wonderful little creatures possess, and also when buying shrimp at supermarkets we have to make sure we know the different things to look for to get the best quality for a fair price. There are many types of shrimp that can be purchased; depending on the shrimp recipes we have planned to make and or personal taste. Also, we have to know how to cook it properly as it tends to turn chewy if not done correctly! This article will look at shrimp as seafood, its health benefits, the basic two types available and also a quick look at how to cook it to perfection.

It is quite interesting to denote that the term seafood is “applied” to any sea animal (or plant) that is eaten by humans served as food, which includes sea water fish and also shellfish. Shrimp are crustaceans that can be usually found in both salt and fresh water. They also serve as food for other sea animals and humans farm them as a source for consumption.

Not many people are aware of its enormous health benefits. Let’s have a look at some of them:

-    Very low in fat and also low in calories (so great if you are on a diet!)
-    Full of vitamin D, B12 and a wonderful source of omega-3 fatty acids.
-    Shrimp is also a very good source of the mineral selenium (vital to good health).

When buying shrimp there are certain things we have to look at, freshness being one of them. Shrimp contains an enzyme that can make the muscle (what we usually consider to be the shrimp “body”) collapse in just a couple of days. That is why shrimp is usually frozen the moment it arrives to the dock, or sold already cooked. Make sure you eat it the same day you buy it, at most two days after buying it; and ALWAYS keep it in the fridge. If you notice any “off” smell just throw it away; don’t take any risks!

When deciding which type of shrimp to purchase, you have to remember that you can choose between seawater shrimp and freshwater shrimp. The latter, is considerably bigger than seawater shrimp and it is very much treated like lobster. Seawater shrimp is the most common one, also the one I will be referring to in all my shrimp recipes displayed in the website.

I always buy my shrimp uncooked. After years of preparing shrimp recipes, I have learnt that already cooked shrimp is simply not as tasty and rather bland. Don’t be put off by the idea of cooking it yourself! It is easier than what it looks. All you need is a pan with boiling water, salt and a bay leaf. Cook your shrimp until pink. Leave for another 1 or 2 minutes and then remove from the pan. That is all.

Pretty easy, uh? Now, have a look around the site for my delicious up and coming recipes which include: shrimp scampi, grilled shrimp, coconut shrimp, shrimp salad, shrimp and grits, shrimp with pasta and lots of other easy shrimp recipes!