Ina Garten

Ina Garten Shrimp And Grits

2 months ago
Read Time: 2 minutes
by Emily
Leave a comment

Ina Garten is an extremely well-known chef and television personality who throughout the course of her career has developed a wide range of mouthwatering recipes. Shrimp and grits, a traditional dish from the South that has been appreciated by people of all generations, is one of the most well-liked recipes that she prepares.

In this piece, we are going to investigate what it is about Ina Garten’s recipe for shrimp and grits that makes it stand out from the crowd and take a closer look at it.

More Recipes From us:

Tgi Fridays Skillet Garlic Shrimp Recipe

Redondo Beach Shrimp Fajitas Recipe
Seafood Casserole Ina Garten

💓 Why You’ll Love This Ina Garten Shrimp And Grits

You will adore Ina Garten’s shrimp and grits for many reasons:

It’s overflowing with flavor thanks to the mix of delicate shrimp, creamy grits, and a rich sauce made with leeks, garlic, white wine, and lemon juice.
Like many traditional Southern dishes, shrimp and grits provides a sense of warmth and comfort in addition to alleviating hunger pangs. It can be enjoyed on a quiet night in or served to visitors.
It’s simple to prepare this dish great flavor belies how simple it is to prepare. A home-cooked meal that tastes like it came straight from a top restaurant is within reach with just a few easy steps.

This recipe is a great addition to your collection because it can be used for a variety of different meals.
It’s a hit with the public since so many people enjoy shrimp and grits, it’s a great option for parties and large gatherings.

In conclusion, the shrimp and grits from Ina Garten’s recipe will quickly become a family favorite.

What Is Ina Garten Shrimp And Grits Recipe?

The recipe for Shrimp and Grits by Ina Garten is a traditional meal of comfort food from the South. It is finished with freshly grated Parmesan cheese, luscious shrimp, and creamy grits that have been cooked in a buttery garlic sauce. The dish is traditionally accompanied by a side of spinach that has been sautéed.

🍝 Ingredients

For the grits:

4 cups water

1 teaspoon kosher salt

1 cup stone-ground grits

2 tablespoons unsalted butter

1/2 cup grated Parmesan cheese

For the shrimp:

2 tablespoons unsalted butter

2 tablespoons olive oil
2 cups chopped leeks, white and light green parts only
1 tablespoon minced garlic (3 cloves)

1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice (2 lemons)

4 tablespoons unsalted butter, at room temperature
2 pounds jumbo shrimp, peeled and deveined
Kosher salt and freshly ground black pepper

1/4 cup chopped fresh parsley leaves

🔪How To Make Shrimp And Grits

Begin by preparing the grits. In a large saucepan, bring the water and salt to a boil. Slowly whisk in the grits and reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the grits are thick and creamy.
Once the grits are cooked, stir in the butter and Parmesan cheese. Cover and keep warm while you prepare the shrimp.

In a large skillet, heat the butter and olive oil over medium heat. Add the leeks and cook for 5-7 minutes, stirring occasionally, until they are soft and tender.
Add the garlic and red pepper flakes to the skillet and cook for an additional minute, stirring constantly, until fragrant.
Pour in the white wine and lemon juice and bring to a simmer. Allow the mixture to simmer for 5-7 minutes, or until it has reduced by half.

Add the butter to the skillet and stir until it has melted and combined with the other ingredients.
Season the shrimp with salt and pepper and add them to the skillet. Cook for 3-5 minutes, stirring occasionally, until the shrimp are pink and cooked through.
Remove the skillet from the heat and stir in the chopped parsley. To serve, spoon the grits into bowls and top with the shrimp and sauce.

💭Recipe Tips

Following these pointers will ensure that your shrimp and grits turn out just like Ina Garten’s.

Make sure to use premium supplies. Ina Garten is known for stressing the value of utilizing high-quality, freshly-prepared ingredients in her cooking. Use fresh jumbo shrimp, premium Parmesan, and freshly squeezed lemon juice for maximum taste in this dish.
The grits should be prepared slowly. Though the cooking time for grits ground from stone may seem long, the end result is well worth it. Having the grits cook evenly and become creamy requires patience and the occasional stirring.

Adjust the heat to your preference. Crushed red pepper flakes, to taste, should be added to the dish at the half-teaspoon mark, but more or less can be used.
The shrimp should be thoroughly cooked. It is important to keep a close eye on the shrimp so that they don’t get overcooked. When done, they’ll turn pink and opaque.
Put some chopped fresh parsley on top. Don’t forget to sprinkle some chopped fresh parsley on top for a bright splash of color and a burst of flavor!

🍴 What To Serve With Shrimp And Grits?

A wide variety of condiments and vegetables complement shrimp and grits, a staple of Southern cooking. What about these:

Sautéed Greens: The heftiness of the shrimp and grits can be balanced by serving them with a simple side of sautéed greens, like collards or spinach.

Grilled Vegetables: Vegetables like zucchini, eggplant, and bell peppers that have been grilled take on a smokey flavor while also adding color to the platter.

Cornbread: is a traditional Southern side dish that goes wonderfully with shrimp and grits. Its mild sweetness goes well with the savory main course.

Caesar Salad: The creamy grits and delicate shrimp in this dish would benefit from the addition of a cool Caesar salad.

Fried Okra: Southerners love fried okra because it’s a tasty and crunchy addition to their plates.

The best shrimp and grits accompaniments are those that enhance the existing flavors and textures of the main meal. Just use your imagination and you can make a feast that will wow your guests.

🥶 How To Store Leftovers

The following are some suggestions for storing any leftover shrimp and grits:

In the refrigerator: The shrimp and grits that are left over can be stored in the refrigerator for up to three or four days in an airtight container that has been placed in the refrigerator. While reheating the grits, adding a splash of milk or water can help restore the creaminess that they previously had.

In the freezer: If you have a lot of shrimp and grits left over, you may save some of it for later by putting it in the freezer. It is best to wait until the dish is entirely cool before storing it in a container that seals tightly or a freezer bag. Put the container in the freezer for as long as two to three months, and be sure to label it with the date. To reheat the dish, first allow it to defrost overnight in the refrigerator, and then place it in a saucepan and reheat it over medium heat, tossing it occasionally.
As individual servings: If you would like, you can easily reheat the shrimp and grits by storing them in the refrigerator as separate individual servings. Just portion the dish out into individual bags or containers, and then place it in the cold storage area of your refrigerator or freezer.

🌡️ How To Reheat Leftovers

Some suggestions for reheating shrimp and grits:

On the stove: While reheating shrimp and grits on the stove, the grits can lose their creaminess, so just add a dash of milk or water to bring them back to a more acceptable temperature. Stirring occasionally, reheat the meal in a saucepan over low to medium heat. Use this strategy for servings that are on the smaller side.

In the microwave: To reheat shrimp and grits in the microwave, place the leftovers in a microwave-safe container and stir with a splash of milk or water. Heat in microwave for 1-2 minutes on high, stirring once, or until desired temperature is reached. Smaller servings are more suited to this approach.

In the oven: preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to reheat a large batch of shrimp and grits. You can reheat the grits in the oven by placing them in a plate with a splash of milk or water. Wrap in foil and bake at 350 degrees for 20 to 30 minutes. Take the dish out of the oven and remove the foil for the last few minutes if you want the top to go a little brown.

Be careful not to overcook the shrimp while reheating leftover shrimp and grits. As an additional measure, you can add some liquid (milk or water) to the grits to bring back their creamy texture.

FAQ Section

Do people eat shrimp and grits for breakfast?

It is true that shrimp and grits are a well-liked breakfast dish in the southern regions of the United States. At most restaurants, it is served with ham, bacon, or sausage.

What type of grits are used for shrimp and grits?

Stone-ground white or yellow corn grits are the most frequent variety of grits that are utilized in the preparation of shrimp and grits.

What type of shrimp are used for shrimp and grits?

The shrimp that are used in shrimp and grits are normally of a medium size, and they are peeled and deveined before being utilized. White shrimp, brown shrimp, and rock shrimp are three common variations of this delicacy.

What are some popular variations of shrimp and grits?

Other preparations of shrimp and grits include exchanging the shrimp for bacon or ham, incorporating vegetables such bell peppers, onions, tomatoes, and/or mushrooms into the sauce, or seasoning the sauce with spices typical of Cajun cooking.

Try More Recipes:

Seafood Lasagna Ina Garten
Jamie Oliver Seafood Casserole
Jamie Oliver Seafood Bouillabaisse