How To make Garlic& Cheese Grits
2 c Cold water
1/2 AM Corn Grits
(Yellow or White) 1 t Sea salt (optional)
1/2 lb Sharp cheddar cheese, grated
2 tb Butter
1 Egg :
beaten, or egg
replacer 1/4 ts Cayenne or tabasco
1/4 ts Paprika
1 Garlic clove -- crushed OR...
1/4 ts -Garlic powder
In large saucepan mix well; water, grits and salt. Bring to simmer and cook until grits are very thick; remove from heat. Oil 13" x 9" baking dish. Stir together in sauce pan grits and remaining ingredients; pour into prepared dish and spread evenly. Sprinkle top with additional paprika. Bake for 30-35 minutes at 350 F. Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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Creamy Shrimp and grits
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HOW TO MAKE THE BEST CREAMY GRITS EVER‼️
I make the best creamy grits ever and I’m here to share with you on how you can too. #cooking #grits #creamygrits #annsheee
CROCK POT GARLIC & SPICY SHRIMP & CREAMY GRITS
This video is a step by step instructional video on how to make garlic & spicy shrimp with creamy quick grits. This recipe is cooked in a crock pot . Let's Go !
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INGREDIENTS
1. 2 QUART CROCK POT
2. 2 POUND JUMBO RAW SHRIMP 12 OZ BAG. - SHELL ON , E-Z PEEL & TAIL ON
3. BLACK PEPPER - 1 - 2 TEASPOONS
4. CRUSHED RED PEPPER FLAKES - 2 - 3 TEASPOONS
5. PARSLEY FLAKES - YOUR PREFERENCE
6. SMOKED SWEET PAPRIKA - 2 - 3 TEASPOONS
7. CHEF PAUL PRUDHOMME'S MAGIC SEASONING BLENDS SEAFOOD MAGIC SEASONING - 3 - 4 TEASPOONS
8. MCCORMICK'S CAJUN SEASONING - 3 - 4 TEASPOONS
9. OLIVE OIL - 1/4 CUP TO 1/2 CUP
10. MINCED GARLIC - 3 - 4 TABLESPOONS
11. BUTTER - 1 STICK
12. INSTANT GRITS - AMOUNT IS BASED ON YOUR PERSONAL PREFERENCE
13. HEAVY WHIPPING CREAM - 2 TEASPOONS
14. FRESH LEMON JUICE - JUICE OF HALF A LEMON
COOKING INSTRUCTIONS
CLEANING THE SHRIMP
1. INSPECT THE SHRIMP COLOR & SMELL. DISCARD ANY ROTTEN SHRIMPS .
2. HOLD THE TAIL END OF THE SHRIMP . SQUEEZE & PULL DOWNWARD ON THE SHELL TO REMOVE THE OUTER SHELL.. DISCARD THE SHELL.
3. CHECK THE MIDDLE OF THE SHRIMP FOR A BLACK VEIN . ( THIS IS THE FECES RESIDUE. ) REMOVE & DISCARD THE BLACK VEIN.
4. RINSE THE SHRIMP SEVERAL TIMES IN COLD WATER. PLACE THE SHRIMP IN A BOWL.
SEASONING THE SHRIMP
1. ADD 2 -3 TEASPOONS OF THE SEAFOOD MAGIC SEASONING.
2. 1 -2 TEASPOONS OF THE CAJUN SEASONING
3. 1 -2 TEASPOONS EACH OF THE BLACK PEPPER & CRUSHED RED PEPPER FLAKES.
MIX THE SEASONINGS WELL INTO THE SHRIMP. PLACE THE SHRIMP IN THE REFRIGERATOR UNTIL NEEDED.
LEMON PREP.
1. WASH THE LEMON & PLACE ON A SECURE CUTTING BOARD.
2. CUT THE LEMON IN HALF .
3. USING A BOWL & STRAINER . SQUEEZE HALF OF THE LEMON . SET ASIDE.
THE SPICY GARLIC & BUTTER SAUCE
1. SET THE CROCK POT TO THE HIGH SETTING.
2. ADD 1/4 CUP TO 1/2 CUP OF OLIVE OIL TO THE CROCK POT.
3. ADD 1 STICK OF BUTTER & 3 - 4 TABLESPOONS OF THE MINCED GARLIC.
4. ADD 1/2 TEASPOON EACH OF THE RED PEPPER FLAKES & CAJUN SEASONING .
5. PUT THE TOP ON THE CROCK POT & COOK FOR 10 TO 15 MINUTES. COOK UNTIL THE BUTTER HAS MELTED.
6. ONCE THE BUTTER HAS MELTED, STIR THE GARLIC & BUTTER SAUCE UNTIL WELL MIXED.
7. TASTE & ADJUST THE SAUCE TO YOUR PALETTE. COVER THE CROCK POT & COOK ON HIGH FOR 20 - 25 MINUTES.
ADDING THE SHRIMP
1. ONCE THE BUTTER & GARLIC SAUCE HAS STARTED BUBBLING.
2. ADD THE SHRIMP & STIR THOROUGHLY. MAKE SURE ALL THE SHRIMP IS COMPLETLEY COATED BY THE SAUCE.
3. CHANGE THE CROCK POT SETTING TO LOW. COVER THE CROCK POT & COOK FOR 10 TO 15 MINUTES.
** CHECK THE SHRIMP EVERY 5 MINUTES . DO NOT OVERCOOK THE SHRIMP. OVER COOKING WILL RENDER A TOUGH AND RUBBERY SHRIMP. **
PREPARING THE CREAMY GRITS
** THE GRITS USED ARE QUICK GRITS . FOLLOW THE PACKAGE DIRECTIONS IF YOU ARE COOKING A LARGE AMOUNT. **
1. USE A POT ON MEDIUM TO HIGH HEAT.
2. ADD THE WATER & SALT TO THE POT. WAIT FOR THE WATER TO BOIL. ( ADD SALT TO YOUR TASTE )
3. ADD THE GRITS & STIR CONSTANTLY TO PREVENT ANY LUMPS IN THE GRITS.
4. ONCE THE GRITS HAVE THICKEN. ADD THE 2 TEASPOONS OF HEAVY CREAM , THE BUTTER & BLACK PEPPER. WHISK THE GRITS TO GET THEM LIGHT & CREAMY IN TEXTURE.
5. TURN THE HEAT DOWN TO WARM . YOUR CREAMY GRITS ARE NOW DONE.
TIME 2 DRESS UR PLATE
1. SPOON THE CREAMY GRITS ONTO A PLATE OR BOWL.
2. TOP THE GRITS WITH THE SHRIMP & THE SPICY GARLIC & BUTTER SAUCE.
3. SPRINKLE WITH A TEASPOON OF THE FRESH LEMON JUICE.
4. TOP WITH 1/2 A TEASPOON OF THE SMOKED SWEET PAPRIKA & THE CAJUN SEASONING.
OPTIONAL : SPRINKLE WITH CHOPPED FRESH PARSLEY OR DRIED.
ENJOY ; - )
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Keto Cheese Grits Recipe - Cheesy, Garlic & Cauliflower - Very Easy to Make
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Easy Garlic Cheese Grits
This video is my spin on Garlic Cheese Grits the easy way. This recipe is friendly for those that like a hearty flavor, and it happens to be one of my very own.
Give it a try, and tell me what you think, I promise your gonna love it.
KETO GRITS
My KETO Friendly lifestyle disallows grains. However, I do miss the simple joy of having grits with breakfast or a dinner of Shrimp and Grits. I use cauliflower as a substitute for grits. Cauliflower is a low carb vegetable and a perfect KETO grits replacement. This video will teach you step by step how to make KETO grits. Keto grits are a perfect side dish for a ketogenic diet. You can easily add cheese to these KETO grits. This is a perfect dish for beginning KETO dieters.
KETO COOKING-Looks and taste like soft fluffy grits.
Keto Cauliflower Grits
Ingredients
12 oz cauliflower florets
2 oz cream cheese
3/4 cup organic chicken broth
4 oz cheddar cheese (optional) shredded
1/4 tsp salt
1/4 tsp pepper
2 Tbsp butter
Directions
-Pulse florets into rice in food processor filled with water
-Drain through strainer
-Boil riced cauliflower in chicken broth until tender
-Strain out the broth and return cauliflower to pot
-Add in the rest of the ingredients and stir until cheese and butter are thoroughly combined
-Serve as main or side dish.