Сhicken

5 Simple Chicken And Grits Recipes

Christopher Robinson

In this article we have collected for you the best recipes for Chicken And Grits among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!

Watermelon, Chicken & Gritz is the commercial debut studio album by American hip hop sextet Nappy Roots from Kentucky. It was released on February 26, 2002 via Atlantic Records. Recording sessions took place at Tree Sound and PatchWerk Recording Studios in Atlanta, at Soundstage Studios in Nashville, at Rusk, Larrabee West & North and Image Recording Studios in Los Angeles, and at Signature Sound in San Diego. Production was handled mostly by James “Groove” Chambers, along with the Trackboyz, Mike Caren, Mike City, Brian Kidd, Carlos Broady and Troy Johnson. It features guest appearances from Anthony Hamilton, The Bar-Kays, Jazze Pha, Ayesha Kirk, CJ “Voodou” Henry and Tiffany Villarreal. Wiki

 

1.Easy Classic Shrimp and Grits

Easy Classic Shrimp and Grits

With the most YUMMY butter sauce, this traditional, traditional shrimp and grits recipe is such amazing, gluten-free Southern comfort meal in under 30 minutes!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 people

Ingredients
  

  • 2 1/2 cups chicken stock/broth divided
  • 2 cups whole milk
  • 4 tablespoons butter divided
  • 3/4 cup stone-ground grits
  • 1 cup sharp cheddar cheese shredded
  • 4 strips bacon
  • 1 lb. jumbo shrimp peeled and deveined
  • kosher salt to taste
  • black pepper to taste
  • thinly sliced green onions for garnish optional

Instructions
 

  • In a medium-sized pot, gently bring 2 cups of the chicken broth, 2 cups of milk, 3 tablespoons of butter, and a pinch of salt to a boil. Add the grits and combine while whisking. When the grits are thoroughly cooked, soft, and creamy (around 15-20 minutes), cover the pan and boil it while stirring about every 5 minutes.
  • In the meantime, in a nonstick or cast iron skillet, fry the 4 bacon strips until they are crispy. On a platter covered with paper towels, set aside. Chop into small pieces once it has cooled.
  • Remove all of the bacon grease from the skillet, leaving only 2 tablespoons.
  • Dry off the shrimp by rinsing them in cold water. Add salt and pepper to taste. Cook for about 2 minutes on each side in the bacon fat until just barely done.
  • Stir the shrimp with the remaining tablespoon of butter and 1/2 cup of heated chicken broth until the butter has melted.
  • When the grits are done cooking, turn off the heat and whisk in 1 cup of shredded cheese until it is melted.
  • Serve the shrimp combination over the grits, spooning some of the skillet's cooking liquid over them, and top with the bacon bits and green onion slices. Serve right away.

Notes

Buy frozen shrimp and thaw them on your own to save money. The majority of "fresh" shrimp you purchase at the shop has actually been frozen before, yet it is still marked up.
Since grits become more solid after cooling and shrimp get rubbery when they are reheated, it is better to serve this dish right away. If there are any leftovers, you can reheat the grits on the stovetop while whisking them to break them up with a little extra water. In the microwave, only reheat the shrimp briefly—as little as possible. To avoid overcooking, you can also eat the leftover grits simple and mix cold cooked shrimp into a salad.
To cook the grits, you don't necessarily need to use chicken broth.
You can substitute quick-cooking grits for stone-ground grits to save time (but the texture will be different).
Due to its scarcity, I utilized yellow grits. If you'd like, you can use white!
The offered nutritional data does not account for brands, extra ingredients, or additional salt added for taste through seasoning. You are welcome to compute it yourself by entering the recipe into Yummly or using this calculator.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 605
% Daily Value*
Total Fat 38 g 59 %
Saturated Fat 19 g 97 %
Trans Fat 1 g
Cholesterol 234 mg 78 %
Sodium 1,115 mg 46 %
Total Carbohydrate 32 g 11 %
Dietary Fiber 2 g 7 %
Total Sugars 7 g
Includes – Added Sugars
Protein 32 g 65 %
See also:  5 Easy Chinese Coconut Chicken Recipes
Vitamin D 2 Вµg 15 %
Calcium 408 mg 41 %
Iron 2 mg 8 %
Potassium 439 mg 9 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free

Fat 38 g 59 %
Saturated 19 g 97 %
Trans 1 g
Monounsaturated 12 g
Polyunsaturated 4 g
Carbs 32 g 11 %
Fiber 2 g 7 %
Total Sugars 7 g
Added Sugars
Protein 32 g 65 %
Cholesterol 234 mg 78 %
Sodium 1,115 mg 46 %
Calcium 408 mg 41 %
Magnesium 63 mg 15 %
Potassium 439 mg 9 %
Iron 2 mg 8 %
Zinc 3 mg 28 %
Phosphorus 594 mg 85 %
Vitamin A 297 Вµg 33 %
Vitamin C 0 mg 0 %
Thiamin (B1) 1 mg 45 %
Riboflavin (B2) 0 mg 37 %
Niacin (B3) 5 mg 29 %
Vitamin B6 0 mg 30 %
Folate (Equivalent) 113 Вµg 28 %
Folate (Food) 48 Вµg
Vitamin B12 2 Вµg 93 %
Vitamin D 2 Вµg 15 %
Vitamin E 2 mg 16 %
Vitamin K 7 Вµg 6 %

Source: https://www.bowlofdelicious.com/easy-classic-shrimp-and-grits/

Also interesting about Chicken And Grits:

What do you eat grits with?

On their own, grits have a low amount of fiber and protein. They can become more or less healthful, depending on how you prepare them. Grits are typically served with whole milk or cream, butter, cheese, maple syrup, bacon or fried fish, making a delicious comfort dish, like our Cheesy Grits with Seared Mushrooms.

What is a grit meal?

Grits are a porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are often served with flavorings as a breakfast dish.

2.SOUTHERN SHRIMP AND CHEESY GRITS

SOUTHERN SHRIMP AND CHEESY GRITS

It is decadent—true Southern decadence—to eat Shrimp & Cheesy Grits. But every once in a while, being a little decadent is sinfully nice. To truly appreciate the flavor explosion in this meal, you must taste it. Incredible!
Prep Time 20 mins
Cook Time 18 mins
Total Time 30 mins
Servings 4 people

Ingredients
  

  • 3 cups chicken stock
  • Pinch of Kosher salt
  • 1 cup corn grits quick or regular...not instant
  • 3 tbsp heavy cream
  • 3 tbsp unsalted butter
  • 2 cups sharp cheddar cheese shredded
  • 8 slices slab bacon cut into 1 to 2-inch pieces
  • 1 lb shelled and deveined large shrimp
  • Black pepper
  • 2 - 3 garlic cloves minced should be a heaping teaspoon
  • 3 tbsp flat-leaf parsley chopped
  • 4 scallions white and green parts chopped (3 for cooking, 1 for garnish)
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 2 or 3 good shakes of hot sauce ie Tabasco
  • 4 tsp fresh lemon juice usually the juice of 1 whole lemon

Instructions
 

  • Bring up to a boil the stock in a medium saucepan.
  • Grits are whisked in, then the mixture is heated at a moderately high temperature while being constantly stirred to prevent lumps. Cooking time will be between 4 and 5 minutes total. It could take up to 45 minutes if you use ordinary grits.) Gently whisk in the cream, butter, and cheese. Remove from heat and cover.
  • In the meantime, fry the bacon until crisp in a big skillet over medium-high heat.
  • Transfer cooked bacon to a plate covered with paper towels.
  • Remove all except 4 tablespoons of the bacon fat from the skillet, then reheat.
  • The shrimp should be thoroughly peppered before being added to the hot skillet and cooked for 3 minutes or until curled and pink.
  • Garlic, parsley, scallions, paprika, Worcestershire sauce, Tabasco, and lemon juice should all be stirred in.
  • The bacon should now be broken up into slightly smaller pieces and placed aside.
  • Place one-fourth of the shrimp mixture on top of each bowl of the warm, cheesy grits before serving.
  • Add bacon and the saved scallions as a garnish. Serve right away!

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 698
% Daily Value*
Total Fat 38 g 59 %
Saturated Fat 21 g 104 %
Trans Fat 1 g
Cholesterol 289 mg 96 %
Sodium 891 mg 37 %
Total Carbohydrate 43 g 14 %
Dietary Fiber 3 g 12 %
Total Sugars 5 g
Includes – Added Sugars
Protein 46 g 92 %
Vitamin D 1 Вµg 4 %
Calcium 502 mg 50 %
Iron 3 mg 18 %
Potassium 748 mg 16 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free

Fat 38 g 59 %
Saturated 21 g 104 %
Trans 1 g
Monounsaturated 11 g
Polyunsaturated 3 g
Carbs 43 g 14 %
Fiber 3 g 12 %
Total Sugars 5 g
Added Sugars
Protein 46 g 92 %
Cholesterol 289 mg 96 %
Sodium 891 mg 37 %
Calcium 502 mg 50 %
Magnesium 87 mg 21 %
Potassium 748 mg 16 %
Iron 3 mg 18 %
Zinc 4 mg 39 %
Phosphorus 639 mg 91 %
Vitamin A 305 Вµg 34 %
Vitamin C 11 mg 12 %
Thiamin (B1) 1 mg 52 %
Riboflavin (B2) 1 mg 45 %
Niacin (B3) 5 mg 32 %
Vitamin B6 0 mg 24 %
Folate (Equivalent) 142 Вµg 36 %
Folate (Food) 55 Вµg
Vitamin B12 1 Вµg 24 %
Vitamin D 1 Вµg 4 %
Vitamin E 1 mg 8 %
Vitamin K 84 Вµg 70 %
See also:  5 Simple Whole Foods Curry Chicken Salad Recipes

Source: https://howtofeedaloon.com/shrimp-grits/Also interesting about Chicken And Grits

Where did shrimp and grits originate?

It is believed that fresh, local, tiny, peeled shrimp were cooked in bacon grease with onion and green pepper and eaten alongside grits for breakfast more than seventy years ago in Charleston, South Carolina, and the surrounding Low Country area.

Why is shrimp and grits popular in the South?

This is most likely due to the fact that the Gullah slaves were provided with a periodic ration or food, which may have included grits. The Gullah people lived by the shore, and in order to make the most of the resources that were available to them there, they used nets to collect shrimp and other seafood, which they then prepared in a variety of different ways, including by mixing them with grits.

3.Spicy Shrimp and Grits

Spicy Shrimp and Grits

Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 8 people

Ingredients
  

  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 2 tablespoons margarine
  • 1 bunch green onions chopped
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 pound peeled and deveined small shrimp
  • 1 cup shredded Monterey Jack cheese
  • ¾ cup shredded sharp Cheddar cheese
  • 1 10 ounce can diced tomatoes and green chilies
  • ½ teaspoon black pepper
  • ¼ cup shredded sharp Cheddar cheese

Instructions
 

  • Set oven to 350 degrees Fahrenheit (175 degrees C). A 9x12-inch baking pan should be greased.
  • Salt and chicken stock should be brought to a boil in a big pot over high heat. Add the grits, bring back to a simmer, lower heat to medium-low, and cook for another 20 minutes while stirring constantly.
  • Margarine should be melted in a skillet over medium heat in the interim. Green pepper, green onions, and garlic are added and cooked for about 5 minutes, or until the peppers are tender. Add the shrimp, stir, and cook until they start to firm up.
  • When the grits are thoroughly combined, add the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, black pepper, and remaining 1/4 cup Cheddar cheese. Pour the mixture into the prepared baking dish.
  • Bake for 30 to 45 minutes in a preheated oven, or until the cheese is bubbling and starting to brown.

Nutrition Facts

8 servings per container

Amount Per Serving
Calories 339
% Daily Value*
Total Fat 16 g 24 %
Saturated Fat 7 g 37 %
Trans Fat 1 g
Cholesterol 126 mg 42 %
Sodium 775 mg 32 %
Total Carbohydrate 25 g 8 %
Dietary Fiber 3 g 11 %
Total Sugars 4 g
Includes – Added Sugars
Protein 25 g 50 %
Vitamin D 0 Вµg 1 %
Calcium 314 mg 31 %
Iron 2 mg 13 %
Potassium 507 mg 11 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: sugar Conscious * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * pork Free * red Meat Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free

Fat 16 g 24 %
Saturated 7 g 37 %
Trans 1 g
Monounsaturated 5 g
Polyunsaturated 2 g
Carbs 25 g 8 %
Fiber 3 g 11 %
Total Sugars 4 g
Added Sugars
Protein 25 g 50 %
Cholesterol 126 mg 42 %
Sodium 775 mg 32 %
Calcium 314 mg 31 %
Magnesium 50 mg 12 %
Potassium 507 mg 11 %
Iron 2 mg 13 %
Zinc 2 mg 21 %
Phosphorus 346 mg 49 %
Vitamin A 96 Вµg 11 %
Vitamin C 31 mg 35 %
Thiamin (B1) 1 mg 44 %
Riboflavin (B2) 0 mg 27 %
Niacin (B3) 3 mg 21 %
Vitamin B6 0 mg 21 %
Folate (Equivalent) 97 Вµg 24 %
Folate (Food) 53 Вµg
Vitamin B12 0 Вµg 12 %
Vitamin D 0 Вµg 1 %
Vitamin E 1 mg 5 %
Vitamin K 35 Вµg 29 %
See also:  5 Simple Hawaii Chicken Adobo Recipes

Source: https://www.allrecipes.com/recipe/160194/spicy-shrimp-and-grits/

Also interesting about Chicken And Grits

Is fish and grits a Southern thing?

So, dig in! Grits have long been considered a classic cuisine in the South, and they are frequently used as either a breakfast food or a supper side dish. In addition, this robust Fish and Grits dish is one of my favorite variants on the classic dish. Especially when it’s chilly outside, there’s nothing cozier than fish with a crunchy, crispy exterior served over gooey, creamy grits.

Is New Orleans known for shrimp and grits?

When it comes to Louisiana cuisine, shrimp and grits are two of the most popular and easily accessible ingredients, and New Orleans is not the type of city to pass up a meal that combines the two. Prior to entering adulthood and beginning my schooling in the culinary arts, I was under the impression that the shrimp and grits dish originated in the state of Louisiana. Shrimp and grits are now a permanent member of our roster of tried-and-true favorites.

4.Creamy Grits Recipe

Creamy Grits Recipe

It's so simple to make creamy grits in a pot, but don't use the directions on the packaging! The greatest creamy, delicious, southern grits have ever been made with heavy cream and half-and-half!
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Servings 3 people

Ingredients
  

  • 1 1/2 cups water
  • 1/2 cup heavy cream
  • 1/2 cup half n half
  • 1/2 cup 5-minute grits
  • 2 Tablespoons butter
  • salt

Instructions
 

  • To a pot, add water, heavy cream, and half-and-half.
  • up to a boil.
  • Add the grits gradually while whisking continuously.
  • Lowen the heat and cover.
  • Cook for 5-7 minutes while continuously whisking.
  • Get rid of the heat.
  • Salt and pepper to taste, along with the butter.
  • Serve right away.

Notes

Grits quickly thicken, so serve right away. Before serving, mix in a little milk or water if the grits are too thick. Cook the grits for a little while longer or let them slightly cool if they are too thin. TIPS For creamy, delicious grits, add cheddar cheese! Looking for some tasty, jazzy grits? Add cheese, bacon, green onions, and chicken broth in place of the water.

Nutrition Facts

3 servings per container

Amount Per Serving
Calories 302
% Daily Value*
Total Fat 23 g 35 %
Saturated Fat 14 g 70 %
Trans Fat 0 g
Cholesterol 75 mg 25 %
Sodium 452 mg 19 %
Total Carbohydrate 22 g 7 %
Dietary Fiber 1 g 5 %
Total Sugars 1 g
Includes – Added Sugars
Protein 3 g 6 %
Vitamin D 0 Вµg 3 %
Calcium 35 mg 4 %
Iron 1 mg 5 %
Potassium 76 mg 2 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: sugar Conscious * low Potassium * kidney Friendly * vegetarian * pescatarian * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free * kosher

Fat 23 g 35 %
Saturated 14 g 70 %
Trans 0 g
Monounsaturated 6 g
Polyunsaturated 1 g
Carbs 22 g 7 %
Fiber 1 g 5 %
Total Sugars 1 g
Added Sugars
Protein 3 g 6 %
Cholesterol 75 mg 25 %
Sodium 452 mg 19 %
Calcium 35 mg 4 %
Magnesium 15 mg 3 %
Potassium 76 mg 2 %
Iron 1 mg 5 %
Zinc 0 mg 3 %
Phosphorus 57 mg 8 %
Vitamin A 228 Вµg 25 %
Vitamin C 0 mg 0 %
Thiamin (B1) 0 mg 28 %
Riboflavin (B2) 0 mg 10 %
Niacin (B3) 1 mg 7 %
Vitamin B6 0 mg 6 %
Folate (Equivalent) 70 Вµg 18 %
Folate (Food) 12 Вµg
Vitamin B12 0 Вµg 4 %
Vitamin D 0 Вµg 3 %
Vitamin E 1 mg 5 %
Vitamin K 3 Вµg 2 %

Source: https://divascancook.com/creamy-grits-recipe/

Also interesting about Chicken And Grits

Why are grits not popular in the North?

It has been done in the past. “Northerners don’t like grits because they want them to have a lot of taste,” says Carl Allen, proprietor of Allen’s Historical Cafe in Auburndale near Lakeland and a legend in Cracker cuisine. “They expect them to have a lot of flavor,” adds Carl Allen. And as anyone who has tried them will attest, grits do not have a very pleasant flavor.

Are grits popular in New Orleans?

It’s one of those classic Creole recipes, but grits and grillades have always had a place of honor in the annals of New Orleans culinary history.

 

 

 

 

 

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