SHRIMP-AND-GRITS CASSEROLE
A comforting meal of shrimp and grits packed into one casserole dish. Enjoy with a side of hot sauce if you want an extra kick.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
- Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
- Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
- Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
- Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.
CAJUN SHRIMP AND CORN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
- Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.
Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams
CAJUN SHRIMP AND SAUSAGE CASSEROLE
This creamy Cajun-inspired casserole gets its irresistible flavor from smoky Andouille sausage, shrimp and fresh okra.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In nonstick 4-quart Dutch oven, cook sausage over medium-high heat 6 minutes, stirring frequently, until browned. Add shrimp; cook 3 minutes, stirring frequently, until shrimp are pink. Remove sausage and shrimp to bowl; set aside.
- In Dutch oven, heat oil over medium heat. Add thawed vegetables, garlic and okra; cook 3 to 5 minutes, stirring constantly, until okra begins to soften. Reduce heat to low. Stir in soup, wine, black pepper, red pepper and rice. Stir in sausage mixture. Spoon into baking dish.
- Bake uncovered 15 to 20 minutes or until bubbly and lightly browned. Garnish with parsley.
Nutrition Facts : Calories 470, Carbohydrate 64 g, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 610 mg
BA'CORN CHEESE CORN
This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
- Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
- Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 21.9 g, Cholesterol 54.5 mg, Fat 17 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 9.4 g, Sodium 297.9 mg, Sugar 3.8 g
BRAZILIAN CORN AND SHRIMP CASSEROLE
Make and share this Brazilian Corn and Shrimp Casserole recipe from Food.com.
Provided by kellychris
Categories < 60 Mins
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees.
- Heat the oil in a large skillet. Add the onions and bell pepper and sauté until tender, 3 to 5 minutes.
- Add the shrimp and parsley and sauté until the shrimp begin to turn pink, 2 to minutes.
- Stir in the tomato sauce, salsa, salt, and pepper.
- Reduce the heat to low, cover the skillet, and simmer for 5 minutes.
- Uncover the skillet and slowly sprinkle the flour over the shrimp mixture.
- Mix well, then gradually pour in the milk.
- Raise the heat to medium and cook, uncovered, until the mixture thickens, 3 to 5 minutes.
- Remove from the heat and allow to cool for a few minutes.
- Grease an 8- or 9-inch ovenproof baking dish with the shortening.
- Spoon the shrimp mixture into the dish.
- Pour the cream-style corn over the shrimp mixture.
- Do not stir.
- Sprinkle the Parmesan cheese on top.
- Bake for 20 to 30 minutes or until brown.
CAJUN CORN AND SHRIMP
My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.
Nutrition Facts :
BRAZILIAN SHRIMP STEW
I have an affinity for curry and decided to blend two different food items for one decidedly incredible stew!
Provided by thedailygourmet
Categories World Cuisine Latin American South American Brazilian
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
- Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
- Serve stew with cooked jasmine rice.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 34.4 g, Cholesterol 187.8 mg, Fat 22.6 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 15 g, Sodium 570.8 mg, Sugar 4.2 g
GOLDEN SHRIMP BRUNCH CASSEROLE
During the '40s, Mother had a close group of friends whose husbands or sons were off to war. To ease their worries, the group frequently met for lunch. This was one of my mother's favorite lunch recipes. I recall the scent of melted cheese baking and the custard-like souffle.
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts :
BRAZILIAN CORN AND COCONUT CHOWDER
When the weather starts to cool, it seems nothing comes out of our kitchen except soup! I've found several new recipes on the Bush Beans website that we're looking forward to trying; this is one.
Provided by Pinay0618
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a 4-quart saucepot over medium heat. Cook garlic, onion and peppers about 2 minutes. Add ginger; stir to coat vegetables evenly.
- Add tomato and plantain (or potato if using). Simmer 3 minutes.
- Add beans, corn, broth, coconut milk and whole or skim milk. Cover; return to simmer. Cook until vegetables soften, about 20 minutes.
- Stir in cream and return to simmer; cook 5 minutes more. (Do not boil.)
- Stir in cilantro, parsley, green onion and lime juice. Season with salt, pepper and red pepper flakes to taste. Serve hot or cold.
- Optional: If adding shrimp, divide evenly and ladle finished soup over top.
Nutrition Facts : Calories 397.3, Fat 22.5, SaturatedFat 13.9, Cholesterol 94, Sodium 910.6, Carbohydrate 38, Fiber 4.6, Sugar 13.3, Protein 17.1
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