Chipotle Shrimp With Cheddar Grits Food

CHIPOTLE SHRIMP WITH CHEDDAR GRITS

Steps:

• In a medium pot, cook grits according to package instructions. Stir in cheddar and season with salt.
• Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add scallions and chipotle and sauce; cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tablespoons butter and cook until sauce is slightly thickened, about 2 minutes. Season with salt. Top grits with shrimp and sauce.

CHIPOTLE CHEDDAR SHRIMP & GRITS RECIPE

Steps:

• Heat oven to 375 degrees F. Line a baking sheet with foil and spray with cooking spray.
• Place beaten egg in a shallow dish. Reserve the above breadcrumbs and cheddar cheese and mix together the remaining breadcrumbs & cheese in another shallow dish. Dip shrimp in egg and then FRESH TAKE mixture. Throw away any unused cheese mixture. Bake for 15 minutes or until shrimp is cooked -- tender and golden brown.
• Bring 1 3/4 cups of water and salt to a boil in a saucepan. Add grits to the pot along with the reserved breadcrumbs and cheese. Stir constantly, for five minutes. Halfway through, add milk and keep stirring. Add butter, remove from heat and cover for two to three minutes. Stir a few times before serving. (Add more water for even creamier grits.)
• Serve grits in bowls topped with shrimp and garnished with parsley. Optional: top with more cheese!
• Notes: Make it a well-rounded meal by serving it with a salad for dinner.

SHRIMP AND CHEDDAR GRITS

Steps:

• Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
• Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
• Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
• Divide the grits among 4 shallow bowls. Top with the shrimp mixture.

CHIPOTLE CHEESE GRITS

Steps:

• Boil water and add grits and salt.
• Cover, reduce heat to medium low, and cook 5 minutes, stirring twice.
• Once thickened, remove from heat.
• Stir in cheese and chipotle pepper.

BACON WRAPPED SHRIMP

Steps:

• Shrimp Prep:.
• Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.
• Grits Prep:.
• Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.
• For the Chipotle-Tomato Butter Sauce:.
• In a saucepot, sauté onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.
• To Plate:.
• Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.

ROBIN'S CHEESY CHIPOTLE GRITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
• Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
• Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.