Crawfish Grits And Blackened Shrimp Food

GET YOUR GRITS ON WITH BLACKENED SHRIMP

Steps:

• Toss shrimp in Cajun spice in a large bowl to coat.
• Heat a large nonstick skillet over medium-high heat.
• Heat butter and olive oil in a pan, then add shrimp. Cook until shrimp curls and turns pink, 1 to 2 minutes on each side (see Cook's Note).
• Ladle 1/4 cup Roasted Corn Emulsion on bottom of a plate. Place 3 hot Fried Green Tomato Slices side by side, on top. Add small scoops of Stone Ground Bacon Grits on each Fried Green Tomato slice. Place a shrimp on each of the stacks.
• Sprinkle diced tomato and chives on top. Then, dust with more Cajun spice and serve.
• Preheat oven to 400 degrees F.
• Rub corn cobs with olive oil and sprinkle with salt and pepper to taste. Place on a sheet tray and roast until cooked and lightly browned, 8 to 10 minutes.
• Once cooled, cut corn off of the cobs and set aside, saving the cobs.
• Combine shrimp base, 4 cups water and cobs in a medium pot over medium-high heat. Bring to a boil and cook until liquid is reduced by half, then remove cobs and discard. Add heavy cream to the pot and bring to a simmer.
• Meanwhile, melt butter in a separate small pan over medium heat. Whisk in flour and cook, whisking, until it becomes the consistency of wet sand, 3 to 4 minutes, to create a roux. Remove from heat. Once the cream is simmering, whisk in the roux mixture. Reduce heat, and cook, stirring constantly, until thickened.
• Add corn, chives and salt and pepper to taste. Stir until combined, then serve hot.
• Combine cornmeal, flour, sugar and Cajun spice in a large bowl to create a breading mixture.
• Combine buttermilk and honey in another large bowl and whisk until combined.
• Slice green tomatoes about 1/4-inch thick, roughly 4 to 5 slices per tomato. Place tomato slices in the honey-buttermilk mixture and gently toss to coat.
• Place each green tomato slice in the breading mixture, and coat both sides well. Set breaded tomatoes aside and save any remaining breading.
• Heat oil in a nonstick skillet over medium-high heat, to prepare for frying.
• Re-bread green tomato slices in the remaining breading mixture, then place in the skillet and fry until golden brown, 1 to 2 minutes per side.
• Remove fried green tomato slices from oil and place on a paper towel to absorb any remaining grease. Sprinkle with salt to taste, then serve hot.
• Cook the bacon in a large pot over medium-high heat, stirring frequently, until browned.
• Add heavy cream, whole milk and 1 1/4 cups water to the pot and bring to a simmer. Stir in the grits with a wire whisk, making sure there are no lumps.
• Bring back to a simmer, then lower heat. Season with salt and pepper, and let simmer, stirring occasionally to ensure that no lumps form and the bottom does not burn, until grits are fully cooked, 20 to 25 minutes (see Cook's Note). Remove pot from heat.
• Whisk in mascarpone until well combined, and add salt and pepper to taste.
• Serve hot or refrigerate up to 4 days.

BLACKENED SHRIMP PO'BOYS

Steps:

• Preheat the oven to 350 degrees F. Combine the mayonnaise, minced pickles, shallot and hot sauce in a small bowl; season with salt and pepper. Set aside.
• Toss the shrimp with the Cajun seasoning and 1/4 teaspoon salt in a large bowl. Melt the butter in a large nonstick skillet over medium-high heat. Add the shrimp and cook until pink, 1 1/2 to 2 minutes per side.
• Meanwhile, arrange the rolls on a baking sheet and toast in the oven, about 5 minutes. Spread the mayonnaise mixture on the cut sides of each roll. Fill with the shrimp, lettuce and tomatoes. Serve with pickles.

CRAWFISH AND GRITS WITH POACHED EGGS

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the celery, onions and bell peppers and saute until the vegetables are softened, 10 to 12 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and stir until combined.
• Add the crawfish and saute for 5 minutes. Sprinkle in the flour and stir into the crawfish to make a thick mixture. Pour in the chicken stock and stir to deglaze the pan. Add the bay leaves. Season with Cajun Select Seasoning and hot sauce to taste. Bring to a simmer and cook, stirring, until the sauce has thickened, the flavors have developed and the crawfish are tender to the bite (though still firm), about 10 minutes.
• Serve the crawfish over grits with a poached egg. Garnish with green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
• Heat the oven to 350 degrees F.
• Add the chicken stock, grits, 1 teaspoon salt and 1/2 teaspoon pepper to a 3-quart baking dish and stir to combine. Bake, stirring after 30 minutes, until the grits have thickened and absorbed the stock, about 1 hour.
• Remove the grits from the oven and whisk in the heavy cream, butter and goat cheese to finish and loosen the grits. Taste and adjust seasoning as necessary.
• Fill a large high-sided skillet halfway with water. Heat over medium heat to a very light simmer and stir in the vinegar and salt.
• Crack an egg into a ramekin. Use a spoon to stir the water to create a whirlpool then drop the egg right into the center of the skillet. Cook until the whites have set and the yolks are still runny, 4 to 5 minutes, then remove using a slotted spoon, letting the water drain off. Repeat with remaining eggs.

SHRIMP AND GRITS WITH BLACKENED SPICED BUTTER

Steps:

• In a pot, bring the chicken base, butter and 2 quarts water to a boil. Whisk in the the grits, then turn the heat to low, cover the pot and cook for 8 minutes. Remove the pot from the heat, whisk in the cheese and let sit on the stove for another 10 minutes.
• Meanwhile, melt the Blackened Butter in a large saucepan on medium-high heat. Add the shrimp to the pan and saute until it's no longer pink. Add the bacon, give it a final toss and distribute the shrimp and bacon on top of the plated grits. Finish the dish by pouring the remaining butter left in the pan over the plated shrimp and grits.
• Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.

SHRIMP AND CRAWFISH ETOUFEE

Steps:

• For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter. Saute the trinity (peppers, onions and celery). Add the garlic, and saute until slightly tender. Add the Roux and deglaze with some rum to help break it down (it will flame up). Add 1 to 2 cups purified water to form a sauce. Add in the shrimp, crawfish, pepper, salt and thyme. Reduce the flame to a medium-low simmer. Add Mama's Green Creole Sauce. Stir constantly making sure the roux doesn't burn and is completely dissolved. Taste periodically to confirm desired taste. Simmer 10 to 20 minutes, until the etoufee reaches desired thickness.
• For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F. Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes.
• Cook the white rice in 1 cup water in a rice steamer.
• After both are cooked, empty the pans onto a cookie sheet. Mix the rice and toss with the oil, thyme and salt to taste.
• Drench the etoufee over the rice, and serve.
• Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed. If the blender is not large enough, you can make it in two batches.
• Heat the oil in a heavy skillet over low heat. Add the flour and stir until mixture is creamy and there are no lumps. Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown). Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster.

BLACKENED SHRIMP KEBOBS

Steps:

• Heat your grill. In a mixing bowl, combine shrimp with salt, blackening seasoning and lemon juice. Set aside. Cut red peppers, yellow peppers and onions into 2-inch cubes and place on skewer in this order: red pepper, shrimp, red onion, shrimp, green pepper, shrimp, etc. Grill on all sides, brushing with marinade as it cooks. Let vegetables caramelize. Lightly blacken shrimp, being careful not to burn. Serve immediately.

BLACKENED SHRIMP OVER CHEESE GRITS

Steps:

• For The Cheese Grits: Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually (add slowly so as not to cause clumping) add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently to prevent grits from sticking or forming lumps making sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. While grits are cooking, start preparing the blackened shrimp.
• Finish the grits by removing from the heat, adding the black pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time to incorporate.
• For the Blackened Shrimp: Preheat a cast-iron skillet over high heat. Meanwhile, put the blackening seasoning in a shallow bowl; set aside. Dip the shrimp in the melted butter shaking off any excess butter before dredging the shrimp in the blackening seasoning. Place a batch of shrimp on the hot skillet (avoid shrimp from touching) and cook each side for about 1 minute or just until the shrimp turns opaque. Remove the shrimp from the pan and keep warm until all the shrimp are cooked. Note: If you go light on the blackening seasoning, you may want to add additional salt. Fry one or two shrimp to taste test.
• Divide and place the hot grits in the bottom of four large bowls. Over the grits, evenly divide the hot blackened shrimp. Garnish with cilantro leaves, if desired, and serve immediately.

CRAWFISH AND GRITS

Steps:

• In a mixing bowl, toss the crawfish tails with salt and cayenne.
• In a 3-quart saucepan, over medium heat, add the olive oil.
• When the oil is hot, add the onions.
• Season the onions with salt and cayenne.
• Saute for 2 minutes, or until the onions are soft.
• Add the crawfish and garlic.
• Continue to cook for 2 minutes.
• Add the stock and half and half to the pan.
• Season with salt and cayenne.
• Bring the liquid to a boil.
• Reduce the heat to medium-low and simmer for 2 minutes.
• Add the grits and stir constantly until they are very tender, about 10 minutes.
• Add the cheese and stir to mix and melt it.