Grits With Greens And Shrimp Food

SHRIMP AND GRITS AND GREENS

Steps:

• Start with the grits. Bring a medium saucepan filled with 2 1/2 cups water to a boil. Whisk in the sea salt and grits. When mixture just starts to simmer again, whisk in milk and butter. Turn heat to low and cover with the lid slightly askew. Cook, stirring often, for about an hour. (Grits tend to stick to the bottom of the pan in the beginning, so do check and stir often.) If more liquid is needed, add up to 1/2 cup more milk.
• While grits cook, thaw shrimp in a large bowl under a trickle of cold running water. When they've thawed enough to handle (about 10 minutes), peel the shrimp, reserving the shells.
• In a large saucepan, combine the shrimp shells, onion, carrot, 2 cloves garlic, kale stems, 2 sprigs thyme, bay leaves, 1/4 teaspoon sea salt, and peppercorns. Add just enough cold water to cover ingredients (about 1 quart) and bring to a boil. Turn heat down to a simmer until broth is needed for the greens.
• If desired, devein the shrimp - here's a good guide.
• Mince remaining 2 garlic cloves and set aside.
• Set a 10-inch cast iron or other deep-sided, heavy skillet, over medium/medium-high heat. When hot, add 2 tablespoons butter and half the shrimp. Sprinkle with sea salt, Old Bay, and fresh ground pepper. Cook just until shrimp are pink with golden edge, 1 - 2 minutes per side. Remove cooked shrimp to a large plate. Continue for remaining shrimp, adding additional pats of butter as needed.
• Strain broth with a wire mesh strainer.
• Melt remaining 2 tablespoons butter in the same pan. Add minced garlic, cook 1 minute, and then add the greens. Add a small pinch sea salt and a few twists pepper. Sauté 5 minutes. Add 1 cup broth, stirring greens while broth reduces. Fold in shrimp, add salt, pepper, and Tabasco to taste.
• Swirl cheese into grits. Taste and add sea salt as needed.
• Spoon grits into shallow bowls and top with greens, shrimp, and a ladleful of broth. Garnish with remaining thyme sprigs. Serve immediately.

SHRIMP AND GRITS WITH GREEN APPLE-PARSLEY SALSA

Steps:

• For the grits: Cover the grits in a medium pot with about a quart of hot water. Bring to a boil, whisking often, then cook over medium-high heat until tender, 35 to 45 minutes. Season with salt and pepper. Stir in the honey. When volcanic bubbles appear, turn off the heat. Add the butter and melt, continuing to whisk often. Taste and adjust seasoning with more salt, pepper and/or honey.
• For the salsa: Cover the mustard seeds in a small pan with about 1 cup hot water and bring to a boil. Meanwhile, mix the olive oil, vinegar, anchovy oil, hot sauce and Fresno chile in a medium bowl. When very little liquid remains in the pan, add the mustard seeds to the bowl with the oils and vinegar. Add the green apple and parsley. Mix and set aside.
• For the shrimp: Sprinkle the shrimp with salt. Lightly coat a large skillet with canola oil and cook the shrimp over medium-high heat. Add the butter to help with the browning. Flip the shrimp after about a minute. Add the lemon zest.
• Divide the grits between 2 bowls and top each with 3 pieces of shrimp. Drizzle the shrimp with the salsa.

SHRIMP & GRITS WITH GREENS

Steps:

• In a medium saucepan, bring water to a boil with one minced garlic clove.
• Add grits, stirring and lowering heat to med-low.
• Season with salt and pepper and cook for five minutes, until thickened.
• Remove from heat and stir in cheese and heavy cream.
• Cook bacon until crispy.
• Drain on paper towels and then chop into small pieces.
• Reserve 2 tbsp bacon fat in pan.
• Add shrimp and one minced clove garlic to pan.
• Season with salt and pepper and sauté until pink.
• Remove from pan and keep warm.
• Add remaining minced garlic clove and shallot to the pan and cook for 1 minute, stirring often.
• Add spinach to pan and toss and cook until flavorful and wilted, about 1-2 minutes. Remove from heat.
• To serve: place the garlic cheese grits in a bowl and top with spinach, shrimp and bacon.

GRITS AND GREENS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
• In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
• Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
• Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
• Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.

GRITS WITH GREENS AND SHRIMP

Steps:

• Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat.
• Add the grits and the garlic and bring just to a boil.
• Cook until soft and creamy, adding heavy cream as needed, to make a loose but not runny mixture.
• Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick.
• Add the shrimp and cook a few minutes more, until pink.
• Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.

SHRIMP AND GRITS

Steps:

• Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
• Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

DECONSTRUCTED ROASTED TOMATO GRITS AND SHRIMP, WITH SAUTEED BABY MUSTARD GREENS AND BACON "CONFIT"

Steps:

• For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the cinnamon, cloves, pepper and thyme in a small bowl. Rub the bacon with the spice mixture. Cover and refrigerate for at least 8 hours and up to 12 hours.
• Melt the bacon fat in a medium saucepan over medium-low heat. Add the bacon and cook slowly until golden brown and crisp on one side, about 10 minutes. Turn the bacon and increase the heat to medium-high. Cook the bacon until crisp, about 10 more minutes. Remove with a slotted spoon to a bowl, drizzle with a splash of vinegar and garnish with parsley. Reserve the bacon fat for the mustard greens.
• For the roasted tomatoes: Preheat the oven to 325 degrees F. Mix together the oil, thyme and some salt and pepper. Place the tomatoes in a baking dish and drizzle with the oil mixture. Then sprinkle with the sugar. Bake the tomatoes until they are completely softened and start to wrinkle, 30 to 40 minutes.
• For the cheese grits: Bring 6 cups of water and the milk to a boil in a medium saucepan and season with salt and pepper. Slowly whisk in the grits and bring back to a boil. Reduce the heat to medium and cook, whisking constantly. Cook until mixture is thick and tender, about 30 minutes, adding more water, if needed. Mix in the Cheddar and Pecorino-Romano until thoroughly incorporated. Season with some salt and pepper. Cover and keep warm until ready to serve.
• For the sauteed baby mustard greens: Heat the butter and 2 tablespoons of the reserved bacon fat in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until the garlic is softened, about 1 minute. Add the mustard greens and season with salt and pepper. Toss just to coat with the fat. Add a splash of water and cook until the greens are just wilted, about 2 minutes.
• For the shrimp: Heat the oil in a large saute pan over high heat until it begins to shimmer. Add 8 to 10 shrimp, sprinkle with salt and pepper. Cook until well-seared and crisp but just cooked through, about 2 minutes per side. Repeat with the remaining shrimp.
• On a serving platter or individual plates, spoon and slightly spread a mound of hot grits (if they have gotten too stiff, thin them a bit by whisking in hot water over low heat). Spoon the tomatoes on top, then add the greens and bacon. Top with the shrimp.

GRITS AND GREENS

Steps:

• Combine the milk and the cream in a heavy pan and heat to just under a boil.
• Stir in the grits and cook 5-10 minutes, stirring often to prevent scorching.
• Remove from heat.
• Stir in 2 T of the butter.
• In the meantime, place the greens, still wet from washing, in a large skillet.
• Cook them with the rest of the butter over medium heat for about 5 minutes or until thoroughly wilted.
• Add the greens to the grits.
• Stir in the parmesan cheese and season with salt and pepper.
• Can be served as is, or you can pour in a greased casserole dish and top with a little more cheese, then broil.
• (I suggest the latter).

SOUTHERN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.