CREAMY GRITS WITH BAHAMIAN ROCK LOBSTER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large saucepan, bring seafood stock to a boil. Once boiling, add salt, bay leaves, and lobster meat. Cook lobster only until it is opaque. Do not overcook lobster as it will get tough. Remove lobster with a slotted spoon and set aside to drain, reserving cooking liquid. Remove bay leaves from liquid and discard.;
- Melt the butter in a saucepan, and add garlic and scallions, cooking them until they become tender. Stir in the grits, and toast lightly in the pan, then add the cooking liquid from the lobster and simmer until the grits are cooked, about 20 minutes. (The grits should be fluffy.)
- While the grits are cooking, cook bacon in a large skillet until crispy and golden brown, then remove to paper toweling to drain. Pour off most of the fat from the pan. To the same pan which now has a coating of bacon fat, add the mushrooms, onion, garlic, thyme, tomatoes, and parsley. Cook for 2 to 3 minutes to integrate flavors, then return bacon pieces to pan and add white wine. Let wine reduce by half while grits are cooking.
- To finish, gently fold lobster, lime juice, and Parmesan into grits. Season with salt and pepper, as needed. Transfer lobster grits to serving dish and spoon mushroom wine sauce around. Garnish with parsley and lemon wedges.
PASTA WITH LOBSTER, CHORIZO AND PEAS
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 2 large or 4 small servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water for pasta to a boil, and salt it. Combine chorizo and 2 tablespoons oil in a large skillet; when it begins to brown, add lobster and peas. Cook, stirring occasionally, until hot, then keep warm while you cook pasta.
- Cook pasta until tender but not mushy, then drain. Toss with chorizo-lobster mixture, remaining olive oil, red pepper flakes and salt. Serve immediately, with Duvel.
DRUNKEN LOBSTER N' GRITS
Southern Cajun comfort food with a dash of class, this Drunken Lobster n' Grits masterpiece is packed with creamy grits, savory seasonings and decadent lobster.
Provided by Margaret Covello
Categories Main Dish
Time 1h30m
Number Of Ingredients 13
Steps:
- Bring water, whole milk and sea salt to boil in medium size saucepan on medium high heat.
- Gradually whisk in 1 cup stone ground grits and return to low boil stirring occasionally until creamy-thick for 45 minutes or so.
- Set to warm until ready to serve with lobster. Add gruyere cheese.
- Bring medium size skillet to medium high heat and add 1 tbsp garlic infused olive oil.
- Add onion, celery and roasted red peppers. Sautee until the onions begin to turn tender.
- Add Creole seasoning and blend with vegetables.
- Add lobster and stir to combine lobster with other ingredients.
- Continue to cook over medium high heat for 2 minutes or until lobster begins to turn pink.
- Move all ingredients to one side of skillet and add rum to bare side of skillet.
- Let rum sizzle for a few seconds and then add butter.
- Once butter begins to melt, blend all ingredients in pan back together. Stir for another minute or so until lobster is pink.
- Place grits in bowls and spoon lobster mixture over top. Serve immediately.
Nutrition Facts : Calories 417 kcal, Carbohydrate 46 g, Protein 15 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 1126 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
LOBSTER, BACON AND CHORIZO TACO
Provided by Food Network
Time 25m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a large nonstick pan over medium-low heat, saute the bacon and chorizo until the fat is rendered, about 10 minutes. Add the onions and saute until soft, about1 minute. Bring the heat up to medium and add the lobster meat. Cook until the lobster is cooked all the way through , an additional 3 to 5 minutes. Add the cheese, salsa and cilantro. Toss to form a gooey mess. Season with the salt and pepper. Serve inside tortillas and garnish with anything your heart desires.
CHORIZO & GRITS BREAKFAST BOWLS
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm. , Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, stirring occasionally, about 5 minutes. Stir in beans and cheese until blended. Remove from heat., Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break 1 egg at a time into pan. Immediately reduce heat to low; cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. , To serve, divide grits mixture among 6 bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.
Nutrition Facts : Calories 344 calories, Fat 14g fat (5g saturated fat), Cholesterol 239mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CHEESE GRITS WITH SHRIMP AND CHORIZO
Make and share this Cheese Grits With Shrimp and Chorizo recipe from Food.com.
Provided by gailanng
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes.
- Transfer chorizo to a paper towel-lined plate to drain.
- Pour off all but a thin film of fat from the skillet.
- Bring a quart (4 cups) of water and a half teaspoon salt to boil in a medium saucepan.
- Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth.
- While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
- Cook shrimp in butter until just pink, turning once, about 3-5 minutes.
- Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer.
- Stir remaining tablespoon butter and cheese into grits and season with salt and pepper.
- Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.
Nutrition Facts : Calories 339.6, Fat 12.5, SaturatedFat 5.8, Cholesterol 170.3, Sodium 1101.3, Carbohydrate 32.8, Fiber 0.7, Sugar 0.3, Protein 22.3
LOBSTER AND GRITS WITH CHORIZO
Rich and decadent, this recipe raises the bar on shrimp and grits by substituting tender lobster and a mix of cheeses and chorizo.
Provided by Houstonchef
Categories Lobster Recipes
Time 1h2m
Yield 6
Number Of Ingredients 14
Steps:
- Bring water, broth, 2 tablespoons butter, and salt to a boil in a heavy saucepan. Stir in grits. Reduce heat to low. Cover and simmer, stirring occasionally, until water is absorbed and grits are a thick consistency, about 15 minutes. Remove from heat.
- Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 8x10-inch baking dish.
- Heat a skillet over medium-high heat. Add chorizo; cook and stir, breaking into small pieces, until crisp, 8 to 10 minutes. Remove from pan with a slotted spoon and drain on paper towels.
- Heat 1/4 cup butter in a pot. Add shallot; cook and stir until shallot softens and butter is bubbly, 2 to 3 minutes. Add lobster and garlic. Cook just until lobster turns opaque, 2 to 3 minutes. Remove from heat.
- Whisk shredded Gouda cheese and Cheddar cheese into the grits. Add chorizo, salt, and pepper. Pour into the prepared baking dish. Top with lobster, shallots, and pan drippings.
- Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 33.7 g, Cholesterol 116.2 mg, Fat 36 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 19.2 g, Sodium 1538.1 mg, Sugar 1.4 g
CHORIZO CHEESE GRITS
Make and share this Chorizo Cheese Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the grits according to the package directions; set aside when done and keep warm.
- Take off the casing from the chorizo and throw away.
- In a nonstick skillet, add the chorizo; saute over medium heat for 5 minutes, breaking apart the meat with a fork.
- Add the bell pepper, onion, and garlic; continue cooking and stirring for about 10 minutes or until the vegetables are tender.
- Add the sausage-veggie mixture to the grits; stir to combine.
- Add the remaining ingredients to the grits; stir to combine.
- Pour the grits mixture into a 2-quart casserole.
- Bake, uncovered, at 350 degrees for 20 minutes.
- Take out of the oven and let cool for 5 minutes before serving.
Nutrition Facts : Calories 396.9, Fat 22, SaturatedFat 12.2, Cholesterol 58.3, Sodium 382.4, Carbohydrate 36.8, Fiber 1.6, Sugar 2.7, Protein 13.1
CHORIZO-STUFFED TURKEY BREAST WITH MEXICAN GRITS
This recipe features a wonderful combination of well-seasoned ingredients. It's also a simple dinner option for a busy evening.-Veronica Gantley, Norfolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cover turkey with plastic wrap; flatten to 1/2-in. thickness. Remove plastic. Spread chorizo over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string., Rub with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large ovenproof skillet, brown turkey on all sides. Bake at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes before slicing., In a large saucepan, bring the water, milk and remaining salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in the chilies, cheese and remaining pepper. Serve grits with turkey. Sprinkle with parsley if desired.
Nutrition Facts : Calories 499 calories, Fat 22g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 1086mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
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