Moroccan Shrimp And Grits Food

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Steps:

• For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
• For the shrimp: Preheat the oven to 400 degrees F.
• In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
• Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

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.

SHRIMP AND TRUFFLED GRITS WITH MOROCCAN CHORIZO BROTH

Steps:

• In a hot saute pan over medium heat, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the clam juice and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve.
• When ready to serve, add the rock shrimp and cook for about 2 minutes.
• Fry the eggs according to your preference.
• Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread.
• Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk.
• Remove from the heat and stir in the cheeses and truffle shavings or truffle oil. Keep warm until ready to serve.
• On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.

KARDEA'S GULLAH STYLE SHRIMP AND GRITS

Steps:

• Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.
• Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.
• Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.
• Serve the shrimp over the prepared grits topped with green onions.

THE BEST SHRIMP AND GRITS

Steps:

• Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
• Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
• Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
• Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.

SHRIMP AND TRUFFLED GRITS WITH MOROCCAN CHORIZO BROTH

Steps:

• In a hot saute pan over medium heat, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the clam juice and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve.
• When ready to serve, add the rock shrimp and cook for about 2 minutes.
• Fry the eggs according to your preference.
• Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread.
• Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk.
• Remove from the heat and stir in the cheeses and truffle shavings or truffle oil. Keep warm until ready to serve.
• On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.

MOROCCAN SHRIMP AND GRITS

Steps:

• Toss shrimp with spice mixture. Sprinkle with juice of entire lime and set aside. Sauté onion, peppers, and garlic until soft - about 5 minutes. While vegetables are cooking, boil water and add grits. Turn heat to medium-low and cook 3-5 minutes, stirring occasionally until creamy. While grits are cooking, add shrimp mixture to onion and pepper mixture. Cook on medium heat until pink. Add wine, broth, cilantro and preserved lemons and cook 1-2 minutes or until shrimp are done. Add butter, cheese, salt and pepper to grits. Stir well, and plate in shallow bowls. Ladle shrimp over grits and serve.

QUICK MOROCCAN SHRIMP SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.