SMOKY SHRIMP AND GRITS
Provided by Bobby Flay
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Bring 4 cups of the shrimp stock and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 25 to 35 minutes. If the mixture becomes too thick, add the remaining stock and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper.
- Divide the grits among 4 bowls and top with the sauteed shrimp. Drizzle with some of the garlic oil and bacon (reserved from the sauteed shrimp) and sprinkle with some of the scallions.
- In a large saucepan, heat the oil over high heat until almost smoking. Add the shrimp shells, heads and tails, onion, carrot and celery and cook, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add 10 cups of cold water, the tomatoes, chipotle, bay leaf, parsley and peppercorns. Bring to a boil, reduce the heat to medium-low and simmer, skimming the surface occasionally, for 40 minutes.
- Strain the stock through a fine-mesh strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible, then discard the solids. The stock can be made 2 days in advance, tightly covered and refrigerated or frozen for up to 3 months.
- Place bacon in a medium skillet over medium heat and cook until golden brown and crisp and the fat has rendered, about 8 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.
- Remove all but 3 tablespoons of the bacon fat from the skillet and place back on the heat. Increase the heat to high. Season the shrimp with salt and pepper, add to the skillet in a single layer, in batches, if needed, with the garlic and thyme, and cook, flipping once, until the shrimp are lightly golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Add the bacon to the garlic oil left in the skillet and reserve to drizzle over the finished dish.
SHRIMP AND GRITS CAKES
Provided by Robin Schempp
Categories Shellfish Appetizer Low Fat Shrimp Healthy Self Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook grits as directed on package, using about 6 cups stock instead of water. Line a baking sheet with parchment paper; coat paper with cooking spray. Stir Parmesan and butter into grits; season with salt and black pepper. Pour grits onto sheet; smooth into an even layer. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Use a 2-inch biscuit or round cookie cutter to cut out 16 cakes; cover cakes and refrigerate. A half hour before serving, heat oven to 300°. In a bowl, toss shrimp with juice and a few shakes of hot pepper sauce. In a large skillet, sauté bacon and bell pepper over medium heat until bacon is light brown but not crisp, about 5 minutes. Remove all but 2 teaspoons bacon fat from pan. Reduce heat to medium-low; add scallions and toss to coat. Sprinkle in flour; sauté, stirring frequently with a wooden spatula, until light brown, 2 to 5 minutes. Add remaining 2/3 cup stock and wine; cook, stirring, until sauce thickens. Season with salt, black pepper and more hot pepper sauce. Add shrimp and any liquid; sauté until just opaque, 2 to 5 minutes, being careful not to overcook. Just prior to serving, transfer grits cakes to a baking sheet; bake until warm through, about 6 minutes. Spoon a bit of sauce and 1 shrimp over each cake; garnish with parsley. Do AHEAD: The grits-cake base of these nibbles needs to firm up in the fridge for at least 2 1/2 hours-and more time is fine. Prep it the night before your party.
LOUISIANA GRILLED SHRIMP WITH GRITS CAKES
Make and share this Louisiana Grilled Shrimp with Grits Cakes recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 1 batch
Number Of Ingredients 18
Steps:
- For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
- Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
- Let sit and refrigerate until it is cold.
- Remove from refrigerator and cut with biscuit cutter to create cakes.
- Bread the cakes in flour, egg wash and bread crumbs.
- Keep in refrigerator until you are ready to cook the dish.
- For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
- Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
- Remove from heat and cool slightly.
- For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
- Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
- Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
- Do not overcook.
- Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
- Place cake on Pepper Jelly and top with 2 shrimp per person.
- Drizzle Rouille on top and sprinkle with scallions.
- Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.
Nutrition Facts : Calories 7623.3, Fat 186.1, SaturatedFat 100.8, Cholesterol 486.9, Sodium 3928.8, Carbohydrate 1326, Fiber 33.1, Sugar 202.4, Protein 206.5
FRIED GRIT CAKES WITH EGGS AND TOMATO GRAVY
This is a unique Southern version of Eggs Benedict. It is common where I live for restaurants to serve Shrimp Creole or other dishes on top of fried grit cakes instead of over rice or noodles. The recipe uses leftover grits, but you can make them just for the recipe! Feel free to liven up the grit cakes with additional seasoning! This version of eggs benedict has the eggs served over fried grit cakes with country ham and tomato gravy.
Provided by breezermom
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Take the grits after they have cooled and mix in the Parmesan Cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes.
- Take a large biscuit or cookie cutter (you can use shaped ones for the holidays!) and cut out the grit mix.
- Place 1 tbsp salt, 1 tbsp pepper, and 1/2 cup all purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides.
- In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and reserve.
- Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease.
- Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp all purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir.
- Meanwhile, fry your eggs in the skillet you cooked the grit cakes inches
- To assemble, place two cooked grit cakes on a plate. Place a slice of ham or canadian bacon on top of each grit cake. Place a gried egg on top of the ham or canadian bacon. Ladle the tomato gravy over the top and enjoy.
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