SHRIMP AND POLENTA
Treat yourself to summer comfort food - shrimp and polenta. Plump shrimp, smothered in a fresh herb lemon garlic dressing, and served over creamy cheesy Polenta. Quick and easy with a good shortcut.
Provided by Cheryl
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 16
Steps:
- MAKE HERB DRESSING: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Taste and adjust seasonings as needed.
- MAKE POLENTA: Follow directions on package. I use 1/2 cup instant Polenta (for 2-3 servings) plus 2 1/2 cups water and 1/2 teaspoon salt. (Typically: boil water and salt. Stir in Polenta slowly, stirring constantly. Turn heat to low. Cook for a minute or two until thickened.) Remove from heat and stir in butter and Parmesan cheese. If too thick, add a bit more water and stir. Polenta should be creamy, smooth and loose. It will thicken more on standing. Cover and keep warm. Note 2 to make regular polenta.
- SAUTE SHRIMP: Rinse and pat shrimp dry with paper towels. Make sure they are dry. Heat oil (or oil-butter combination) in non-stick pan to medium high until sizzling. Add shrimp. Sprinkle with salt and pepper. Saute for 2 minutes, turn over, then saute for another 1-3 minutes, depending on size of shrimp. Don't overcook. They're done when they are just turning opaque (pink or white). TURN OFF HEAT. Add herb dressing and stir to coat.
- SERVE: Rewarm polenta if needed on medium-high heat, adding a bit of water if needed. Stir rapidly until smooth again. Spoon Polenta into bowls or plates. Top with shrimp and serve.
Nutrition Facts : Calories 664 kcal, Carbohydrate 27 g, Protein 41 g, Fat 44 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 406 mg, Sodium 2053 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 32 g, ServingSize 1 serving
SMOTHERED SHRIMP AND ANDOUILLE OVER STONE-GROUND GRITS
When the shrimper gets your shrimp for ya, use it all. There's nothing like it. Included here is a recipe for shrimp stock so that every morsel of shrimp goodness can be enjoyed. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Place a 12-inch saute pan over medium-high heat, and add the olive oil. Once the oil is hot, add 1 tablespoon of the butter to the pan. While the butter is melting, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the pan and sear them for 1 1/2 minutes per side. Transfer the shrimp to a plate, and set aside.
- Add the remaining 1 tablespoon butter to the saute pan, and when it has melted, add the andouille. Cook, stirring often, until most of the fat has rendered and the andouille is crispy, 3 minutes. Add the onions and saute for 2 minutes, stirring often. Add the garlic, shallot, and green onion bottoms, and cook for 1 minute. Add the tomatoes and cook for 1 minute. Raisethe heat to high, add the shrimp stock, and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream and stir to combine.
- Return the shrimp to the saute pan and fold them into the sauce. Cook until the shrimp are cooked through and hot, about 3 minutes. Stir in the green onion tops. Spoon the shrimp and sauce over the hot grits, garnish with the parsley, and serve while hot.
SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS
Provided by Emeril Lagasse
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
- In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
- If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.
CRAB SMOTHERED SHRIMP
I have had this recipe for years, handwritten. No idea where it came from originally, but what a great dish that really will impress guests.
Provided by Just Call Me Martha
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Split the raw shrimp lengthwise, so they can be opened flat, but do not cut all the way through.
- Spread the shrimp flat in a 9" X 13" baking dish and set aside.
- In medium skillet, melt 2 tbsp butter and then saute onion, celery and green pepper until onion is transparent.
- Remove from heat.
- Add parsley.
- Toss this mixture with crabmeat.
- Add seasonings, breadcrumbs, egg and cream.
- Toss gently, but thoroughly.
- Mound crab mixture on shrimp.
- Melt 1/2 cup butter and add minced garlic. Pour over shrimp and crab mixture.
- Sprinkle top with paprika and bake in 400 degree oven for 20 minutes.
Nutrition Facts : Calories 595.6, Fat 44, SaturatedFat 26.3, Cholesterol 300.1, Sodium 1535.7, Carbohydrate 17.7, Fiber 1.8, Sugar 2.9, Protein 32.9
SMOTHERED SHRIMP BURRITOS
This is a recipe I came up with after I got tired of the same-old same-old. It's very rich and filling. Most often 2 people can share one burrito and it's plenty. When you're done 'building' the burrito it will resemble a heaping salad. Note: To save leftovers, wrap 'burrito only' in foil and freezer bag and place directly in the freezer. Refrigerating leftovers will just make them soggy. Also, I like to use 505 Organic Green Chili Sauce. It adds just the right flavor.
Provided by Scafire-Jen
Categories One Dish Meal
Time 55m
Yield 4 Burritos, 4 serving(s)
Number Of Ingredients 13
Steps:
- Defrost spinach and shrimp.
- Preheat oven to 400°F.
- Saute mushrooms and garlic in 2 tbsp olive oil until tender.
- Add shrimp and cook until just heated through. Do not overcook as shrimp tends to become rubbery.
- Add spinach when you think shrimp is about 1/4 way heated through.
- Spinach and mushrooms hold a lot of water, so drain excess liquid in colander, pressing with large spoon to expel.
- Let cool.
- In small sauce pan, heat green chili sauce on low, stirring occasionally. When shrimp mixture has cooled enough to handle, add 3/4 of the Monterrey Jack cheese, and mix with well-washed hands.
- Place a portion of mixture into center of spinach wrap and fold up like a burrito.
- Spray both sides of wrap with non-stick cooking spray. (It helps to have another person do this for you as your hands will be very messy).
- Cook @ 400, uncovered, until bottom browns, about 10-15 minutes, depending on your oven. Flip with spatula and repeat.
- Remove promptly from oven and place in center of plate. Cover with green chili sauce, remaining cheese, avocado slices, tomato, and a generous heaping of chopped lettuce. Sprinkle with chopped cilantro.
Nutrition Facts : Calories 504.9, Fat 34.4, SaturatedFat 17.4, Cholesterol 132.1, Sodium 810.4, Carbohydrate 19.6, Fiber 8.7, Sugar 6.8, Protein 35.1
DROP DEAD GOOD SMOTHERED SHRIMP
Here is a super simple, but absolutely mouth-watering recipe from my dear Mother. You just can't go wrong with this one! Serve with toast or crusty bread. This is so sweet and wonderful you will make it on a regular basis.
Provided by Pepina Rae
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium to large skillet, put all ingredients except water.
- Saute until shrimp liquid runs clear. Stir frequently.
- Should take about 20-30 minutes.
- Add water and cook 3-4 minutes more.
Nutrition Facts : Calories 240.4, Fat 8.1, SaturatedFat 2.8, Cholesterol 338.9, Sodium 402.6, Carbohydrate 4, Fiber 0.6, Sugar 1.7, Protein 36
SMOTHERED OKRA WTH SHRIMP
A classic southern coastal dish. This version is from Chef Drextal Carter, of The Praline Connection in New Orleans. it was published n The Times-Picayune in anticipation of the French Market Creole Tomato Festival coming this weekend. I plan to make it when my own tomatoes & okra are ready (soon)! Use the freshest ripe red (or black or pink) robustly flavored tomatoes you can get.
Provided by Busters friend
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a 4-quart sauce pan, saute the okra with 1/2 of the oil until tender or slime is cooked out and set aside.
- In another sauce pan, heat remainder of oil, and saute smoke sausage, onion,.
- celery, bell pepper and garlic. Cook until tender, then add cayenne pepper,.
- thyme and tomato paste, and tomato puree, stirring constantly.
- Add shrimp stock and tomato puree. Bring to a low boil, then add okra and.
- cook for 1/2 hour. Add shrimp and cook until tender. Serve over hot rice.
Nutrition Facts : Calories 477.4, Fat 31.5, SaturatedFat 7, Cholesterol 173, Sodium 939.7, Carbohydrate 22.3, Fiber 6.9, Sugar 7.6, Protein 29.2
SMOTHERED SHRIMP IN CRAB-MEAT GRAVY
Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it's hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.
Provided by Sam Sifton
Categories dinner, appetizer
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 18
Steps:
- In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. When the butter begins to foam, add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes. Adjust heat to high, add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it.
- Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and clam juice or stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper. Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 2 to 3 minutes to heat through. Serve ladled over stone-ground grits.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 2214 milligrams, Sugar 3 grams, TransFat 1 gram
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