HOMINY GRITS WITH SHRIMP TWO WAYS
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the breadcrumbs: Melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 30 seconds. Add the garlic and cook for 1 minute.
- Stir in the breadcrumbs and cook until lightly golden brown. Stir in the green onions, parsley and thyme and season with salt and pepper.
- For the shrimp: Heat the oil in a large saute pan over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crispy, about 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve. Reserve the pan with the oil to cook the shrimp.
- Whisk together the rice flour and 1 1/4 cups water in a large bowl and season with salt and pepper. Let rest for 5 minutes. Combine the cumin, ancho powder, chile de arbol, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Season the shrimp on both sides with the spice mixture.
- Return the pan with the bacon fat to the burner and heat over high heat until it begins to shimmer. Dip the shrimp in the batter and let the excess drip off. Saute the shrimp in batches until lightly golden brown and just cooked through, 1 to 2 minutes per side.
- For the grits: Put the hominy in a food processor with 1 cup of the cream and pulse until coarsely chopped.
- Bring 2 cups of the shrimp stock to a simmer in a medium saucepan, add the hominy mixture and stir to combine. Cook until soft, about 5 minutes, adding more stock if needed. Add the Monterey Jack, Cheddar and the remaining cup of cream and cook until incorporated, about 2 minutes; season with the cayenne, salt and pepper.
- Spoon the grits into bowls. Top each with 5 shrimp for an entree portion or 3 shrimp for an appetizer. Sprinkle with the breadcrumbs and garnish with the reserved bacon.
FRIED HOMINY GRITS
Make and share this Fried Hominy Grits recipe from Food.com.
Provided by Olha7397
Categories Lunch/Snacks
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Day before, add two teaspoons of salt to the boiling water and add the grits gradually, stirring constantly. Cook over low heat, stirring frequently, thirty to forty minutes.
- Stir in the almonds and let mixture cool to warm.
- Pack the warm grits into straight sided iced tea glasses that have been rinsed out with cold water. Chill overnight.
- Next day, loosen around the grits with a knife and allow to unmold. Cut into 1/2 inch thick circles.
- Heat the bacon drippings or lard in a heavy iron skillet.
- Dip the circles in flour and then in the eggs combined with the remaining salt and two tablespoons water.
- Fry the circles in the hot fat until browned on both sides.
- Yield: about twenty circles, 5 servings.
- Heritage cook book.
Nutrition Facts : Calories 169.8, Fat 4.8, SaturatedFat 0.9, Cholesterol 84.6, Sodium 1196.3, Carbohydrate 27, Fiber 2.1, Sugar 0.7, Protein 6.3
FRIED HOMINY
Provided by Mark Bittman
Categories side dish
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Drain hominy and combine in a stockpot with onion, garlic, carrot, bay leaves, thyme and water to cover. Cook 1 to 11/2 hours, until kernels are tender and just beginning to split. Season with salt to taste. Let sit for 1/2 hour, then strain and remove vegetables. Continue to strain as kernels cool; hominy can be refrigerated at this point for up to 2 days.
- Mix together remaining dry ingredients with about 1/2 tablespoon salt; taste and adjust seasoning.
- Make sure kernels are as dry as possible. Place oil in deep pot and heat to 375 degrees. Pour hominy into pot, in batches if necessary. If oil spatters, partially cover pot. Fry, stirring occasionally, until kernels begin to brown, 4 to 5 minutes. Drain on paper towels, then toss with salt and spice mix. Serve with lime wedges.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 3 grams, Carbohydrate 58 grams, Fat 4 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 727 milligrams, Sugar 17 grams, TransFat 0 grams
HOMINY GRITS
Hominy and hominy grits are often confused. Hominy is the whole kernel of corn which has been treated with lye to remove the hulls. Grits are the finer particles or broken hominy. Grits are cooked very much like rice and is served with butter or gravy as a vegetable OR as a cereal. Leftover grits may be molded, cut into thick slices, dipped in cornmeal and fried (delicious served with sorghum, maple syrup or honey). Only those born above the Mason-Dixon line use sugar on their grits. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Breakfast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pour grits into boiling salted water and stir until it reaches the boiling point.
- Lower heat and simmer slowly for an hour, stirring frequently.
- When ready to serve, add butter and beat well for a few minutes.
HOMINY GRITS SOUFFLé
Categories Milk/Cream Egg Breakfast Side Bake Kentucky Derby Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.
- Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick.
- Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.
- Remove bowl from heat and whisk in yolks, then cool to lukewarm.
- Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.
- Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.
More about "fried hominy grits recipes"
FRIED HOMINY GRITS - BIGOVEN
From bigoven.com
Cuisine AmericanTotal Time 30 minsCategory Side DishCalories 1 per serving
WHAT IS HOMINY? AND HOW TO COOK HOMINY - FOOD NETWORK
From foodnetwork.com
HOMINY GRITS - LICK SKILLET FARM
From lickskillet.farm
FRESH HOMINY GRITS - CORN RECIPES | ANSON MILLS - ARTISAN …
From ansonmills.com
FRIED HOMINY RECIPE | MYRECIPES
From myrecipes.com
FRIED HOMINY - BIGOVEN
From bigoven.com
GRITS AND GREENS SOUFFLé RECIPE | EPICURIOUS
From epicurious.com
HOW TO COOK GRITS – A RECIPE FROM AN ACTUAL SOUTHERN COOK
From southyourmouth.com
10 EASY CANNED HOMINY RECIPES – HAPPY MUNCHER
From happymuncher.com
30 HOMINY RECIPES YOU NEVER KNEW YOU NEEDED - INSANELY GOOD
From insanelygoodrecipes.com
20 BEST RECIPES WITH GRITS FROM BREAKFAST TO DINNER
From insanelygoodrecipes.com
HOW TO COOK CANNED HOMINY • LOAVES AND DISHES
From loavesanddishes.net
20 GRITS RECIPE IDEAS THAT ARE PERFECT FOR BEGINNERS – INSTACART
From instacart.com
HOW TO MAKE GRITS FROM FRESH HOMINY - LIFEHACKER
From lifehacker.com
FRIED HOMINY GRITS - THEODORA'S RECIPIES
From theodora.com
HOMINY GRILL’S PAN-FRIED SHRIMP & GRITS | CHARLESTON MAGAZINE
From charlestonmag.com
HOMINY GRILL’S PAN FRIED SHRIMP & GRITS | CHARLESTON MAGAZINE
From charlestonmag.com
RESTAURANT-STYLE SHRIMP AND GRITS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love