SHRIMP AND GRITS -- ONE OF PRESIDENT OBAMA'S FAVORITES
In reading an interview Barack Obama gave several months ago, he said his favorite foods for dinner were thin-crust pizza from the Italian Fiesta Pizzeria in Chicago, chili (I've posted his own recipe here), and shrimp and grits. I found several recipes online and thought that this one, courtesy of AOL Food, looked especially good.
Provided by TasteTester
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the shrimp with the lemon juice and a few generous splashes of hot pepper sauce (or less, to taste). Let sit while you begin the grits and gravy.
- Prepare the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
- While the grits simmer, get the gravy underway. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper and garlic, and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, stir, and continue sauteeing for 5 minutes longer. Stir in the stock and remaining salt, and cook for 5 minutes longer. Remove from the heat while you finish the grits.
- When the grits are thick and creamy, stir in the butter, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.
- Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates, and covering them with shrimp and gravy.
Nutrition Facts : Calories 768.5, Fat 34.9, SaturatedFat 15.6, Cholesterol 329.1, Sodium 1673.4, Carbohydrate 57.6, Fiber 1.8, Sugar 3, Protein 53.2
SHRIMP AND GRITS
Provided by Tyler Florence
Time 50m
Yield 4 to 8 servings
Number Of Ingredients 16
Steps:
- To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.
- To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.
JOE BARNETT'S SHRIMP AND GRITS
Yield serves 4
Number Of Ingredients 21
Steps:
- To make the sauce, melt the butter in a small saucepan over medium heat, and stir in the flour. Cook, stirring with a wooden spatula, until the roux reaches a medium-tan color, at least 8 minutes. Slowly whisk in the stock and heavy cream. Bring to a boil, whisking, and cook until the sauce has thickened and coats the back of the spoon, about 10 minutes. Whisk in the Worcestershire sauce and hot sauce. Taste for seasoning and keep warm.
- To cook the grits, combine the butter and stock in a medium saucepan and bring to a boil over medium heat. Slowly whisk in the grits and simmer, whisking frequently, for 5 minutes. Add the tomato paste, cream, and cheese. Keep whisking for another 2 to 3 minutes, until the grits become creamy. Keep warm. Season with salt to taste.
- To cook the shrimp, combine the Cajun seasoning, paprika, Italian seasoning, and pepper to taste in a bowl. Season the shrimp with the seasoning mix. Melt the butter in a 12-inch skillet over medium heat. Add the minced garlic and stir for 30 seconds. Add the shrimp and cook until just cooked through, about 1 1/2 minutes per side. Transfer the shrimp to a plate, and stir the pan drippings into the sauce.
- To serve, place a few heaping spoonfuls of grits onto each plate, top with several sizzling shrimp, drizzle with the sauce, and top with a few cubes of country ham.
PRESIDENT OBAMA'S FAVORITE CHILI
I found this recipe on the official Obama/Biden website. He said on Good Morning America that this is his favorite chili recipe and he has been enjoying it since college. (This recipe didn't list the exact times for cooking each step. I am posting it just as written, but personally I would cook the beef first, drain and set aside, cook the onions, pepper and garlic, and then add the cooked beef back into the pan. You may want to cook it with his ingredients but following directions used for any standard chili recipe.) Another dish he mentioned as a favorite was shrimp and grits. I've found a recipe for shrimp and grits that looked really good and I've posted it here (Recipe#351455).
Provided by TasteTester
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onions, green pepper and garlic in olive oil until soft. Add ground beef and brown. Combine spices together into a mixture and then add to ground beef. Add red wine vinegar and tomatoes, and let simmer until tomatoes cook down. Add kidney beans and cook for a few more minutes.
- Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.
Nutrition Facts : Calories 294.7, Fat 14.3, SaturatedFat 4.9, Cholesterol 51.4, Sodium 67.7, Carbohydrate 21.3, Fiber 6.6, Sugar 2.9, Protein 20.8
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