GET YOUR GRITS ON WITH BLACKENED SHRIMP
Steps:
- Toss shrimp in Cajun spice in a large bowl to coat.
- Heat a large nonstick skillet over medium-high heat.
- Heat butter and olive oil in a pan, then add shrimp. Cook until shrimp curls and turns pink, 1 to 2 minutes on each side (see Cook's Note).
- Ladle 1/4 cup Roasted Corn Emulsion on bottom of a plate. Place 3 hot Fried Green Tomato Slices side by side, on top. Add small scoops of Stone Ground Bacon Grits on each Fried Green Tomato slice. Place a shrimp on each of the stacks.
- Sprinkle diced tomato and chives on top. Then, dust with more Cajun spice and serve.
- Preheat oven to 400 degrees F.
- Rub corn cobs with olive oil and sprinkle with salt and pepper to taste. Place on a sheet tray and roast until cooked and lightly browned, 8 to 10 minutes.
- Once cooled, cut corn off of the cobs and set aside, saving the cobs.
- Combine shrimp base, 4 cups water and cobs in a medium pot over medium-high heat. Bring to a boil and cook until liquid is reduced by half, then remove cobs and discard. Add heavy cream to the pot and bring to a simmer.
- Meanwhile, melt butter in a separate small pan over medium heat. Whisk in flour and cook, whisking, until it becomes the consistency of wet sand, 3 to 4 minutes, to create a roux. Remove from heat. Once the cream is simmering, whisk in the roux mixture. Reduce heat, and cook, stirring constantly, until thickened.
- Add corn, chives and salt and pepper to taste. Stir until combined, then serve hot.
- Combine cornmeal, flour, sugar and Cajun spice in a large bowl to create a breading mixture.
- Combine buttermilk and honey in another large bowl and whisk until combined.
- Slice green tomatoes about 1/4-inch thick, roughly 4 to 5 slices per tomato. Place tomato slices in the honey-buttermilk mixture and gently toss to coat.
- Place each green tomato slice in the breading mixture, and coat both sides well. Set breaded tomatoes aside and save any remaining breading.
- Heat oil in a nonstick skillet over medium-high heat, to prepare for frying.
- Re-bread green tomato slices in the remaining breading mixture, then place in the skillet and fry until golden brown, 1 to 2 minutes per side.
- Remove fried green tomato slices from oil and place on a paper towel to absorb any remaining grease. Sprinkle with salt to taste, then serve hot.
- Cook the bacon in a large pot over medium-high heat, stirring frequently, until browned.
- Add heavy cream, whole milk and 1 1/4 cups water to the pot and bring to a simmer. Stir in the grits with a wire whisk, making sure there are no lumps.
- Bring back to a simmer, then lower heat. Season with salt and pepper, and let simmer, stirring occasionally to ensure that no lumps form and the bottom does not burn, until grits are fully cooked, 20 to 25 minutes (see Cook's Note). Remove pot from heat.
- Whisk in mascarpone until well combined, and add salt and pepper to taste.
- Serve hot or refrigerate up to 4 days.
SOUTHERN SHRIMP AND GRITS
A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.
Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.
BLACKENED SPICED BUTTER
Provided by Food Network
Categories condiment
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.
- Mix paprika, onion powder, salt, thyme, oregano, garlic powder, cayenne and black pepper in a bowl. Store in an airtight container.
BLACKENED BUTTER
Steps:
- Combine everything but the butter in a small bowl and mix until well blended.
- Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.)
- Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour.
SHRIMP AND GRITS
Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
BLACKENED SHRIMP OVER CHEESE GRITS
Mounds of blackened shrimp over creamy corn grits. A little change from the norm by using coarse, stone-ground cornmeal instead of regular white hominy grits. If you prefer your own recipe for cheese grits, go for it!
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For The Cheese Grits: Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually (add slowly so as not to cause clumping) add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently to prevent grits from sticking or forming lumps making sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. While grits are cooking, start preparing the blackened shrimp.
- Finish the grits by removing from the heat, adding the black pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time to incorporate.
- For the Blackened Shrimp: Preheat a cast-iron skillet over high heat. Meanwhile, put the blackening seasoning in a shallow bowl; set aside. Dip the shrimp in the melted butter shaking off any excess butter before dredging the shrimp in the blackening seasoning. Place a batch of shrimp on the hot skillet (avoid shrimp from touching) and cook each side for about 1 minute or just until the shrimp turns opaque. Remove the shrimp from the pan and keep warm until all the shrimp are cooked. Note: If you go light on the blackening seasoning, you may want to add additional salt. Fry one or two shrimp to taste test.
- Divide and place the hot grits in the bottom of four large bowls. Over the grits, evenly divide the hot blackened shrimp. Garnish with cilantro leaves, if desired, and serve immediately.
Nutrition Facts : Calories 766.9, Fat 51.3, SaturatedFat 30.6, Cholesterol 420.1, Sodium 2415.6, Carbohydrate 31.9, Fiber 2.3, Sugar 6.5, Protein 44.7
More about "shrimp and grits with blackened spiced butter recipes"
GARLIC BUTTER SHRIMP AND GRITS - DAMN …
From damndelicious.net
5/5 (39)Total Time 30 minsServings 4
CAULIFLOWER GRITS WITH BLACKENED SHRIMP
From eatingbirdfood.com
BLACKENED (AKA CAJUN) SHRIMP AND GRITS
From gypsyplate.com
SHRIMP AND GRITS - A CLASSIC SOUTHERN RECIPE …
From thekitchn.com
THE BEST BLACKENED SHRIMP
From gritsandpinecones.com
EASY SHRIMP AND GRITS - BOWL OF DELICIOUS
From bowlofdelicious.com
CAJUN SHRIMP AND GRITS - IMMACULATE BITES
From africanbites.com
BLACKENED SHRIMP AND GOUDA GRITS - SMARTYPANTSKITCHEN
From smartypantskitchen.com
5/5 (12)Total Time 18 minsCategory EntreeCalories 466 per serving
- Peel and devein shrimp; pat dry and place on paper towel; lightly season with blackened seasonings; set aside
BLACKENED SHRIMP AND GRITS - SKINNYTASTE
From skinnytaste.com
5/5 (60)Total Time 55 minsCategory DinnerCalories 349 per serving
FROM SHRIMP TO SALMON: 11 SEAFOOD RECIPES TO ELEVATE YOUR GOOD …
From msn.com
MEXICAN GARLIC SHRIMP (CAMARONES AL MOJO DE AJO)
From chilipeppermadness.com
DON'T MISS HONEY SRIRACHA SHRIMP - THE SEASONED MOM
From theseasonedmom.com
SHRIMP AND GRITS RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE SHRIMP AND GRITS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHEESY KETO SOUTHERN STYLE SHRIMP AND GRITS
From stylishcravings.com
SHRIMP AND GRITS RECIPE - HOW TO COOK SHRIMP AND GRITS - DELISH
From delish.com
SHRIMP AND GRITS RECIPES
From allrecipes.com
SOUTHERN-STYLE SHRIMP AND GRITS RECIPE - BBC FOOD
From bbc.co.uk
BLACKENED SHRIMP - A QUICK SPICY SHRIMP RECIPE - WILL COOK FOR …
From willcookforsmiles.com
BLACKENED SHRIMP AND GRITS - CHAMPAGNE TASTES®
From champagne-tastes.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