Buffalo Butterflied Shrimp And Grits Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
• Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
• Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
• Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
• When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
• Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.

Steps:

• For the grits: Bring 4 cups water to boil in a medium saucepan. Whisk in the grits and 1 teaspoon salt. Simmer until the grits are thickened, 5 to 7 minutes. Cover and keep warm.
• For the shrimp: Meanwhile, pulse the garlic in a mini food processor until chopped. Add the butter, parsley and lemon zest and season to taste with salt and hot sauce. Process until smooth, then scrape into a small bowl. Remove 2 tablespoons of the "cowboy butter" to a small microwave-safe bowl and microwave to melt it; set aside.
• Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to paper towels to drain. Add the shrimp to the skillet and sprinkle with salt. Cook until no longer pink, about 3 minutes, then remove to a plate. Add 3 tablespoons cowboy butter to the skillet. When the butter is melted, add the onion and cook until it begins to soften, about 3 minutes. Sprinkle with the flour and stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream and Worcestershire until smooth. Adjust the heat to a simmer over medium-low heat and cook until thickened and the onion is tender, about 5 minutes. Add the cooked shrimp and toss to heat through and coat in the sauce, 1 to 2 minutes. Season with hot sauce and salt to taste and squeeze in juice from 1 lemon wedge.
• Stir the remaining 3 tablespoons cowboy butter into the hot grits until melted. Spoon the grits into shallow bowls. Top with the shrimp and sauce, then drizzle with the melted cowboy butter. Garnish with the cooked bacon and chopped parsley. Serve with the lemon wedges on the side.

Steps:

• In a medium sized pot heat vegetable oil to 350 degrees. In a shallow dish, toss shrimp in 2 cups of flour seasoned with salt, pepper, and cayenne to taste. Shake off the excess flour and fry until golden, about 3 minutes While the shrimp are frying, combine soft butter and hot sauce in a large bowl. Toss the shrimp in the butter and hot sauce until they are well coated.

Steps:

• In a large saucepan, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt and pepper until heated through; stir in cheese until melted. , Toss shrimp with paprika and cayenne pepper. In a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink and become opaque, about 2-3 minutes, stirring occasionally. Stir in Buffalo sauce and heat through. Serve shrimp over grits. If desired, top with sliced green onions.

Steps:

• Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
• In a large bowl, pour in water and mix in cornstarch and eggs.
• Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
• Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

Steps:

• In a large saucepan, bring water, half-and-half, 2 teaspoons butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat., Meanwhile, in a small bowl, mix ketchup, honey, lemon juice and pepper sauce. In a large skillet, heat remaining butter over medium-high heat. Add celery and onion; cook and stir until tender. Add shrimp; cook and stir until shrimp turn pink. Stir in ketchup mixture., Stir cheese into grits. Serve shrimp mixture with grits.

Steps:

• In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
• Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
• In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
• Remove shrimp from refrigerator and shake a second time in flour mixture.
• Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.