CREAMY GRITS WITH BAHAMIAN ROCK LOBSTER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large saucepan, bring seafood stock to a boil. Once boiling, add salt, bay leaves, and lobster meat. Cook lobster only until it is opaque. Do not overcook lobster as it will get tough. Remove lobster with a slotted spoon and set aside to drain, reserving cooking liquid. Remove bay leaves from liquid and discard.;
- Melt the butter in a saucepan, and add garlic and scallions, cooking them until they become tender. Stir in the grits, and toast lightly in the pan, then add the cooking liquid from the lobster and simmer until the grits are cooked, about 20 minutes. (The grits should be fluffy.)
- While the grits are cooking, cook bacon in a large skillet until crispy and golden brown, then remove to paper toweling to drain. Pour off most of the fat from the pan. To the same pan which now has a coating of bacon fat, add the mushrooms, onion, garlic, thyme, tomatoes, and parsley. Cook for 2 to 3 minutes to integrate flavors, then return bacon pieces to pan and add white wine. Let wine reduce by half while grits are cooking.
- To finish, gently fold lobster, lime juice, and Parmesan into grits. Season with salt and pepper, as needed. Transfer lobster grits to serving dish and spoon mushroom wine sauce around. Garnish with parsley and lemon wedges.
CHORIZO & GRITS BREAKFAST BOWLS
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm. , Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, stirring occasionally, about 5 minutes. Stir in beans and cheese until blended. Remove from heat., Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break 1 egg at a time into pan. Immediately reduce heat to low; cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. , To serve, divide grits mixture among 6 bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.
Nutrition Facts : Calories 344 calories, Fat 14g fat (5g saturated fat), Cholesterol 239mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
PASTA WITH LOBSTER, CHORIZO AND PEAS
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 2 large or 4 small servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water for pasta to a boil, and salt it. Combine chorizo and 2 tablespoons oil in a large skillet; when it begins to brown, add lobster and peas. Cook, stirring occasionally, until hot, then keep warm while you cook pasta.
- Cook pasta until tender but not mushy, then drain. Toss with chorizo-lobster mixture, remaining olive oil, red pepper flakes and salt. Serve immediately, with Duvel.
CHORIZO CHEESE GRITS
Make and share this Chorizo Cheese Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the grits according to the package directions; set aside when done and keep warm.
- Take off the casing from the chorizo and throw away.
- In a nonstick skillet, add the chorizo; saute over medium heat for 5 minutes, breaking apart the meat with a fork.
- Add the bell pepper, onion, and garlic; continue cooking and stirring for about 10 minutes or until the vegetables are tender.
- Add the sausage-veggie mixture to the grits; stir to combine.
- Add the remaining ingredients to the grits; stir to combine.
- Pour the grits mixture into a 2-quart casserole.
- Bake, uncovered, at 350 degrees for 20 minutes.
- Take out of the oven and let cool for 5 minutes before serving.
Nutrition Facts : Calories 396.9, Fat 22, SaturatedFat 12.2, Cholesterol 58.3, Sodium 382.4, Carbohydrate 36.8, Fiber 1.6, Sugar 2.7, Protein 13.1
LOBSTER AND GRITS WITH CHORIZO
Rich and decadent, this recipe raises the bar on shrimp and grits by substituting tender lobster and a mix of cheeses and chorizo.
Provided by Houstonchef
Categories Lobster Recipes
Time 1h2m
Yield 6
Number Of Ingredients 14
Steps:
- Bring water, broth, 2 tablespoons butter, and salt to a boil in a heavy saucepan. Stir in grits. Reduce heat to low. Cover and simmer, stirring occasionally, until water is absorbed and grits are a thick consistency, about 15 minutes. Remove from heat.
- Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 8x10-inch baking dish.
- Heat a skillet over medium-high heat. Add chorizo; cook and stir, breaking into small pieces, until crisp, 8 to 10 minutes. Remove from pan with a slotted spoon and drain on paper towels.
- Heat 1/4 cup butter in a pot. Add shallot; cook and stir until shallot softens and butter is bubbly, 2 to 3 minutes. Add lobster and garlic. Cook just until lobster turns opaque, 2 to 3 minutes. Remove from heat.
- Whisk shredded Gouda cheese and Cheddar cheese into the grits. Add chorizo, salt, and pepper. Pour into the prepared baking dish. Top with lobster, shallots, and pan drippings.
- Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 33.7 g, Cholesterol 116.2 mg, Fat 36 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 19.2 g, Sodium 1538.1 mg, Sugar 1.4 g
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GRITS AND CHORIZO BREAKFAST SKILLET
From fedandfit.com
5/5 (1)Total Time 5 minsCategory BreakfastCalories 561 per serving
- In a large saucepan, bring the broth and the salt to a boil over high heat. Reduce the heat to low, then whisk in the grits and let it come back to a simmer.
- Cover and cook for 10 minutes, then whisk the grits again, making sure to scrape everything up from the bottom of the pan. Place the lid back on the pan and cook for 15 minutes more, then stir in the butter, pepper, and cheese, then taste and add add up to ½ teaspoon more salt, if desired.
- While the grits are cooking, add the chorizo to a skillet over medium heat and cook for 7-10 minutes, until crisp, then drain the chorizo of excess grease and set aside.
LOBSTER AND CHEESY GRITS - CALIGIRL COOKING
From caligirlcooking.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 1051 per serving
- Before getting started with the recipe, we’ll need to prep the lobster tails. As I found out in my Internet research, lobster tails tend to curl up on themselves when they’re cooked. To avoid this, many recipes recommended spearing a wooden skewer through the center of the lobster meat. I tried this and it worked out perfectly! But first, we need to pop the tail meat out of the shells for easy access. To do this, cut a long slit along the middle top of the lobster’s shell, much like you would to peel a shrimp. Stop the slit just short of the end of the tail so it stays intact. Next, run your fingers along the sides, between the shell and the meat, to get the meat loosened up and ready to pop on top of the shell itself. You may need to be a little rough with the shell…Don’t be afraid if you hear it cracking! Once the meat is loosened, pull it up through the slit you cut and simply lay it on top of the shell. This makes it sooo much easier to eat! This is the point where you want to run
- Now that we have the lobster ready to go, let’s make the grits. Combine grits, chicken broth, water, salt and pepper in a large saucepan on the stovetop over medium-high heat, using a whisk. Bring to a boil. Once boiling, turn down heat slightly and cover saucepan. Let grits cook for about 30 minutes, stirring occasionally. Grits will take on a porridge-like consistency once they are done.
- Once grits are cooked, stir in butter and cheese. You still want the saucepan on under medium-low heat, in order to avoid having the grits get “gummy.” Keep grits over low heat until lobster is ready.
- While the grits are cooking, prep the steaming pot for the lobster tails. I used my saucepan/steamer like this. Add salt and garlic cloves to the saucepan and cover with enough water that it hits about two inches below the bottom of the steamer basket when inserted. Bring to a boil.
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