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.
SHRIMP HOMINY DIP.....NO KIDDING!
Description:A delicious hot dip. My Aunt brings this every Christmas. I like it on Wheat Thins or Triscuits, but it is good on potato & corn type chips as well. I have searched the internet & have not come across this recipe anywhere else. So enjoy this unusual and delicious dip.
Provided by KerryBnTX
Categories Southwestern U.S.
Time 20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- MELT CREAM CHEESE ON LOW HEAT, MASH HOMINY SLIGHTLY, AND ADD WITH THE REST OF THE INGREDIENTS.
- SIMMER A FEW MINUTES TO BLEND.
Nutrition Facts : Calories 53, Fat 4, SaturatedFat 2.5, Cholesterol 26.1, Sodium 245.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.3, Protein 2.6
SHRIMP-AND-HOMINY CHILI
Dried corn, called hominy, gives this shrimp chili its substance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 16
Steps:
- Heat a grill until hot, or turn on broiler. Roast jalapeno until completely charred, turning, 5 to 6 minutes. Transfer to a small bowl; cover tightly with plastic. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice in half; remove seeds.
- Place a 10-inch skillet over high heat. When hot, add the tomatillos, and cover. Cook, turning occasionally, until slightly softened and black in spots, about 8 minutes. Transfer to the bowl of a food processor; add the green chiles, roasted jalapeno, roasted garlic, cumin, black pepper, and cloves. Puree until smooth, 20 seconds.
- Coat a 3-quart saucepan with cooking spray, and place over medium heat. When hot, add onions, and cover. Cook, stirring occasionally, until onions are soft and golden, about 10 minutes. Uncover, and add chili mixture; cook, stirring, until thick, about 15 minutes. Add 3 1/4 cups vegetable stock; let simmer, uncovered, 20 minutes. Add hominy, simmer 5 minutes more. Add shrimp, and turn the heat to low.
- Place parsley, cilantro, raw garlic, and remaining 1/4 cup stock in bowl of food processor. Process 2 minutes. Stir puree into chili; cook 1 minute more. Divide among six bowls, garnish with radishes, and serve.
Nutrition Facts : Calories 333 g, Cholesterol 108 g, Fat 5 g, Fiber 7 g, Protein 24 g, Sodium 811 g
SPICY SHRIMP & MASHED HOMINY
Our Spicy Shrimp & Mashed Hominy is a Southern-inspired dish that's special enough for company but quick enough for weeknights.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring hominy, milk and 1/2 tsp. of the cayenne pepper to boil in saucepan. Reduce heat to low; simmer 15 min. or until hominy is softened. Set aside; keep warm.
- Meanwhile, cook bacon in large nonstick skillet 5 min. or until browned. Add celery, onions, and green pepper; cook and stir 3 min.
- Stir in tomato sauce and remaining 1/4 tsp. cayenne pepper; bring to boil. Reduce heat to low. Add shrimp; cover. Simmer 5 min. or until shrimp turn pink.
- Place hominy mixture in blender; cover. Blend until smooth. Transfer to serving bowl; stir in cheese. Serve immediately topped with shrimp mixture.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 180 mg, Sodium 850 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 7 g, Protein 26 g
SHRIMP AND WHITE CORN (HOMINY) CHOWDER
This chowder is really rich and delicious. The recipe was given to me by my friend Angie and it is her husband's recipe. My husband loves this stuff and asks me to make it all the time. If I can't find Rock Shrimp here in land locked Colorado, I'll use regular shrimp and cut it into bite sized pieces. There is a bit of effort to this recipe, but it is well worth it.
Provided by Sooz Cooks
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large stock pot.
- Saute onion, celery and carrot until tender, about 15 minutes.
- Add salt, pepper, cayenne and cloves.
- Add chicken broth and simmer for 15 minutes.
- Using a hand held blender, blend until smooth (I don't have one of these so I use my food processor in batches or electric blender. Or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely).
- Add hominy and simmer for 5 minutes.
- Mix 1 cup of the half and half with flour until smooth and add to stock pot.
- Add sugar, remaining half and half and shrimp. Bring mixture to the point of almost boiling.
- Add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.
Nutrition Facts : Calories 817.3, Fat 64.2, SaturatedFat 39.4, Cholesterol 295.4, Sodium 1213.1, Carbohydrate 28.1, Fiber 2.7, Sugar 5.5, Protein 33.2
SMOKY SHRIMP, HOMINY AND TORTILLA SOUP
Categories Soup/Stew Garlic Tomato Appetizer Sauté Shrimp Hot Pepper Healthy Cilantro Tortillas Hominy/Cornmeal/Masa Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.
- Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
- Bring soup to simmer over medium heat. Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets
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- In a saucepan over medium high heat simmer hominy and milk until warm. With a potato smasher or using a blender mash or puree hominy until smooth. Reduce heat to low stir in salt, pepper and butter. Taste and adjust seasoning; keep warm.
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