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Grits with Shrimp and Roasted Red Bell Peppers

Grits with Shrimp and Roasted Red Bell Peppers


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Ingredients

  • 2 tablespoons (1/4 stick) butter
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 cup quick-cooking grits
  • 3 1/2 cups low-salt chicken broth
  • 3 tablespoons whipping cream
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 30 uncooked large shrimp, peeled, deveined
  • 1 cup crumbeld fetta cheese

Recipe Preparation

  • Butter 11x7-inch glass baking dish. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers.

  • Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes. Add grits and stir 1 minute. Whisk in broth and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, hot pepper sauce, and black pepper. Fold in roasted bell peppers. Spread grits in prepared dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

  • Preheat oven to 400°F. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese. Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes. Garnish with thyme sprigs.

Recipe by White Dog Cafe Philadelphia PAReviews Section

Shrimp and Goat Cheese Grits With Roasted Red Pepper Sauce

In an effort to offer its made-from-scratch mountain South cuisine to even more fans, Asheville-based Tupelo Honey Cafe will open five new locations in the next year. Cities preparing for a grand opening include Raleigh, North Carolina, in the fall of 2014, followed by Myrtle Beach, South Carolina Arlington and Virginia Beach, Virginia and Atlanta, Georgia in 2015. Each restaurant will feature Tupelo Honey favorites created by Executive Chef Brian Sonoskus including Brian’s shrimp and grits and sweet potato pancakes. The restaurant currently operates seven successful locations in North Carolina, South Carolina and Tennessee.

3 cups water
1 tsp. sea salt
1 1/4 cups quick-cooking grits
1 Tbsp. cream
4 oz. goat cheese
2 plus 1 1/2 Tbsp. olive oil
1 pound large uncooked shrimped, peeled, deveined and tails removed
1 Tbsp. minced garlic
1/2 cup roasted red bellpepper, thinly sliced
2 Tbsp. Creole spice
1/4 cup dry white wine
3 Tbsp. unsalted cold butter

In a heavy saucepan, bring the water and salt to a boil over high heat. Stir in the grits and butter and bring back to a boil. Add the cream and decrease the heat to low, simmering for about 5 minutes or until the mixture is creamy and thick. Remove the pan from the stove and whisk in the goat cheese until melted.

Heat the olive oil in a large skilled on high heat. Add the shrimp and garlic and cook for about 4 minutes or until the shrimp begins to turn a little pink. Add the bellpeppers and Creole spice. Cook for about 2 minutes, or until the peppers are heated through. Add the wine and cook for 1-2 minutes, just until the shrimp turns pink. Remove from the heat and add the butter, swirling the pan to combine all the liquids. Serve the shrimp over the grits and top with the warm sauce left in the skillet. Serves 4.


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What kind of gravy works with Southern shrimp and grits?

When we're talking about grits and gravy, we're not talking about dense brown Thanksgiving gravy you're eating with turkey and dressing. My version is more of a sauce, but incorporates the same deglazing technique used in making traditional gravy. I keep it simple using a roasted red pepper sauce that's enhanced with white wine and any pan brown bits. The red pepper gravy adds another layer of creaminess and flavor, while the acidity from the wine helps to break things up some.


Southern Staples: Rich and Creamy Grits with Shrimp in Red Eye Gravy

Every recipe has a story to tell,” explains Chef Darin Sehnert of Savannah, Georgia. I have found that this statement couldn’t be truer for Southern recipes, which embody American culinary heritage rooted in technique and tradition. Though I didn’t grow up in the South, and I essentially have no ties to Southern cuisine, I am currently in the throes of a love affair with all things Southern, from biscuits and gravy to barbecue-slathered pork ribs. This all started the summer I worked at a barbecue restaurant in Vermont, where I instantly developed an appreciation for pulled pork, collard greens and pecan pie. With folk recipes dating back to the birth of our nation, it’s no wonder that Chef Darin says recipes contain stories.

Consider Shrimp and Grits. This elegant, yet simple, Southern staple started out with humble roots as just a fisherman’s breakfast. Chef Darin shared his recipe for Rich and Creamy Grits with Shrimp in Red Eye Gravy with us.

Grits are easy to get wrong, especially when cooked quickly in water. But when grits are cooked gently, each grain becomes tender and swollen with the chicken stock and milk in which it is cooked. And as is true with barbecue, grits benefit from “low and slow” cooking. Finish off the grits with a swirl of butter and heavy cream. The grains will plump up and become creamy, creating the perfect bed for the shrimp and gravy.

Traditionally, red eye gravy is made by frying up bits of ham and deglazing the pan with black coffee, which adds a savory depth and slight bitterness. In this version, Chef Darin uses smoked bacon instead (bacon and coffee just happen to be my two favorite foods-- it’s no wonder I love this dish so much!). First, fry a bit of smoked bacon, then caramelize peppers, onions, tomatoes and mushrooms in the rendered fat. Finally, deglaze with some cold black coffee, scraping up all the flavorful bits stuck to the pan. The dish is finished by poaching the shrimp in the steaming hot gravy. This historical dish rooted in Southern cuisine is a complete meal in itself.

Recipe courtesy Chef Darin Sehnert

  • 3 cups milk
  • 3 cups chicken stock
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups quick cooking grits
  • 4 tablespoons unsalted butter
  • 1/4 cup shredded Asiago or Parmesan cheese
  • 1/4 cup heavy cream

Combine the milk, chicken stock, salt and pepper in a large 3- to 4-quart saucepan. Add the grits and let sit for about 10 minutes to allow the grits to begin absorbing liquid. Bring the mixture to a simmer, and turn the heat down to the lowest setting on the stove. Continue cooking until the liquid is mostly absorbed, 45 minutes to 1 hour. If the consistency gets too thick, you can always add more stock or milk.

Stir in the butter, cheese and cream. Adjust the seasonings to taste. Serve warm.

Recipe courtesy Chef Darin Sehnert

  • 4 strips smoked bacon, cut cross-wise into thin strips
  • 4 to 6 branches fresh thyme
  • 1 cup finely diced yellow onion
  • 1 cup finely diced green bell pepper
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 cup sliced mushrooms
  • 3 cloves garlic, finely minced
  • 1 medium tomato, seeded and diced
  • 1/2 cup cold black coffee
  • 1 cup chicken broth
  • 1 teaspoon hot pepper sauce
  • 1/4 cup Madeira wine or sherry or brandy
  • 2 teaspoons cornstarch
  • 1 pound large 16-20 count uncooked shrimp, peeled
  • Creamy grits, for serving

Place bacon in large saute or braising pan and cook over medium-high heat until the fat is rendered. Meanwhile, bruise the whole thyme sprigs by lightly pounding with the side of the wide end of a chef's knife. Remove the bacon with a slotted spoon and place on a paper-towel-lined plate and set aside. Leave the bacon grease in the pan for cooking the vegetables.

Add the bruised thyme, onions and bell peppers to the bacon grease. Sprinkle liberally with salt and black pepper. Stir to coat with the bacon grease and spread the vegetables evenly across the bottom of the pan. Cook until the peppers and onions are nicely browned. Add the butter and allow it to melt. Add the mushrooms, garlic, tomatoes and reserved bacon and another sprinkling of salt and black pepper. Cook until the mushrooms and tomatoes have cooked down and given off their juices.

Deglaze the pan with the coffee and stir to scrape up cooked-on bits. Allow the coffee to cook down until reduced by half, and then add the chicken broth and hot pepper sauce. While the chicken broth is coming to a simmer, begin pulling the thyme sprigs from the pan, scraping the stems with the edge of a spoon to remove the leaves that haven't yet fallen off. Discard the stems.

When the mixture comes to a simmer, mix together the Madeira and cornstarch, and then add into the pan. Cook until thickened to a sauce-like consistency. Taste for seasoning and adjust with salt, black pepper or hot pepper sauce. Stir in the peeled shrimp and cook until they just turn pink, about 2 minutes. Serve over creamy grits.


Cajun Shrimp and Grits

I actually enjoyed seafood before becoming Vegan. Oddly, it’s the one thing I’ve been most hesitant to try Vegan versions of. A company called All Vegetarian Inc makes a great Vegan Shrimp that I’m so happy I tried because now I am able to Veganize dishes like this Cajun Shrimp and Grits. The Grits are slightly cheesy and oh so creamy, the perfect compliment to the flavorful spice of the Chorizo & Shrimp! A great dish for a Sunday Brunch or weekenight dinner.

Ingredients

1 package Vegan Shrimp (I used All Vegetarian Inc)

5 oz of Vegan Chorizo chopped (I used one from No Evil Foods Trader Joes also has one which I find very spicy)

1/3 cup Red Bell Pepper ( I used jarred Roasted Red Peppers)

2 Green Onions sliced (greens reserved for garnish)

2 cloves of Garlic minced

2 1/2 Tbsp of Vegan Butter

1 tsp of Cajun Seasoning ( I used one from Spice Mode)

1 tsp of Old Bay Seasoning

Creamy Grits

2 cups of Plant Milk ( I use Oat Milk)

1/3 cup grated Vegan Chedar Cheese ( I like Violife and Follow Your Heart)

1. In a large pot bring the Water and Milk to a soft Boil. Add in the Corn Grits and stir well to ensure no lumps form. Lower the heat and simmer for 25 -30 minutes.

2. Add in the Cheddar Cheese, Butter, Salt & Pepper. Stir occasionally until the Cheese has melted. Cover and keep warm until the Shrimp are ready.

3.In a skillet, sauté the Chorizo and 1/2 Tbsp of Butter until crisp. Remove and set aside.

4. In the same pan, melt 2 Tbsp of Butter on med low heat. Add in the Garlic and cook until fragrant. Add the Shrimp, Cajun and Old Bay seasonings, Mix then cover and continue to cook for 5-8 minutes

5. Add in the chopped Red Pepper, the white parts of the Green Onions and the Water and continue to cook on med low for another 5 minutes. Add the cooked Chorizo back to the Shrimp and mix well.

6. Serve the Shrimp & Chorizo mixture over a bowl of the Grits and garnish with Green Onions.


Cajun Shrimp and Goat Cheese Grits

Having lived in the northern part of the US for my entire life, grits was just not something that was frequently seen or spoken of until about 10 years ago when I would see recipes pop up online or see it on television. It wasn’t something that appealed to me because of my food texture issues. Heck I won’t even eat oatmeal and I have tried, several times with all different consistencies but it’s a no-go. However, we had gone to a local restaurant, called Water Street Kitchen, in Woods Hole that had just changed ownership (as well as its name) and had a very “culinary forward” menu with lots of unique dishes for our area and it included a shrimp grits dish. Now I would like to say that I was pulling on my “big girl pants” and pushing through my food sensory challenges to try a new dish, but that wasn’t exactly the case.

Plate of pale yellow grits topped with shrimp, roasted red peppers, shallots, bacon and cucumber.

Close up of shrimp, cucumber, bacon and red peppers on top of pale yellow grits.

As is typical when I go out to eat, I am limited by what I can consume due to my lengthy allergen list. Now restaurants near us have been wonderful with accommodations and taking allergy concerns very seriously and I have never been put in a dangerous position, but there is only so much they can do if they have limited menus such as this particular place had. It turned out the shrimp and grits were one of 2 dishes at the time, that I could safely eat from the menu. Since I mentioned the place above, I wanted to mention that this was in their first week of opening and the available offerings were more limited than they normally would have. Their regular menu does change, but it’s wonderful. It sources from farm-fresh available ingredients and stays on the cutting edge of the culinary world. If you are in the area during the “season,” I highly suggest a visit! If for nothing else than to have their fresh-baked crusty bread served with radish butter. It is so good it’s almost sinful.

Alright, back to the grits….To my astonishment, I loved the dish! Now, I can’t see myself diving into a bowl of grits by themselves, but taking bites that included the shrimp and other ingredients it allowed the texture of the grits to be transformed enough where I didn’t have a negative reaction.

After that experience, I decided to start experimenting with grits at home. I have used many types of cheese with great and yummy success and always pair it with shrimp as well as a fresh, cold vegetable such as red pepper as that is what was a part of the dish at the restaurant. I enjoy the texture from the cold crisp vegetable to offset the consistency of the grits so I wanted to branch out a bit. I remembered back to an event where I created mini food and made some blackened shrimp on top of a marinated raw cucumber slice and I loved it. This plus my love of tangy goat cheese led me to create this recipe. It is a great example of how I craft the recipes that I personally enjoy the most, by pulling from flavors and experiences from dishes I like singularly and pulling them together in one dish. I hope you give it a try and enjoy it as much as I do.


Shrimp and Grits Stuffed Peppers

1. Preheat oven to 350°. Place bell peppers, cut side up, on large microwave-safe plate heat in microwave oven on high 3 minutes or until slightly tender transfer to rimmed baking pan, cut side up.

2. In medium saucepan, heat 1-1/2 cups broth and milk to a boil over medium-high heat reduce heat to low and whisk in grits. Cook 5 minutes or until slightly creamy, whisking occasionally whisk in black pepper. Fill bell peppers with grits.

3. In large skillet, heat oil over medium-high heat add shrimp and cook 2 minutes, turning once. Top grits with shrimp and cheese. Bake 10 minutes or until shrimp turn opaque throughout.

4. In same skillet, cook butter, Cajun seasoning and remaining 1/4 cup broth 3 minutes or until reduced by half, whisking constantly. Drizzle peppers with broth mixture and sprinkle with green onion serve with hot sauce, if desired.


Approximate nutritional values per serving:
311 Calories, 13g Fat (5g Saturated), 159mg Cholesterol,
726mg Sodium, 25g Carbohydrates, 2g Fiber, 21g Protein


Metro Diner serves up Charleston Shrimp and Grits & Biscuits and Gravy

It’s bigger AND better when you eat at Metro Diner! In our kitchen today, Ty Tancredi shares some of the diner’s most popular recipes:

Charleston Shrimp and Grits

Grit Cakes: Make the day prior to serving

½ cup Roasted Red Bell Peppers

1 cup Shredded Cheddar Cheese

Everyone has their favorite grits recipe so feel free to make your own…or here’s one to get you started.

  1. Bring 2 quarts of water to a boil.
  2. Add 12 oz. (weight) of grits, stir and simmer covered for 25 minutes or until completely tender.
  3. Meanwhile, mince 4 oz. (weight) of andouille sausage and ½ cup of roasted red bell peppers. If you use a food processor, be sure to mince these two ingredients separately and do not make a paste.
  4. Once grits are fully cooked, add all of the ingredients and stir to full blend.
  5. Pour into a greased glass casserole dish to a depth of 1 inch. You might need more than one dish.
  6. Let the grits cool uncovered until they become solid.
  7. Once hardened, remove whole cake from dish and cut into 3 inch by 4 inch rectangles.
  8. Dip in egg wash and then coat in bread crumbs. Set aside refrigerated.

To Serve (per order):

½ cup Andouille Sausage, ¼ inch half moons

2 TBS Green Peppers, ¼ inch dice

8 each Raw Shrimp, peeled, no tails

1 TBS Cooked Bacon, ¼ inch diced

1 TBS Green Onions, ¼ inch sliced on a bias

  1. Deep fry breaded grit cakes until crispy and heated through.
  2. In a large saute pan, saute onions and pepper until they start to soften.
  3. Add andouille sausage and shrimp and cook until shrimp are 50% cooked.
  4. Add creamy shrimp sauce, bring to a boil and simmer until thickened.
  5. In a large serving bowl, stack the two grit cakes and then pour the entire contents of the saute pan over the cakes.
  6. Garnish with chopped bacon and green onions.

Biscuits and Gravy

As Needed Your Favorite Biscuits, make them or go out and buy some!

  1. Break up Pork Sausage and press flat on a baking sheet. Cook thoroughly and set aside.
  2. In a large sauce pan, melt margarine then, over medium heat, gradually add flour stirring constantly.
  3. Cook for 1 minute or until it starts to thicken.
  4. Stir in milk slowly. Add salt and pepper.
  5. Bring to a boil, reduce heat and simmer for 10 minutes.
  6. Thoroughly crumble the sausage to ¼ inch pieces and stir into sauce including all of the rendered fat from the cook process.

Break open two biscuits and place in the bottom of a large bowl. Cover in sausage gravy. Enjoy!About Metro Diner:


Shrimp + Goat Cheese Grits with Roasted Red Pepper Sauce

Chef Steve Mueller from Tupelo Honey at The Star in Frisco grills up shrimp for goat cheese grits.

Shrimp + Goat Cheese Grits with Roasted Red Pepper Sauce

2 tablespoons plus 1 1/2 teaspoon olive oil
1 lb. large uncooked shrimp, peeled, deveined, and tails removed
1 tablespoon minced garlic
1/2 cup thinly sliced roasted red bell pepper
2 tablespoons Creole spice (recipe below)
1/4 cup dry white wine (such as Sauvignon Blanc)
3 tablespoons unsalted cold butter
Goat cheese grits (recipe below)

Heat the olive oil in a large skillet on high heat. Add the shrimp and garlic and cook for about 4 minutes, or until the shrimp begins to turn a little pink.

Add the bell peppers and creole spice and cook for about 2 minutes, or until the peppers are heated through. Add the wine and cook for 1 to 2 minutes, just until the shrimp turns pink.

Remove from the heat and add the butter, swirling the pan to combine all the liquids. Serve the shrimp over the grits and top with the warm sauce left in the skillet.

Creole Spice

1 tablespoon sugar
5 teaspoons sea salt
1 tablespoon smoked paprika
2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon white pepper

Combine the ingredients & enjoy!

Goat Cheese Grits

1 cup yellow stone ground grits
2 cups water
3 tablespoons unsalted butter
1/3 cup heavy cream
1 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup goat cheese
Finely ground cornmeal

Combine water and salt in a stock, put on high heat, and bring to a boil.

Add butter and grits at the same time and stir for a couple minutes to prevent clumping or sticking. DO NOT ADD THE BUTTER AT THE BEGINNING WITH THE WATER. (Adding the butter and grits at the same time, and not melting the butter while the water heats up, is imperative to a creamy final product!)

Bring grits, salt, water and butter back to a boil. Add heavy cream.

Bring to a boil again, then reduce heat to low and simmer for 30-35 minutes until thick and creamy, stirring occasionally. Add goat cheese and black pepper and taste for seasoning.

Grilled Oysters with Garlic and Parmesan

Garlic Parmesan Butter:
1/4 pound butter (room temp)
5 cloves garlic
2 oz parmesan cheese
.25 oz chives
.25 oz parsley

Place all ingredients into a food processor and pulse until completely incorporated.

Place 1 tablespoon of the garlic parmesan butter on top of the oyster meat.

Top butter with 1 teaspoon grated parmesan cheese

Place oysters directly onto grill & cook until butter & cheese are melted & bubbling over the sides of the shell.



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  4. Mazil

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