The Ultimate Shrimp and Grits

Not an easy recipe to put together, 

but aren't shrimp and grits worth it?

The recipe is adapted from Tyler Florence . . . 

a great dish for a special occasion!

Ingredients

Grits

• 2 tablespoons heavy whipping cream (if desired)
• 2 tablespoons butter 
• 4 cups water 
• 1 cup quick cook grits (not instant) 
• Kosher salt 
• Fresh ground black pepper (if desired) 
• Extra-virgin olive oil 
• 1 medium white onion, minced 
• 1 garlic clove, peeled and minced 
• 1 pound spicy andouille sausage links, cut into bite-size pieces 
• 2 tablespoons all-purpose flour 
• 2 cups chicken broth 
• 1 bay leaf 
• 2 pounds large shrimp, peeled and deveined, tails on or off 
• Kosher salt and freshly ground black pepper 
• Pinch cayenne pepper 
• 4 shakes bottled hot sauce 
• 1/2 lemon, juice only 
• 2 tablespoons finely chopped fresh Italian flat-leaf parsley 
• 2 tablespoons finely chopped chives 
• 1 recipe Buttermilk Biscuits 

Buttermilk Biscuits

• 4 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon baking powder
• 2 tablespoons baking soda
• 1 cup cold shortening, cut into 1/2-inch pieces
• 1 - 2 cups buttermilk

Directions

Grits

Add the water, butter, salt (about 3 teaspoons) and cream (if desired) to a 3-quart pot over medium-high heat and bring to a boil. 

Add grits and whisk constantly. 

Reduce the heat and simmer when the grits begin to bubble. 

Cook until the mixture is smooth and thick, for about 10 to 15 minutes.

Remove from heat. (Thin grits with a little extra cream or water, if necessary). 

Season with salt and pepper to taste.

Sauce

Heat about 2 tablespoons olive oil in a deep skillet over medium heat. 

Saute the white onion and garlic for about 2 minutes to soften. 

Add the sausage.  Cook, stirring, until the fat has rendered and the sausage is brown. 

Sprinkle flour into the fat.  Stir to create a roux. 

Slowly pour in the broth and continue to stir (this will avoid lumps). 

Add bay leaf. 

Cook and stir occasionally until the liquid has come to a simmer.  

Remove from heat. Keep warm.

Shrimp

Preheat the grill to medium-high. 

Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. 

Season shrimp with plenty of salt and pepper. 

Place shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. 

Put it all together

Fold the grilled shrimp into the sauce. 

Add the cayenne pepper, hot sauce, and lemon juice. 

Season with salt and pepper. 

Stir in parsley and chives. 

Serve shrimp on top of the grits with Buttermilk Biscuits (recipe follows).


Buttermilk Biscuits

Preheat the oven to 375 degrees F. 

Sift together, in a large bowl, the flour, salt, baking powder, and baking soda. 

Cut in the pieces of shortening into the flour mixture, using your hands or a pastry blender, until the mixture resembles coarse crumbs. 

Make a well in the center and add 1 cup buttermilk. 

Quickly fold the dry ingredients into the buttermilk using your hands, until a sticky dough forms. (If the dough is too dry, add 1/2 to 1 cup of buttermilk, a little at a time, until a sticky dough forms.) 

Turn the dough out onto a floured surface. 

Create layers by gently fold the dough three or four times. 

Press the dough to a 1 1/2-inch thickness.  Cut with a floured 3-inch biscuit cutter. 

Place the biscuits on an ungreased cookie sheet. Brush the tops with additional buttermilk. 

Bake for 20 to 25 minutes, until golden brown.

This recipe was adapted from:

Source:  recipe.com

Recipe by Tyler Florence

Quesadillas de Camarones (Shrimp Quesadillas)

As I watched The Pioneer Woman on the Food Channel this morning, I realized that we have not had shrimp in quite some time and since it is my favorite food, I'm craving it and have posted lots of recipes that include shrimp lately!

These quesadillas look awesome!  One of the things I love about this recipe is the opportunity to vary the ingredients. Pork or chicken would also work well with this recipe. 

The Captain and I love spicy texmex type of food and the combination of ingredients is perfect for our taste. Sometimes we make our own tortillas to make these type of dishes extra special.  Try it sometime when you have some extra time on your hands . . . you won't be sorry!

Ingredients

• Flour Tortillas
• 12 whole Large Shrimp, Peeled And Deveined
• 8 ounces, fluid Mexican Red Sauce
• 1 whole Large Onion
• 1 whole Red Bell Pepper
• 1 whole Green Bell Pepper
• 2 cups Cheese, Grated (Monterey Jack Is Best)
• 2 Tablespoons Olive Oil
• Salt To Taste

Preparation Instructions

Pour red sauce over shrimp. Set aside.

Chop vegetables into large pieces. Heat skillet over high heat and add olive oil.

Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.

Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. 

Remove from skillet and chop into bite-size pieces.

In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.

Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!


Source:  The Pioneer Woman

Shrimp Scampi from Ina Garten

Shrimp Scampi is a definite treat in this house with shrimp being my favorite food!

Doesn't that look delicious?  Beautiful presentation . . .

Recipe courtesy of Ina Garten
2008, Barefoot Contessa Back to Basics, All Rights Reserved
SHOW: Barefoot Contessa
EPISODE: Italian Every Time


Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. 

Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. 

Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. 

Serve with lemon wedges.

Red Lobster Copycat Shrimp Pasta

Shrimp pasta is my favorite meal ever.  I must have a gazillion recipes posted for different variations.  Well, here is another one that is a copycat version of Red Lobster's Shrimp Pasta.

Although I make this dish often at home, I always order it when we go out for dinner.  What can I say?  I love shrimp pasta with a passion!

Photo and recipe source

Ingredients

• 1/3 cup extra virgin olive oil
• 3 garlic cloves (I added more!)
• 1 lb shrimp, peeled, deveined and tails removed
• 2/3 cup clam juice (or chicken broth)
• 1/3 cup white wine
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 8 ounces pasta, cooked and drained

Directions

Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.

Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.

Add clam juice (or chicken broth) and bring to a boil.

Add wine; cook over medium high heat for three (3) minutes, stirring constantly.

Reduce heat to low; add cream, stirring constantly.

Add cheese, stirring until smooth. Cook until thickened.

Add shrimp back in to sauce. Heat thoroughly.

Add remaining ingredients except pasta.

Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.

Serve with additional grated parmesan cheese.

Shrimp Fra Diavolo

How can you go wrong with a shrimp meal from Iron Chef Geoffrey Zakarian?

The Kitchen is becoming one of my favorite shows on the Food Network and I try not to miss it on Saturday mornings.  It is repeated during the week . . . refer to the schedule from the website and check out this show!

I have directed the link to the show page this recipe was featured on instead of the recipe itself.  It was a great show with too many recipes to leave out, like homemade mayonnaise recipes, churros, various tacos . . . a hot and spicy Cinco de Mayo show!

While I am very adventurous in the kitchen, I am fearful of the flambe.  The last thing I want to do is put my kitchen on fire!  This recipe calls for a step that includes flambe . . . I'm just going to skip it!  Any thoughts on flambe? Please leave a comment!  I'm curious how many home cooks actually do this.

Another thing I would do different . . . of course I would serve this with angel hair pasta!  Yes!  Another shrimp pasta recipe :)

Recipe courtesy of Geoffrey Zakarian
The Food Network
SHOW:  The Kitchen
EPISODE: Cinco de Mayo with Bobby Flay


Ingredients

• 3 tablespoons olive oil
• 1 pound jumbo or U-12 shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon red chile flakes
• 3 cloves garlic, thinly sliced
• 1/2 serrano chile, seeded and finely minced
• 1/4 cup limoncello or sambuca
• 1/4 cup white wine
• 2 cups crushed San Marzano tomatoes
• 1/2 cup grated Parmigiano-Reggiano
• 1 tablespoon fresh parsley leaves, finely minced
• 1 teaspoon fresh basil leaves, finely minced
• 1 teaspoon fresh oregano leaves, finely minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• Zest and juice of 1 lemon
• Garlic Bread, recipe follows

Garlic Bread:

• 1 baguette, split lengthwise
• 4 tablespoons butter, melted
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, peeled and minced
• 1 shallot, minced
• Kosher salt and freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup chopped fresh parsley
• 1 teaspoon chile flakes, optional

Directions

In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. 

Add the chile flakes, garlic and serrano chile. 

Remove from the heat, add the limoncello, and then flambe. (I'm a bit leary of this step!)

Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.

Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. 

Serve immediately with Garlic Bread.


Garlic Bread:

Preheat the oven to 400 degrees F.

Lightly toast the baguette cut-side up in the oven, 4 minutes.

Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. 

Slather the mixture generously on the cut side of the toasted baguette. 

Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. 

Warm in the oven until the cheese is melted. 

Cut into 3-inch slices and serve warm.

Linguine With Shrimp and Artichokes

Yes!  Another Shrimp Pasta recipe!

This recipe, which comes from one of my favorite go to websites for recipes, Real Simple, offers a different perspective to the usual shrimp pasta meals that I've made in the past.  

I have no idea whether or not I like artichokes or not, but I will add them since The Captain likes them and it is great to try new foods.  Who knows?  I always thought I hated broccoli until my first husband introduced me to what is now one of my favorite veggies!

The change I would make is to add large chunks of fresh mushrooms . . . well, I may not like the artichokes!

Vegetarians can obviously omit the shrimp and possibly add some black olives, mushrooms . . . whatever herbs and veggies you like!

Ingredients

• 3/4 pound linguine 
• 3 tablespoons olive oil 
• 1/2 cup panko bread crumbs 
• kosher salt and black pepper 
• 2 tablespoons chopped fresh flat-leaf parsley 
• 1 pound peeled and deveined large shrimp (raw) 
• 12 ounces marinated artichoke hearts, drained and halved (1 1/2 cups) 
• 1/4 to 1/2 teaspoon crushed red pepper 

Directions

Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot. 

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and ¼ teaspoon each salt and black pepper and cook, stirring, until golden brown, 2 to 4 minutes. Mix in the parsley and transfer to a plate. Wipe out the skillet. 

Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque throughout, 4 to 6 minutes.

 
Add the artichoke hearts and crushed red pepper to the shrimp and cook, tossing, until heated through, 1 to 2 minutes. 

Add the shrimp mixture and reserved cooking water to the pasta and cook over medium heat, tossing, until slightly thickened, 1 to 2 minutes. 

Serve the pasta sprinkled with the bread crumb mixture.

Source

By Dawn Perry , April, 2012

Photo by David Prince

Parrot Bay Coconut Shrimp (Red Lobster Copycat Recipe)

Shrimp is my absolute favorite food!  Coconut Shrimp is such a treat that is usually reserved for a special occasion, but I must admit, we go to Outback Steakhouse and have never had the meal at Red Lobster. Having said that, Red Lobster is one of my favorite restaurants and I have never had anything there that I did not like.

Now we can enjoy Coconut Shrimp more often in the comfort of our home!

And I must say that the Pina Colada Dipping Sauce sounds much better than the Orange Marmalade type of sauce that I have had at the other place.  We'll see . . .

Ingredients


Pina Colada Dipping Sauce

• 1/2 cup sour cream
• 1/4 cup pina colada nonalcoholic drink mix
• 1/4 cup crushed pineapple (canned)
• 2 tablespoons granulated sugar

Shrimp

• 6 -8 cups canola oil (as required by fryer)
• 12 large shrimp, peeled and deveined (about 1/2 pound)
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup milk
• 2 tablespoons captain morgan Parrot Bay coconut rum
• 1 cup panko Japanese-style bread crumbs
• 1/2 cup flaked coconut
• On the side . . . salsa

Directions

Prepare pina colada dipping sauce first by combining all the ingredients.

Cover this and let it chill out in the fridge while you make the shrimp.

Heat oil to 350 degrees.

Measure 3/4 cup of flour into a medium bowl.

In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.

Stir milk and rum into flour mixture.

Let this batter stand for five minutes.

While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.

Leave the tail intact.

To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.

Arrange the shrimp on a plate until all of them are battered.

Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.

Remove shrimp to a rack or paper towels to drain.

Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa.


Photo and Recipe Source:  Food.com
from their collection of Red Lobster Copycat Recipes

Romano's Macaroni Grill Penne Rustica (copycat recipe)

Romano's Macaroni Grill is one of my favorite restaurants!

After checking out the ingredient list, I can't wait to make this . . . shrimp and chicken with penne in a rich cream sauce spiked with marsala wine!

I don't think I will be able to wait for a special occasion to make this . . .

Ingredients

Gratinata sauce:

• 1 teaspoon butter
• 1 teaspoon chopped garlic
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon dill
• 1/2 teaspoon chopped rosemary
• 1/2 cup marsala wine
• 1/8 teaspoon cayenne pepper
• 4 cups heavy cream

Penne Rustica:

• 1/2 ounce pancetta or 1/2 ounce bacon
• 9 shrimp, peeled and deveined
• 6 ounces grilled chicken breasts, sliced
• 8 -12 ounces penne pasta, cooked
• 1 1/2 teaspoons chopped pimiento
• 3 ounces butter
• 1/2 teaspoon chopped shallot
• 1/2 pinch salt and pepper
• 1/2 cup parmesan cheese
• 1/4 teaspoon paprika
• 3 sprigs fresh rosemary

Directions

For Gratinata Sauce: 

Saute butter, garlic, and rosemary until garlic begins to brown.

Add Marsala wine and reduce by one-third.

Add remaining ingredients, reduce by half of the original volume.

Set aside.


For Penne Rustica: 

Saute pancetta until it begins to brown.

Add butter, shallots, and shrimp.

Cook until shrimp are evenly pink but still translucent.

Add chicken, salt, pepper, and mix thoroughly.

Add gratinata sauce and 1/2 cup parmesan cheese.

Simmer until sauce thickens.

In a large bowl, combine shrimp & chicken mixture with the cooked pasta.

Pour into a large casserole dish or roaster.

Top with remaining cheese, pimientos and sprinkle with paprika.

Bake at 475 degrees for 10 to 15 minutes.

Remove and garnish with fresh rosemary sprig.



Recipe Source

Shrimp Pasta with Broccoli

This is one of my favorite meals . . . a variation of Shrimp Pasta.

Sorry, I don't measure anything!

Shrimp Pasta is one of those meals that just evolves from whatever is in the refrigerator at the time.  We had lots of veggies that needed to be used, so they all went in the pot!

First of all, the feature of the meal is shrimp.  

We use 1 pound for a regular batch of sauce.

We prefer large, but whatever your preference.

While the shrimp are thawing out . . .

Gather up, wash and cut all the veggies . . . in this batch I used:

2 bunches of green onion, cut up . . . I use all but the roots

1 large basket of button mushrooms cut in half, smaller ones left whole

3 poblano peppers (deseeded and white veins trimmed)

4 plum tomatoes, quartered

1 whole broccoli head, tips only

I use all fresh veggies, but you can use frozen if that is your preference.

In my large heated skillet, I heat up olive oil with a large heaping spoonful of minced garlic and immediately throw in the green onion and peppers . . . season with a dash of cayenne pepper and a handful of dill weed.  Saute around 15 minutes.

Add the tomatoes, mushrooms and broccoli.

Cook at least 45 minutes with the lid on . . . it will produce a nice flavorful juice.  

The aroma is fabulous . . .

Add two jars of white pasta sauce (I love the roasted red pepper flavor).  We add one jar of no fat half and half, but you can use any type of milk or cream that you prefer.  

In my opinion, the no fat tastes just as good with a fraction of the fat.  You can also add some cream cheese to give it a richer taste, no fat cream cheese also adds richness without the fat.  I make it different ways, depending on what I have on hand.

This is how I doctor up basic white pasta sauce that comes in a jar.  It is often buy one, get one free . . . so I stock up and always keep it on hand.  This sauce will not taste like it came out of a jar!

Simmer on medium-low heat covered with lid at least one hour!

Looking good!

Peel and devein shrimp sometime while the sauce is simmering.

When the sauce is ready, cook pasta of your choice.  In the last four minutes of pasta cooking time, stir the shrimp into the sauce . . . put lid back on the pot.

Drain pasta, top with shrimp, veggies and sauce with lots of parmesan cheese.

Delish!