Bobby Flay Cin Chili Recipe Recipe For Shrimp

BOBBY FLAY'S SHRIMP WITH BARBECUE SPICES

Steps:

• In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
• Add the shrimp and toss to coat in the spices.
• Heat 1/4 cup of the oil in 2 large skillets until shimmering.
• Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
• Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.

ROASTED SHRIMP WITH TOASTED GARLIC CHIPS AND CHILE OIL

Steps:

• For the Toasted Garlic Chips:
• Heat oil over medium heat in a medium skillet. Add the garlic slices and cook until the slices are lightly golden brown. Remove the garlic with a slotted spoon to a dish lined with paper towels and sprinkle with salt. Discard the oil.
• For the Red Chile Oil:
• Combine all ingredients in a small saucepan over low heat for 5 minutes. Remove from heat and let oil infuse for 30 minutes. Strain oil into a bowl.
• For the Shrimp:
• Preheat oven to 450 degrees F.
• Place the shrimp in a large oven proof casserole (cazuela), pour the red chile oil over them and season the shrimp with the ancho chili powder and salt. Roast in the oven until pink and just cooked through, about 4 to 5 minutes for small shrimp, 6 to 7 minutes for medium.
• Remove from the oven and sprinkle with the chopped thyme and Toasted Garlic Chips. Serve immediately with lots of crusty French bread.

CIN CHILI

Steps:

• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

SHRIMP AND GRITS (BOBBY FLAY) RECIPE

Steps:

• First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Keep whisking for another 2 or 3 minutes until the grits become creamy. Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on bacon.

CIN CHILI

Steps:

• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
• Add the tomato sauce and beef broth and simmer for 1 hour.
• Add the next 7 ingredients, stir and simmer for 35 more minutes.
• Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
• Add the last 5 ingredients and cook for 10 more minutes.
• Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.

BOBBY FLAY'S CIOPPINO

Steps:

• Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes, and cook until fragrant, 1 minute. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay leaf, and thyme sprigs. Season with salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 15 minutes.
• While the broth is cooking, heat 2 tablespoons of the oil in large sauté pan over high heat. Season the bass on both sides with salt and pepper, and cook until golden brown, about 2 minutes per side. Remove to a plate.
• Add the remaining 2 tablespoons oil to the same pan. Season the shrimp and sauté until light golden brown, about 1 minute per side. Remove to the plate with the bass.
• Add the clams and mussels to the thickened broth and cook until they open (discarding any that do not), about 3 minutes. Add the bass and shrimp, and cook just to heat through, about 1 minute. Stir in the parsley and tarragon, and season with the honey, hot sauce, and salt and pepper to taste. Remove the bay leaf.
• To serve, place a crouton in each of 4 to 6 bowls, ladle some of the cioppino on top, and top with the remaining croutons. Garnish with parsley leaves, if desired.
• Preheat a grill pan over medium-high heat, or preheat your broiler.
• Combine the butter and anchovies in a food processor, and process until smooth. Season with salt and pepper, and scrape into a bowl.
• Brush one side of the bread with olive oil, and season with salt and pepper. Grill, oil side down (or broil, oil side up), until light golden brown. Turn over and continue grilling until light golden brown on both sides.
• Remove the bread to a platter, and spread some of the butter mixture on the seasoned side. Cut each slice in half crosswise, to make 16 croutons.