FLAMING SHRIMP AND GRITS
Steps:
- For the grits:
- Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
- While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
- Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
- For the shrimp:
- Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.
GOOD EATS MEATLOAF
For an easy weeknight standby, try Alton Brown's Good Eats Meatloaf recipe from Food Network, made complete with a tangy ketchup glaze.
Provided by Alton Brown
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 325 degrees F.
- In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
- Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
- Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
CREPES SUZETTE
Steps:
- Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
SHRIMP CREPES
Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.
Provided by impellizzeri kitchen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Spray a 9x12-inch baking dish with cooking spray.
- Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
- Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
- Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
- Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
- Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g
SHRIMP CREPES
Several years ago, I came up this recipe when I was experimenting with my new crepe maker. It was a hit with the whole family and now appears on many special-occasion menus. -Donna Bartlett, Reno, Nevada
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 45m
Yield 8 servings (16 crepes).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , For filling, in a large skillet, melt butter over medium heat. Add broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon Worcestershire sauce, salt and pepper. Cook and stir for 7-9 minutes or until broccoli is crisp-tender. Remove mixture from the pan and set aside. Add the shrimp, wine or broth, and remaining garlic and Worcestershire sauce to the pan. Saute until shrimp turn pink, about 4 minutes. Return broccoli mixture to skillet., Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.
Nutrition Facts : Calories 238 calories, Fat 9g fat (5g saturated fat), Cholesterol 208mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
ALTON BROWN'S SHRIMP COCKTAIL
Make and share this Alton Brown's Shrimp Cocktail recipe from Food.com.
Provided by Shana C
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
- Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
- Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
CREPES -- ALTON BROWN
Make and share this Crepes -- Alton Brown recipe from Food.com.
Provided by sevenwires
Categories Breakfast
Time 1h40m
Yield 18 crepes
Number Of Ingredients 5
Steps:
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
- *Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
- *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
Nutrition Facts : Calories 56.9, Fat 2.9, SaturatedFat 1.6, Cholesterol 30, Sodium 26.7, Carbohydrate 5.8, Fiber 0.2, Sugar 0.1, Protein 1.8
ALTON BROWN'S SHRIMP SCAMPI V2.0
Make and share this Alton Brown's Shrimp Scampi V2.0 recipe from Food.com.
Provided by Dannielle W.
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Chop the garlic togethe with the parsley until it almost reaches a paste like consistency.
- Heat the sauté pan and, when hot, add the oil. Add the shrimp and toss. When halfway cooked, about 1½ minutes, add the tomatoes and toss for 30 seconds to 1 minute more. Add the garlic and parsley mixture, the salt, pepper, butter, and lemon juice and toss one last time. Turn out onto a plate and serve.
Nutrition Facts : Calories 351.8, Fat 21.8, SaturatedFat 5.8, Cholesterol 301.3, Sodium 1632.4, Carbohydrate 6.7, Fiber 1, Sugar 2, Protein 31.9
SHRIMP GUMBO - ALTON BROWN
Just keeping this here so that I can prepare it in the future. It looked so good when he made it on tv.
Provided by gobruijns
Categories Gumbo
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
More about "crepe recipe alton brown recipe for shrimp recipe for meatloaf"
ALTON BROWN CREPES - EVERY LITTLE CRUMB
From everylittlecrumb.com
5/5 (1)Category BreakfastCuisine FrenchCalories 270 per serving
EASY CREPES RECIPE | ALTON BROWN
From altonbrown.com
4.3/5 (31)Estimated Reading Time 2 minsCategory BreakfastTotal Time 1 hr 25 mins
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a 10-inch nonstick pan over medium heat and coat it with butter. Heat the butter until it begins to sizzle. Pour a scant 1/4 cup (2 ounces) of batter into the center of the pan and swirl to spread evenly. Cook until the edges of the crepe begin to turn up, about 45 seconds, then flip. Cook for another 30 seconds and remove to a cutting board. Lay each crepe out flat so it can cool. Continue until all batter is gone.
- Once the crepes have cooled, you can stack them, separated with sheets of parchment paper, and store in zip-top plastic bags in the refrigerator for several days or in the freezer for up to 1 month. When using frozen crepes, thaw on a rack before gently peeling apart.
13 ALTON BROWN RECIPES IDEAS | BROWN RECIPE, ALTON BROWN, …
From pinterest.com
13 pins178 followers
ALTON BROWN'S TOP 10 RECIPE VIDEOS - FOOD NEWS
From foodnewsnews.com
15 ALTON BROWN RECIPES IDEAS IN 2021 | ALTON BROWN, BROWN RECIPE, …
From pinterest.ca
CREPES -- ALTON BROWN RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.com
CREPES RECIPE | ALTON BROWN | FOOD NETWORK RECIPE
From crecipe.com
ALTON BROWN MEATLOAF RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREPE RECIPE ALTON BROWN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALTON BROWN RECIPES FOR SHRIMP - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MEATLOAF: RELOADED RECIPE | ALTON BROWN
From altonbrown.com
GOOD EATS SHRIMP COCKTAIL - ALTON BROWN
From altonbrown.com
ALTON BROWN MEATLOAF RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ALTON BROWN CREPES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREPE RECIPE ALTON BROWN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CREPES RECIPE | ALTON BROWN | FOOD NETWORK
From ontherocks.top
58 ALTON BROWN RECIPES IDEAS | BROWN RECIPE, ALTON BROWN, ALTON
From pinterest.com
CREPE RECIPE ALTON BROWN - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CREPE QUICHE LORRAINE RECIPE | ALTON BROWN
From altonbrown.com
ALTON BROWN SHRIMP RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 ALTON BROWN MEATLOAF RECIPE IDEAS IN 2022 | ALTON BROWN …
From pinterest.ca
CREPES BY ALTON BROWN - RECIPE FLOW
From recipeflow.com
ALTON BROWN RECIPE | CREPE RECIPES, BROWN RECIPE, FOOD
From pinterest.ca
EASY SALT ROASTED SHRIMP RECIPE | ALTON BROWN
From altonbrown.com
CREPES (ALTON BROWN RECIPE) RECIPE | SPARKRECIPES - SPARKPEOPLE
From recipes.sparkpeople.com
PESTO RECIPE ALTON BROWN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEATLOAF: RELOADED RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
CREPES -- ALTON BROWN RECIPE - FOOD.COM
From pinterest.com
ALTON BROWN MEATLOAF | RECIPE | ALTON BROWN MEATLOAF RECIPE
From pinterest.com
CREPES SUZETTE : RECIPES : COOKING CHANNEL RECIPE | ALTON BROWN ...
From cookingchanneltv.com
ALTON BROWN CREPE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ALTON BROWN NEW YORK CHEESECAKE RECIPE - THERESCIPES.INFO
From therecipes.info
CREPE RECIPE ALTON BROWN - CREPES RECIPE | ALTON BROWN | FOOD …
From findrecipeworld.com
130 ALTON BROWN RECIPES IDEAS | BROWN RECIPE, ALTON BROWN, RECIPES
From pinterest.ca
CREPES RECIPE ALTON BROWN - CREPES RECIPE | ALTON BROWN | FOOD …
From findrecipeworld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love