Crepe Recipe Alton Brown Recipes Recipe For Shrimp

CREPES

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.

GRITS WITH SHRIMP

Steps:

• Remove the heads and tails from the shrimp, and reserve for shrimp broth. Devein the shrimp and refrigerate while making shrimp broth.
• Make the shrimp broth: Rinse the shrimp shells with cool water. Heat a 4-quart pot over medium-high heat. Add the shrimp shells and cook until pink. Cover with the water and bring to a boil. Reduce the heat to a simmer and continue to cook, uncovered, until the liquid has reduced to 1 quart, 45 minutes to 1 hour. Strain the stock and cool over an ice bath.
• Add the salt and bay leaves to the cooled stock, whisking until the salt is dissolved. Set the grits in a 4-quart pot and top with the shrimp. Cover the grits and shrimp with the brine and stash in the fridge for at least 6 hours or up to overnight.
• After the 6-hour brine, remove any chaffs or hulls from the grits that may be floating on the surface. Remove the shrimp from the brine.
• Bring the grits to a simmer over medium-high heat, whisking continuously until the grits boil to avoid lumps. Reduce the heat and cook the grits until tender and creamy, 30 to 35 minutes. Add a tablespoon of butter and stir to combine. Cover to keep warm while cooking the shrimp.
• Toss the shrimp with the lemon juice, hot sauce, and Old Bay. Set aside.
• Cook the bacon until crisp in a large cast-iron skillet over medium-high heat. Remove from the pan to paper towels to drain. Add the shrimp and cook until pink, about 2 minutes per side. Coarsely chop the bacon and return to the pan and add the green onion. Stir to combine.
• To serve, ladle grits into a bowl and scatter the shrimp and bacon mixture over the top. Drizzle with any remaining bacon grease.

THE SHRIMP COCKTAIL

Steps:

• Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
• 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. Remove shrimp from brine and drain thoroughly. 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.
• Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.