Hominy Grits With Shrimp Two Ways Recipes

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HEAVENLY SHRIMP & PARMESAN GRITS



Heavenly Shrimp & Parmesan Grits image

For my mom's birthday this year I wanted to make something special for her. After searching tons of cookbooks for the "just right" combination of shrimp and grits I have developed this concoction with the help of the Tabasco cookbook and the Best of Bayou Cuisine. Happy Birthday Mom!

Provided by Christy Luster

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups chicken broth
2 cups milk
1 cup quick-cooking grits
1 1/2 cups parmesan cheese
1 teaspoon Tabasco sauce
3 tablespoons olive oil
1 lb shrimp, peeled and deveined (I use the 26-30 count)
salt and pepper
2 teaspoons minced garlic
2 cups sliced fresh mushrooms
4 tablespoons white wine
2 tablespoons lemon juice
1 cup sliced scallion

Steps:

  • Parmesan Grits:.
  • Bring milk and broth to a boil.
  • (WATCH THIS VERY CAREFULLY BECAUSE THE MILK WILL OVERFLOW IF IT GETS TOO HOT).
  • Add grits and cook according to package directions.
  • Remove from heat and stir in the cheese and the Tabasco.
  • (If you prefer firmer grits: Add to the above 1 cup milk, and 2 large beaten eggs; then bake for at 350 for 30 minutes).
  • Shrimp:.
  • Heat large skillet until very hot, add olive oil.
  • When oil is thoroughly heated, toss in shrimp to cover bottom of pan.
  • Before stirring, season with salt and pepper (this will season shrimp in particular, but the rest of the dish as well).
  • Stir until shrimp begin to turn pink all over (let pan return original hot temperature).
  • Stir in minced garlic and mushrooms.
  • Add lemon juice and wine, stir for 30 seconds or until everything is well coated.
  • Toss in sliced scallions and stir for about 20 seconds.
  • Serve over grits!

HOMINY AND SHRIMP IN TOMATO SAUCE



Hominy and Shrimp in Tomato Sauce image

Hominy and hominy grits are often confused. Hominy is the whole kernel of corn which has been treated with lye to remove the hulls. Grits are the finer particles or broken hominy. This is a true Dixiana favorite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup shrimp, cleaned and shelled
1 (20 ounce) can hominy, drained
4 tablespoons butter, melted
1 1/2 tablespoons flour
1/4 teaspoon salt
1 1/2 cups tomato juice
1 teaspoon onion, grated
1 cup soft breadcrumbs or 1 cup panko breadcrumbs

Steps:

  • Preheat oven to 350F and lightly butter a baking dish.
  • Spread 2/3 of drained hominy in bottom of prepared baking dish; cover with a layer of shrimp followed by remaining hominy.
  • Add flour and salt to two tablespoons of the butter, blending well.
  • Add tomato juice and cook until mixture thickens, stirring constantly.
  • Remove from heat, add grated onion and pour over hominy and shrimp.
  • Mix breadcrumbs with remaining two tablespoons butter and sprinkle over top of casserole.
  • Bake for 20 minutes, or until golden and crisp.

Nutrition Facts : Calories 210.9, Fat 9.2, SaturatedFat 5.2, Cholesterol 94, Sodium 649.1, Carbohydrate 21.4, Fiber 2.9, Sugar 4.2, Protein 10.6

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