LOUISIANA GRILLED SHRIMP WITH GRITS CAKES
Make and share this Louisiana Grilled Shrimp with Grits Cakes recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 1 batch
Number Of Ingredients 18
Steps:
- For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
- Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
- Let sit and refrigerate until it is cold.
- Remove from refrigerator and cut with biscuit cutter to create cakes.
- Bread the cakes in flour, egg wash and bread crumbs.
- Keep in refrigerator until you are ready to cook the dish.
- For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
- Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
- Remove from heat and cool slightly.
- For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
- Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
- Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
- Do not overcook.
- Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
- Place cake on Pepper Jelly and top with 2 shrimp per person.
- Drizzle Rouille on top and sprinkle with scallions.
- Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.
Nutrition Facts : Calories 7623.3, Fat 186.1, SaturatedFat 100.8, Cholesterol 486.9, Sodium 3928.8, Carbohydrate 1326, Fiber 33.1, Sugar 202.4, Protein 206.5
PEPPER JELLY GRILLED CHEESE
Steps:
- Spread one side of each slice of bread with the butter, then build on the opposite side. Spread the cream cheese on one slice of bread, followed by the pepper jelly; top with the ham slices. Place the Muenster cheese on the other slice of bread. Place both slices butter-side down on a nonstick skillet over low heat. Cook until the bottoms are golden and the cheese has melted, 8 to 10 minutes. Sandwich the slices together and serve.
CHEESY CAJUN SHRIMP AND GRITS
I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
SHRIMP AND GRITS LOUISIANA STYLE
Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!
Provided by Amber Taylor Futch
Categories Side Dish Grain Side Dish Recipes Grits
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
- Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
- Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
- Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 9.5 g, Cholesterol 271.9 mg, Fat 60.1 g, Fiber 0.5 g, Protein 20.6 g, SaturatedFat 30.1 g, Sodium 751.2 mg, Sugar 1.1 g
LOUISIANA SHRIMP BAKE
This is kinda like etouffee..sort of. I thought it was delish sounding when I heard about it. I have tweaked it a bit from the original, since I hate hard-boiled eggs and didn't have any cooking sherry. I replaced the sherry with some Old Bay (which I have just discovered in '05) and didn't replace those nasty eggs with anything. The recipe calls for a pound of tomatoes. Since I usually make this in the fall/winter, I use DM's home-canned tomatoes in some juice. I really like this - some Southern comfort food at its best.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté celery, onion, and green pepper in butter in a medium saucepan until soft. Blend in flour and salt; cook until bubbly.
- Stir in tomatoes, shrimp, and Old Bay.
- Bring to a boil and simmer, covered, for about 10 minutes.
- Pour into a 2-quart casserole. Bake at 375°F for 25-30 minutes.
- When serving, place rice on plate; spoon casserole over rice and top with cheese.
CAROLINA SHRIMP & CHEDDAR GRITS
Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.
Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
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