CRISPY CAJUN SHRIMP AND CHEESY GRITS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Heat 2 tablespoons of the butter in a saucepan over medium heat until melted. Add the corn and scallion whites and saute for 5 minutes. Season with salt and pepper. Add 1 cup water. Using an immersion blender, blend the mixture until smooth. Add the stock and milk and bring to a simmer.
- Slowly rain in the grits while whisking vigorously. Bring to a simmer and keep at a light simmer while stirring constantly, about 15 minutes. Add the cheese and remaining 2 tablespoons butter and whisk until smooth. If the grits are too tight, add a bit more water to loosen them up. Season to taste.
- Meanwhile, heat the oil in a heavy-bottomed pot until a deep-frying thermometer registers 350 degrees F. Fry the shrimp until crispy, 3 to 5 minutes. Drain on a paper towel-lined plate.
- Toss the hot crispy shrimp with the warm Cajun Butter. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.
- Mix the paprika, sugar, cayenne, celery seed, garlic powder, onion powder, oregano, thyme, salt and pepper together in a bowl. Heat a 12-inch nonstick skillet over medium heat. Put the spice mixture in the skillet and toast to waken up the flavors, about 3 minutes. Add the butter and melt until foamy.
CRISPY SHRIMP CUPS
The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. -Lori Stefanishion, Drumheller, Alberta
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned., In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired.
Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CHEESY SHRIMP AND GRITS
Shrimp and grits with cheese.
Provided by Mr. du
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
- Rinse shrimp and pat dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g
CHEESE CRISPS
Also known as "frico," these lacy Italian crisps are an easy, yet impressive way to top soups, salads, or pasta.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 1
Steps:
- Heat a large nonstick skillet over medium. Evenly sprinkle Parmesan to cover bottom of pan. Cook until cheese is melted and light brown, about 3 minutes; let cool slightly. Using a small spatula, loosen edge and transfer to a plate. Let cool completely, then break into pieces.
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- Thaw puff pastry according to package directions. Preheat oven to 375 degree F. Unfold pastry. Using a 2-inch fluted or round cutter, cut pastry into circles. Do not reroll pastry scraps. Place pastry rounds on an ungreased baking sheet. Bake about 15 minutes or until puffed and lightly browned. Remove to a wire rack and let cool.
- Split pastry rounds. Evenly spread 1/2 teaspoon of the Tomato Tapenade over the bottom half of each round. Top with some of the shrimp. Sprinkle with cheese. Replace tops. Return filled pastries to baking sheet. Bake about 5 minutes more or until cheese is just melted. Serve warm. If desired, garnish each serving with a grape tomato half and a shrimp. Makes 20 crostini.
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