Shrimp Hominy Dipno Kidding Recipes

HOMINY GRITS WITH SHRIMP TWO WAYS

Steps:

• For the breadcrumbs: Melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 30 seconds. Add the garlic and cook for 1 minute.
• Stir in the breadcrumbs and cook until lightly golden brown. Stir in the green onions, parsley and thyme and season with salt and pepper.
• For the shrimp: Heat the oil in a large saute pan over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crispy, about 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve. Reserve the pan with the oil to cook the shrimp.
• Whisk together the rice flour and 1 1/4 cups water in a large bowl and season with salt and pepper. Let rest for 5 minutes. Combine the cumin, ancho powder, chile de arbol, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Season the shrimp on both sides with the spice mixture.
• Return the pan with the bacon fat to the burner and heat over high heat until it begins to shimmer. Dip the shrimp in the batter and let the excess drip off. Saute the shrimp in batches until lightly golden brown and just cooked through, 1 to 2 minutes per side.
• For the grits: Put the hominy in a food processor with 1 cup of the cream and pulse until coarsely chopped.
• Bring 2 cups of the shrimp stock to a simmer in a medium saucepan, add the hominy mixture and stir to combine. Cook until soft, about 5 minutes, adding more stock if needed. Add the Monterey Jack, Cheddar and the remaining cup of cream and cook until incorporated, about 2 minutes; season with the cayenne, salt and pepper.
• Spoon the grits into bowls. Top each with 5 shrimp for an entree portion or 3 shrimp for an appetizer. Sprinkle with the breadcrumbs and garnish with the reserved bacon.

SHRIMP WITH HOMINY

Steps:

• In a small pot bring the chicken broth to a boil and add the hominy and boil for about 7 minutes and then drain and set aside.
• In a large saute pan add 2 tbsp of the olive oil and garlic and cook about 1 minute. Next, add in the shrimp and season them with the pinch of cayenne, paprika and some salt and pepper and cook them about 3 minutes. Then squeeze in the juice of two limes and add in the hominy and the chopped tomato and cook another 3 minutes until shrimp is no longer pink.
• Last, top with fresh cilantro and drizzle with last tbsp of the olive oil and serve! :)

SPICY SHRIMP & MASHED HOMINY

Steps:

• Bring hominy, milk and 1/2 tsp. of the cayenne pepper to boil in saucepan. Reduce heat to low; simmer 15 min. or until hominy is softened. Set aside; keep warm.
• Meanwhile, cook bacon in large nonstick skillet 5 min. or until browned. Add celery, onions, and green pepper; cook and stir 3 min.
• Stir in tomato sauce and remaining 1/4 tsp. cayenne pepper; bring to boil. Reduce heat to low. Add shrimp; cover. Simmer 5 min. or until shrimp turn pink.
• Place hominy mixture in blender; cover. Blend until smooth. Transfer to serving bowl; stir in cheese. Serve immediately topped with shrimp mixture.

SMOKY SHRIMP, HOMINY AND TORTILLA SOUP

Steps:

• Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.
• Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
• Bring soup to simmer over medium heat. Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets

HOMINY AND SHRIMP IN TOMATO SAUCE

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.

SHRIMP AND HOMINY SOUP

Steps:

• 1. Prepare the chicken stock, if using homemade. Then, peel the shrimp and devein. Reserve the shrimp in a bowl and put the shrimp shells in a medium saucepan with the chicken broth, water, and ancho chiles. Bring to a boil then reduce the heat to low, cover and simmer 5 minutes. Remove from the heat and reserve the broth in the pan. 2. Heat the oil over medium heat in a large saucepan and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, oregano, and cumin. Cook until the juices are reduced and the mixture is nearly dry. Pour the reserved broth through a mesh strainer directly into the soup pot, pushing to extract all the juices. Discard the solids. 3. Add the reserved shrimp, epazote, hominy, and salt to the pot. Bring to a boil then reduce the heat and simmer the soup until the shrimp are cooked, about 8 minutes. Divide the soup among 4 soup bowls. Add sliced avocado to each bowl. Serve hot, with lime wedges on the side.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP-AND-HOMINY CHILI

Steps:

• Heat a grill until hot, or turn on broiler. Roast jalapeno until completely charred, turning, 5 to 6 minutes. Transfer to a small bowl; cover tightly with plastic. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice in half; remove seeds.
• Place a 10-inch skillet over high heat. When hot, add the tomatillos, and cover. Cook, turning occasionally, until slightly softened and black in spots, about 8 minutes. Transfer to the bowl of a food processor; add the green chiles, roasted jalapeno, roasted garlic, cumin, black pepper, and cloves. Puree until smooth, 20 seconds.
• Coat a 3-quart saucepan with cooking spray, and place over medium heat. When hot, add onions, and cover. Cook, stirring occasionally, until onions are soft and golden, about 10 minutes. Uncover, and add chili mixture; cook, stirring, until thick, about 15 minutes. Add 3 1/4 cups vegetable stock; let simmer, uncovered, 20 minutes. Add hominy, simmer 5 minutes more. Add shrimp, and turn the heat to low.
• Place parsley, cilantro, raw garlic, and remaining 1/4 cup stock in bowl of food processor. Process 2 minutes. Stir puree into chili; cook 1 minute more. Divide among six bowls, garnish with radishes, and serve.

SHRIMP AND HOMINY SOUP

Steps:

• 1. Prepare the chicken stock, if using homemade. Then, peel the shrimp and devein. Reserve the shrimp in a bowl and put the shrimp shells in a medium saucepan with the chicken broth, water, and ancho chiles. Bring to a boil then reduce the heat to low, cover and simmer 5 minutes. Remove from the heat and reserve the broth in the pan. 2. Heat the oil over medium heat in a large saucepan and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, oregano, and cumin. Cook until the juices are reduced and the mixture is nearly dry. Pour the reserved broth through a mesh strainer directly into the soup pot, pushing to extract all the juices. Discard the solids. 3. Add the reserved shrimp, epazote, hominy, and salt to the pot. Bring to a boil then reduce the heat and simmer the soup until the shrimp are cooked, about 8 minutes. Divide the soup among 4 soup bowls. Add sliced avocado to each bowl. Serve hot, with lime wedges on the side.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP HOMINY DIP.....NO KIDDING!

Steps:

• MELT CREAM CHEESE ON LOW HEAT, MASH HOMINY SLIGHTLY, AND ADD WITH THE REST OF THE INGREDIENTS.
• SIMMER A FEW MINUTES TO BLEND.