Smoked Shrimp And Grit Cakes Recipes

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SMOKY SHRIMP AND GRITS



Smoky Shrimp and Grits image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 23

4 to 5 cups Shrimp Stock, recipe follows (see Cook's Note) or vegetable stock
Kosher salt
1 cup yellow stone-ground grits
1 1/2 cups grated white cheddar cheese
1/4 cup heavy cream
Freshly ground black pepper
2 scallions (green parts only), thinly sliced, for garnish
Sauteed Shrimp (including the reserved garlic oil and bacon), recipe follows
5 cups raw shrimp shells, heads and tails (about 2 pounds), rinsed well
1 medium yellow onion, coarsely chopped
1 small carrot, coarsely chopped
1 medium celery stalk, coarsely chopped
1 cup white wine
2 plum tomatoes, coarsely chopped
1 tablespoon chipotle in adobo sauce
1 bay leaf
10 flat-leaf parsley sprigs
1/2 teaspoon whole black peppercorns
1/2 pound thick double-smoked cut bacon, cut into lardons
20 large (21 to 24 count) shrimp, shelled and deveined
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper

Steps:

  • Bring 4 cups of the shrimp stock and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 25 to 35 minutes. If the mixture becomes too thick, add the remaining stock and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper.
  • Divide the grits among 4 bowls and top with the sauteed shrimp. Drizzle with some of the garlic oil and bacon (reserved from the sauteed shrimp) and sprinkle with some of the scallions.
  • In a large saucepan, heat the oil over high heat until almost smoking. Add the shrimp shells, heads and tails, onion, carrot and celery and cook, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add 10 cups of cold water, the tomatoes, chipotle, bay leaf, parsley and peppercorns. Bring to a boil, reduce the heat to medium-low and simmer, skimming the surface occasionally, for 40 minutes.
  • Strain the stock through a fine-mesh strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible, then discard the solids. The stock can be made 2 days in advance, tightly covered and refrigerated or frozen for up to 3 months.
  • Place bacon in a medium skillet over medium heat and cook until golden brown and crisp and the fat has rendered, about 8 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.
  • Remove all but 3 tablespoons of the bacon fat from the skillet and place back on the heat. Increase the heat to high. Season the shrimp with salt and pepper, add to the skillet in a single layer, in batches, if needed, with the garlic and thyme, and cook, flipping once, until the shrimp are lightly golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Add the bacon to the garlic oil left in the skillet and reserve to drizzle over the finished dish.

SHRIMP AND GRITS CAKES



Shrimp and Grits Cakes image

Provided by Robin Schempp

Categories     Shellfish     Appetizer     Low Fat     Shrimp     Healthy     Self     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

2 cups regular grits
6 cups plus 2/3 cup low-sodium chicken or vegetable stock (amount may vary, depending on grits package directions), divided
Parchment paper
Vegetable oil cooking spray
1/2 cup grated Parmesan
1 tablespoons unsalted butter
1 pound large local shrimp, shelled and deveined
Juice of 1 lemon
Hot pepper sauce, such as Tabasco
3 slices thick-cut bacon, cut in 1/2-inch dice
1/3 cup diced red bell pepper
3/4 cup chopped scallions
2 tablespoons unbleached all-purpose flour
1/4 cup dry white wine or additional stock
1/3 cup chopped fresh parsley

Steps:

  • Cook grits as directed on package, using about 6 cups stock instead of water. Line a baking sheet with parchment paper; coat paper with cooking spray. Stir Parmesan and butter into grits; season with salt and black pepper. Pour grits onto sheet; smooth into an even layer. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Use a 2-inch biscuit or round cookie cutter to cut out 16 cakes; cover cakes and refrigerate. A half hour before serving, heat oven to 300°. In a bowl, toss shrimp with juice and a few shakes of hot pepper sauce. In a large skillet, sauté bacon and bell pepper over medium heat until bacon is light brown but not crisp, about 5 minutes. Remove all but 2 teaspoons bacon fat from pan. Reduce heat to medium-low; add scallions and toss to coat. Sprinkle in flour; sauté, stirring frequently with a wooden spatula, until light brown, 2 to 5 minutes. Add remaining 2/3 cup stock and wine; cook, stirring, until sauce thickens. Season with salt, black pepper and more hot pepper sauce. Add shrimp and any liquid; sauté until just opaque, 2 to 5 minutes, being careful not to overcook. Just prior to serving, transfer grits cakes to a baking sheet; bake until warm through, about 6 minutes. Spoon a bit of sauce and 1 shrimp over each cake; garnish with parsley. Do AHEAD: The grits-cake base of these nibbles needs to firm up in the fridge for at least 2 1/2 hours-and more time is fine. Prep it the night before your party.

SARA'S SHRIMP AND GRIT CAKES



Sara's Shrimp and Grit Cakes image

Sara Foster, owner of Foster's Market in Durham and Chapel Hill, North Carolina, shares her recipe for this twist on a Southern classic. Order seven pepper jelly from Foster's Market in North Carolina.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24 cakes

Number Of Ingredients 14

6 cups water
2 1/2 cups quick grits
5 ounces cheddar cheese, grated (2 cups)
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
2 bunches scallions, white and pale-green parts only (save greens for garnish), minced to equal 1/2 cup
12 medium shrimp, cooked, peeled, deveined, and cut in half lengthwise
2 tablespoons unsalted butter, plus more for pan
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
Vegetable oil, for sauteing
1/2 cup Seven Pepper Jelly

Steps:

  • Bring 6 cups water to a boil in a medium saucepan. Butter a 13-by-18-inch baking pan. Slowly sprinkle grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly until the mixture is thick, 5 to 7 minutes. Remove the pan from heat, and stir in cheese, cumin, cayenne, salt, pepper, and scallions.
  • Pour the mixture into prepared baking pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press a shrimp half into each circle. Cover with plastic wrap, press down lightly to smooth, and refrigerate until set, 1 to 2 hours.
  • Combine flour and cornmeal in a small bowl. Using a cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle. In a large skillet, heat 1 teaspoon butter and enough oil to cover the bottom over medium-high heat. Dredge the cakes in the flour mixture, and saute, 8 at a time, until golden brown, 1 to 2 minutes on each side. Wipe out the skillet, and repeat, adding more butter and oil, until all cakes are cooked. Transfer to a baking sheet lined with paper towels. Top with a scant teaspoon of Seven Pepper Jelly and scallion greens; serve warm.

BBQ SHRIMP AND GRITS



BBQ Shrimp and Grits image

Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h

Yield 4

Number Of Ingredients 12

4 tablespoons olive oil, divided
½ yellow onion, diced small
2 cups grits
6 cups water
1 cup shredded Cheddar cheese
2 ½ teaspoons salt
½ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
1 teaspoon smoked paprika
2 teaspoons ground cumin
½ cup vinegar-based Carolina-style BBQ sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Preheat the grill to high heat.
  • Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
  • Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
  • Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
  • Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
  • Pour the BBQ sauce on top of the shrimp and mix.
  • Serve shrimp with the cheesy grits.

Nutrition Facts : Calories 821.7 calories, Carbohydrate 78.1 g, Cholesterol 374.7 mg, Fat 28.1 g, Fiber 2 g, Protein 60.4 g, SaturatedFat 8.7 g, Sodium 2328.8 mg, Sugar 9.4 g

SMOKED SHRIMP AND GRIT CAKES



Smoked Shrimp and Grit Cakes image

Southwestern shrimp cake with no mayo.

Provided by Bob K

Categories     Spicy Appetizers

Time 2h10m

Yield 8

Number Of Ingredients 19

8 large shrimp, peeled and deveined
½ fresh lime, juiced
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon ground dried chipotle pepper
½ fresh lime
1 ½ cups water
½ cup quick-cooking grits
1 tablespoon half-and-half, or as needed
1 chipotle pepper in adobo sauce, finely chopped
1 tablespoon adobo sauce from chipotle peppers
¼ cup finely chopped cilantro
1 tablespoon butter
½ red onion, finely diced
2 cloves garlic, crushed
2 ¼ cups panko bread crumbs, divided
1 cup olive oil for frying, or as needed

Steps:

  • Prepare the smoker according to manufacturer's directions.
  • Place shrimp, juice of half a lime, garlic powder, celery salt, smoked paprika, cayenne pepper, and ground chipotle powder in a bowl, stir to coat shrimp, and marinate in refrigerator for at least 1 hour.
  • Transfer shrimp to a large piece of aluminum foil, fold the foil over the shrimp, and fold the edges over several times to make a packet. Cut several slits in the top of the aluminum packet.
  • Place the aluminum packet of shrimp onto the rack in the smoker. Place remaining lime half onto the rack. Smoke the shrimp and lime until shrimp are cooked through, 20 to 30 minutes.
  • Remove aluminum packet and lime half from smoker; cut each shrimp into 4 pieces and transfer to a large bowl. Squeeze the juice from the smoked lime over the shrimp.
  • Bring water to a boil in a saucepan over medium heat. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes. Stir half-and-half into the grits until they are are workable and the consistency of mayonnaise.
  • Stir chopped chipotle pepper, adobo sauce, and cilantro into the grits; set grits mixture aside.
  • Melt butter in a skillet over medium heat; cook and stir red onion in the hot butter until translucent, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Allow onion and garlic to cool; stir into the smoked shrimp.
  • Mix cooked grits into smoked shrimp; stir 1/4 cup panko crumbs into the mixture to make it stiff enough to hold its shape. Chill for 30 minutes to 1 hour to allow mixture to set up.
  • Pour remaining 2 cups panko crumbs into a shallow bowl. Scoop about 2 tablespoons of the grits mixture, form into a small patty, and lightly press into the panko crumbs to coat both sides. Set patties aside.
  • Heat olive oil in a large skillet over medium heat until oil shimmers.
  • Pan-fry the grits cakes until golden brown on both sides, 3 to 4 minutes per side. Keep finished patties warm while remaining cakes finish cooking.

Nutrition Facts : Calories 366 calories, Carbohydrate 24.3 g, Cholesterol 36.4 mg, Fat 30.5 g, Fiber 0.4 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 308.2 mg, Sugar 0.4 g

SMOKED SHRIMP AND GRIT CAKES



Smoked Shrimp and Grit Cakes image

Southwestern shrimp cake with no mayo.

Provided by Bob K

Categories     Spicy Appetizers

Time 2h10m

Yield 8

Number Of Ingredients 19

8 large shrimp, peeled and deveined
½ fresh lime, juiced
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon ground dried chipotle pepper
½ fresh lime
1 ½ cups water
½ cup quick-cooking grits
1 tablespoon half-and-half, or as needed
1 chipotle pepper in adobo sauce, finely chopped
1 tablespoon adobo sauce from chipotle peppers
¼ cup finely chopped cilantro
1 tablespoon butter
½ red onion, finely diced
2 cloves garlic, crushed
2 ¼ cups panko bread crumbs, divided
1 cup olive oil for frying, or as needed

Steps:

  • Prepare the smoker according to manufacturer's directions.
  • Place shrimp, juice of half a lime, garlic powder, celery salt, smoked paprika, cayenne pepper, and ground chipotle powder in a bowl, stir to coat shrimp, and marinate in refrigerator for at least 1 hour.
  • Transfer shrimp to a large piece of aluminum foil, fold the foil over the shrimp, and fold the edges over several times to make a packet. Cut several slits in the top of the aluminum packet.
  • Place the aluminum packet of shrimp onto the rack in the smoker. Place remaining lime half onto the rack. Smoke the shrimp and lime until shrimp are cooked through, 20 to 30 minutes.
  • Remove aluminum packet and lime half from smoker; cut each shrimp into 4 pieces and transfer to a large bowl. Squeeze the juice from the smoked lime over the shrimp.
  • Bring water to a boil in a saucepan over medium heat. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes. Stir half-and-half into the grits until they are are workable and the consistency of mayonnaise.
  • Stir chopped chipotle pepper, adobo sauce, and cilantro into the grits; set grits mixture aside.
  • Melt butter in a skillet over medium heat; cook and stir red onion in the hot butter until translucent, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Allow onion and garlic to cool; stir into the smoked shrimp.
  • Mix cooked grits into smoked shrimp; stir 1/4 cup panko crumbs into the mixture to make it stiff enough to hold its shape. Chill for 30 minutes to 1 hour to allow mixture to set up.
  • Pour remaining 2 cups panko crumbs into a shallow bowl. Scoop about 2 tablespoons of the grits mixture, form into a small patty, and lightly press into the panko crumbs to coat both sides. Set patties aside.
  • Heat olive oil in a large skillet over medium heat until oil shimmers.
  • Pan-fry the grits cakes until golden brown on both sides, 3 to 4 minutes per side. Keep finished patties warm while remaining cakes finish cooking.

Nutrition Facts : Calories 366 calories, Carbohydrate 24.3 g, Cholesterol 36.4 mg, Fat 30.5 g, Fiber 0.4 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 308.2 mg, Sugar 0.4 g

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