Bobby Flays Jalapeno Cheese Grits Recipes

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BOBBY FLAY'S JALAPENO CHEESE GRITS



Bobby Flay's Jalapeno Cheese Grits image

This is actually Bobby's wife's recipe (her name is Stephanie March); she makes them for him every year on his birthday. Awwww.... ;o)

Provided by Raquel Grinnell

Categories     Corn

Time P1DT10m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups quick-cooking grits
2 1/2 cups extra-sharp cheddar cheese, grated
1/2 cup unsalted butter
1 tablespoon hot sauce (recommended ( Tabasco)
3 large eggs, well beaten
2 jalapenos, finely diced
1/4 cup canned diced green chilis
garlic salt

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the grits according to the directions on the back of the package (usually between 5-10 minutes), whisking the whole time to avoid lumps.
  • Remove from the heat and add next 6 ingredients (cheddar through chilies).
  • Stir well and season with garlic salt, to taste.
  • Pour into a buttered 9x9-inch baking dish and bake for 1 hour.
  • Let cool slightly before slicing and serving.

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.

BOBBY FLAY'S SHRIMP AND GRITS



bobby flay's shrimp and grits image

Make and share this bobby flay's shrimp and grits recipe from Food.com.

Provided by chia2160

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 cups milk
3 cups water
salt & pepper
1 cup grits
1 1/2 cups finely grated cheddar cheese
8 ounces bacon, chopped
20 large shrimp, peeled and deveined
1/4 cup chopped scallion

Steps:

  • melt butter and oil in large saucepan.
  • add onion and garlic, cook until softened.
  • add milk, water and 1 tsp salt, bring to boil.
  • slowly whisk in grits and bring to boil.
  • reduce heat to simmer and cook 15-20 mins until thickening, whisking every few minutes.
  • add cheese to melt, stirring, add salt& pepper to taste.
  • for shrimp--.
  • heat a pan to smoking, add bacon, cook until brown, remove and drain on paper towels.
  • remove all but 3 tbsp of fat, add shrimp.
  • cook until pink.
  • serve shrimp over grits in soup plates, garnish with bacon and scallions.

CHEESE AND JALAPENO GRITS CASSEROLE



Cheese and Jalapeno Grits Casserole image

I LOVE GRITS! This is a great recipe and I like to serve this for breakfast with biscuits and gravy and then take a long walk or roll back into bed!

Provided by Diana Adcock

Categories     Breakfast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

1 lb old cheddar cheese, grated (smoked gouda is nice also)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 garlic cloves, minced
4 -6 jalapenos, minced
6 eggs
1 cup hot grits

Steps:

  • Preheat oven to 350°F.
  • Butter a casserole dish-8 1/2 x 11 Place the hot grits in a large bowl and stir in the cheese, butter, cayenne, garlic, salt and jalapeno peppers.
  • Whisk the eggs well and stir into the grit mixture.
  • Pour into the casserole dish and bake until set and lightly browned, around 45 minutes.

Nutrition Facts : Calories 369.6, Fat 27.5, SaturatedFat 16.4, Cholesterol 199, Sodium 622.2, Carbohydrate 13.9, Fiber 0.5, Sugar 0.8, Protein 16.7

ROASTED GARLIC JALAPENO CHEESE GRITS



Roasted Garlic Jalapeno Cheese Grits image

Provided by Guy Fieri

Categories     side-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup butter, unsalted, plus extra for greasing the dish
1 head garlic
Olive oil
1 teaspoon kosher salt, plus extra for roasted garlic
1/2 teaspoon fresh cracked black pepper, plus extra for roasted garlic
1 1/2 cups low-sodium chicken stock
3/4 cup grits, not quick style
2 eggs, well beaten
8 ounces sharp Cheddar, shredded
8 ounces pepper jack cheese, shredded
3 tablespoons pickled, drained and minced jalapeno
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper

Steps:

  • Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
  • Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
  • Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
  • Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.

JALAPENO CHEESE GRITS



Jalapeno Cheese Grits image

Make and share this Jalapeno Cheese Grits recipe from Food.com.

Provided by Lisa Young

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup quick-cooking grits
3 cups water
1/4-1/2 cup butter or 1/4-1/2 cup margarine
6 ounces Velveeta cheese, sliced or grated
1/2 cup pickled jalapeno pepper, chopped (or to taste)
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
monterey jack pepper cheese, grated

Steps:

  • Bring water and salt to rapid boil.
  • Add grits, reduce heat, and cook until grits are thickened, about 3-4 minutes.
  • Stir in butter and Velveeta cheese until melted.
  • Mix eggs, milk, and black pepper together, and then add to the grits mixture.
  • Stir in the chopped jalapenos.
  • Pour into casserole dish.
  • Bake uncovered for 45 minutes or until set in a 300 degree oven.
  • Sprinkle Jack cheese on top, and return to the oven for 15 more minutes.

Nutrition Facts : Calories 216.9, Fat 12.4, SaturatedFat 7.5, Cholesterol 80.7, Sodium 680.9, Carbohydrate 18.8, Fiber 0.6, Sugar 2.1, Protein 7.4

JALAPEñO CHEESE GRITS



Jalapeño Cheese Grits image

Creamy, not too spicy, jalapeño cheese grits. These are absolutely perfect with a fried egg on top for Sunday brunch!

Provided by orangeteapot

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups chicken stock
1 cup half-and-half
3/4 cup quick-cooking grits
1 tablespoon chopped pickled jalapeno pepper
1/2 cup sharp cheddar cheese, shredded
salt and black pepper

Steps:

  • Bring the stock to a boil over medium heat.
  • Add in half-and-half, and bring back to a boil.
  • Whisk in grits, reduce heat to low, and cook for 10-15 minutes until creamy, stirring occasionally.
  • Add chopped jalapenos, and let cook for 5 more minutes.
  • Turn off heat, add in cheese, and stir till melted and incorporated.
  • Note: Salt needed will vary depending on stock used.

Nutrition Facts : Calories 309.4, Fat 14.2, SaturatedFat 7.9, Cholesterol 42.6, Sodium 404.3, Carbohydrate 32.5, Fiber 0.5, Sugar 3.2, Protein 12.4

SHRIMP AND GRITS



Shrimp and Grits image

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Steps:

  • Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
  • Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
  • Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

CREAMY JALAPENO CHEESE GRITS



Creamy Jalapeno Cheese Grits image

Grits are a great substitute for potatoes, pasta, or rice. This particular recipe is wonderful served under grilled shrimp.

Provided by AZbamalama

Categories     Grains

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup instant grits
1 small onion, chopped
2 cups chicken broth
1 cup milk
3/8 cup butter
2 tablespoons olive oil
3 roasted jalapeno peppers, seeded and chopped
1 clove garlic, minced
8 ounces Velveeta cheese
1/2 cup pepper jack cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Melt butter with olive oil in medium pot.
  • Add onions, garlic, and chopped jalapenos. Saute until onions are softened.
  • Add chicken broth and milk; bring to a boil.
  • Add grits, lower heat and stir constantly with a whisk for three to five minutes until cooked.
  • Add Velveeta and pepper jack cheese. Cook until cheese is melted and well blended.
  • If grits are too thick, add a little milk to loosen them up.
  • Serve immediately.

Nutrition Facts : Calories 441.3, Fat 28.9, SaturatedFat 15.8, Cholesterol 72.1, Sodium 1202.9, Carbohydrate 31.9, Fiber 0.8, Sugar 4, Protein 14.1

JALAPENO CHEDDAR GRITS



Jalapeno Cheddar Grits image

Used to eat these every Saturday and Sunday morning when I waited tables during brunch in Uptown New Orleans. They go great with breakfast, brunch or any meal really. delicious!

Provided by graniteangel

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups hot cooked grits (yellow or regular)
3 tablespoons butter
1/2 cup whole milk
1 teaspoon creole seasoning
1/4 teaspoon ground black pepper
1 cup cheddar cheese, shredded
1/4 cup jalapeno, chopped from a jar

Steps:

  • Whisk butter, milk, creole seasoing, pepper, cheddar and jalapenos together with cooked grits until fully combined and creamy.
  • You may add more milk and or butter if you desire a fluffy richer flavor.

Nutrition Facts : Calories 353.3, Fat 19.5, SaturatedFat 12.1, Cholesterol 55.6, Sodium 788.8, Carbohydrate 33.3, Fiber 0.9, Sugar 2.2, Protein 11.6

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