Get Your Grits On With Blackened Shrimp Recipes

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BLACKENED SHRIMP PO'BOYS



Blackened Shrimp Po'Boys image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup mayonnaise
2 tablespoons minced pickles, plus more for serving
2 tablespoons minced shallot (see Cook's Note)
1/2 teaspoon hot sauce, preferably Louisiana-style
Kosher salt and freshly ground pepper
1 pound large shrimp, peeled, deveined and patted dry
2 teaspoons salt-free Cajun seasoning
2 tablespoons unsalted butter
4 hero rolls, split
Shredded iceberg lettuce and sliced tomatoes, for serving

Steps:

  • Preheat the oven to 350 degrees F. Combine the mayonnaise, minced pickles, shallot and hot sauce in a small bowl; season with salt and pepper. Set aside.
  • Toss the shrimp with the Cajun seasoning and 1/4 teaspoon salt in a large bowl. Melt the butter in a large nonstick skillet over medium-high heat. Add the shrimp and cook until pink, 1 1/2 to 2 minutes per side.
  • Meanwhile, arrange the rolls on a baking sheet and toast in the oven, about 5 minutes. Spread the mayonnaise mixture on the cut sides of each roll. Fill with the shrimp, lettuce and tomatoes. Serve with pickles.

Nutrition Facts : Calories 490 calorie, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 165 milligrams, Sodium 1190 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams

BLACKENED SHRIMP OVER CHEESE GRITS



Blackened Shrimp over Cheese Grits image

Mounds of blackened shrimp over creamy corn grits. A little change from the norm by using coarse, stone-ground cornmeal instead of regular white hominy grits. If you prefer your own recipe for cheese grits, go for it!

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups whole milk
2 cups water
1 teaspoon kosher salt, to taste (use less if using table salt)
1 cup coarse stone ground cornmeal (coarse stone ground~no substitute)
1/2 teaspoon fresh ground black pepper
4 tablespoons salted butter
4 ounces sharp cheddar cheese, shredded
1 cup blackening seasoning (store-bought or see homemade recipes on food.com)
2 lbs large shrimp, shelled and deveined
8 tablespoons salted butter, melted in a shallow bowl (1 stick)
parsley (optional) or cilantro leaf, coarsely chopped for garnish (optional)

Steps:

  • For The Cheese Grits: Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually (add slowly so as not to cause clumping) add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently to prevent grits from sticking or forming lumps making sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. While grits are cooking, start preparing the blackened shrimp.
  • Finish the grits by removing from the heat, adding the black pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time to incorporate.
  • For the Blackened Shrimp: Preheat a cast-iron skillet over high heat. Meanwhile, put the blackening seasoning in a shallow bowl; set aside. Dip the shrimp in the melted butter shaking off any excess butter before dredging the shrimp in the blackening seasoning. Place a batch of shrimp on the hot skillet (avoid shrimp from touching) and cook each side for about 1 minute or just until the shrimp turns opaque. Remove the shrimp from the pan and keep warm until all the shrimp are cooked. Note: If you go light on the blackening seasoning, you may want to add additional salt. Fry one or two shrimp to taste test.
  • Divide and place the hot grits in the bottom of four large bowls. Over the grits, evenly divide the hot blackened shrimp. Garnish with cilantro leaves, if desired, and serve immediately.

Nutrition Facts : Calories 766.9, Fat 51.3, SaturatedFat 30.6, Cholesterol 420.1, Sodium 2415.6, Carbohydrate 31.9, Fiber 2.3, Sugar 6.5, Protein 44.7

GET YOUR GRITS ON WITH BLACKENED SHRIMP



Get Your Grits On with Blackened Shrimp image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 32

30 jumbo (U-15) shrimp, peeled and deveined, tails on
1/2 cup Cajun blackening spice, plus additional for dusting
1 tablespoon unsalted butter
1 tablespoon olive oil
Roasted Corn Emulsion, recipe follows, hot
Fried Green Tomatoes, recipe follows
Stone Ground Bacon Grits, recipe follows, hot
1 small tomato, diced
1 tablespoon fresh chives, diced
3 ears corn on the cob, husked
1 tablespoon olive oil
Salt and pepper
1 tablespoon shrimp base
1 cup heavy cream
1/4 cup (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 tablespoon fresh chives, diced
2 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons Cajun spice
1 cup buttermilk
1/4 cup honey
4 green tomatoes
Canola oil, for frying
Kosher salt
8 to 10 slices applewood-smoked bacon, diced
3/4 cup heavy cream
3/4 cup whole milk
3/4 cup stone-ground grits
Salt and pepper
2 tablespoons mascarpone

Steps:

  • Toss shrimp in Cajun spice in a large bowl to coat.
  • Heat a large nonstick skillet over medium-high heat.
  • Heat butter and olive oil in a pan, then add shrimp. Cook until shrimp curls and turns pink, 1 to 2 minutes on each side (see Cook's Note).
  • Ladle 1/4 cup Roasted Corn Emulsion on bottom of a plate. Place 3 hot Fried Green Tomato Slices side by side, on top. Add small scoops of Stone Ground Bacon Grits on each Fried Green Tomato slice. Place a shrimp on each of the stacks.
  • Sprinkle diced tomato and chives on top. Then, dust with more Cajun spice and serve.
  • Preheat oven to 400 degrees F.
  • Rub corn cobs with olive oil and sprinkle with salt and pepper to taste. Place on a sheet tray and roast until cooked and lightly browned, 8 to 10 minutes.
  • Once cooled, cut corn off of the cobs and set aside, saving the cobs.
  • Combine shrimp base, 4 cups water and cobs in a medium pot over medium-high heat. Bring to a boil and cook until liquid is reduced by half, then remove cobs and discard. Add heavy cream to the pot and bring to a simmer.
  • Meanwhile, melt butter in a separate small pan over medium heat. Whisk in flour and cook, whisking, until it becomes the consistency of wet sand, 3 to 4 minutes, to create a roux. Remove from heat. Once the cream is simmering, whisk in the roux mixture. Reduce heat, and cook, stirring constantly, until thickened.
  • Add corn, chives and salt and pepper to taste. Stir until combined, then serve hot.
  • Combine cornmeal, flour, sugar and Cajun spice in a large bowl to create a breading mixture.
  • Combine buttermilk and honey in another large bowl and whisk until combined.
  • Slice green tomatoes about 1/4-inch thick, roughly 4 to 5 slices per tomato. Place tomato slices in the honey-buttermilk mixture and gently toss to coat.
  • Place each green tomato slice in the breading mixture, and coat both sides well. Set breaded tomatoes aside and save any remaining breading.
  • Heat oil in a nonstick skillet over medium-high heat, to prepare for frying.
  • Re-bread green tomato slices in the remaining breading mixture, then place in the skillet and fry until golden brown, 1 to 2 minutes per side.
  • Remove fried green tomato slices from oil and place on a paper towel to absorb any remaining grease. Sprinkle with salt to taste, then serve hot.
  • Cook the bacon in a large pot over medium-high heat, stirring frequently, until browned.
  • Add heavy cream, whole milk and 1 1/4 cups water to the pot and bring to a simmer. Stir in the grits with a wire whisk, making sure there are no lumps.
  • Bring back to a simmer, then lower heat. Season with salt and pepper, and let simmer, stirring occasionally to ensure that no lumps form and the bottom does not burn, until grits are fully cooked, 20 to 25 minutes (see Cook's Note). Remove pot from heat.
  • Whisk in mascarpone until well combined, and add salt and pepper to taste.
  • Serve hot or refrigerate up to 4 days.

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