Nuevo Latino Shrimp And Grits Recipes

NUEVO LATINO SHRIMP AND GRITS

Steps:

• For the grits: Bring the water or stock to a boil in a large saucepan. Slowly pour in the grits in a thin stream, stirring constantly so they don't form lumps. Cook over medium heat, stirring constantly until they begin to thicken. Reduce the heat to medium-low and cook uncovered, stirring occasionally to ensure they don¿t stick to the bottom on the pot, for 20 medium. Cover and reduce the heat to low and cook until the grits are tender, about 10 minutes more. Stir in the cream, manchego, Monterey Jack, chipotles and butter. Season with salt and pepper to taste.
• For the shrimp: Combine the achiote paste, garlic and lime juice in a shallow bowl. Add the shrimp and marinate in the refrigerator at least 30 minutes and no more than 6 hours.
• Heat the oil in a large skillet over medium-high heat. Add the shrimp and sear, 3 minutes per side. Remove the skillet from the heat. Add the bourbon, return to the heat, and cook, stirring occasionally, until the shrimp are bright pink and cooked through, about 1 to 2 minutes.
• For the bourbon redeye gravy: Heat a large skillet over medium-high heat. Add the ham and saute until browned, 1 to 2 minutes per side. Add the onions and mushrooms and continue to saute. Add the bourbon and shake the pan. (It may flame a bit. If so, pull it off the flame and stir.) Add the coffee and bring to a boil. Remove and discard the ham. Whisk in the cornstarch mixture and continue to boil until reduced by half. Whisk in the thyme and slowly incorporate the butter until you achieve an emulsified sauce.
• Serve the shrimp with the grits, poblano pepper and gravy.

TEX-MEX SHRIMP AND GRITS

Steps:

• For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
• Heat the remaining 2 cups chicken stock in a separate pan.
• For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
• Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
• To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.

MEXICAN SHRIMP AND GRITS

Steps:

• Peel the shrimp and set aside, reserving the shrimp shells.
• In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.
• In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the Velveeta, and stir until melted. Set aside and keep warm.
• In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeno, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.