Shrimp And Hominy Chili Recipes

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HOMINY GRITS WITH SHRIMP TWO WAYS



Hominy Grits with Shrimp Two Ways image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 23

8 tablespoons (1 stick) unsalted butter, cut into pieces
2 teaspoons anchovy paste or 3 anchovy fillets, patted dry
3 cloves garlic, finely chopped to a paste
1 cup panko breadcrumbs
2 green onions, green and light green parts only, thinly sliced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
3/4 pound thick-cut bacon, cut into lardon
1 1/2 cups rice flour
Kosher salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground ancho powder
1/2 teaspoon chile de arbol powder
1 pound large shrimp (21/24), peeled and deveined
Two 15-ounce cans hominy, drained, rinsed well and drained again
2 cups heavy cream
2 to 3 cups shrimp stock, crab stock or vegetable stock
1 cup grated Monterey Jack cheese
1 cup grated aged Irish Cheddar or other good quality aged Cheddar
Pinch cayenne
Kosher salt and freshly ground black pepper

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



Shrimp with Hominy image

Provided by Danalaila

Categories     Entrees

Yield 2

Number Of Ingredients 11

1 pound jumbo shrimp (peeled and deveined )
1 15 oz can white hominy (drained and rinsed )
2 limes (juice)
3 tbsp extra virgin olive oil (more if needed)
a pinch paprika
a pinch cayenne papper
2 plum tomates (chopped)
2 tbsp fresh Cilantro (chopped)
1 teaspoon minced garlic (I used the kind in a jar from produce section or can use fresh)
1 &1/2 cups low sodium chicken broth
salt and pepper

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



Spicy Shrimp & Mashed Hominy image

Our Spicy Shrimp & Mashed Hominy is a Southern-inspired dish that's special enough for company but quick enough for weeknights.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 10

2 cans (15-1/2 oz. each) hominy, drained
1-1/2 cups milk
3/4 tsp. cayenne pepper, divided
4 slices OSCAR MAYER Bacon, chopped
2 stalks celery, chopped
1 large onion, chopped
1 green pepper, chopped
1 can ( 8 oz.) tomato sauce
1 lb. frozen uncooked large shrimp, peeled, deveined
1 cup KRAFT Mexican Style Shredded Cheese

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.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 180 mg, Sodium 850 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 7 g, Protein 26 g

SHRIMP-AND-HOMINY CHILI



Shrimp-and-Hominy Chili image

Dried corn, called hominy, gives this shrimp chili its substance.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 16

1 jalapeno pepper
10 tomatillos, husks removed
2 canned green chiles
1 head roasted garlic
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 medium yellow onions, finely chopped
3 1/2 cups homemade or low-sodium canned vegetable stock
1 30-ounce can cooked white hominy, rinsed and drained
1 1/2 pounds medium shrimp, shelled, deveined, and cut into thirds
1/4 cup fresh parsley leaves, loosely packed
1/4 cup fresh cilantro leaves, loosely packed
1 clove garlic
Radishes, thinly sliced, for garnish
Olive-oil cooking spray
Pinch of ground cloves

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.

Nutrition Facts : Calories 333 g, Cholesterol 108 g, Fat 5 g, Fiber 7 g, Protein 24 g, Sodium 811 g

SHRIMP 'N' BLACK BEAN CHILI



Shrimp 'n' Black Bean Chili image

It's not spicy, but this chili is sure to warm you up during those cold winter evenings. "Since this recipe calls for precooked shrimp and canned goods, it is very quick to prepare," explains Elizabeth Hunt of Kirbyville, Texas.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chicken broth
1/3 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried basil
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice, optional

Steps:

  • In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.

Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

SHRIMP POZOLE



Shrimp Pozole image

Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole enriches the basic broth with its own complex flavors, including the nutty-spicy blend of almonds and an ancho chile.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 13

2 pounds shell-on large shrimp
1 1/2 white onions, cut into 12 wedges
6 cloves garlic
1 dried ancho chile
1/2 cup sliced almonds (with skins)
2 tablespoons sesame seeds
1 tablespoon tomato paste
1 1/2 teaspoons dried oregano
Coarse salt
12 Campari tomatoes
2 cans (15 ounces each) hominy, rinsed and drained
2 teaspoons extra-virgin olive oil
Toasted corn tortillas, for serving

Steps:

  • Shell and devein shrimp; refrigerate shrimp and place shells in a pot. Add 8 onion wedges, 4 cloves garlic, and 3 quarts water. Bring to a boil; reduce heat and simmer 1 hour. Strain, discarding shells; return stock to pot.
  • Heat a heavy skillet (preferably cast iron) over medium-high. Cook chile until charred on both sides, about 4 minutes total. Transfer to a heatproof bowl; add 1 cup boiling water, placing a dish on top to keep submerged. Soak until soft, 20 minutes. Remove stem and seeds; reserve liquid.
  • Meanwhile, toast almonds in skillet over medium until golden brown, about 5 minutes. Transfer to a plate; let cool. Repeat with sesame seeds, 2 to 3 minutes. Transfer to another plate; let cool. In separate batches, finely grind almonds and sesame seeds in a spice grinder, then combine.
  • Place remaining 4 onion wedges and 2 cloves garlic in skillet; cook over medium-high until softened and charred in places, about 10 minutes. Transfer to a blender with chile, 2 tablespoons soaking liquid, 1/3 cup stock, almond-sesame mixture, tomato paste, oregano, and 1 teaspoon salt; pulse to a paste.
  • Return skillet to medium-high and blister tomatoes, turning occasionally, until charred in spots, 7 to 9 minutes. Add to pot with remaining stock. Add 1 tablespoon salt; bring to a simmer. Add shrimp and hominy; continue to simmer until shrimp are just cooked through, 4 to 5 minutes.
  • Heat oil in a medium skillet over medium-high. Add mole and cook, stirring frequently, until fragrant and slightly thickened, about 3 minutes. Divide soup among bowls and stir about 2 tablespoons mole into each; serve, with tortillas.

THE BEST 33 HOMINY RECIPES



The Best 33 Hominy Recipes image

Number Of Ingredients 30

Classic Chicken Pozole Rojo
Chicken Tortilla Soup with Hominy
Hominy Green Chile Casserole
Chili Cheese Hominy
Vegan Hominy Soup
Chicken Tortilla Soup with Hominy
Slow Cooker Pork Posole
Slow Cooker Posole
Chicken Posole
Vegan Hominy Chili Bake
Posole Verde
Flavor bomb vegan snack
Posole Verde
Vegan white chili
Sautéed Hominy with Bacon and Tomato
Hominy Au Gratin
Cherokee Style Hominy
Jalapeno Bacon Hominy
Instant Pot Hominy
Instant Pot Pork Hominy Stew
Pork and Hominy Stew
Posole Pork Stew
Mexican Soup with Hominy
Hominy Breakfast Casserole
Toasted Hominy Bacon and Eggs
Cheesy Hominy Casserole
Easy Chicken Posole
Spicy Chicken and Hominy Soup
Posole Verde Hominy Vegetarian Soup
Hominy Casserole

Steps:

  • Choose your favorite dish!
  • Prepare ingredients according to the recipe.
  • Be ready in 30 minutes or less!

SMOKY SHRIMP, HOMINY AND TORTILLA SOUP



Smoky Shrimp, Hominy and Tortilla Soup image

Categories     Soup/Stew     Garlic     Tomato     Appetizer     Sauté     Shrimp     Hot Pepper     Healthy     Cilantro     Tortillas     Hominy/Cornmeal/Masa     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 14

4 5-inch-diameter corn tortillas, halved, cut into thin strips
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
6 garlic cloves, minced
1/2 teaspoon dried oregano
7 cups canned low-salt chicken broth
2 15-ounce cans golden hominy, drained
1/3 cup canned crushed tomatoes with added purée
2 teaspoons chopped canned chipotle chilies*
1 pound uncooked small shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
Lime wedges

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

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