HOMINY GRITS WITH SHRIMP TWO WAYS
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
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
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
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
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
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
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
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
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
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
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
Number Of Ingredients 30
Steps:
- Choose your favorite dish!
- Prepare ingredients according to the recipe.
- Be ready in 30 minutes or less!
SMOKY SHRIMP, HOMINY AND TORTILLA SOUP
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
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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- In a mixing bowl, whisk the citrus juices, onion, garlic, cumin, cayenne, honey and salt together until combined. Slowly drizzle in the olive oil in a thin and steady stream until the dressing is emulsified. Season with salt and pepper and set aside.
- Pat the shrimp dry. In a large fry pan over medium-high heat, add 1 tablespoon of olive oil to the pan, heat for a minute or so, and drop in the shrimp. Cook for about 1-2 minutes on each side until shrimp are pink and slightly fried. Transfer shrimp to a large mixing bowl. Add the hominy and cherry tomatoes to the mixing bowl and pour in half of the vinaigrette. Toss to coat and let sit for a few minutes.
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- In a large pot, bring the ham hock, carrots, garlic, onion, celery, bay leaf, and water to a boil. Cover partially and simmer over low heat for 2 hours.
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