Blackened Striper, Jalapeño Cornbread, Potato Cakes and Cheesy Broccoli (Episode #507)
Cowboy Campfire Cooking
Blackened Striper
Jalapeño Cornbread
Cheesy Broccoli
Grandma Kalokerino’s Potato Cakes
The Moron Brothers
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Divinely Delicious Shrimp & Grits
DIVINELY DELICIOUS SHRIMP'N GRITS
{feeds about 7-10 people, depending on your people}
-for the shrimp and sauce-
6 slices of thick-cut hickory bacon, cut into pieces
1/2 cup red bell pepper, finely chopped
1/2 cup yellow bell pepper, finely chopped
1/2 cup yellow onion, finely chopped
2 cloves garlic, chopped
1 1/2 tablespoons of Creole seasoning, like Tony Chachere's
1 cup of dry white wine {or chicken stock, but it's a richer flavor with wine}
1 pound large fresh or frozen shrimp (thawed) peeled, deveined, tail-on
the juice of one lemon
2-3 tablespoons chopped scallions, green parts only
crumbled goat cheese, optional
Before we start, there's a method to cooking this dish so it's all ready at the right time to serve hot and at its best. Be sure to have all of your peppers, onions, garlic chopped and ready to go; and also have the shrimp thawed and patted dry. You may wish to remove the tails, but I think it's pretty to leave them on. Ready?! Go!
In a large skillet/braiser/saucepan {choose one that has a lid because you'll need it later} over medium-high heat, cook bacon pieces, stirring until crisp and nicely browned. Using a slotted spoon or spatula, spoon out the bacon pieces and drain/cool on a paper towel-lined plate, reserving the bacon grease in the skillet. Turn off the burner, and sit tight.
Next, prepare the grits recipe below. Stirring and adding milk as you need to make sure they're creamy and delicious. Cover and let sit over low heat, stirring occasionally, as you prepare the shrimp sauce.
-for the grits-
10-12 oz. Mild Mexican Velveeta, cubed
1 tsp. salt
1 cup uncooked instant grits
2 cups of chicken stock
2 cups of milk
1/4 cup butter
1 tsp garlic powder (not salt!)
2-3 rings of jarred jalapeno slices and juice, optional
In a medium-large pot, bring water, milk, butter and salt to a slow boil and whisk in grits, whisking constantly so they do not clump. Reduce heat to a simmer and cook-n-stir grits until they've expanded and gotten creamy about 7-8 minutes or so. Over low heat, stir in cheese and garlic powder. Stir until cheese is melted and grits are smooth. Stir in 1-2 tablespoons of jarred jalapeno juice if you'd like (we do!). Taste as you go! Add more milk a little at a time, stirring over low heat til the grits are creamy, creamy, creamy.
Now that the grits are made, it's time to tend to the shrimp sauce. And when I say tend, I mean you're about to stand over your skillet/saucepan working quickly and stirring quite a bit for the next 10-12 minutes. But then you're ready to plate and serve!
Heat the bacon grease over medium heat, and add the peppers and onions, sautéing for 5-6 minutes until they are soft. Add the chopped garlic and stir constantly for one minute to be sure it doesn't burn...and it will burn on you fast. Add the white wine and creole seasoning and stir well. Reduce heat to medium-low, stir in the shrimp, adding more wine or chicken stock for more sauce if needed, and bring to a little simmer. Cover with a tight fitting lid for 2-3 minutes to cook the shrimp. This is a good time to stir your grits and see how they're looking. Remove the lid from the shrimp sauce, and stir in lemon juice. Taste the sauce, adding more creole seasoning, more lemon, or more wine/stock if you prefer.
Spoon a shallow bowl with your creamy jalapeno cheese grits, and ladle the shrimp and sauce on top. Then garnish with crumbled bacon, chopped green scallions, and a crumble of goat cheese if you'd like. I like to lay a rustic hunk of buttered crusty bread on the side of the bowl which is just right for moppin the last little bit of grits and sauce from the bowl.
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Find more out more about Amy and Euna Mae's.
Torey Tolson's Scallops and Grits
Everyone does Shrimp and Grits, I charge you to try these scallops as a flavorful compliment to your creamy grits.
Shrimp & Grits Recipe
This still ranks as one of the most versatile dishes. It is just as delicious served for breakfast as it is served for a late night meal or anytime in between.
Shrimp and grits is a deeply rooted dish down south, and, although this version deviates slightly from the traditional, it is approachable and you could find the ingredients almost anywhere.
Fresh spot prawns from the Pacific Northwest were used for this recipe, but any good quality shrimp will work. If you can’t find fresh shrimp, then opt for head removed, shell on deveined shrimp.
Crystal is a hot sauce from Louisiana and fits perfectly with this dish, but any hot sauce you can find will work.
Ingredients
Grits:
1 cup cornmeal grits
4½ cups water
1 cup smoked applewood cheddar
¼ cup butter
1 tsp salt
Shrimp:
1 Tbsp vegetable oil
3 strips bacon, ½” sliced (the thicker the better)
20 shrimp
3 green onion, ½” sliced
3 cloves garlic
1 jalapeño, sliced into very thin rounds
Crystal hot sauce
2 Tbsp butter
4 eggs
salt
freshly cracked black pepper
Method
Grits:
1. Bring water to the boil in a large pot.
2. Once boiling, slowly whisk the grits into the water.
3. Simmer the grits gently for 15 minutes and then turn off the heat. Add water as needed to keep the grits loose.
4. Let the grits sit for 30 minutes. This step isn’t completely necessary, but it will help to ensure that all the corn has been hydrated.
5. Turn the heat back on to low and bring the grits back to a simmer. The grits will likely have stiffened up, so add water as necessary to keep the consistency similar to a very loose porridge.
6. Once simmering, mix in the cheddar and butter and season with salt.
7. If needed, adjust the consistency again and serve. The grits will tighten up very quickly once served, so it is better to serve them on the looser side.
Shrimp and eggs:
1. Add the oil to a hot pan and cook the bacon until it is just starting to crisp on the edges.
2. Remove the bacon and the bacon grease from the pan and reserve separately.
3. Add 1 Tbsp of bacon grease back to the pan and sauté the shrimp for 1 minute.
4. Add the garlic and green onion and continue to sauté until the shrimp are cooked.
5. Add the bacon back to the pan and season with salt to taste.
6. Meanwhile, in a separate pan, melt the butter over medium-low heat.
7. Add the eggs to the pan, season with salt and cook to your liking. Sunny side up is recommended, as the runny yolk is magic when it mixes with the grits.
To serve
1. Spoon the grits into a warm bowl and transfer some of the shrimp on to one side of the grits.
2. Place one egg next to the shrimp.
3. Scatter a few jalapeño rings over the top of the dish and finish with a sprinkle of hot sauce.
Find more recipes on The Filson Journal
Shrimp and Grits | Best Shrimp and Cheese Grits Recipe
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How to Make Shrimp & Grits | #CookingAgainstCancer
How to Make Shrimp & Grits | #CookingAgainstCancer
In this video I'll show you how I make my shrimp and grits in a boudin gravy for our #CookingAgainstCancer collaboration. We've done this collab to pay homage to people around us that have been touched by this horrible disease. I made this dish in honor of my wife who battled cancer in 2010. Please make sure to check out all of the videos associated with this collaboration.
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