Seared Scallops with Chili Grits and Jicama Tomatillo Salsa
Chef Franco Paterno from Aqua at the Providence Marriott is making Seared Scallops with Chili Grits and Jicama Tomatillo Salsa.
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Shrimp and Grits | Shrimp and Grits Recipe
Shrimp and Grits | Shrimp and Grits Recipe - Here's a treat for everyone, Shrimp and Grits with Bacon and Cheese! So if you're looking for a Southern Style, Soul Food Cooking video then you've come to the right place. Now this dish id good no matter what time of the day it is, weather it's for breakfast, lunch or dinner, this is truly a GREAT DISH!
Ingredients
2 lbs Large/Jumbo Shrimp
6 - 10 Slices of Bacon
3 tbsp Butter
2 cups Shredded Cheddar Cheese
3 tbsp Chopped Fresh Parsley
1/2 tsp Salt and Pepper
1 cup Un-Cooked Quick Grits
3 cups Chicken Broth
1 tbsp Lemon Juice
2 tsp Worcestershire Sauce
2 Garlic Cloves = 3 tsp minced Garlic
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BROWN SUGAR CHILI AND CHEESE GRITS
BROWN SUGAR CHILI AND CHEESE GRITS
{serves about 8 with leftover chili for chili dogs}
-for the brown sugar chili-
1 small yellow onion, chopped
2 cloves garlic,chopped
2lbs ground beef 80/20
1 14oz can dark red kidney beans
1 14oz can light red kidney beans
1 14oz can pinto beans
1 14oz can black beans
2 cans diced tomatoes with green chiles
1 4oz can tomato paste
1 4oz can chopped green chiles
1 packet chili seasoning
1 packet dry ranch dressing mix
2-3 Tbls brown sugar
Salt and pepper to taste
-for the cheese grits-
1lb velveeta, cubed
½ teaspoon salt
1 cup uncooked instant grits
2 cups of water
2 cups of milk
1 stick unsalted butter, cut into about four pieces
1 teaspoon garlic powder
3 Tablespoons jarred chopped jalapenos and juice, optional
In a 5.5qt heavy-bottomed pot, saute onion in a swirl of olive oil until tender. Stir in garlic and saute until fragrant. Add ground beef and cook until browned. Drain just a bit of liquid off of the top of the cans of beans, and pour into the pot. Pour the tomatoes and chiles into the pot with the juice. Add in the remaining ingredients. Stir well. Bring just to a boil, reduce to a simmer and allow to simmer on low for at least 30 minutes. Add a can of water if you prefer your chili more liquidy than thick.
Meanwhile prepare cheese grits. In a 4qt saucepan, bring water, milk, butter and salt just to a boil and whisk in grits, whisking constantly so they do not clump. Reduce the heat to a simmer and cook 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 jarred jalapenos and juice. Taste as you go! Add more milk or butter a little at a time, stirring over low heat until the grits are creamy, creamy, creamy.
Serve in shallow bowls ladled with just enough grits to cover the bottom of the bowl, then filled with chili. Top with sour cream, chopped red onions, avocado slices, sliced scallions or whatever else sounds good!
How to make the BEST cheese grits !
Hey y'all!! These are the BEST grits ever!!! Everyone always ask me how I make my grits because they are slap ya mama, ya auntie and your cousin good !! Cheesy, creamy , and thick ! No soupy ass grits allowed where I'm from! Here's what you'll need
1 cup quick grits
4 cups water
1 tablespoon of knorrs seasoning or chicken bouillon
1 tablespoon salt
1 cup heavy cream
2 tablespoon butter
Cheese of choice .. now on this part please use as much cheese as you'd like . I just eyeballed mine . And adjust as needed !
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