How To make Grits Florentine
10 oz Frozen chopped spinach
1/2 c Thinly sliced green onions
3 oz Shredded cheddar cheese
1/4 ts Pepper
1/4 ts Nutmeg
2 c Water
2/3 c Enriched Hominy Quick Grits*
-- (Quaker or Aunt Jemima) 1/2 ts Salt (optional)
1/2 c Dairy sour half and half
-OR- sour cream 3 sl Bacon
crisply cooked
:
and crumbled
Cook spinach with onions according to package directions. Drain thoroughly; stir in cheese, pepper and nutmeg. Cook over medium heat, stirring frequently, until cheese melts; remove from heat. Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. Stir grits into
spinach mixture. Add sour half and half; cook until heated through. Spoon into 1-qt. serving dish. Sprinkle with bacon. *NOTE: To substitute Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 2-1/2 cups and simmer time to 12 to 14 minutes. Proceed as recipe directs. NUtrITIONAL ANALYSIS per serving: * calories 181 * carbohydrates 17 g * protein 8 g * fat 9 g * calcium 170 mg * sodium 340 mg * cholesterol 25 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
How To make Grits Florentine's Videos
How To Make Chimichurri Shrimp (A New Spin On Shrimp & Grits)
Today we are embracing the weather change and brightening up the plates with some fresh ingredients. If you like traditional Shrimp & Grits then you will LOVE this recipe! Chimichurri Shrimp w/ Creamy Parmesan Polenta and a Bacon Serrano Corn Relish. Let's #makeithappen
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Shopping List:
1.5 lbs large shrimp
Chimichurri Sauce:
1/2 cup parsley
1/2 cup cilantro
2-4 cloves garlic
1 shallot
1 red chili
4 tbsps red wing vinegar
2/3 cup olive oil
salt and pepper
Bacon Corn Relish:
2 ears of corn (removed from cobb)
4-5 slices thick cut bacon
1 red serrano chili pepper
salt, pepper, garlic, onion powder
Polenta:
1 18oz package polenta cut into small pieces
1-2 cups chicken broth
1/2 cup grated parmesan cheese
4 oz cream cheese
salt, pepper, garlic, onion powder, paprika
Shrimp and Grits from Distinctive Gourmet at the Virginia Beach Convention Center
Shrimp and Grits from Distinctive Gourmet at the Virginia Beach Convention Center - The Hampton Roads Show - May 28, 2014
Chicken Florentine
Become a Member Of Cooking With The Blues
Daddy Jack's Cooking with the Blues, Recipe - Chicken Florentine. Jack whips up a quick and easy Chicken Florentine that was offered at Daddy Jack's during the 2018 New London Restaurant Week.
INGREDIENTS:
Chicken, seasoning, flour, olive oil, butter, baby spinach, salt and pepper, provolone, Parmesan, white wine, beurre blanc, green onion.
Video production by Shane O'Connell
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MUSIC:
OctoBlues Kevin MacLeod (incompetech.com)
Hustle Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
How to Make Keto Shrimp and Grits
Keto Shrimp and Cheesy Grits is the cheesy buttery flavor we love from the traditional southern shrimp and grits recipe without all the carbs! Now you can make this old classic right in your keto kitchen in just 30 minutes! With it's tender shrimp, cheesy cauliflower grits, and savory bacon...so much flavor packed into one bowl! 8 Net Carbs
Printable Recipe Link:
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
INGREDIENTS
2 12 ounce Bags frozen cauliflower, cooked according to package directions
3 Tablespoons Butter
1/2 Cup Heavy cream
1 Cup Cheddar Cheese
4 Slices bacon
1 Pound Raw shrimp, peeled and deveined
2 Cloves Garlic, minced (My favorite brand on Amazon (affiliate link)
2 Tablespoons Chopped parsley
Salt and pepper to taste
INSTRUCTIONS
Pulse the cooked cauliflower in a food processor until it resembles grits consistency.
Dump the cauliflower in a sauce pan and add in the butter, heavy cream and cheddar cheese.
Start to melt the cheddar cheese and butter.
The grits will be nice and creamy.
Season with salt and pepper to taste.
In a large skillet (my favorite brand on Amazon (affiliate link) over medium high heat, cook the bacon until crisp.
Drain on paper towels and set aside to cool. Crumble when cooled and set aside.
In the same skillet used to cook the bacon, reduce the heat to medium and add in the shrimp and garlic.
Cook the shrimp on both sides until pink and opaque. Top with the chopped parsley.
To serve, spoon grits into bowls and top with the shrimp and bacon.
NUTRITION
Serving: 4g | Calories: 390kcal | Carbohydrates: 11g | Protein: 24g | Fat: 28g | Saturated Fat: 17g | Fiber: 3g | Sugar: 5g
Fish and Grits | Cajun Cream Sauce | Let’s Brunch!
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Ingredients listed below:
2 Catfish Fillets
1 1/2 cup flour
1 1/2 cup yellow cornmeal
2 tbs cornstarch
Old bay
Cajun seasoning
Pepper
Paprika
Garlic powder
Vegetable oil (used for frying)
Cajun Cream Sauce:
1 tbs oil
1/3 onion (chopped)
1/3 red pepper (chopped)
1 beef smoked sausage link (cut in 1/4 piece)
1 tsp minced garlic
2 sprigs thyme leaves
1 1/2 cup heavy whipping cream
Paprika
Pepper
Cajun seasoning
Old bay
Louisiana hot sauce
Crab meat Mixture:
3 tbs butter
1/2 cup lump crab meat
Old bay
Cajun seasoning
Pepper
Chopped parsley
Grits:
1 stick butter
1/2 cup sharp cheddar cheese
*Follow directions on box dependent upon how many servings you are making. I made enough for 3 servings to have a big portion.
Serve with a side of eggs or potatoes and garnish with parsley and a splash of paprika!!!????
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Shrimp Florentine Roadhouse Style
Just a quick dinner recipe.....Roadhouse style...... It was so good !!!!