Bobby Flays Shrimp And Grits Recipes

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HOMINY GRITS WITH SHRIMP TWO WAYS

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 23



Hominy Grits with Shrimp Two Ways image

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.

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

SMOKY SHRIMP AND GRITS

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 23



Smoky Shrimp and Grits image

Steps:

  • Bring 4 cups of the shrimp stock and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 25 to 35 minutes. If the mixture becomes too thick, add the remaining stock and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper.
  • Divide the grits among 4 bowls and top with the sauteed shrimp. Drizzle with some of the garlic oil and bacon (reserved from the sauteed shrimp) and sprinkle with some of the scallions.
  • In a large saucepan, heat the oil over high heat until almost smoking. Add the shrimp shells, heads and tails, onion, carrot and celery and cook, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add 10 cups of cold water, the tomatoes, chipotle, bay leaf, parsley and peppercorns. Bring to a boil, reduce the heat to medium-low and simmer, skimming the surface occasionally, for 40 minutes.
  • Strain the stock through a fine-mesh strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible, then discard the solids. The stock can be made 2 days in advance, tightly covered and refrigerated or frozen for up to 3 months.
  • Place bacon in a medium skillet over medium heat and cook until golden brown and crisp and the fat has rendered, about 8 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.
  • Remove all but 3 tablespoons of the bacon fat from the skillet and place back on the heat. Increase the heat to high. Season the shrimp with salt and pepper, add to the skillet in a single layer, in batches, if needed, with the garlic and thyme, and cook, flipping once, until the shrimp are lightly golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Add the bacon to the garlic oil left in the skillet and reserve to drizzle over the finished dish.

4 to 5 cups Shrimp Stock, recipe follows (see Cook's Note) or vegetable stock
Kosher salt
1 cup yellow stone-ground grits
1 1/2 cups grated white cheddar cheese
1/4 cup heavy cream
Freshly ground black pepper
2 scallions (green parts only), thinly sliced, for garnish
Sauteed Shrimp (including the reserved garlic oil and bacon), recipe follows
5 cups raw shrimp shells, heads and tails (about 2 pounds), rinsed well
1 medium yellow onion, coarsely chopped
1 small carrot, coarsely chopped
1 medium celery stalk, coarsely chopped
1 cup white wine
2 plum tomatoes, coarsely chopped
1 tablespoon chipotle in adobo sauce
1 bay leaf
10 flat-leaf parsley sprigs
1/2 teaspoon whole black peppercorns
1/2 pound thick double-smoked cut bacon, cut into lardons
20 large (21 to 24 count) shrimp, shelled and deveined
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper

BOBBY FLAY'S SHRIMP AND GRITS

Make and share this bobby flay's shrimp and grits recipe from Food.com.

Provided by chia2160

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



bobby flay's shrimp and grits image

Steps:

  • melt butter and oil in large saucepan.
  • add onion and garlic, cook until softened.
  • add milk, water and 1 tsp salt, bring to boil.
  • slowly whisk in grits and bring to boil.
  • reduce heat to simmer and cook 15-20 mins until thickening, whisking every few minutes.
  • add cheese to melt, stirring, add salt& pepper to taste.
  • for shrimp--.
  • heat a pan to smoking, add bacon, cook until brown, remove and drain on paper towels.
  • remove all but 3 tbsp of fat, add shrimp.
  • cook until pink.
  • serve shrimp over grits in soup plates, garnish with bacon and scallions.

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 cups milk
3 cups water
salt & pepper
1 cup grits
1 1/2 cups finely grated cheddar cheese
8 ounces bacon, chopped
20 large shrimp, peeled and deveined
1/4 cup chopped scallion

PERFECTLY GRILLED SHRIMP

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 4



Perfectly Grilled Shrimp image

Steps:

  • Heat your grill to high.
  • Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper.
  • Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.

1 pound large shrimp (21 to 24), peeled and deveined
2 tablespoons canola oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

BAR AMERICAIN'S GULF SHRIMP AND GRITS

Provided by Bobby Flay

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 11



Bar Americain's Gulf Shrimp and Grits image

Steps:

  • Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper.
  • Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.
  • Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.
  • Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with some of the green onion.

4 to 5 cups shrimp stock
Salt
1 cup yellow stone ground cornmeal
1 cup grated white Cheddar
Freshly ground black pepper
3 green onions, thinly sliced, for garnish
1/2 pound thick double-smoked cut bacon, cut into lardons
2 tablespoons pure olive oil
20 large (21 to 24 count) shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper

SHRIMP AND GRITS (BOBBY FLAY) RECIPE

Provided by á-49759

Number Of Ingredients 22



Shrimp and Grits (Bobby Flay) Recipe image

Steps:

  • First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Keep whisking for another 2 or 3 minutes until the grits become creamy. Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on bacon.

Grits:
2 cups water
2 chicken bouillon cubes (recommended: Knorr)
2 tablespoons butter or margarine
1 cup quick grits (recommended: Quaker)
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete)
3 slices bacon - cooked and crumbled
Shrimp:
1 1/2 pounds (26-30 count) Wild Georgia Shrimp
2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper

BOBBY FLAY'S SHRIMP 'N GRITS

Categories     Soup/Stew     Shellfish     Sauté     Quick & Easy

Yield 4 bowls

Number Of Ingredients 11



BOBBY FLAY'S SHRIMP 'N GRITS image

Steps:

  • Bring water to boil. Add salt and pepper. Add grits slowly and cook until water is absorbed, following package directions. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry bacon until browned and drain well. In grease, add shrimp. Cook until pink. Add lemon juice, chopped bacon, parlsey, scallions, garlic. Saute 3 minutes. Spoon grits into serving bowl. Add shrimp and mix well. Serve immediately.

4 c. water
Salt and pepper
1 c. stone ground grits (not instant)
3 T. butter
2 c. shredded sharp cheddar
1 lb. peeled deveined shrimp (I use 2 lbs.)
6 slices bacon, cut up
4 t. lemon juice
2 T. chopped parsley
1 c. thinly sliced scallions or green onions
1 large clove garlic, minced

BOBBY FLAY'S GULF SHRIMP AND GRITS

Categories     Side     Shrimp     Boil

Yield serves 4

Number Of Ingredients 11



Bobby Flay's Gulf Shrimp and Grits image

Steps:

  • Bring the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and cook, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add a little more stock.
  • Meanwhile, cook the bacon in a medium skillet over medium heat until it is golden brown and crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Remove all but 3 tablespoons of the bacon fat from the skillet, and return it to high heat. Season the shrimp with salt and pepper. Add the shrimp, garlic, and thyme, in batches, if necessary, to the skillet and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Reserve the garlic oil left in the skillet.
  • Stir the cheese and heavy cream into the cooked grits, and whisk until smooth; season with salt and pepper.
  • Divide the grits among 4 bowls, and top each with 5 shrimp. Drizzle with some of the garlic oil from the skillet, and sprinkle with the green onions.

4 cups shrimp stock (see page 180), or more if needed
Kosher salt
1 cup stone-ground yellow cornmeal
8 ounces thick-cut double-smoked bacon, cut into 1-inch-long matchsticks
20 large (21- to 24-count) shrimp, shelled and deveined
Freshly ground black pepper
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/2 cups (6 ounces) grated white cheddar cheese
1/4 cup heavy cream
2 green onions (green parts only), thinly sliced, for garnish

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