Moroccan Shrimp And Grits Recipes

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SHRIMP AND TRUFFLED GRITS WITH MOROCCAN CHORIZO BROTH

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 29



Shrimp and Truffled Grits with Moroccan Chorizo Broth image

Steps:

  • In a hot saute pan over medium heat, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the clam juice and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve.
  • When ready to serve, add the rock shrimp and cook for about 2 minutes.
  • Fry the eggs according to your preference.
  • Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread.
  • Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk.
  • Remove from the heat and stir in the cheeses and truffle shavings or truffle oil. Keep warm until ready to serve.
  • On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.

2 tablespoons olive oil
4 ounces Spanish chorizo, roughly chopped (about 1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon toasted cumin
1 teaspoon smoked paprika
A pinch cayenne pepper
1 cup clam juice
1 cup heavy cream
1 tablespoon butter
12 ounces Florida rock shrimp
4 organic eggs
Truffled Grits with Aged Cheddar, recipe follows
Tomato Jam, recipe follows
Crusty white bread, for serving
2 cups milk
1 cup heavy cream
1 stick butter
1 cup grits, such as Anson Mills
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
4 tablespoons mascarpone
2 tablespoons grated aged Cheddar
Few shavings of fresh truffle or 1 teaspoon truffle oil
10 vine ripe tomatoes, chopped
1 cup brown sugar
1/2 cup sherry vinegar
1/4 cup soy sauce
1/2 tablespoon togarashi (Japanese chili powder)

SHRIMP AND GRITS

Provided by Marc Murphy

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14



Shrimp and Grits image

Steps:

  • Cook grits with the shrimp stock according to package instructions.
  • Add canola oil and shallots to a large skillet over medium heat and cook until the shallots start to soften and become translucent, about 5 minutes. Add chili powder, paprika, Cajun seasoning, garlic and some salt and cook for 1 minute, stirring, then add the tomato paste and cook, stirring, 1 minute. Add the cognac and reduce by half, then add the tomatoes and cook until they start to break down, about 5 minutes. Puree mixture in a blender and set aside.
  • Saute the sliced andouille in a medium skillet to achieve a dark sear on both sides, about 8 minutes total. Remove cooked andouille and sear shrimp in andouille fat, about 2 minutes per side.
  • Combine grits with tomato mixture and stir to combine. Spoon andouille and shrimp on top and serve immediately.

12 ounces stone-ground grits
2 quarts shrimp stock
2 tablespoons canola oil
5 shallots, finely diced
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon Cajun seasoning
1 clove garlic, minced
Salt
2 tablespoons tomato paste
1/4 cup cognac
2 tomatoes, quartered
1 andouille sausage, sliced
1 pound medium shrimp, peeled, deveined and tails removed

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Provided by Marc Murphy

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Moroccan Shrimp with Tomatoes and Onions image

Steps:

  • For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
  • For the shrimp: Preheat the oven to 400 degrees F.
  • In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
  • Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

1 Meyer lemon, cut into 8 wedges
1/3 cup lemon juice
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling onto the shrimp
1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
10 ounces cherry tomatoes, halved
2 teaspoons ras el hanout (Middle Eastern spice mix)
1 teaspoon kosher salt
1 pound fresh head-on large shrimp
Leaves from 1 bunch cilantro, chopped

QUICK MOROCCAN SHRIMP SKILLET

When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10



Quick Moroccan Shrimp Skillet image

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.

Nutrition Facts : Calories 335 calories, Fat 11g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

1 tablespoon canola oil
1 small onion, chopped
1/4 cup pine nuts
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 cup uncooked pearl (Israeli) couscous
2 tablespoons lemon juice
3 teaspoons Moroccan seasoning (ras el hanout)
1 teaspoon garlic salt
2 cups hot water
Minced fresh parsley, optional

SOUTHERN SHRIMP AND GRITS

A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13



Southern Shrimp and Grits image

Steps:

  • In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP:
8 thick-sliced bacon strips, chopped
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 teaspoon Cajun or blackened seasoning
4 green onions, chopped

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