COOKING SHRIMP RECIPES

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SHRIMP AND GRITS RECIPE - NYT COOKING



Shrimp and Grits Recipe - NYT Cooking image

Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is “a superb version, a highly seasoned, creamy concoction with chunks of tomatoes” that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.

Provided by Julia Reed

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 19

3/4 cup grits
1/4 teaspoon salt
6 ounces Cheddar cheese, grated
3 tablespoons butter
4 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
1/2 teaspoon dried thyme
1 tablespoon flour
1 pound medium to large raw shrimp, shelled (reserve shells for stock)
1/2 to 1 cup shrimp stock (see note)
1 tablespoon tomato paste
1/3 cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
Salt to taste
2 tablespoons chopped fresh parsley

Steps:

  • For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
  • For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
  • Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

Nutrition Facts : @context http//schema.org, Calories 685, UnsaturatedFatContent 13 grams, CarbohydrateContent 36 grams, FatContent 44 grams, FiberContent 3 grams, ProteinContent 39 grams, SaturatedFatContent 26 grams, SodiumContent 890 milligrams, SugarContent 4 grams, TransFatContent 1 gram

SHRIMP PAELLA RECIPE | COOKING LIGHT



Shrimp Paella Recipe | Cooking Light image

Paella is a Spanish seafood and rice dish, prized for the crispy bits of rice that come from letting the rice sizzle in the pan, and the deep yellow color from saffron. We cheat the color with less expensive ground turmeric and speed the process with precooked brown rice.  Make sure to spread the rice mixture in an even layer so the bottom can crisp. The shrimp take less than 5 minutes to cook. Rinse well under cold running water until completely thawed, and then pat dry before adding to the pan. Serve with simply steamed asparagus to round out the meal. 

Provided by Julia Levy

Total Time 20 minutes

Yield Serves 4 (serving size: about 5 shrimp and 1 cup rice mixture)

Number Of Ingredients 11

2 tablespoons canola oil
1/2 teaspoon ground turmeric
1 cup chopped red bell pepper
1 cup frozen green peas
1 tablespoon minced garlic
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
3 tablespoons unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
12 ounces frozen medium shrimp, thawed, peeled, and deveined
2 tablespoons fresh lemon juice

Steps:

  • Heat oil in a large skillet over medium-high. Add turmeric; cook 1 minute, stirring constantly. Add bell pepper, peas, and garlic to pan; cook 2 minutes, stirring occasionally. Stir in rice; spread in an even layer. Cook, without stirring, 3 minutes. Reduce heat to medium. Stir in stock, salt, and pepper. Spread rice mixture in an even layer in pan. Cook, without stirring, 7 minutes. Arrange shrimp on top of rice mixture; cover and cook 3 to 4 minutes or until shrimp are done. Drizzle lemon juice over pan. Serve immediately.

Nutrition Facts : Calories 336, CarbohydrateContent 44 g, CholesterolContent 107 mg, FatContent 10.8 g, FiberContent 5 g, ProteinContent 19 g, SaturatedFatContent 0.7 g, SodiumContent 544 mg, SugarContent 3 g

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