Best 2 Shrimp And Grits Bobby Flay Recipes
Shrimp and grits is a classic Southern dish that is enjoyed by people of all ages. It is a hearty and flavorful meal that is perfect for a weekend brunch or a special occasion. The combination of the tender shrimp, the creamy grits, and the spicy sauce is simply irresistible. Bobby Flay, the renowned chef and TV personality, has his own take on this classic dish. His recipe for shrimp and grits is known for its bold flavors and unique ingredients. In this article, we will explore Bobby Flay's recipe for shrimp and grits and provide you with all the information you need to make this delicious dish at home.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
SHRIMP AND GRITS (BOBBY FLAY) RECIPE
Provided by รก-49759
Number Of Ingredients 22
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.
Tips:
- Use fresh shrimp. Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them in the refrigerator overnight or in cold water for 30 minutes before cooking.
- Cook the shrimp properly. Shrimp should be cooked until they are opaque and pink. Overcooked shrimp are tough and rubbery.
- Use good-quality grits. Grits are made from dried cornmeal, and the quality of the cornmeal will affect the flavor of the grits. Look for grits that are made from stone-ground cornmeal, which has a more flavorful and complex flavor than grits made from regular cornmeal.
- Cook the grits slowly. Grits need to be cooked slowly in order to develop their full flavor. Bring the grits to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the grits are tender.
- Season the grits well. Grits can be seasoned with a variety of ingredients, such as salt, pepper, butter, cheese, and herbs. Experiment with different seasonings to find the combination that you like best.
- Serve the shrimp and grits immediately. Shrimp and grits are best served immediately after they are cooked. The grits will start to thicken as they cool, so if you need to keep them warm, transfer them to a slow cooker or chafing dish.
Conclusion:
Shrimp and grits is a classic Southern dish that is enjoyed by people of all ages. It is a simple dish to make, but it is full of flavor. The combination of shrimp, grits, and cheese is simply irresistible. If you have never tried shrimp and grits, I encourage you to give it a try. You won't be disappointed.
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