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Suggest a better descriptionTitle: Shrimp And Cheese Grits Categories: Dujour05 Yield: 1 servings -------------------------------FOR THE GRITS------------------------------- 8 c Heavy cream 5 oz Unsalted butter 1 Jalapeno pepper; seeded and -diced 1 tb Roasted garlic 1/4 ts Salt 1/4 ts Paul Prudhommes Vegetable -Magic 1 c Fresh stoneground grits or -Quaker Oats ; quick grits 1 c New York white cheddar 1/2 c Yellow cheddar 1/4 c Asiago cheese-------------------------------FOR THE SHRIMP------------------------------- 2 lb Rock shrimp; shelled and -washed 1 c Hot sauce 2 c Flour 1/4 c Cornstarch 1 tb Paul Prudhomme Seafood Magic 1 pn Freshly ground black pepper; -white pepper, salt 5 c Canola oil for frying-----------------------------FOR THE MUSHROOMS----------------------------- 1/2 lb White mushrooms; sliced thin 2 tb Unsalted butter 8 oz Tasso ham; diced and sauteed Salt and freshly ground -pepper 1/4 c Green onions; (scallions), -sliced ; thin To cook the grits, bring the cream to a boil in a large saucepan. Add the butter, jalapeno pepper, chopped garlic, salt and Vegetable Magic and grits. Cook the grits over a medium flame for about 1 hour. Then add the three cheeses and cook for another 45 minutes until a creamy texture is obtained. If the resulting mixture is too thick, thin it with cream or water. Pre-heat the frying oil to 350 degrees. To cook the shrimp, marinate them in the hot sauce for ten minutes. In a bowl, combine the flour, cornstarch, Seafood Magic, peppers and salt. Drain the shrimp. Place the shrimp, a few at a time in a sieve and liberally coat with the flour mixture, shaking them in the sieve to lose the excess flour. Fry them for about 2 minutes, until lightly golden. To cook the mushrooms, saute them in the butter, stirring, until softened, about 3 minutes. Add the Tasso ham and cook another 2 minutes. Season with salt and pepper. To assemble the dish, ladle the grits over the surface of a serving plate, spoon the mushroom mixture on top, sprinkle the green onions over the plate and then place the shrimp on top. Serve immediately. (Note: For the Tasso you can substitute sauteed, unsmoked ham hock.) Yield: 5 servings Recipe by: CHEF DU JOUR SHOW #DJ9158 - CHEF JIMMY BANNOS
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 8 servings | ||
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Calories: 128 | ||
Calories from Fat: 122 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 17.9mg | 6 % | |
Sodium 91.4mg | 3 % | |
Potassium 56.6mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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