Nuevo Latino Shrimp and Grits
Nuevo Latino Shrimp and Grits takes approximately 50 minutes from beginning to end. This recipe makes 6 servings with 924 calories, 31g of protein, and 72g of fat each. For $5.77 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe is typical of Southern cuisine. This recipe from Foodnetwork requires achiote, manchego, corn grits, and unsalted butter. 311 person have made this recipe and would make it again. Many people really liked this main course. Overall, this recipe earns a solid spoonacular score of 66%. Try Nuevo Cubano, Nuevo Nuvo, and Shrimp and Grits for similar recipes.
Servings: 6
Preparation duration: 50 minutes
Ingredients:
1 tablespoon achiote paste
1/2 cup bourbon
2 cups cleaned and trimmed chanterelles
2 tablespoons chipotles in adobo, pureed
1/4 cup brewed coffee
1 cup white corn grits
1 tablespoon cornstarch mixed with 2 tablespoons water
1 4-ounce piece country ham
1 tablespoon finely chopped fresh thyme
1 tablespoon minced garlic
1 cup heavy cream
1 lime, juiced
Kosher salt and freshly ground black pepper
1/2 cup shredded manchego
1/2 cup shredded Monterey Jack cheese
3 tablespoons olive oil
1/4 cup diced Spanish onion
1 pound Kentucky freshwater prawns or about 18 extra-large (16/20) domestic shrimp
3 cups water or shrimp stock
1 cup (2 sticks) unsalted butter cut into 4 or 6 slabs.
4 tablespoons unsalted butter
1 roasted poblano or yellow or red bell pepper, seeded, skinned and julienned
Equipment:
sauce pan
pot
bowl
frying pan
whisk
Cooking instruction summary:
For the grits: Bring the water or stock to a boil in a large saucepan. Slowly pour in the grits in a thin stream, stirring constantly so they don't form lumps. Cook over medium heat, stirring constantly until they begin to thicken. Reduce the heat to medium-low and cook uncovered, stirring occasionally to ensure they dont stick to the bottom on the pot, for 20 medium. Cover and reduce the heat to low and cook until the grits are tender, about 10 minutes more. Stir in the cream, manchego, Monterey Jack, chipotles and butter. Season with salt and pepper to taste. For the shrimp: Combine the achiote paste, garlic and lime juice in a shallow bowl. Add the shrimp and marinate in the refrigerator at least 30 minutes and no more than 6 hours. Heat the oil in a large skillet over medium-high heat. Add the shrimp and sear, 3 minutes per side. Remove the skillet from the heat. Add the bourbon, return to the heat, and cook, stirring occasionally, until the shrimp are bright pink and cooked through, about 1 to 2 minutes. For the bourbon redeye gravy: Heat a large skillet over medium-high heat. Add the ham and saute until browned, 1 to 2 minutes per side. Add the onions and mushrooms and continue to saute. Add the bourbon and shake the pan. (It may flame a bit. If so, pull it off the flame and stir.) Add the coffee and bring to a boil. Remove and discard the ham. Whisk in the cornstarch mixture and continue to boil until reduced by half. Whisk in the thyme and slowly incorporate the butter until you achieve an emulsified sauce. Serve the shrimp with the grits, poblano pepper and gravy.
Step by step:
1. For the grits: Bring the water or stock to a boil in a large saucepan. Slowly pour in the grits in a thin stream, stirring constantly so they don't form lumps. Cook over medium heat, stirring constantly until they begin to thicken. Reduce the heat to medium-low and cook uncovered, stirring occasionally to ensure they dont stick to the bottom on the pot, for 20 medium. Cover and reduce the heat to low and cook until the grits are tender, about 10 minutes more. Stir in the cream, manchego, Monterey Jack, chipotles and butter. Season with salt and pepper to taste.
For the shrimp
1. Combine the achiote paste, garlic and lime juice in a shallow bowl.
2. Add the shrimp and marinate in the refrigerator at least 30 minutes and no more than 6 hours.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the shrimp and sear, 3 minutes per side.
5. Remove the skillet from the heat.
6. Add the bourbon, return to the heat, and cook, stirring occasionally, until the shrimp are bright pink and cooked through, about 1 to 2 minutes.
For the bourbon redeye gravy
1. Heat a large skillet over medium-high heat.
2. Add the ham and saute until browned, 1 to 2 minutes per side.
3. Add the onions and mushrooms and continue to saute.
4. Add the bourbon and shake the pan. (It may flame a bit. If so, pull it off the flame and stir.)
5. Add the coffee and bring to a boil.
6. Remove and discard the ham.
7. Whisk in the cornstarch mixture and continue to boil until reduced by half.
8. Whisk in the thyme and slowly incorporate the butter until you achieve an emulsified sauce.
9. Serve the shrimp with the grits, poblano pepper and gravy.
Nutrition Information:
covered percent of daily need
