Shrimp Florentine over Tomato Grits

courtesy Paula Deen



Recipe Summary

Difficulty: Medium

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Yield: 8 servings as an appetizer, 4 servings as a main course



Tomato Grits:



2 cups water

3/4 cup milk

1 teaspoons salt

1 cup quick cooking grits

1 stick butter, plus 1 tablespoon butter

1/3 cup green onions, diced

6-ounce garlic cheese roll

2 1/2 cups Cheddar, shredded

10-ounce can diced tomatoes and green chiles

2 eggs, lightly beaten



Shrimp Florentine:

2 tablespoons butter

1 clove minced garlic

12 shrimp, peeled and deveined

1 to 2 lemons juiced

White wine, for deglazing

1 cup heavy cream

1/4 cup grated Parmesan or Grand Padana

2 cups fresh spinach, packed down

1 dash ground nutmeg

Salt and pepper



Preheat the oven to 350 degrees F.



To make the tomato grits, in a saucepan, bring the water and milk to

a boil. Add the salt. Slowly add the grits and return to a boil; stir

for 1 full minute. (The secret to preparing good grits is the initial

stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes.

Stir the grits and add 1 stick of butter, stirring until it has

melted. Cover and cook for 3 to 5 minutes, or until the grits are

thick and creamy. Remove from the heat and set aside. Saute the

onions in the remaining 1 tablespoon butter for 1 minute. Add the

garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir

until cheese is melted. Add the tomatoes and green chiles and mix

well; stir in the beaten eggs. Pour the grits into a greased 8 by11

by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the

remaining cheese over the casserole for the last 5 minutes of cooking

time.



To make the Shrimp Florentine, start with 1 tablespoon butter in

saute pan. Add minced garlic and shrimp. Deglaze with lemon and wine.

Add cream, cheese and spinach. Reduce, season, to taste, with salt

and pepper and pour over grits.

GARLIC PRAWNS IN LEMON BETTER



2 pounds extra large prawns, peeled and deveined

1/2 cup butter, divided use

4 large cloves garlic, finely minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons lemon juice

2 tablespoons chopped fresh flat-leaf parsley



Heat a large skillet over medium-high heat. Melt 2 tablespoons butter and when foam subsides, sauté prawns for 2 minutes, or until just pink. Add garlic, tossing quickly, so as not to burn. Add remaining butter and stir until melted. Season with salt, pepper and lemon juice. Remove from heat and garnish with parsley. Serve immediately.

MAKES 4 servings.

Boiled Shrimp and Fresh Corn Dinner



Serving Size : 4



6 cups water

1 bottle(12 ozs.) ale or beer

1 medium onion, cut in eight wedges

2 tablespoons ground seafood seasoning blend, such as

Old Bay

4 small thin-skinned potatoes, quartered

4 ears fresh corn, husked and cut in 2" pieces

1/2 small cabbage, cut in four wedges

1 lb. large shrimp, in the shell



In a large saucepan, combine 6 cups water, beer or ale, onion and seafood

seasoning. Bring to a boil, add the potatoes and cover. Cook until barely

tender, about 10 minutes. Stir in corn, cabbage, and shrimp; return to a

boil; cook until cabbage is tender and shrimp turns pink, about 5 minutes.



Source Old Bay

Shrimp and Pineapple Curry



2 cups coconut cream

1/2 fresh pineapple, peeled and chopped

2 tbsp Thai red curry paste

2 tbsp fish sauce

2 tsp sugar

12 oz raw tiger shrimp, shelled and deveined

2 tbsp chopped fresh cilantro



4 scallions, shreded to garnish

steamed jasmine rice to serve



Place the coconut cream, pineapple, curry paste, fish sauce, and

sugar in a skillet. Heat gently over a medium heat until almost

boiling. Add the shrimp and cilantro and simmer gently for 3

minutes, or until the shrimp are cooked.



Sprinkle with the shredded scallions and serve with steamed jasmine

rice.

 

Skillet Garlic Shrimp

this dish is very much about the olive oil so be sure to choose a good quality, delicious one. As the shrimp and tomatoes cook, they will release liquid which combines with the olive oil to create a delicious dipping sauce. Serving large chunks of bread along with this dish is the best way to soak up every drop!

1 cup olive oil (good quality, fruity and fragrant)
6 cloves minced garlic
2 large tomatoes, diced
1 T. red pepper flakes
2 T. fresh flat leaf parsley, coarsely chopped
2 t. salt
1 1/2 lbs. medium shrimp, uncooked, peeled, deveined, tail off
Loaf of crusty French or Italian bread

Heat oil in skillet over medium heat. Add garlic and cook until light golden and fragrant - be careful not to burn. Add tomatoes, pepper flakes, salt and shrimp. Stir and cook until shrimp is bright pink. Sprinkle with parsley.

Serve as "tapas" directly from the skillet or transfer to a shallow serving bowl.
Serve with large chunks of bread for dipping in the liquid.

Butterflied Baked Shrimp

Recipe from Wolfgang Puck.



2 cups fresh bread crumbs

16 extra large shrimp, peeled and deveined, tails left on

Ground black pepper

Salt

2 TB chopped fresh oregano leaves or 2 tsp. dried

1 TB chopped fresh thyme leaves or 1 tsp. dried

2 TB chopped fresh parsley leaves or 2 tsp. dried

2 TB chopped fresh basil leaves or 2 tsp. dried

1 TB chopped garlic

4 oz. butter, melted

4 cups arugula, washed and spun dry in salad spinner

2 TB extra virgin olive oil

1/2 lemon, juiced

Lemon wedges, as garnish



Preheat the oven to 400º F.



Spread the bread crumbs evenly on a baking sheet and toast in the oven until

golden brown,

about 10 minutes. Watch them carefully as they burn very quickly. Remove from

the

oven and cool. Raise the oven to 500º F.



Butterfly the shrimp by slicing from the tail to the front on the top of the

shrimp, where

the vein was. Slice as deep as possible without cutting all the way through.

Turn the shrimp over

and make 3 small shallow slits horizontally across the shrimp, being careful

not to cut all the way through.

These slits will prevent the shrimp from curling during cooking. Season with

salt and pepper and set aside.



Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic

herb mixture to the

bread crumbs and mix well. Season with salt and pepper.



Brush a large oven baking pan with some of the melted butter, coating the

bottom well. Dip the

shrimp in the butter, opened side down, and then dredge in the bread crumbs,

pressing so they stick.

Place the shrimp, bread crumb side up, in the baking pan in 1 layer.



When all of the shrimp are in the pan, drizzle the top with a little more of

the melted butter.



Bake for about 5 minutes, or until the shrimp are just cooked through and the

bread crumbs

are golden brown.



Toss the arugula with the olive oil and lemon juice and season with salt and

pepper. Divide

the arugula among 4 plates. Place 4 shrimp around each pile of arugula.

Drizzle with more butter,

if desired, and serve with lemon wedges.



Serves: 4.

Shrimp with Green Peppers



1 lb. raw shrimp, shelled and deveined

6 tablespoons unsifted all-purpose flour

2 tablespoons grated Parmesan cheese

1 3/4 teaspoons salt

1/2 cup olive or salad oil

1 clove garlic, crushed

6 medium green peppers, cut into strips

Dash pepper



Toss shrimp with flour, cheese, and 1-teaspoon salt, coating well.

Slowly heat oil in large heavy skillet. Add shrimp and garlic; cook

about 5 minutes, or until shrimp are golden. Remove shrimp from skillet;

set aside.

Add pepper strips to skillet. Cook, covered over medium heat, 10 to 15

minutes, or until crisp-tender. Add shrimp, rest of salt, pepper to

skillet. Cook, covered until heated through. Serve with rice.

Beer Battered Fried Shrimp



1 cup beer

1 cup all purpose flour

1/2 tsp. salt

Oil, for frying

21 to 25 large shrimp, peeled, deveined, with tails left on



Preheat a fryer or a deep pot halfway filled with oil to 350º F.



In a bowl, combine the beer, flour, and salt, whisk well. Allow to sit

at room temperature for several hours.



Pat the shrimp dry with paper towels; dip the shrimp in the batter and fry

for approximately 2 to 3 minutes. Drain shrimp on paper towels.



Serves: 4.