Thanks for checking out the thread.
Join in, it is a wonderful group of Freepers, and always know that you are welcome here.
Ultimate Shrimp and Grits
Recipe courtesy Tyler Florence, 2007
Prep Time:10 min
Inactive Prep Time:hr min
Cook Time:30 min
Level:Easy
Serves:4 servings
Ingredients
For the grits:
· 3 cups milk
· 3 cups heavy cream
· 1 cup stone-ground white cornmeal
· 2 tablespoons unsalted butter
· Kosher salt
· Freshly ground black pepper
For the shrimp:
· 2 tablespoons extra-virgin olive oil
· 1 medium white onion, minced
· 1 garlic clove, minced
· 1 pound andouille or spicy Italian spicy sausage, cut in chunks
· 1/4 cup all-purpose flour
· 2 cups chicken stock
· 2 to 3 bay leaves
· 2 pounds large shrimp, peeled and deveined, tails on
· Pinch cayenne pepper, adjust to personal preference
· 1/2 lemon, juiced
· Kosher salt
· Freshly ground black pepper
· 2 tablespoons finely chopped fresh flat-leaf parsley
· 4 green onions, sliced
For the grits:
Directions
Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
For the shrimp:
Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.
Corn Dogs
Recipe courtesy Alton Brown, 2003
Prep Time:20 min
Inactive Prep Time:15 min
Cook Time:5 min
Level:Intermediate
Serves:8 corn dogs
Ingredients
· 1 gallon peanut oil
· 1 cup yellow cornmeal
· 1 cup all-purpose flour
· 2 teaspoons kosher salt
· 1 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/2 teaspoon cayenne pepper
· 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
· 1 (8.5-ounce) can cream-style corn
· 1/3 cup finely grated onion
· 1 1/2 cups buttermilk
· 4 tablespoons cornstarch, for dredging
· 8 beef hot dogs
Directions
Special equipment: 8 sets chopsticks, not separated
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.
Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed.
Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.