| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 1 hr 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 2 teaspoons anchovy paste or 3 anchovy fillets, patted dry
- 3 cloves garlic, finely chopped to a paste
- 1 cup panko breadcrumbs
- 2 green onions, green and light green parts only, thinly sliced
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola oil
- 3/4 pound thick-cut bacon, cut into lardon
- 1 1/2 cups rice flour
- Kosher salt and freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground ancho powder
- 1/2 teaspoon chile de arbol powder
- 1 pound large shrimp (21/24), peeled and deveined
- Two 15-ounce cans hominy, drained, rinsed well and drained again
- 2 cups heavy cream
- 2 to 3 cups shrimp stock, crab stock or vegetable stock
- 1 cup grated Monterey Jack cheese
- 1 cup grated aged Irish Cheddar or other good quality aged Cheddar
- Pinch cayenne
- Kosher salt and freshly ground black pepper
Instructions
- For the breadcrumbs: Melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 30 seconds. Add the garlic and cook for 1 minute.
- Stir in the breadcrumbs and cook until lightly golden brown. Stir in the green onions, parsley and thyme and season with salt and pepper.
- For the shrimp: Heat the oil in a large saute pan over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crispy, about 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve. Reserve the pan with the oil to cook the shrimp.
- Whisk together the rice flour and 1 1/4 cups water in a large bowl and season with salt and pepper. Let rest for 5 minutes. Combine the cumin, ancho powder, chile de arbol, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Season the shrimp on both sides with the spice mixture.
- Return the pan with the bacon fat to the burner and heat over high heat until it begins to shimmer. Dip the shrimp in the batter and let the excess drip off. Saute the shrimp in batches until lightly golden brown and just cooked through, 1 to 2 minutes per side.
- For the grits: Put the hominy in a food processor with 1 cup of the cream and pulse until coarsely chopped.
- Bring 2 cups of the shrimp stock to a simmer in a medium saucepan, add the hominy mixture and stir to combine. Cook until soft, about 5 minutes, adding more stock if needed. Add the Monterey Jack, Cheddar and the remaining cup of cream and cook until incorporated, about 2 minutes; season with the cayenne, salt and pepper.
- Spoon the grits into bowls. Top each with 5 shrimp for an entree portion or 3 shrimp for an appetizer. Sprinkle with the breadcrumbs and garnish with the reserved bacon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1248 |
| Total Fat | 91 g |
| Saturated Fat | 45 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 41 g |
| Cholesterol | 352 mg |
| Sodium | 1355 mg |
Reviews
calls it ‘gits’ 1 place (chunky corn meal), ‘hominy’ nother (w. corn) & Y I came. Didn’t try due to this. Looks good tho~
There is bacon and shrimps in this recipe. Looks delicious but I was under the impression the recipes here were supposed to be vegan.
Made the creamy grits with cheese. Liquid measurements are ridiculously off. I rinsed and thoroughly drained the corn and processed it according to direction. Added it to the simmering stock. 2 cups was way too much liquid. 45 minutes later it was still soup. Ended up putting 1/2 cup of yellow grits in and cooking another 20 minutes to get it to the proper consistency. That is without adding the second cup of cream. this recipe needs at least another can of Hominy. Probably 2. Having said that, in the end the Hominy grits just blow away plain grits. The flavor is such you won’t want to go back to corn grits….
Good Grits Alternative; Using cooked hominy from cans.
i order coarse ground grits from a real historic stone mill
in tennessee but you have to store it frozen and it takes
time to prepare; cleaning / removing ground husks each
time. instant grits will do in a pinch but lack texture.
i ate hominy as a side like potatoes but on my own before
bobby flay or anyone else showed me, i found them too big
and hard to really enjoy with eggs and bacon.
so, i started putting hominy from can into a chopper and
mincing up into grits consistency. It’s Corn; Eat It.
i order coarse ground grits from a real historic stone mill
in tennessee but you have to store it frozen and it takes
time to prepare; cleaning / removing ground husks each
time. instant grits will do in a pinch but lack texture.
i ate hominy as a side like potatoes but on my own before
bobby flay or anyone else showed me, i found them too big
and hard to really enjoy with eggs and bacon.
so, i started putting hominy from can into a chopper and
mincing up into grits consistency. It’s Corn; Eat It.
This recipe needed some tweaking. First, for the grits, the cook time seems to be a bit off. You need to cook it a bit longer to get rid of the excess liquid. After adding in the cheese and extra cream, I let it simmer for about 10 extra minutes until it thickened up. I used seafood stock that I got from Whole Foods, since I couldn’t find it anywhere else and shrimp stock is a bit ridiculous to make (Where am I going to get 3 pounds of shrimp peels?). I also added in a half a cup of bacon cheddar that I got at trader joes, since that suff is delicious. The grits turned out great.
For the shrimp, I ignored everything about using rice flour, since I didn’t want breaded shrimp. Bobby didn’t fry his either on the program, so I am not sure why it wanted you to fry them here. The 2 teaspoons of salt was definitely too much. I love salty food, but it was over powering. I would cut that in half. Other than that, it was a pretty good recipe.