The next time I would make this dish - I would add the spices to the raw shrimp and use the butter infused bay leaf mixture along with the lemon to cook for a few minutes. I would then pour off the mixture so I could SEAR the shrimp, then add the liquid back in at the end. I am unsure where this recipe came from - I do need to re-write it. 9/4/2021
Shrimp and Hatch Chile Grits
Servings: 4
Prep time: 15
Cook time:45
Ingredients
-
For the Shrimp
- ¾ cup unsalted butter
- 1 lemon, - juiced, add zest from, then cut into wedges
- 2 Tbs finely chopped fresh rosemary
- 2 Tbs Worcestershire sauce
- 2 tsp coarse kosher salt
- 1 ½ tsp ground black pepper
- 1 tsp chili powder
- ¼ tsp cayenne pepper
- 2 cloves garlic, minced
- 2 bay leaves
- 2 lbs peeled and de-veined shrimp
- Garnish: broiled lemon halves
For the Grits
- 2 cups whole milk
- 2 cups seafood stock
- 1 cup stone-ground grits
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ cup finely chopped Hatch green chiles
- 2 Tbs cream cheese, softened
- 1 Tbs unsalted butter
Instructions
-
Begin with the Grits
- In a 2-quart saucepan, heat milk and stock over medium-high heat and bring to a boil.
- Add grits, salt, and pepper; reduce heat to medium. Cook, stirring constantly, until grits have thickened slightly, about 8 minutes.
- Reduce heat to low; simmer for 20 minutes, stirring every 2 to 3 minutes.
- Cook15 minutes more, stirring constantly to prevent grits from sticking to bottom of the pan. Add up to ½ cup hot water, if necessary, if mixture becomes too thick.
- When grits are soft and creamy, remove from heat, and add chiles, cream cheese, and butter, stirring to combine. Season to taste with salt and pepper.
- Spoon grits into your bowl or plate, and add your cooked shrimp. Drizzle with any remaining shrimp sauce.
Cooking the Shrimp
- While the grits are simmering,
- In a large skillet, melt butter over medium-high heat. Add lemon zest, juice, and wedges, rosemary, Worcestershire, salt, black pepper, chili powder, cayenne, garlic, and bay leaves.
- Reduce heat to medium-low; cook, stirring constantly, for about 1 minute.
- Bring to a simmer, reduce heat, and simmer and swirl for 5 minutes, allowing the bay leaves to infuse the liquid. Add shrimp, and increase heat to medium.
- Cook just until slightly pink, 4 to 5 minutes.
All photographs copyright Janet S. Grey.
https://www.tinkskitchen.com/2020/04/shrimp-and-hatch-chili-grits.html
Keywords: New Mexico Cuisine, Hatch Chile, Mexican Food, Cast Iron Cooking, Dinner, Comfort Food
https://www.tinkskitchen.com/2020/04/shrimp-and-hatch-chili-grits.html
Keywords: New Mexico Cuisine, Hatch Chile, Mexican Food, Cast Iron Cooking, Dinner, Comfort Food
0 comments