30 BEST WAYS TO USE HOMINY
It's not as flashy as corn or as popular as beans, but these hominy recipes are sure to steal your heart. In fact, you might wonder how you ever lived without them.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
HOMINY GRITS WITH SHRIMP TWO WAYS
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- 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.
OLD CHARLESTON STYLE SHRIMP AND GRITS
Great recipe for shrimp and grits.
Provided by berskine
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
- Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
- Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
- Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
- Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
- Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
- Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
- Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g
HOMINY AND SHRIMP IN TOMATO SAUCE
Hominy and hominy grits are often confused. Hominy is the whole kernel of corn which has been treated with lye to remove the hulls. Grits are the finer particles or broken hominy. This is a true Dixiana favorite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and lightly butter a baking dish.
- Spread 2/3 of drained hominy in bottom of prepared baking dish; cover with a layer of shrimp followed by remaining hominy.
- Add flour and salt to two tablespoons of the butter, blending well.
- Add tomato juice and cook until mixture thickens, stirring constantly.
- Remove from heat, add grated onion and pour over hominy and shrimp.
- Mix breadcrumbs with remaining two tablespoons butter and sprinkle over top of casserole.
- Bake for 20 minutes, or until golden and crisp.
Nutrition Facts : Calories 210.9, Fat 9.2, SaturatedFat 5.2, Cholesterol 94, Sodium 649.1, Carbohydrate 21.4, Fiber 2.9, Sugar 4.2, Protein 10.6
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