End Hunger CT: Creole Shrimp and Grits Recipe

February 6, 2015 - bbq set

You can assistance quarrel craving during End Hunger Connecticut’s eventuality Love is a Sweetest Thing on Earth” that will underline a book signing and wordless auction with Executive Chef Tanya Holland.  Holland is a Executive Chef and Owner of Brown Sugar Kitchen and B-Side BBQ in Oakland, CA, both featuring her resourceful takes on complicated essence food, Southern and barbecue. The author of New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition and a Brown Sugar Kitchen Cookbook, Chef Holland is famous for her purpose as a horde and consultant on essence food for a “Melting Pot” array on The Food Network The Cooking Channel.

End Hunger Connecticut!

February 6th

6p-9p

University of New Haven

300 Boston Post Road in West Haven

 

CREOLE SHRIMP GRITS

  • 2 TBSP unfeeling oil
  • ¼ CUP/40 G diced immature bell peppers
  • ¼ CUP/40 G diced red bell peppers
  • 3 immature onions, white and immature parts, thinly sliced
  • 2 garlic cloves, minced
  • 2 TSP Creole Spice Mix (recipe follows)
  • 1½ LB/680 G middle shrimp, peeled and deveined
  • ¾ CUP/180 M L Creole Sauce (recipe follows)
  • ¼ CUP/60 M L complicated cream
  • 2 TBSP unsalted butter
  • 5 OZ/140 G baby spinach leaves
  • 2 TSP uninformed lemon extract
  • White Cheddar Grits (recipe follows) for serving

In a vast sauté pan, feverishness a oil over middle feverishness until shim­mering. Add a immature and red bell peppers, immature onions, garlic, and a Creole Spice Mix, and prepare until a vegetables are softened, about 5 minutes. Add a shrimp and flare usually until opaque, branch once, about 2 minutes. Stir in a Creole Sauce, cream, and butter, and move to a simmer. Add a spinach, a handful during a time, stirring to shrivel and cloak with sauce. Once all a spinach has been added, mislay a vessel from a feverishness and stir in a lemon juice. Serve immediately over a grits.

Serves 4

 

CREOLE SPICE MIX

  • 3 TBSP kosher salt
  • 3 TBSP herbes de Provence
  • 3 TBSP belligerent cumin
  • 1/3 CUP/45 G cayenne pepper
  • ¼ CUP/30 G creatively belligerent black pepper
  • ¼ CUP/30 G honeyed paprika

In a tiny bowl, stir together a salt, herbes de Provence, cumin, cayenne, black pepper, and paprika until entirely combined. (To make ahead, store in an indisputable enclosure for adult to 6 months.)

Makes about 1.5 cups

 

CREOLE SAUCE

  • 1 TBSP unsalted butter
  • 2 immature onions, white tools only, chopped
  • 1 TSP minced garlic
  • ONE 12-oz/360-ml bottle wheat beer, such as hefeweizen
  • ¾ CUP/180 M L Worcestershire sauce

In a middle saucepan, warp a butter over low heat. Add a immature onions and garlic, and prepare until softened, about 5 min­utes. Add a drink and Worcestershire salsa and boost a feverishness to medium-high. Bring to a boil, revoke to a simmer, and prepare until thick and romantic and reduced to about 1 cup/240 ml, 15 to 20 minutes. Remove from feverishness and let cool. (To make ahead, cool salsa in an indisputable enclosure for adult to 1 week.)

Makes about 1 cup

 

WHITE CHEDDAR GRITS

  • 2 3/4 CUPS/660 M L water
  • 2/3 CUP/95 G quick-cooking grits
  • 2 TBSP complicated cream
  • 2 TBSP unsalted butter
  • 4 OZ/115 G pointy white Cheddar cheese, grated
  • 1½ TSP kosher salt
  • PINCH of white pepper

In a middle saucepan, move a H2O to a boil. Whisk in a grits, revoke to a simmer, and cook, stirring constantly, until a forage are entirely baked and thick like mush, about 4 minutes. Stir in a cream, butter, cheese, salt, and white pepper.

Cover and keep comfortable over really low feverishness until serving.

Serves 4

 

BROWN SUGAR KITCHEN COLLARD GREENS

Recipe pleasantness of Tanya Holland©

  • 4 pounds collard greens, spotless and vast stems removed*
  • 2 tablespoon additional pure olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dejected red pepper
  • ¼ crater water
  • 1 teaspoon cider vinegar
  • Kosher salt
  • Freshly belligerent black pepper

Wash greens and set aside. Heat 1 tablespoon olive oil over middle feverishness in a vast pot. Add garlic and dejected red pepper, and prepare over middle heat, stirring occasionally, until garlic is malleable though not brown, about one minute. Add collard greens and cloak with garlic mixture. Add H2O and stir collard greens as they wilt. Place lid on pot and revoke feverishness to a simmer

As greens wilt, stir in vinegar and remaining additional pure olive oil. Season to ambience with salt and pepper.

*Prepare collard greens by stacking a leaves and rolling them and rupturing into skinny strips. (This technique is called chiffonade.)

Makes 6 servings.

source ⦿ http://foxct.com/2015/02/06/end-hunger-ct-creole-shrimp-and-grits-recipe/

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