Shrimp And Hominy Soup Food

HOMINY GRITS WITH SHRIMP TWO WAYS

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

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.

AROMATIC SHRIMP AND NOODLE MEDICINE SOUP

Ingredients:

• For the broth:
• 6 whole cloves
• 6 green cardamom pods
• 4 star anise pods
• 3 dried chiles de árbol
• 2 (3-inch) cinnamon sticks
• 2 teaspoons black peppercorns
• 1 bunch cilantro
• 3 medium shallots, halved through root ends
• 5 garlic cloves, smashed
• 2 (6-inch) pieces lemongrass, tough outer layer removed, lightly smashed
• 1 (4-inch) piece ginger, peeled, sliced ½-inch thick
• 12 cups low-sodium chicken broth
• 1 tablespoon fish sauce
• Kosher salt, freshly ground pepper
• For the paste:
• 1/2 cup cashews
• 1 medium shallot, chopped
• 1 Fresno chile, chopped
• 1 (3-inch) piece lemongrass, tough outer layer removed, finely chopped
• 1 (1-inch) piece ginger, peeled, finely chopped
• 1 tablespoon dark brown sugar
• 1 tablespoon shrimp paste with bean oil
• 2 tablespoons vegetable oil
• For assembly:
• 4 (12-ounce) packages ramen noodles
• 1 pound shrimp, peeled and deveined
• 8 ounces mung bean sprouts
• 4 scallions, thinly sliced on a diagonal
• Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
• Freshly ground black pepper
• Chili oil and lime wedges (for serving)

Steps:

• Make the broth:
• Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1-1 1/2 hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.
• Make the paste:
• Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.
• Assemble:
• Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.

SHRIMP AND WHITE CORN (HOMINY) CHOWDER

Ingredients:

• 1 cup butter
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 carrot, cut in half and thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 14 ounces chicken broth
• 1 (15 1/2 ounce) can hominy
• 1 quart half-and-half
• 1/4 cup flour
• 1 tablespoon sugar
• 1 lb rock shrimp (or use small 70/90 count shrimp)
• 2 cups sharp cheddar cheese, shredded

Steps:

• Melt butter in large stock pot.
• Saute onion, celery and carrot until tender, about 15 minutes.
• Add salt, pepper, cayenne and cloves.
• Add chicken broth and simmer for 15 minutes.
• Using a hand held blender, blend until smooth (I don't have one of these so I use my food processor in batches or electric blender. Or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely).
• Add hominy and simmer for 5 minutes.
• Mix 1 cup of the half and half with flour until smooth and add to stock pot.
• Add sugar, remaining half and half and shrimp. Bring mixture to the point of almost boiling.
• Add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.