Shrimp And Hominy Soup Food

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.

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.

SHRIMP-AND-HOMINY CHILI

Ingredients:

• 1 jalapeno pepper
• 10 tomatillos, husks removed
• 2 canned green chiles
• 1 head roasted garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 medium yellow onions, finely chopped
• 3 1/2 cups homemade or low-sodium canned vegetable stock
• 1 30-ounce can cooked white hominy, rinsed and drained
• 1 1/2 pounds medium shrimp, shelled, deveined, and cut into thirds
• 1/4 cup fresh parsley leaves, loosely packed
• 1/4 cup fresh cilantro leaves, loosely packed
• 1 clove garlic
• Radishes, thinly sliced, for garnish
• Olive-oil cooking spray
• Pinch of ground cloves

Steps:

• Heat a grill until hot, or turn on broiler. Roast jalapeno until completely charred, turning, 5 to 6 minutes. Transfer to a small bowl; cover tightly with plastic. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice in half; remove seeds.
• Place a 10-inch skillet over high heat. When hot, add the tomatillos, and cover. Cook, turning occasionally, until slightly softened and black in spots, about 8 minutes. Transfer to the bowl of a food processor; add the green chiles, roasted jalapeno, roasted garlic, cumin, black pepper, and cloves. Puree until smooth, 20 seconds.
• Coat a 3-quart saucepan with cooking spray, and place over medium heat. When hot, add onions, and cover. Cook, stirring occasionally, until onions are soft and golden, about 10 minutes. Uncover, and add chili mixture; cook, stirring, until thick, about 15 minutes. Add 3 1/4 cups vegetable stock; let simmer, uncovered, 20 minutes. Add hominy, simmer 5 minutes more. Add shrimp, and turn the heat to low.
• Place parsley, cilantro, raw garlic, and remaining 1/4 cup stock in bowl of food processor. Process 2 minutes. Stir puree into chili; cook 1 minute more. Divide among six bowls, garnish with radishes, and serve.