Cooking Today: Ginger Shrimp with Gouda Hominy Grits
By: Sarah Hickman
Updated: February 23, 2012
Ginger Shrimp with Gouda Hominy Grits
Ingredients
Grits
-2 cans Allens White Hominy
-salt and pepper to taste
-1/4 cup of milk (or heavy whipping cream)
-4 slices of Gouda cheese
-Corn Oil
-10 Shrimp, peeled and deveined
-1/8 pound fresh chopped Ginger
-salt and pepper to taste
-pinch of crushed red pepper
-2 tablespoons honey
-1/4 cup orange juice
-1 tablespoon soy sauce
-Cilantro leaves
Recipe
1. First, make the grits. Take 2 cans of Allens White Hominy and add to a blender. Puree until smooth.
2. Take puree mixture and add to pan on stove-top and heat. Add salt and pepper to taste, a 1/4 cup of milk, and continue heating.
3. While the hominy is heating, in a separate pan, add a little corn oil and heat. Once hot, add 1/8 pound of fresh, chopped ginger; after that's been heated, add 10 shrimp that have been peeled and deveined. Saut a few minutes.
4. Add salt and pepper, a pinch of crushed red pepper, 2 tablespoons of honey, 1/4 cup of orange juice, 1 tablespoon of soy sauce, and Cilantro leaves to the shrimp and saut a few more minutes.
5. Go back to hominy on stove-top, and add a pinch crushed red pepper and 4 slices of Gouda cheese and stir until melted.
6. After cheese has melted, plate hominy and shrimp and serve.
Makes about 2 servings.
Steven Brooks is the Executive Chef at Springdale Country Club.
Ingredients
Grits
-2 cans Allens White Hominy
-salt and pepper to taste
-1/4 cup of milk (or heavy whipping cream)
-4 slices of Gouda cheese
-Corn Oil
-10 Shrimp, peeled and deveined
-1/8 pound fresh chopped Ginger
-salt and pepper to taste
-pinch of crushed red pepper
-2 tablespoons honey
-1/4 cup orange juice
-1 tablespoon soy sauce
-Cilantro leaves
Recipe
1. First, make the grits. Take 2 cans of Allens White Hominy and add to a blender. Puree until smooth.
2. Take puree mixture and add to pan on stove-top and heat. Add salt and pepper to taste, a 1/4 cup of milk, and continue heating.
3. While the hominy is heating, in a separate pan, add a little corn oil and heat. Once hot, add 1/8 pound of fresh, chopped ginger; after that's been heated, add 10 shrimp that have been peeled and deveined. Saut a few minutes.
4. Add salt and pepper, a pinch of crushed red pepper, 2 tablespoons of honey, 1/4 cup of orange juice, 1 tablespoon of soy sauce, and Cilantro leaves to the shrimp and saut a few more minutes.
5. Go back to hominy on stove-top, and add a pinch crushed red pepper and 4 slices of Gouda cheese and stir until melted.
6. After cheese has melted, plate hominy and shrimp and serve.
Makes about 2 servings.
Steven Brooks is the Executive Chef at Springdale Country Club.
