National Seafood Month Recipe – Shrimp and Grits and Spicy Shrimp Pasta

A National Seafood Month recipe should celebrate all that the ocean has to offer, from fresh fillets to an abundance of shellfish and your menu this month must do the same. Shrimp offer the most flexibility as an appetizer, lunch portion or entree that can range from slightly sweet to spicy to rich and savory. These two National Seafood Month recipes featuring sweet and tender shrimp can go from day to night.

National Seafood Month Recipe – Shrimp and Grits

  • 2 cups Water (approx.)
  • 2 cups Milk (approx.)
  • 1 cup Grits
  • Coarse Salt, to taste
  • Coarse Pepper, to taste
  • 14 cup heavy cream
  • 2 Tbsp butter
  • 8 pcs Medium Shrimp
  • 1/2 cup Buttermilk
  • 1/2 cup Corn Meal
  • 1/2 cup Red Pepper
  • Vegetable Oil
  • 1 Tbsp Butter
Heat the water and milk in a heavy-bottomed saucepan until just simmering. Sift in the grits and cook, stirring often to keep from sticking or burning, until the tender and thickened to the consistency of thick oatmeal (approximately 20 minutes). Add additional milk and water as needed. Season generously with salt and finish with cream and butter. Remove from heat, cover and set aside.
While the grits cook, pat the shrimp dry and season evenly with salt and pepper. Dip the shrimp in buttermilk and drain off excess. Toss in cornmeal until lightly and evenly coated. Fry the shrimp (in a fryer for best results) until just cooked through, 2-3 minutes. Set on an absorbent surface and season lightly with salt to taste. In a pan over medium high heat, add butter and melt until bubbling. Saute red pepper until softened.
Serve shrimp and peppers over a bed of grits. Season with pepper, if desired.
National Seafood Month Recipe Shrimp and Grits

National Seafood Month Recipe – Fried Shrimp and Grits

 

National Seafood Month Recipe – Spicy Shrimp Pasta

  • 1 lb Linguini or preferred pasta
  • 2 Tbsp Olive Oil
  • Coarse Salt
  • Coarse Pepper, to taste
  • 1/2 lb Medium Shrimp
  • 2 Tbsp Butter
  • 1 Tbsp Minced Garlic
  • 1/4 cup Red Pepper, diced
  • 1/4 cup Sweet Onion, diced
  • 1 tsp Cayenne Pepper
  • 1 Tbsp Italian Spice Blend
  • 1/2 tsp Red Pepper Flakes
  • Shaved Parmesan

Prepare linguini in boiling water with 1 Tbsp olive oil and salt. Drain, toss with remaining olive oil and set aside.

Pat shrimp dry and season to taste with salt and pepper. Melt butter over medium high heat in a large pan. Stir in garlic for 1 minute. Add shrimp, red pepper and onion. Saute for 3-4 minutes until shrimp is cooked through and peppers and onions have softened. Season with cayenne pepper and Italian spices. Add linguini and toss to coat. Top with shaved parmesan.

National Seafood Month Recipe Spicy Shrimp Pasta

National Seafood Month Recipe – Spicy Shrimp Pasta