Spicy Shrimp and Green Chile Cheesy Grits

Posted on May 10, 2015 by Texas Iron Chef

Ready to EatFlavors and textures collide together in your mouth when you take a bite of this spicy shrimp and cheesy grits.  The shrimp is crunchy on the outside and sweet on the inside and is covered in an explosion of heat.  Underneath are creamy cheesy grits and smokey Hatch green chile.  Oh yeah this is good stuff!

And it is easy to make with one or two camp Dutch ovens!

 

Spicy Shrimp and Green Chile Cheesy Grits
Print Recipe
Spicy shrimp float on top of cheesy grits with Hatch green chile. This is an easy recipe to make and will make all your friends ask for another serving.
Servings Prep Time
6 hungry friends 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 hungry friends 10 minutes
Cook Time
20 minutes
Spicy Shrimp and Green Chile Cheesy Grits
Print Recipe
Spicy shrimp float on top of cheesy grits with Hatch green chile. This is an easy recipe to make and will make all your friends ask for another serving.
Servings Prep Time
6 hungry friends 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 hungry friends 10 minutes
Cook Time
20 minutes
Ingredients
Servings: hungry friends
Instructions
  1. Fire up a pile of hot charcoal, about 20. Place a 10-inch camp Dutch oven over the hot charcoal and add chicken stock and chives. Cover and bring to a boil.
  2. Add grits and stir constantly until they are soft and thick.
  3. Remove from heat. Stir in cheese.
  4. Stir in green chile.
  5. Mix together salt, pepper, chipotle, and paprika.
  6. Pour spices into a large zip tight bag. Add shrimp. Seal the bag and toss the shrimp around until each are covered with the spice mixture.
  7. Place a 12-inch camp Dutch oven of a pile of hot charcoal, about 25. Add oil to cover the bottom of the oven with a thin layer and heat oil until it starts to shimmer and spits when a drop of water hits it. Place spiced shrimp in hot oil and flip after about one minute. Place cooked shrimp on a plate and cover to keep warm.
  8. Add more oil if needed and sauté the shallots until they are clear. Deglaze with white wine.
  9. Fold cheesy grits into the shallots until combined.
  10. Place spicy shrimp on top of the grits or dice them up and fold them into the grits. Serve with chopped green scallions.
Recipe Notes

If you are using one camp Dutch oven, use either a 10-inch or 12-inch to prepare the grits, then pour into a large bowl.  Rinse out the oven to prepare the shrimp.

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Chicken Piccata and Orzo

Posted on May 7, 2015 by Texas Iron Chef

Chicken Piccata with OrzoLemons and chicken and white wine and capers.  What a perfect combination of flavors!  Add orzo and chives to the list, and it just gets better.  Here’s another recipe for adult comfort food that will make everyone around your campfire smile as they lick their plates and ask for more.  Since frying and boiling are key steps to this recipe, I loved using Dennis Clute’s cook station as I needed very hot and consistent heat for the chicken and orzo.

Chicken Piccata and Orzo
Print Recipe
Light, crunchy, chicken, nestled into a lemony sauce with capers, next to creamy orzo with chives..... sigh!
Servings Prep Time
4 hungry friends 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 hungry friends 30 minutes
Cook Time
30 minutes
Chicken Piccata and Orzo
Print Recipe
Light, crunchy, chicken, nestled into a lemony sauce with capers, next to creamy orzo with chives..... sigh!
Servings Prep Time
4 hungry friends 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 hungry friends 30 minutes
Cook Time
30 minutes
Ingredients
Chicken Piccata
Orzo with Chives
Servings: hungry friends
Instructions
Chicken Piccata
  1. Fire up a chimney of 30 to 40 charcoal briquettes.
  2. Pull out a long piece of clear plastic wrap, about 18 inches long. Place chicken breasts on the wrap, then pull out another piece of plastic wrap to cover the chicken. Pound the chicken to 1/2-inch thickness.
  3. Season both sides of the chicken with salt and pepper. Divide each in half.
  4. Prepare three-stage dredging stations. In a large bowl, add flour. In a 9-inch by 9-inch baking dish, whisk eggs with a tablespoon of water. In a large bowl, mix together Panko breadcrumbs, Parmesan cheese, and chives. Dredge each piece of chicken in the flour, then egg, and then cheesy breadcrumbs.
  5. Place 25 hot charcoals in a heap. Place a 12-inch camp Dutch oven over the hot charcoal. Add oil and butter.
  6. When the oil is shimmering and butter has melted, add two chicken breasts. Fry for about 2 minutes or until golden brown, then flip. Remove to a plate and fry the other two chicken breasts.
  7. Make the sauce by adding 3 tablespoons flour and whisk until golden brown, about a minute. Whisk in chicken stock, lemon juice and white wine. Stir until thickened. Remove from heat.
  8. Add capers and stir.
  9. Snuggle golden chicken into the sauce. Add lid and place five or six hot charcoals on the lid to keep the chicken warm while you prepare the orzo.
Orzo with Chives
  1. Fire up a chimney of 25 to 30 charcoals. When they are white hot, make a pile and place a 10-inch camp Dutch oven over the charcoal. Add chicken stock and bring to a boil. Stir in orzo, chives, and salt. Place lid on the oven if needed to keep the stock boiling. Check after 5 minutes and stir frequently.
  2. When chicken stock is almost reduced, remove oven from heat and stir to keep the orzo from sticking to the bottom of the oven. Keep stirring until all liquid is gone. Add butter and stir until butter melts and is incorporated.
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