Shrimp and Grits Cakes

Name: Shrimp and Grits Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 79 milliliters chopped fresh parsley; 473 milliliters regular grits; 1 Juice of lemon; 118 milliliters grated Parmesan; 8 servings Hot pepper sauce, such as Tabasco; 79 milliliters diced red bell pepper; 177 milliliters chopped scallions; 454 grams local shrimp, shelled and deveined; 59 milliliters dry white wine or additional stock; 3 slices thick-cut bacon, cut in 1/2-inch dice; 2 Tbsps unbleached all-purpose flour; 1 Tbsp unsalted butter; 1 liters low-sodium chicken or vegetable stock (amount may vary, depending on grits package directions), divided

Shrimp and Grits Cakes might be just the Southern recipe you are searching for. This recipe serves 8. One serving contains 317 calories, 20g of protein, and 10g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. If you have additional stock, parmesan, scallions, and a few other ingredients on hand, you can make it.

Instructions

Cook grits as directed on package, usingabout 6 cups stock instead of water. Line abaking sheet with parchment paper; coatpaper with cooking spray. Stir Parmesan andbutter into grits; season with salt and blackpepper.

Ingredients you will need

Cooking Spray

Parmesan

Grits

Stock

Water

Salt

Equipment you will use

Baking Paper

Pour grits onto sheet; smooth intoan even layer. Cover and refrigerate until veryfirm, at least 2 1/2 hours or overnight. Usea 2-inch biscuit or round cookie cutter to cutout 16 cakes; cover cakes and refrigerate.A half hour before serving, heat oven to 300°. In a bowl, toss shrimp with juice and a few shakes of hot pepper sauce. In a large skillet,sauté bacon and bell pepper over mediumheat until bacon is light brown but not crisp,about 5 minutes.

Ingredients you will need

Hot Sauce

Bell Pepper

Biscuits

Shrimp

Bacon

Grits

Juice

Equipment you will use

Cookie Cutter

Frying Pan

Bowl

Oven

Remove all but 2 teaspoons baconfat from pan. Reduce heat to medium-low; addscallions and toss to coat.

Equipment you will use

Frying Pan

Sprinkle in flour;sauté, stirring frequently with a woodenspatula, until light brown, 2 to 5 minutes.

Ingredients you will need

All Purpose Flour

Addremaining 2/3 cup stock and wine; cook,stirring, until sauce thickens. Season with salt,black pepper and more hot pepper sauce.

Ingredients you will need

Hot Sauce

Black Pepper

Sauce

Stock

Salt

Wine

Addshrimp and any liquid; sauté until just opaque,2 to 5 minutes, being careful not to overcook.Just prior to serving, transfer grits cakesto a baking sheet; bake until warm through,about 6 minutes. Spoon a bit of sauce and1 shrimp over each cake; garnish with parsley. Do AHEAD: The grits-cake base of these nibbles needs to firm up in the fridgefor at least 2 1/2 hours—and more time is fine.Prep it the night before your party.

Ingredients you will need

Parsley

Shrimp

Grits

Base

Equipment you will use

Baking Sheet

Oven

Self

Equipment

Ingredients

Servings:

79milliliters

chopped fresh parsley 473milliliters

regular grits 1

Juice of lemon 118milliliters

grated Parmesan 8servings

Hot pepper sauce, such as Tabasco 79milliliters

diced red bell pepper 177milliliters

chopped scallions 454grams

local shrimp, shelled and deveined 59milliliters

dry white wine or additional stock 3slices

thick-cut bacon, cut in 1/2-inch dice 2Tbsps

unbleached all-purpose flour 1Tbsp

unsalted butter 1liters

low-sodium chicken or vegetable stock (amount may vary, depending on grits package directions), divided

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.