SHRIMP AND GRITS CAKES
Provided by Robin Schempp
Categories Shellfish Appetizer Low Fat Shrimp Healthy Self Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook grits as directed on package, using about 6 cups stock instead of water. Line a baking sheet with parchment paper; coat paper with cooking spray. Stir Parmesan and butter into grits; season with salt and black pepper. Pour grits onto sheet; smooth into an even layer. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Use a 2-inch biscuit or round cookie cutter to cut out 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 medium heat until bacon is light brown but not crisp, about 5 minutes. Remove all but 2 teaspoons bacon fat from pan. Reduce heat to medium-low; add scallions and toss to coat. Sprinkle in flour; sauté, stirring frequently with a wooden spatula, until light brown, 2 to 5 minutes. Add remaining 2/3 cup stock and wine; cook, stirring, until sauce thickens. Season with salt, black pepper and more hot pepper sauce. Add shrimp and any liquid; sauté until just opaque, 2 to 5 minutes, being careful not to overcook. Just prior to serving, transfer grits cakes to a baking sheet; bake until warm through, about 6 minutes. Spoon a bit of sauce and 1 shrimp over each cake; garnish with parsley. Do AHEAD: The grits-cake base of these nibbles needs to firm up in the fridge for at least 2 1/2 hours-and more time is fine. Prep it the night before your party.
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Principal Taker
[email protected]These shrimp and grits cakes were a bit too sweet. I think next time I will use less sugar.
mrFlamist
[email protected]These shrimp and grits cakes were a bit too salty. I think next time I will use less salt.
Goma Acharya
[email protected]These shrimp and grits cakes were a bit too spicy. I think next time I will use less Creole seasoning.
KitKatsPlayz
[email protected]These shrimp and grits cakes were a bit too greasy. I think next time I will use less oil when frying them.
Danielle Mattison
[email protected]The shrimp in these shrimp and grits cakes were a bit overcooked. I think next time I will cook them for a shorter amount of time.
jordan mikeal junior
[email protected]These shrimp and grits cakes were a bit bland. I think next time I will add some more seasoning to the grits.
Genelle Ellis
[email protected]I made these shrimp and grits cakes for a party last weekend, and they were a huge hit! Everyone raved about how delicious they were. I will definitely be making these again for future parties.
Aiden Prock
[email protected]These shrimp and grits cakes were a bit time-consuming to make, but they were worth it! They were so delicious, and my family loved them. I will definitely be making these again for special occasions.
Jwana Shnawa
[email protected]I'm not a huge fan of grits, but these shrimp and grits cakes were amazing! The shrimp were cooked perfectly, and the grits were creamy and flavorful. I would definitely recommend this recipe to anyone.
Abu Ansari
[email protected]These shrimp and grits cakes were easy to make and turned out great! I used old bay seasoning instead of the Creole seasoning, and they were still very flavorful. I will definitely be making these again.
Amir Ismeti
[email protected]I made these shrimp and grits cakes for my family last night, and they were a hit! Everyone loved them, and I even got a few requests for the recipe. Thanks for sharing!
MD Aakash
[email protected]These shrimp and grits cakes were absolutely delicious! The flavors were perfect, and the cakes were cooked to perfection. I will definitely be making these again.