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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Khanyisile Ntuli
[email protected]Thanks for sharing this recipe! I'll definitely be making these cakes again soon.
Sarah Ekstedt
[email protected]I can't wait to make these cakes again. They were so good!
Abrahamye Ragwmr
[email protected]These cakes are a must-try for any shrimp and grits lover.
Shankar Thapa
[email protected]Overall, I thought these shrimp and grits cakes were a great recipe. I would definitely make them again.
Kammy Castro lisa
[email protected]I had trouble getting the cakes to hold together, but they still tasted great.
Nelly Ckoros
[email protected]The cakes were a little dry, but the flavor was still good.
Md Ali Hosen
[email protected]The shrimp and grits cakes were a bit too spicy for my taste, but I still enjoyed them.
Mohib Din
[email protected]I made these cakes for a brunch party and they were a huge success. Everyone loved them!
Sojib dhali
[email protected]These shrimp and grits cakes were the perfect appetizer for my party. They were gone in minutes!
Sbususisiwe Mbhele
[email protected]I was a little skeptical about the combination of shrimp and grits, but these cakes proved me wrong. They were absolutely delicious.
Sheraz Mansoor
[email protected]These cakes were easy to make and turned out beautifully. I'll definitely be making them again.
Colton Setzer
[email protected]I've never had shrimp and grits before, but these cakes were a great introduction. The flavors and textures were perfect together.
Niket Mandel
[email protected]These shrimp and grits cakes were a hit with my family! They were crispy on the outside and creamy on the inside, with just the right amount of spice.