Saras Shrimp And Grit Cakes Food

SARA'S SHRIMP AND GRIT CAKES

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Butter a 13-by-18-inch baking pan. Slowly sprinkle grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly until the mixture is thick, 5 to 7 minutes. Remove the pan from heat, and stir in cheese, cumin, cayenne, salt, pepper, and scallions.
• Pour the mixture into prepared baking pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press a shrimp half into each circle. Cover with plastic wrap, press down lightly to smooth, and refrigerate until set, 1 to 2 hours.
• Combine flour and cornmeal in a small bowl. Using a cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle. In a large skillet, heat 1 teaspoon butter and enough oil to cover the bottom over medium-high heat. Dredge the cakes in the flour mixture, and saute, 8 at a time, until golden brown, 1 to 2 minutes on each side. Wipe out the skillet, and repeat, adding more butter and oil, until all cakes are cooked. Transfer to a baking sheet lined with paper towels. Top with a scant teaspoon of Seven Pepper Jelly and scallion greens; serve warm.

SHRIMP AND GRITS

Steps:

• In a large pot, bring 5 cups water to a boil. Add a large pinch of salt and stir in the grits. Simmer until the grits are fully cooked, about 5 minutes. Remove from the heat and stir in the mayonnaise. (Reserve 1 cups grits for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.)
• In a saucepan over medium heat, cook the bacon until crispy, about 5 minutes. Turn the heat to medium-high, add the onions and cook until they begin to soften, about 3 minutes. Add the shrimp, sprinkle with salt and pepper and cook until shrimp turn pink, 3 to 4 minutes. Stir in the butter, lemon juice and hot sauce. Toss to coat the shrimp, and remove from the heat. Stir in the parsley.
• Divide the grits among 4 bowls and serve the shrimp spooned over top of each.

SHRIMP AND GRITS CAKES

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.

TARA'S SHRIMP AND GRITS

Steps:

• Slice all pieces above, but julianne the peppers. Place in pan with olive oil and beer. Add garlic powder, salt and pepper and Old Bay seasoning. Sauté until eldente. Set aside.
• In a small pot, SOAK about a 1/2 pound to pound of shrimp in 1 can of beer with some Old Bay added. Set aside.
• In large pot, cook 4 cups of grits to feed 8 people. . When grits are almost done, add some Hidden Valley Ranch dressing, garlic salt, 1 small container of sour cream and la stick of butter.
• Add shrimp to pan and ½ stick of butter and a small amount of the beer. Sauté shrimp until pink. Then add 1 tablespoon of flour to the pan. Mix for a few seconds (in order to make a roux). Then add the beer to the consistency you want the roux. Add this to the veggie mixture. Needs to be a gravy consistency.
• You can spoon the shrimp mixture over the grits or add directly to the pot. Enjoy with buttermilk biscuits with butter or jelly.

LINDA'S LEMON SHRIMP AND SAUSAGE WITH GRIT CAKES

Steps:

• To Make Sauce:.
• Combine hot pepper sauce, White wine, shallot, lemon juice, zest, and rice vinegar in a med. saucepan. Boil over med. heat, until reduced to 1/2 cup.
• Reduce heat to simmer to keep sauce warm, then add heavy cream. Stir every so often while sauce is sitting.
• To Make Shrimp And Sausage Mixture:.
• Meanwhile, heat oil in a heavy med. skillet, over med-high heat. Add sausage, bell peppers, onions, and garlic. Saute until the.
• vegetables are tender and fragrant.
• Add shrimp, tomatoes, Cajun seasoning, Old Bay seasoning, and salt. Saute until shrimp are opague in center.
• Set aside and cover, until ready to serve.
• Grit Cakes:.
• Combine milk and salt in a saucepan. Bring to a boil.
• Add grits a little at a time, whisking constantly, to avoid lumps.
• Immediately reduce heat to low. Cook until creamy, stirring constantly.
• Pour onto baking sheet, lined with a silpat or saran wrap.
• Place another silpat or saran wrap directly on surface of the grits.
• Place another baking sheet on top, and press together to evenly.
• flatten grits to about 1/2" thick.
• Remove top baking sheet, and place in the refrigerator to cool.
• After grits have firmed take out of the refrigerator, and remove top silpat or saran wrap.
• Using a lg. round or heart shaped cutter, cut circles or heart shapes out of the grits to form cakes.
• Pour about 1/4" of oil into the bottom of a lg. round skillet. Heat the pan on med-high.
• When oil is hot, place a few grit cakes in the skillet. Fry until bottoms are golden, then flip. Do not crowd pan.
• Transfer cooked grit cakes to cooling rack lined with paper towels, until ready to assemble.
• To Assemble:.
• Place one or two grit cakes onto each dish.
• Top with shrimp and sausage mixture, and then drizzle sauce on top of mixture.
• Serve immediately.

SHRIMP AND GRIT CAKES WITH SEVEN-PEPPER JELLY

Steps:

• Fill a large bowl with ice water; set aside. Bring a medium saucepan of water to a boil. Blanch the shrimp until opaque, 1 to 2 minutes. Transfer shrimp to ice bath until cool. When cool, peel and cut in half lengthwise along the vein. Discard vein; set aside shrimp.
• Bring 6 cups water to a boil in a medium saucepan. Slowly sprinkle the grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly until the mixture is thick, 5 to 7 minutes. Remove the pan from heat, and stir in cheddar, cumin, cayenne, salt, pepper, and scallions.
• Pour the mixture into a buttered 10-by-15-inch jelly-roll pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press 1 halved shrimp into each circle. Cover with plastic wrap, press down lightly to smooth, and chill until set, 1 to 2 hours.
• Combine the flour and cornmeal in a small bowl. Using the cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle. Heat 2 teaspoons butter and 2 teaspoons oil in a large skillet over medium-high heat. Dredge the cakes in the flour mixture, and saute, eight at a time, until golden brown, 1 to 2 minutes on each side. Wipe out the skillet, and repeat, adding more butter and oil, until all cakes are cooked. Transfer to a baking sheet or a plate lined with paper towels. Top with a scant teaspoon of seven-pepper jelly and scallion greens; serve warm.