Friday, November 6, 2009

Shrimp and Grits

This is one of my favorite dishes. My brother and I make a version of this for our family's Christmas breakfast each year. Tonight some friends came over for dinner, so I decided to serve this dish with a twist. Instead of creamy grits, I made grits cakes instead. These are getting closer to the ones I'm trying to re-create from The Red Bar than my first attempt. The shrimp mixture is a cinch to prepare. Enjoy!

Shrimp and Grits Cakes
4 bacon slices, chopped
1 1/2 lb. shrimp
1/4 Tbsp. butter
2 shallots, minced
3 garlic cloves, minced
1 cup chicken stock
Juice from lemon half
Salt and pepper to taste
Grits Cakes

1. Peel and devein shrimp.
2. Cook bacon in Dutch oven until done. Drain bacon on paper towels. Remove drippings from Dutch oven. Melt butter in Dutch oven. Sauté shallots and garlic until tender. Stir in chicken stock and lemon juice. Add shrimp, and sauté 3 to 5 minutes or just until shrimp turn pink. Stir in salt and pepper to taste, and sprinkle with bacon. Serve over Grits Cakes.

Grits Cakes:
4 cups Cheese Grits, spread on a sheet pan and refrigerated at least 24 hours
2 eggs, lightly beaten
Panko (Japanese breadcrumbs)

1. Shape grits into patties. Dip each patty in egg; roll in panko. Melt 2 Tbsp. butter in skillet; cook grits cakes, in batches, until golden brown.

Cheese Grits:
2 cups milk
2 cups chicken stock
1 cup quick-cooking grits
1/4 cup butter
2 cups colby-Jack cheese, shredded
Salt and pepper to taste

1. Bring milk and chicken stock to a boil. Gradually whisk grits into milk mixture. Reduce heat to low, and cook, stirring occasionally, 10 minutes. Stir in butter and cheese until melted; stir in salt and pepper to taste.

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