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Creamy Shrimp and Grits Cakes
Serves 6 to 8 / Barbara Cruthirds’ 2nd place winner in Rouse’s "Win Your Weight in Shrimp" cook-off
4 strips bacon, fried crisp (remove and reserve all but 2 teaspoons drippings)
3 pounds Louisiana shrimp, peeled and deveined
1/2 stick unsalted butter
2 Tablespoons chopped parsley, 1 Tablespoon reserved for garnish
1 Tablespoon chopped green onion
1 Tablespoon Creole seasoning
1/3 cup white wine
2 cloves minced garlic
Dash of cayenne pepper
Hot sauce to taste
Salt and pepper to taste
3/4 cup heavy cream
Fried Grits Cakes for serving (see recipe below)
Add all ingredients to pan except heavy cream. Cook until shrimp are just turning pink. Remove shrimp from pan and add heavy cream.
Cook until sauce thickens, then return shrimp and heat through.
Serve on top of fried grits cake and sprinkle with chopped bacon.
Grits Cakes
Makes about 8 cakes
2 cups water
2 cups milk
1/4 teaspoon salt
1/2 stick butter
1 cup quick-cooking grits
3/4 cup shredded Italian cheese bend
2 eggs, beaten
1 cup seasoned bread crumbs
1/2 stick butter
2 Tablespoons bacon drippings (reserved from shrimp)
Add water, milk, salt, butter and grits to medium saucepan. Cook, stirring frequently, until tender. Add cheese and stir to blend. Pour grits into a buttered 9-by-9 dish and refrigerate for at least 30 minutes.
When chilled, cut grits into squares. Dip squares into beaten eggs and dredge in seasoned breadcrumbs. Melt 1/2 stick of butter in frying pan with 2 Tablespoons bacon drippings. Fry cakes until brown and heated through.
Note: In a newspaper interview with Barbara, she said she sometimes cuts down the recipe to make appetizer portions, though she noted her family prefers it made as an entree. She also mentioned that you can use round cookie cutters to cut the grits cakes into circles, which I think would be pretty, too!
Serves 6 to 8 / Barbara Cruthirds’ 2nd place winner in Rouse’s "Win Your Weight in Shrimp" cook-off
4 strips bacon, fried crisp (remove and reserve all but 2 teaspoons drippings)
3 pounds Louisiana shrimp, peeled and deveined
1/2 stick unsalted butter
2 Tablespoons chopped parsley, 1 Tablespoon reserved for garnish
1 Tablespoon chopped green onion
1 Tablespoon Creole seasoning
1/3 cup white wine
2 cloves minced garlic
Dash of cayenne pepper
Hot sauce to taste
Salt and pepper to taste
3/4 cup heavy cream
Fried Grits Cakes for serving (see recipe below)
Add all ingredients to pan except heavy cream. Cook until shrimp are just turning pink. Remove shrimp from pan and add heavy cream.
Cook until sauce thickens, then return shrimp and heat through.
Serve on top of fried grits cake and sprinkle with chopped bacon.
Grits Cakes
Makes about 8 cakes
2 cups water
2 cups milk
1/4 teaspoon salt
1/2 stick butter
1 cup quick-cooking grits
3/4 cup shredded Italian cheese bend
2 eggs, beaten
1 cup seasoned bread crumbs
1/2 stick butter
2 Tablespoons bacon drippings (reserved from shrimp)
Add water, milk, salt, butter and grits to medium saucepan. Cook, stirring frequently, until tender. Add cheese and stir to blend. Pour grits into a buttered 9-by-9 dish and refrigerate for at least 30 minutes.
When chilled, cut grits into squares. Dip squares into beaten eggs and dredge in seasoned breadcrumbs. Melt 1/2 stick of butter in frying pan with 2 Tablespoons bacon drippings. Fry cakes until brown and heated through.
Note: In a newspaper interview with Barbara, she said she sometimes cuts down the recipe to make appetizer portions, though she noted her family prefers it made as an entree. She also mentioned that you can use round cookie cutters to cut the grits cakes into circles, which I think would be pretty, too!