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Charleston Shrimp and Grits Cakes Recipe



Shrimp and Grits Cakes is a traditional and popular southern Low Country dish. This delicious shrimp and grits cakes is great as a party appetizer or finger food.

Prep: 30 minutes | Chill Grits: 4 hours or day before | Yield: 8 servings

Grits_Cake_and_Shrimp-med

Charleston Shrimp and Grits Cakes adapted from Epicurious Shrimp and Grits Cakes

Ingredients

Grit Cakes

  • 4 cups chicken stock, divided
  • 1 cups quick grits
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon unsalted butter

Shrimp and Sauce

  • 1 pound large shrimp, shelled and deveined
  • Juice of 1 lemon
  • 4-5 shakes of Tabasco
  • 1/4 cup butter
  • 1 bunch green onions, chopped
  • 2 teaspoons garlic, minced
  • 2 tablespoons flour
  • 2/3 cup chicken stock
  • 1/4 cup dry white wine
  • salt and pepper, to taste
  • Tabasco sauce, to taste
  • 1/3 cup chopped fresh parsley

Instructions

  1. Line a baking sheet with parchment paper then spray parchment paper with cooking spray.
  2. Bring 4 cups of chicken stock to boil in saucepan.  Stir in quick grits and salt.  Return to boil, reduce heat and cook 5-7 minutes to a thick consistency.  Stir in butter and grated Parmesan cheese.  Pour grits into prepared baking sheet.  Smooth top to spread evenly.  Cool grits, then cover and chill 4 hours or overnight until grits are very firm.
  3. About 45 minutes before serving, remove pan of grits from refrigerator and with a 2-inch biscuit or round cookie cutter cut out 16 grits cakes; cover cakes and return to refrigerate.
  4. Preheat oven to 300°.  In a bowl, toss shrimp with lemon juice and a few shakes of Tabasco sauce.  Set aside.
  5. In a large skillet, melt butter and sauté green onion 3 minutes. Add garlic and  sauté for 1 minute.  Add flour and stir frequently with a wooden spoon, until light brown about 2 minutes. Stir in chick stock and white wine.  Continue stirring, until sauce thickens. Season with salt, pepper and more Tabasco sauce, if desired.
  6. Add shrimp to sauce and cook 2 to 5 minutes, until shrimp just turns pink. Do not overcook shrimp.  While shrimp is cooking remove baking sheet of grits from refrigerator and place in oven.  Bake for 6 minutes.  To serve, spoon a couple tablespoons of sauce and 1 shrimp over each grits cake.  Garnish with parsley.



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Author:   Category: appetizers  Tags: ,  


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