SARA'S SHRIMP AND GRIT CAKES
Sara Foster, owner of Foster's Market in Durham and Chapel Hill, North Carolina, shares her recipe for this twist on a Southern classic. Order seven pepper jelly from Foster's Market in North Carolina.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24 cakes
Number Of Ingredients 14
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
Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
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.
LOUISIANA GRILLED SHRIMP WITH GRITS CAKES
Make and share this Louisiana Grilled Shrimp with Grits Cakes recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 1 batch
Number Of Ingredients 18
Steps:
- For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
- Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
- Let sit and refrigerate until it is cold.
- Remove from refrigerator and cut with biscuit cutter to create cakes.
- Bread the cakes in flour, egg wash and bread crumbs.
- Keep in refrigerator until you are ready to cook the dish.
- For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
- Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
- Remove from heat and cool slightly.
- For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
- Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
- Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
- Do not overcook.
- Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
- Place cake on Pepper Jelly and top with 2 shrimp per person.
- Drizzle Rouille on top and sprinkle with scallions.
- Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.
Nutrition Facts : Calories 7623.3, Fat 186.1, SaturatedFat 100.8, Cholesterol 486.9, Sodium 3928.8, Carbohydrate 1326, Fiber 33.1, Sugar 202.4, Protein 206.5
SHRIMP AND GRIT CAKES WITH SEVEN-PEPPER JELLY
These make a welcoming Southern appetizer for any gathering.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 24
Number Of Ingredients 13
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.
LINDA'S LEMON SHRIMP AND SAUSAGE WITH GRIT CAKES
I made this recipe in a cooking class this weekend, and it was really DELISH! I think it would be GREAT over rice too... This recipe takes awhile to make, but it is definately worth the effort! YUM.
Provided by Lindas Busy Kitchen
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 460.7, Fat 20.5, SaturatedFat 9.7, Cholesterol 145.4, Sodium 1045.4, Carbohydrate 43.2, Fiber 1.6, Sugar 1.9, Protein 24.1
More about "saras shrimp and grit cakes recipes"
SARA'S SHRIMP AND GRIT CAKES | RECIPE | GRIT CAKES, FOOD …
From pinterest.com
BLACKENED SHRIMP AND CRISPY CAJUN GRIT CAKES - THE OLD BROOK …
From theoldbrookcottage.com
SHRIMP AND GRITS IN HYMAN'S SEAFOOD - TASTEATLAS
From tasteatlas.com
SARA’S SHRIMP AND GRIT CAKES — FOSTERS MARKET
From fostersmarket.com
THE CHEW: MEDITERRANEAN SHRIMP & GRITS CAKES RECIPE - FOODUS
From foodus.com
SHRIMP AND GRIT CAKES WITH CREOLE SAUCE - CREOLE CONTESSA
From creolecontessa.com
KETO SHRIMP AND GRITS RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
SHRIMP AND GRIT CAKES - TK - TAYLORKITCHEN.NET
From taylorkitchen.net
SHRIMP CAKES AND GRITS — GEO'S TABLE
From geostablephl.com
COASTAL CAROLINA SHRIMP AND CHEDDAR GRITS CAKES - TODAY
From today.com
SHRIMP AND FRIED GRITS APPETIZER - CAROLINA CREOLE
From carolinacreole.com
GRILLED CHEESE GRITS CAKES WITH SHRIMP - THE MESSY MRS
From themessymrs.com
SHRIMP AND GRITS WITH KIELBASA - SOUTHERN RECIPES
From fooddiez.com
CREOLE CONTESSA: SHRIMP AND GRIT CAKES WITH CAROLINA CREOLE SAUCE ...
From pinterest.ca
FRIED GRIT CAKES AND SHRIMP - THERESCIPES.INFO - THERECIPES
From therecipes.info
SHRIMP AND GRITS CAKES | RECIPE | GRIT CAKES, FOOD, RECIPES
From pinterest.ca
GRIT CAKES WITH SHRIMP - THE BUTTERED HOME
From thebutteredhome.com
SULLIVAN S CHEF SHARES SHRIMP AND GRITS CAKE RECIPE
From postandcourier.com
EASY SHRIMP SCAMPI RECIPE AND GRITS - GRANDBABY CAKES
From grandbaby-cakes.com
SHRIMP AND GRITS CAKES RECIPE | SELF
From self.com
SHRIMP AND CHEESY GRITS CAKES RECIPE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
SHRIMP & GRIT CAKES - MENU - FOOTHILLS BREWING - WINSTON SALEM
From yelp.com
SHRIMP AND GRITS CAKES - STACY LYN HARRIS
From stacylynharris.com
KETO SHRIMP AND GRITS - GRANDBABY CAKES | KITCHN
From thekitchn.com
SHRIMP & GRIT CAKE BITES (+WINE PAIRING) - CPA: CERTIFIED PASTRY ...
From certifiedpastryaficionado.com
SARAH’S SHRIMP AND GRITS - PORT CITY FOODIE
From portcityfoodie.com
THE BEST EVER SHRIMP & GRIT CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP & JALAPEñO GRIT CAKES - SUNDAY BRUNCH RECIPE - YOUTUBE
From youtube.com
SHRIMP WITH CHEESE-GRIT CAKES AND BACON VINAIGRETTE
From foodandwine.com
SHRIMP AND GRITS CAKES - TODAY.COM
From today.com
MENU – SHRIMP & GRITS CAFE
From shrimp-and-grits-cafe.com
SHRIMP AND GRITS CAKES WITH CRISPY HAM - COOKING FOR KEEPS
From cookingforkeeps.com
SHRIMP AND GRITS - THE CAKE CHICA
From thecakechica.com
WHAT TO SERVE WITH SHRIMP AND GRITS? 8 BEST SIDE DISHES
From eatdelights.com
SHRIMP AND GRITS – RECIPES FROM THE GARDEN
From secretgardenblog.com
SHRIMP AND GRIT CAKES. - SMOKING MEAT FORUMS
From smokingmeatforums.com
SHRIMP AND GRIT CAKES – PAULSEN FOODS
From paulsenfoods.com
HERBED SHRIMP ON GRITS CAKES - TEATIME MAGAZINE
From teatimemagazine.com
SHRIMP AND GRIT CAKES IN A CREOLE SAUCE - THE EAGER EPICUREAN
From eagerepicurean.weebly.com
You'll also love