Cut grits into squares, served in a bowl with shrimp & sauce after adjusting the seasonings to suit us. Made this as a main course by using leftover cheese grits from breakfast & frozen shrimp. 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. Spoon a bit of sauce and 1 shrimp over each cake garnish with parsley. Just prior to serving, transfer grits cakes to a baking sheet bake until warm through, about 6 minutes. Add shrimp and any liquid sauté until just opaque, 2 to 5 minutes, being careful not to overcook. Season with salt, black pepper and more hot pepper sauce. Add remaining 2/3 cup stock and wine cook, stirring, until sauce thickens. Sprinkle in flour sauté, stirring frequently with a wooden spatula, until light brown, 2 to 5 minutes. Reduce heat to medium-low add scallions and toss to coat. Remove all but 2 teaspoons bacon fat from pan. In a large skillet, sauté bacon and bell pepper over medium heat until bacon is light brown but not crisp, about 5 minutes. In a bowl, toss shrimp with juice and a few shakes of hot pepper sauce. A half hour before serving, heat oven to 300°. Use a 2-inch biscuit or round cookie cutter to cut out 16 cakes cover cakes and refrigerate. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Pour grits onto sheet smooth into an even layer. Stir Parmesan and butter into grits season with salt and black pepper. Line a baking sheet with parchment paper coat paper with cooking spray. Cook grits as directed on package, using about 6 cups stock instead of water.
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