Shrimp and Grit Cakes
Servings 4
Ingredients
- 2 1/4 cups whole milk
- 1/2 cup white grits
- 1 oz. grated sharp cheddar cheese
- olive oil
- 4 tbsp. butter
- 4 oz. deli ham, chopped
- 1 tsp. corn starch
- 1/4 tsp. kosher salt
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 lb. medium shrimp, peeled, deveined, tail-on, rinsed and patted dry
- 1/2 cup fresh corn kernels
- 2 cloves minced garlic
- 1/2 cup dry white wine
- 1/2 cup chicken broth
Instructions
To Make Grits:
- Line an 8×8 pan with parchment paper leaving an overhang. In a large saucepan, heat milk and 1/4 teaspoon salt to a boil. Sprinkle in grits, whisking constantly. Reduce heat to medium, and whisk until thick, about 5-10 minutes. Pull the pan off heat & whisk in cheese. Scrape grits into prepared pan; set aside to cool, 10 minutes or more. Pull out parchment paper and slice grits into four squares. Heat nonstick skillet over medium heat. Add a little oil. Working in batches, crisp the squares.
To Make Shrimp:
- Melt butter in a medium skillet over medium heat. Tumble in the ham and let brown. Scoop out the ham & toss with cornstarch, salt, paprika, & cayenne; set aside. Tumble shrimp, corn, and garlic into the skillet over medium heat. Stir 1 minute. Pour in wine and broth and cook, stirring until shrimp are curled and pink and corn turns tender about 2-3 minutes. Return seasoned ham to the pan. Increase heat and cook 1 minute.
Serve:
- Set one square on a plate. Spoon shrimp mixture and sauce over grits.