Best Saras Shrimp And Grit Cakes Recipes

SHRIMP AND GRITS CAKES

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.

SARA'S SHRIMP AND GRIT CAKES

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 GRIT CAKES WITH SEVEN-PEPPER JELLY

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

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.

PAN-FRIED SHRIMP CAKES WITH ARUGULA AND WATERCRESS SALAD RECIPE BY TASTY

Steps:

• Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
• In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
• Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
• Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
• Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
• Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
• Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
• Enjoy!
• Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
• Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
• Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
• Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams