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Categories:
regular grits chicken paper vegetable oil cooking spray Parmesan unsalted butter local shrimp lemon pepper sauce bacon red bell pepper scallions flour white wine parsley
Viewed: 18 - Published at: 7 years agoIngredients
- 2 cups regular grits
- 6 cups plus 2/3 cup low-sodium chicken or vegetable stock (amount may vary, depending on grits package directions), divided
- Parchment paper
- Vegetable oil cooking spray
- 1/2 cup grated Parmesan
- 1 tablespoons unsalted butter
- 1 pound large local shrimp, shelled and deveined
- Juice of 1 lemon
- Hot pepper sauce, such as Tabasco
- 3 slices thick-cut bacon, cut in 1/2-inch dice
- 1/3 cup diced red bell pepper
- 3/4 cup chopped scallions
- 2 tablespoons unbleached all-purpose flour
- 1/4 cup dry white wine or additional stock
- 1/3 cup chopped fresh parsley
Method
- 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, saute 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; saute, 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; saute 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:
