Saras Shrimp And Grit Cakes Recipes

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SARA'S SHRIMP AND GRIT CAKES



Sara's Shrimp and Grit Cakes image

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

6 cups water
2 1/2 cups quick grits
5 ounces cheddar cheese, grated (2 cups)
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
2 bunches scallions, white and pale-green parts only (save greens for garnish), minced to equal 1/2 cup
12 medium shrimp, cooked, peeled, deveined, and cut in half lengthwise
2 tablespoons unsalted butter, plus more for pan
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
Vegetable oil, for sauteing
1/2 cup Seven Pepper Jelly

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



Shrimp and Grits image

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

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

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



Shrimp and Grits image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Salt
1 cup quick cook grits
1/4 cup mayonnaise
3 strips bacon, coarsely chopped
1/2 red onion, diced
1 pound medium shrimp, shelled and de-veined
1 tablespoon butter
1 tablespoon lemon juice
2 teaspoons hot sauce
1/4 cup chopped fresh parsley
Freshly ground black pepper

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.

OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Great recipe for shrimp and grits.

Provided by berskine

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 20

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
  • Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
  • Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  • Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  • Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g

SHRIMP AND GRIT CAKES WITH SEVEN-PEPPER JELLY



Shrimp and Grit Cakes with Seven-Pepper Jelly image

These make a welcoming Southern appetizer for any gathering.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 24

Number Of Ingredients 13

12 medium shrimp
2 1/2 cups grits
5 ounces cheddar cheese, grated to equal 2 cups
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoons white pepper
2 bunches scallions, white and pale-green parts only, minced to equal 1/2 cup (save greens for garnish)
2 tablespoons butter, plus more for pan
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons vegetable oil
1/2 cup 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.

SHRIMP AND GRITS CAKES



Shrimp and Grits Cakes image

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

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

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.

SHRIMP AND GRITS RECIPE BY TASTY



Shrimp And Grits Recipe by Tasty image

Here's what you need: unsalted chicken stock, quick-cooking grits, heavy cream, unsalted butter, shredded cheddar cheese, roasted corn kernels, kosher salt, cajun seasoning, olive oil, andouille sausage, garlic, shallot, large shrimp, roasted red pepper, scallion, fresh parsley

Provided by Visit Florida

Categories     Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 cups unsalted chicken stock
1 cup quick-cooking grits
1 cup heavy cream
1 stick unsalted butter
1 cup shredded cheddar cheese
1 cup roasted corn kernels
1 teaspoon kosher salt
3 teaspoons cajun seasoning
2 tablespoons olive oil
½ lb andouille sausage, diced
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 lb large shrimp, peeled, deveined, and tails removed
½ cup roasted red pepper, diced
¼ cup scallion, sliced
fresh parsley, for garnish, chopped

Steps:

  • Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
  • Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
  • Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
  • Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
  • Spoon the shrimp over the grits and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 1143 calories, Carbohydrate 49 grams, Fat 91 grams, Fiber 1 gram, Protein 41 grams, Sugar 11 grams

SOUTH OF THE BORDER SHRIMP AND GRITS



South of the Border Shrimp and Grits image

This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     Shrimp and Grits Recipes

Time 30m

Yield 3

Number Of Ingredients 10

1 (12 fluid ounce) can evaporated milk
½ cup yellow grits
½ cup chicken broth
1 tablespoon salted butter
⅓ cup grated sharp Cheddar cheese
3 slices bacon
¾ cup frozen bell peppers
⅓ pound frozen medium shrimp - thawed, shelled, and deveined
½ teaspoon taco seasoning mix
2 teaspoons hot sauce, or to taste

Steps:

  • Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
  • Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
  • Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

Nutrition Facts : Calories 468.6 calories, Carbohydrate 39.7 g, Cholesterol 147.5 mg, Fat 22.3 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 12.3 g, Sodium 866.7 mg, Sugar 13.2 g

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Top Asked Questions

How to cook shrimp and grits cakes?
Shrimp and Cheesy Grits Cakes. Preheat oven to 375°. Line a baking sheet with aluminum foil. Using a 3-inch round cutter, cut 24 circles from grits, and place on prepared pan. Spray tops of cakes with nonstick cooking spray. Bake for 15 to 20 minutes or until lightly browned. To prepare shrimp: In a large skillet, melt butter over medium-high heat.
How do you cook shrimp and cake in a pan?
Spray tops of cakes with nonstick cooking spray. Bake for 15 to 20 minutes or until lightly browned. To prepare shrimp: In a large skillet, melt butter over medium-high heat. Add bell pepper and next 3 ingredients; cook for 5 minutes or until peppers are softened.
How to cook Grits in a pan?
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.

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