Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce)

Name: Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce)
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb. shrimp, cleaned and deveined; Grits:; 2 cups vegetable stock; Dash salt and pepper; 1/2 cup grits; 1 Tbs. butter; 1 cup shredded cheese; Sauce:; 2 Tbs. olive oil; 1/2 cup bell pepper, finely chopped; 1/3 cup shallots, finely chopped; 1/2 cup ground sausage (mild or medium hot); 2 Tbs. butter; 1 Tbs. garlic (minced); 1/2 Tsp. red pepper flakes (optional); 1/4 cup light cream; 1/2 Tsp. paprika; 1/2 Tsp. dried thyme; 1/4 cup scallions, chopped; 1 Tbs. Kentucky Bourbon

Rick M @RickM_PTC

PTC, GA.

Inspired by Southern “Low-Country” kitchens and dining tables, this dish is easy to prepare and looks and tastes delicious. It’s ideal as a main dish or as a first-course menu item, but in smaller plate portions. Tip: Prepare the grits an hour prior to cooking, since this all comes together rather quickly.

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Ingredients

2 servings

1 lb.shrimp, cleaned and deveined
Grits:
2 cupsvegetable stock
Dashsalt and pepper
1/2 cupgrits
1 Tbs.butter
1 cupshredded cheese
Sauce:
2 Tbs.olive oil
1/2 cupbell pepper, finely chopped
1/3 cupshallots, finely chopped
1/2 cupground sausage (mild or medium hot)
2 Tbs.butter
1 Tbs.garlic (minced)
1/2 Tsp.red pepper flakes (optional)
1/4 cuplight cream
1/2 Tsp.paprika
1/2 Tsp.dried thyme
1/4 cupscallions, chopped
1 Tbs.Kentucky Bourbon

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Steps

1

Prep and clean the shrimp. Season with Cajun seasoning and paprika. Set aside in refrigerator.
2

For the grit cakes:
Prepare the grits according to the package instructions. Use stock instead of water. Stir the grits every 4-5 minutes while cooking.
3

Remove from heat and stir in butter and cheese. Pour the grits into a pie plate and chill in the refrigerator for at least an hour.
4

Use a ring mold (or ramekin), cut out small cakes from the plate. Flour the cakes and pan fry them until lightly browned. Remove from pan and keep them warmed in the oven.
5

For the sauce:
Using a large sauté pan, heat the olive oil over medium heat. Sauté the bell pepper for 3-4 minutes and then add the shallots and sauté for another 2 minutes.
6

Add the ground sausage. Brown the meat while breaking it up into smaller pieces. Stir the vegetables and meat together. Place them to one side of the pan.
7

Add the butter, shrimp, garlic, and pepper flakes and sauté until the shrimp begins to just turn pink.
8

Mix together the full pan and add the cream. Season with paprika and thyme and gently stir in the scallions.
9

Heat the cream until it slightly thickens. Add the bourbon, stir, and heat for one more minute.
10

Plate the grit cake and spoon the shrimp sauce over the cake and garnish with a green onion. Enjoy.