This elegant appetizer made with shrimp and grits is bursting with coastal flavor in delicious bite-sized portions.
Prep time: 15 minutes
Bake time: 15 minutes
31⁄2 cups chicken or veggie stock
1⁄2 tablespoon sea salt
2 teaspoons black pepper
1 cup stone ground grits
3 cups shredded sharp cheddar cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1⁄2 tablespoon butter (or butter-substitute)
1 tablespoon extra-virgin olive oil
1⁄4 cup vegetable oil
1 pound peeled and deveined shrimp
1 teaspoon Cajun spice seasoning
- Preheat the oven to 350 degrees.
- Bring the chicken stock to a boil in a heavy-bottomed pot. Add salt and reduce to medium heat. Slowly add grits, and whisk until smooth and simmering. Reduce heat to very low, cover and cook for 10 minutes. Slowly stir in the cheese, garlic powder, onion powder, and a 1⁄2 tablespoon of the butter. Pour the mixture out on to a flat piece of parchment paper on a baking sheet. Spread the grits out in an even layer that is about 3⁄4” thick. Place this in the fridge to until firm.
- In a medium-sized mixing bowl, toss the shrimp with olive oil, Cajun spices, salt, and pepper. Evenly lay the shrimp across a sheet of parchment paper on a baking sheet. Bake for 10 minutes, or until the shrimp start to brown. Remove from oven and set shrimp to the side.
- Remove the firmed grits from the fridge and cut out round slices with a knife.
- Heat 1⁄4 cup of vegetable oil in a saucepan over medium-high heat. Place the round slices of grits in the pan to fry the grits cake, 1 minute per side. Flip with a spatula and fry for another minute. Remove the grits cakes and pat dry with paper towels. Repeat until the grits are all done.
- Serve on a plate and top with one cooked shrimp on each cake.
Tip: Use a small cookie cutter to cut out the round shape. If you don’t have a cookie cutter, use the rim of a small glass.