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BBQ Shrimp & Grit Cakes
Ingredients
Grit Cakes
- 2 cups white grits, par-cooked in 20 ounces water
- 1/2 tbsp. kosher salt
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup heavy cream
- 1/4-pound smoked gouda, shredded
- 2 oz freshly grated parmesan cheese
- Olive oil, as needed
Cajun BBQ Compound Butter
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 tbsp. Lenora’s Cajun House Seasoning
- 1/4 cup chopped thyme
- 1 tbsp. granulated garlic
- 1/4 cup Worcestershire sauce
- 2 tbsp. Spanish sweet paprika
Shrimp
- 3 tbsp. compound butter
- 12 jumbo (9/12) shrimp, peeled and deveined
- 1 1/2 cups heavy cream
- 1/4 cup micro greens, for garnish
Directions
- In a medium saucepan combine the par-cooked grits, salt, butter and heavy cream. Place over medium heat and bring to a gentle simmer. Cook, stirring often until the grits are fluffy and creamy, about 15 minutes. Stir in the gouda and parmesan until melted and the grits are smooth and creamy, another 5 minutes. Pour the grits into an 8×8 baking dish and allow the grits to cool to room temperature. Fully cool in the refrigerator until the grits are cold and set, at least 2 hours.
- Meanwhile, in a medium bowl combine the softened butter, lemon juice, Cajun seasoning, thyme, granulated garlic, Worcestershire sauce and paprika. Using a rubber spatula, stir it all together until fully combined. Set aside.
- Preheat the oven to 250 degrees F. Cut the grits into triangles or desired shapes. Heat a medium non-stick skillet over medium high heat. Add a tablespoon of olive oil to the pan and heat another few seconds. Add the grits to the pan being sure not to over crowed the pan. Cook until the grit cake is browned on the first side, about 3 minutes. Flip the cakes and cook until browned on the second side and warmed through. Keep warm in a low oven while you continue with the remaining grits and shrimp.
- Heat a large skillet over medium high heat. To the skillet add the butter and swirl until melted. Add the shrimp in one layer to the pan and cook until bright pink on the first side, 2 to 3 minutes. Flip the shrimps and cook another minute. Stir in the heavy cream and bring to a simmer. Reduce the heat to medium and simmer until the sauce is slightly thickened and emulsified, about 3 minutes.
- To assemble, place 2 triangles shingled on a plate. Place 4 shrimp over and around the cakes. Spoon some of the sauce around the shrimp. Top with micro greens and serve.
