When you think "shrimp and grits" you might not think of grits cakes! These are easy and a fun way to serve grits, not to mention a delicious shrimp topping!
AIMEE'S GRITS CAKES WITH TEQUILA-LIME SHRIMP
- 1 cup yellow grits (I used Lake Side Yellow Grits)
- 2 cups reduced sodium chicken broth
- 2 cups heavy cream (You can use 4 cups water instead of broth and cream; but the broth and cream add a lot of flavor)
- Cooking spray (or olive oil may be used)
For the shrimp
- 1 pound shrimp, peeled & deveined
- juice and zest of 1 lime
- cooking spray
- 2-3 Tablespoons Tequila
- 1/2 teaspoon sea salt (or kosher salt)
- 1/2 teaspoon cayenne pepper
- 1 small handful cilantro, coarsely chopped
In a pot, bring chicken broth and heavy cream to a boil. (You can use just water, or water + heavy cream or water + chicken broth mixture). Slowly whisk in grits and cook until boiling. Cover and reduce heat to low, stirring (whisking) frequently. Cook for about 15 to 20 minutes. Remove from heat and allow to cool. Lightly spray a 9 x 9 casserole dish and pour grits into dish. Refrigerate grits for at least 2 hours (or overnight). Remove from refrigerator and using a shot glass, cut grits into small rounds, as you would cut out biscuits. Heat a nonstick pan over medium heat and spray with cooking spray or add olive oil. Cook the grits "cakes" on both sides until lightly toasted; about 2 minutes on each side. Do this with entire mixture; covering with aluminum foil on a platter to keep warm. In a small bowl, mix shrimp, lime juice, lime zest, salt, cayenne pepper and tequila. Let sit for about 5 minutes (if it sits too long, the lime juice will "cook" the shrimp). Heat a nonstick skillet to medium high heat and cook shrimp. Place toasted grits cakes on a platter, then top with shrimp. Add chopped/torn cilantro on top, and enjoy!