Shrimp and Pimiento Cheese Grits Cakes
 
Makes 4 servings
Ingredients
  • GRITS
  • 4 cups chicken broth
  • 3 teaspoons kosher salt, divided
  • 2 teaspoons onion powder
  • 2 teaspoons hot sauce
  • ½ teaspoon ground black pepper
  • 2 cups quick-cooking grits
  • 1½ cups shredded sharp Cheddar cheese
  • 1 (7-ounce) jar diced pimientos, drained
  • 1½ tablespoons unsalted butter
  • 1 tablespoon chopped fresh thyme
  • Vegetable oil, for frying
  • 1½ cups all-purpose flour
  • SHRIMP
  • 4 ounces chopped pancetta
  • 2 tablespoons unsalted butter
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 2 large tomatoes, chopped
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • 2 teaspoons chopped fresh thyme
  • 1½ pounds peeled and deveined jumbo fresh shrimp
Instructions
  1. For grits: Line an 8-inch square baking pan with heavy-duty foil, letting excess extend over sides of pan; spray foil with cooking spray.
  2. In a large Dutch oven, bring broth, 1 teaspoon salt, onion powder, hot sauce, and black pepper to a boil over medium-high heat. Slowly whisk in grits until well combined. Reduce heat, and simmer until grits are tender and thickened, 6 to 8 minutes.
  3. Remove from heat, and stir in cheese, pimientos, butter, and thyme until cheese is melted. Spread into prepared pan; let cool completely.
  4. Cover grits with plastic wrap, leaving corners slightly open to vent. Refrigerate until cold and firm, about 8 hours.
  5. Using excess foil as handles, remove grits from pan, and peel foil from sides of grits. Using a serrated knife, cut into 4 portions.
  6. In a large deep cast-iron skillet, pour oil to a depth of ½ inch, and heat over medium-high heat until a deep-fry thermometer registers 360° (adjust heat to medium, if necessary).
  7. In a shallow dish, whisk together flour and remaining 2 teaspoons salt. Dredge cakes in flour mixture, shaking off excess.
  8. Fry cakes in batches (do not overcrowd skillet) until golden brown, about 2 minutes per side. Remove cakes using a slotted spoon, and let drain on paper towels.
  9. For shrimp: In a medium skillet, cook pancetta over medium heat, stirring frequently, until browned. Stir in butter, shallots, and garlic. Cook, stirring occasionally, until shallots are soft. Add tomatoes, and cook, stirring frequently, until very tender. Stir in flour, and cook, stirring occasionally, for 2 to 3 minutes. Stir in broth and thyme. Bring to a boil; reduce heat, and simmer until slightly thickened. Stir in shrimp, and cook until just pink. Serve over hot grits cakes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-and-pimiento-cheese-grits-cakes/