Shrimp And Grit Cakes With Seven-Pepper Jelly
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
50
Sourness
39
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2.5 cups
Quick Grits1 tbsp
Ground Cumin1 tsp
Cayenne Pepper2 tsps
Salt1.5 tsps
Pepper (freshly ground)2 tbsps
Butter (plus more for pan)1 cup
All-Purpose Flour1 cup
Yellow CornmealDirections:
1
Bring 6 cups water to a boil in a medium saucepan
2
Slowly sprinkle the grits into boiling water, stirring constantly with a whisk
3
Reduce heat to medium, and stir constantly until the mixture is thick, 5 to 7 minutes
4
Remove the pan from heat, and stir in cheddar, cumin, cayenne, salt, pepper, and scallions
5
Pour the mixture into a buttered 13 by 18-inch baking pan, and smooth out to a 1/2-inch-thick layer
6
Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits
7
Press a shrimp half into each circle
8
Cover with plastic wrap, press down lightly to smooth, and chill until set, 1 to 2 hours
9
Combine the flour and cornmeal in a small bowl
10
Using a cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle
11
Heat 1 teaspoon butter and enough oil to cover the bottom of a large skillet over medium-high heat
12
Dredge the cakes in the flour mixture, and saute, 8 at a time, until golden brown, 1 to 2 minutes on each side
13
Wipe out the skillet, and repeat, adding more butter and oil, until all cakes are cooked
14
Transfer to a baking sheet lined with paper towels
15
Top with a scant teaspoon of seven-pepper jelly and scallion greens; serve warm