For which all other shrimp and grits should be measured. If possible, use South Carolina grits. Yes, there is a difference.
- Kimberly
Ingredients
- 4 oz heavy cream
- 2 oz cured ham
- 8 jumbo shrimp
- 1 oz clarified butter
- 12 oz grits
- 6 oz shredded cheddar cheese
- 2 Tbs chives, minced for garnish
- Sautéed collard greens, optional
Preparation
For grits cakes, Prepare the grits according to package directions. Stir in the shredded cheddar until the cheese is melted. Pour into a cookie sheet pan that allows for grits to spread to about 1 inch thickness. Refrigerate at least 15 minutes, then cut into 1 inch squares. Flour the grits squares. Fry two squares in 1 inch of vegetable oil for 2 - 3 minutes, until each side is deep brown.
For shrimp sauce, in a clean sauté pan, add 1 oz of butter. Sauté the ham in butter for 2 minutes, until it begins to become crispy. Add the shrimp to pan and sauté until pink, about 3 minutes. Add the 4 oz cream and reduce over high heat until it becomes thick and creamy, about 4 minutes. Pour half of the sauce over each of the grits cakes. Serve with collard greens if desired.