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Shrimp & Gouda Grits Cakes
1 ½ cups grits (instant or use your favorite, I use Geechie Boy)
1 (7-oz) package of Gouda cheese, shredded
2 Tbsp. chopped fresh parsley
¼ tsp. ground black pepper
2 Tbsp. butter melted
Garnish: chopped fresh parsley
Shrimp
1 ½ pounds large fresh shrimp, peeled and deveined (tails left on)
2 tsp. seasoned salt
6 Tbsp. olive oil, divided
1 cup chopped green onion
1 cup chopped red bell pepper
1 Tbsp. minced garlic
¾ cup dry white wine
¾ cup heavy whipping cream
¼ tsp. salt
¼ tsp ground black pepper
2 Tbsp. chopped fresh parsley
Line a 13x9 inch baking pan with aluminum foil. Spray foil with nonstick cooking spray, and set aside. In a large saucepan, cook grits according to package.
Stir in cheese, parsley, and pepper, stirring until cheese is melted. Spoon grits into prepared pan, and spread into an even layer. Cover, and refrigerate for 2 hours or until firm.
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil, and brush with melted butter. Unmold grits onto a large cutting board. Using a 3” round cutter, cut 12 rounds from grits and place on prepared pan. Bake for 25 minutes. Turn grits cakes over, and bake for 25 minutes more or until lightly browned on both sides.
Top with creamy shrimp. Garnish with chopped fresh parsley.
Shrimp and Sauce Preparation
In a medium bowl, combine shrimp and seasoned salt, tossing to coat. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add shrimp, and cook, in batch, for one minute per side or until lightly browned. Remove shrimp to a bowl, and set aside. Repeat with remaining shrimp, adding 2 tablespoons olive oil if needed.
Heat remaining 2 tablespoons olive oil over medium heat. Add green onion, bell pepper, and garlic; cook for 8 to 10 minutes, stirring frequently. Add wine, cream, salt, and pepper; cook for 2 minutes. Add shrimp and parsley, stirring to combine. Remove from heat.
1 (7-oz) package of Gouda cheese, shredded
2 Tbsp. chopped fresh parsley
¼ tsp. ground black pepper
2 Tbsp. butter melted
Garnish: chopped fresh parsley
Shrimp
1 ½ pounds large fresh shrimp, peeled and deveined (tails left on)
2 tsp. seasoned salt
6 Tbsp. olive oil, divided
1 cup chopped green onion
1 cup chopped red bell pepper
1 Tbsp. minced garlic
¾ cup dry white wine
¾ cup heavy whipping cream
¼ tsp. salt
¼ tsp ground black pepper
2 Tbsp. chopped fresh parsley
Line a 13x9 inch baking pan with aluminum foil. Spray foil with nonstick cooking spray, and set aside. In a large saucepan, cook grits according to package.
Stir in cheese, parsley, and pepper, stirring until cheese is melted. Spoon grits into prepared pan, and spread into an even layer. Cover, and refrigerate for 2 hours or until firm.
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil, and brush with melted butter. Unmold grits onto a large cutting board. Using a 3” round cutter, cut 12 rounds from grits and place on prepared pan. Bake for 25 minutes. Turn grits cakes over, and bake for 25 minutes more or until lightly browned on both sides.
Top with creamy shrimp. Garnish with chopped fresh parsley.
Shrimp and Sauce Preparation
In a medium bowl, combine shrimp and seasoned salt, tossing to coat. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add shrimp, and cook, in batch, for one minute per side or until lightly browned. Remove shrimp to a bowl, and set aside. Repeat with remaining shrimp, adding 2 tablespoons olive oil if needed.
Heat remaining 2 tablespoons olive oil over medium heat. Add green onion, bell pepper, and garlic; cook for 8 to 10 minutes, stirring frequently. Add wine, cream, salt, and pepper; cook for 2 minutes. Add shrimp and parsley, stirring to combine. Remove from heat.