Shrimp and Grits Cakes

Shrimp and Grits Cakes
Photo by Larsen & Talbert


  • ¾ cup scallions
  • 6 2/3 cups chicken stock or low-sodium chicken broth vegetable stock or broth (amount may vary, depending on grits package directions)
  • ½ cup Parmesan cheese, freshly grated
  • 2 cups regular grits
  • nonstick vegetable-oil spray
  • 2 tablespoons unbleached all-purpose flour
  • Parchment paper
  • + 8 more ingredients
    • 3 slices thick-cut bacon
    • hot-pepper sauce, such as Tabasco
    • 1/3 cup fresh parsley
    • ¼ cup dry white wine or additional stock
    • 1 pound large local shrimp, shelled and deveined
    • 1/3 cup red bell pepper
    • 1 tablespoons unsalted butter
    • 1 lemon

Cook grits as directed on package, using about 6 cups stock instead of water. Line a baking sheet with parchment paper; coat paper with cooking spray. Stir Parmesan and butter into grits; season with salt and black pepper. Pour grits onto sheet; smooth into an even layer. Cover and refrigerate un...

View full recipe at Epicurious


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