A Southern favorite. Creamy, cheesy grits made into cakes serve as a base for spicy shrimp in a light tomato sauce. Serve with a green salad for brunch or a simple summer supper.
Special Diets:
Method
Bring 3 1/2 cups salted water to a boil in a heavy-bottomed pot, then reduce to medium.
Slowly add grits and whisk until smooth and simmering.
Reduce heat to very low, cover and cook 10 minutes.
Slowly whisk in cheese and 1 tablespoon of the butter.
Pour mixture into a jelly roll mold or loaf pan and cool until firm.
Add oil to a heavy saucepan and head over medium-high.
Add shrimp, cajun spice and then tomatoes, sauté until shrimp just begins to turn opaque, about 3-4 minutes, then set pan aside. (A little underdone is good as they will continue to cook off-heat in the warm sauce.)
Cut firmed grits into slices, about 1/2- to 3/4-inch thick.
Brown slices in remaining 1 tablespoon butter in a heavy skillet.
Serve each topped with shrimp and tomato sauce.
Nutritional Info
Serving Size
Calories
720
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.