Cajun Spiced Shrimp and Grits Cakes

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.