Text 5491, 74 rader
Skriven 2013-10-06 07:12:30 av Dave Drum (1:261/38)
Ärende: Chile 4196
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shrimp And Grits Cakes
 Categories: Seafood, Citrus, Vegetables, Chilies, Cheese
      Yield: 8 Servings

      2 c  Regular grits
      6 c  + 2/3 c chicken stock; as
           - needed; divided
           Parchment paper
           Cooking spray
    1/2 c  Grated Parmesan
      1 tb Unsalted butter
      1 lb Large shrimp; shelled,
           - deveined
           Juice of 1 lemon
           Hot pepper sauce
      3 sl Thick-cut bacon; in 1/2"
           - dice
    1/3 c  Diced red bell pepper
    3/4 c  Chopped scallions
      2 tb Unbleached all-purpose
           - flour
    1/4 c  Dry white wine
    1/3 c  Chopped fresh parsley

  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 until very firm, at least 2 1/2 hours or
  overnight. Use a 2" biscuit or round cookie cutter to
  cut out 16 cakes; cover cakes and refrigerate.

  A half hour before serving, heat oven to 300øF/150øC. In a
  bowl, toss shrimp with juice and a few shakes of hot
  pepper sauce. In a large skillet, sauté bacon and bell
  pepper over medium heat until bacon is light brown but not
  crisp, about 5 minutes. Remove all but 2 teaspoons bacon
  fat from pan. Reduce heat to medium-low; add scallions and
  toss to coat. Sprinkle in flour; sauté, stirring
  frequently with a wooden spatula, until light brown, 2 to
  5 minutes. Add remaining 2/3 cup stock and wine; cook,
  stirring, until sauce thickens. Season with salt, black
  pepper and more hot pepper sauce. Add shrimp and any
  liquid; sauté until just opaque, 2 to 5 minutes, being
  careful not to overcook.

  Just prior to serving, transfer grits cakes to a baking
  sheet; bake until warm through, about 6 minutes. Spoon a
  bit of sauce and 1 shrimp over each cake; garnish with
  parsley.

  Do AHEAD: The grits-cake base of these nibbles needs to
  firm up in the fridge for at least 2 1/2 hours-and more
  time is fine. Prep it the night before your party.

  SELF | November 2011

  by Robin Schempp

  Yield: Makes 8 servings

  MM Format by Dave Drum - 27 November 2011

  Uncle Dirty Dave's Archives

MMMMM

... Let's have some new cliches. - Samuel Goldwyn

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)