Pan-Fried Cheese Grits Cakes with Lemon and Olive Oil Marinated Shrimp

I have been having fun pan-frying lately what with the Schnitzel, goat cheese rounds and catfish. With the right sized item, it really is a pretty quick and easy method of cooking. Plus, there is a real satisfying crunch and texture to something that has been breaded with Panko crumbs and then fried in really hot oil.

The catfish strips from the other day inspired me to make another southern-inspired dish. I had entered an idea for a different take on shrimp and grits in that contest using California Olive Ranch and Bob's Red Mill products. I had come across this delicious-looking recipe from Food & Wine for shrimp marinated in lemon and olive oil that I thought would be nice with cheese grits cakes.

Pan-Fried Cheese Grits Cakes with Lemon and Olive Oil Marinated Shrimp

Serves 2 as an appetizer

Ingredients:

• 4 large cooked shrimp
• lemon from half a lemon
• 1/4 cup olive oil
• 1/2 teaspoon dried basil
• 2 teaspoons fresh thyme
• salt and pepper
• 1/4 cup stone ground corn grits
• 1 cup water
• 1 teaspoon Kosher salt
• 1 teaspoon Old Bay
• 1/2 - 1 cup extra sharp cheddar, shredded
• flour
• 1 egg, beaten
• Panko breadcrumbs
• soft breadcrumbs
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon dried basil

Directions:

1. Make the cheese grits by bringing 1 cup of lightly salted water to boil and add the corn grits, lowering the heat to low. Stir frequently to be sure that it doesn't stick. Careful, like oatmeal, bubbles might burst out and splatter you with wicked-hot starchy grain. 
2. After about 10 minutes, add 1/2 teaspoon of Old Bay. Stir well and let cook another 15 - 20 minutes.
3. Once it has cooked through and is the thickness you like, add the shredded extra-sharp cheddar, starting with 1/2 cup and adding up to 1 cup to suit your taste - I used about 3/4 cup. Stir well to let the cheese melt, then remove from heat. 
4. Place a long piece of waxed paper in a plastic container so that the ends hang out of the sides - this will let you remove the grits easily when they've set up - pour the grits into the container and out in the fridge for at least 4 hours.
5. Mix together the cooked shrimp in the olive oil, lemon juice, thyme, basil and salt and pepper. Let marinate in the fridge for at least an hour.
6. When you are ready to make the grits cakes, set up 4 bowls, one with flour, one with a beaten egg, one with panko mixed with thyme and basil, and one with soft breadcrumbs.
7. Take the grits out of the fridge and lift them out of the container and set them on a cutting board. Cut out rounds using a a biscuit cutter and dredge them in flour, dip in beaten egg, and then passing through the breadcrumbs, first the panko and then the soft crumbs, to fill in the gaps that the panko crumbs missed.
8. Fry in hot peanut oil until golden brown on both sides, drain on a paper towel and then serve with the marinated shrimp.

A closer look...

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Shrimp and Grits with Roasted Corn

I had grits once when I was younger. They were gray, lumpy, gluey and looked totally unappetizing. I was unimpressed.

Then I actually tasted them.

Color me even more unimpressed.

Over the years I've heard people talk longingly of shrimp and grits and cheese grits and I would shudder and think, "How can anyone possibly EAT that?"

Then Renée set me straight about grits and corn grits.  She gave me her favorite recipe for corn grits with roasted corn, told me exactly what type of corn grits to buy, what to serve it with, and I was very interested. It sounded good, for sure- what's not to love about roasted corn, butter and heavy cream? So I filed it away for future reference.

For some reason, when I woke up today, I said to myself, "Now is the day for those grits, and I feel the need for spicy shrimp to go with it." Maybe it's the cold and dreary weather making me yearn for something hot. Maybe it was the fact that I caught sight of the bag of corn grits yesterday when I was hunting around for the bag of tapioca pearls. Who knows? Long story short, the recipe is fantastic and I am a grits convert.

The spicy and still sweetish shrimp contrast perfectly with the creaminess of the grits. It's insane.

I can't wait to try out cheese grits next. :)

Shrimp and Grits with Roasted Corn

Serves 3

For the grits:

• 3/4 cup stone-ground corn grits
• 3 cups water
• salt
• 1 t Creole seasoning or Old Bay
• 2 T chives 
• 2 T butter
• heavy cream

For the corn:

• corn from 2 ears of fresh corn (about 1-1/2 cups kernels)
• 1/2 cup diced red onion
• 1 T butter, melted
• 1/8 t granulated garlic
• 1/8 t smoked paprika
• salt and pepper

For the shrimp

• 9 medium cleaned shrimp, raw
• Old Bay or Creole seasoning

• chopped green onion

Directions

1. Preheat the oven to 400. Line a roasting pan with aluminum foil.
2. Toss the kernels of corn and onion in a bowl with salt, pepper, granulated garlic and smoked paprika.
3. Add the melted butter and toss well.
4. Spread in the foil-lined pan and roast for 25 minutes, stirring them once half-way through.
5. While the corn is roasting, bring 3 cups of lightly salted water to boil and add the corn grits, lowering the heat to low. Stir frequently to be sure that it doesn't stick. Careful, like oatmeal, bubbles might burst out and splatter you with wicked-hot starchy grain. Ouch.
6. After about 10 minutes, add 1/2 teaspoon of Creole seasoning or Old Bay and fresh chives. Stir well and let cook another 15 - 20 minutes.
7. Once it has cooked through and is the thickness you like, add about 1/2 of the roasted corn and onion to the grits and stir well. Set aside the remaining corn and onions. 
8. Add the butter and stir well to let it melt. Then add heavy cream to achieve the consistency you like. I only used a few tablespoons. Taste to check and adjust seasoning. You may want more spice or more cream.
9. Season the shrimp with Creole seasoning or Old Bay. Heat a heavy skillet over high heat and sear the shrimp for 2 minutes on the first side, then flip them, cover the skillet and let them cook another minute or two until done, but be careful not to overcook them.
10. Divide the corn grits between 3 bowls and top with the remaining roasted corn and onion. Sprinkle with chopped green onion and top with seared shrimp.

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