For grit cakes, spray a 12x8-in. baking dish with nonstick spray. Set aside. Bring chicken stock, 1 cup buttermilk and 2 Tbsp. butter to a boil in a medium saucepan over medium-low heat. Gradually stir in grits. Cook for 4 to 5 minutes or until very thick, stirring constantly. Remove from heat. Stir in 1 cup Parmesan cheese until melted. Spread evenly in prepared pan. Cool completely. Cover and refrigerate for 2 to 24 hours.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Fans of “Nashville Hot” will enjoy tongue-tingling shellfish atop crispy baked grit cakes with a spicy-sweet sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ c. Hy-Vee chicken stock | ||
| 1 ¾ c. Hy-Vee lowfat buttermilk, divided | ||
| 5 tbsp. Hy-Vee unsalted butter, divided | ||
| 1 c. quick 5-minute grits | ||
| 1 c. Soirée grated Parmesan cheese, plus additional for garnish | ||
| 1 (16-oz.) pkg. Fish Market frozen shell-on, EZ peel & deveined raw shrimp (16 to 20 ct.), thawed | ||
| 1 c. Hy-Vee all-purpose flour | ||
| 1 ½ tbsp. Hy-Vee seasoned salt | ||
| ½ tsp. Hy-Vee cayenne pepper | ||
| 2 Hy-Vee large eggs | ||
| 1 ½ tsp. minced garlic | ||
| ⅓ c. Louisiana hot sauce | ||
| 2 tbsp. packed Hy-Vee brown sugar | ||
| Hy-Vee vegetable oil, for frying | ||
| Fresh parsley sprigs, for garnish | ||
| Sweet bread and butter chips pickles, for garnish |
Things To Grab
- 12x8-in. baking dish
- Hy-Vee nonstick cooking spray
- Medium saucepan
- Rimmed baking pan
- Waxed paper
- Paper towels
- Large skillet
- 2- to 3-in. round biscuit or cookie cutter
- 12-in. cast-iron skillet
Directions
Line a rimmed baking pan with waxed paper; set aside. Peel shrimp, leaving tails attached; pat dry with paper towels. Combine flour, seasoned salt and cayenne pepper in a medium shallow bowl. Whisk together eggs and remaining ¾ cup buttermilk in a small bowl. Dip shrimp, a few at a time, into flour mixture to coat; shake off excess and place in prepared baking pan. Then dip shrimp, a few at a time, into egg mixture; return to flour mixture to coat. Return shrimp to the baking pan; let stand at room temperature for 10 minutes.
Meanwhile, for sauce, melt remaining 3 Tbsp. butter in a large skillet over medium heat. Stir in garlic; cook for 1 minute. Stir in hot sauce and brown sugar; remove from heat. Remove and reserve 3 Tbsp. sauce for garnish. Set aside remaining sauce in skillet.
Place oven rack 6 in. from heat. Preheat broiler to HIGH. Spray baking sheet with nonstick spray. Cut grits into 8 or 12 (2- to 3-in.) rounds using a round biscuit or cookie cutter. Place on prepared baking sheet. Broil for 6 to 10 minutes or until golden and crisp, turning halfway through. Keep warm.
Heat 1/2 in. oil to 350 degrees in 12-in. cast iron skillet over medium heat. Fry shrimp in 2 batches for 3 to 4 minutes or until shrimp reaches 145 degrees and coating is golden brown, turning halfway through. Drain on paper towels. Add fried shrimp to sauce in the skillet; gently toss to coat.
To serve, arrange 2 or 3 grit cakes on each serving plate; top with shrimp. Drizzle shrimp with reserved sauce. Garnish with additional Parmesan cheese, parsley and pickles, if desired.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.