Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce)
Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce)

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, shrimp & grit cakes (kentucky bourbon butter sauce). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Fill Your Cart With Color today! Shrimp are decapod crustaceans with elongated bodies and a primarily swimming mode of locomotion - most commonly Caridea and Dendrobranchiata. More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long narrow muscular.

To get started with this recipe, we must first prepare a few components. You can cook shrimp & grit cakes (kentucky bourbon butter sauce) using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce):
  1. Prepare 1 lb. shrimp, cleaned and deveined
  2. Take Grits:
  3. Prepare 2 cups vegetable stock
  4. Make ready Dash salt and pepper
  5. Take 1/2 cup grits
  6. Make ready 1 Tbs. butter
  7. Get 1 cup shredded cheese
  8. Make ready Sauce:
  9. Get 2 Tbs. olive oil
  10. Make ready 1/2 cup bell pepper, finely chopped
  11. Take 1/3 cup shallots, finely chopped
  12. Get 1/2 cup ground sausage (mild or medium hot)
  13. Get 2 Tbs. butter
  14. Get 1 Tbs. garlic (minced)
  15. Make ready 1/2 Tsp. red pepper flakes (optional)
  16. Prepare 1/4 cup light cream
  17. Prepare 1/2 Tsp. paprika
  18. Take 1/2 Tsp. dried thyme
  19. Get 1/4 cup scallions, chopped
  20. Prepare 1 Tbs. Kentucky Bourbon

The shrimps include species belonging to the superfamily Penaeoidea of the suborder Dendrobranchiata and to the infraorder Caridea of. Shrimp is one of our go-to proteins during grilling season. Not only does it cook up quickly (just a few minutes per side!) but it's easy to prepare and tastes great with all our favorite. Small, flavour-packed brown shrimps are the main ingredient of the classic dish of potted shrimps.

Instructions to make Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce):
  1. Prep and clean the shrimp. Season with Cajun seasoning and paprika. Set aside in refrigerator.
  2. For the grit cakes: - Prepare the grits according to the package instructions. Use stock instead of water. Stir the grits every 4-5 minutes while cooking.
  3. Remove from heat and stir in butter and cheese. Pour the grits into a pie plate and chill in the refrigerator for at least an hour.
  4. Use a ring mold (or ramekin), cut out small cakes from the plate. Flour the cakes and pan fry them until lightly browned. Remove from pan and keep them warmed in the oven.
  5. For the sauce: - Using a large sauté pan, heat the olive oil over medium heat. Sauté the bell pepper for 3-4 minutes and then add the shallots and sauté for another 2 minutes.
  6. Add the ground sausage. Brown the meat while breaking it up into smaller pieces. Stir the vegetables and meat together. Place them to one side of the pan.
  7. Add the butter, shrimp, garlic, and pepper flakes and sauté until the shrimp begins to just turn pink.
  8. Mix together the full pan and add the cream. Season with paprika and thyme and gently stir in the scallions.
  9. Heat the cream until it slightly thickens. Add the bourbon, stir, and heat for one more minute.
  10. Plate the grit cake and spoon the shrimp sauce over the cake and garnish with a green onion. Enjoy.

Not only does it cook up quickly (just a few minutes per side!) but it's easy to prepare and tastes great with all our favorite. Small, flavour-packed brown shrimps are the main ingredient of the classic dish of potted shrimps. In Britain, brown shrimps are best found in the tidal sands of Morecombe Bay and north Norfolk. There are many ways to cook and serve shrimp and prawns. They can be grilled, broiled, fried, sauteed, or steamed, and can be cooked with the shell on or off.

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