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To begin with this recipe, we must first prepare a few ingredients. 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):
- Prepare 1 lb. shrimp, cleaned and deveined
- Get Grits:
- Make ready 2 cups vegetable stock
- Take Dash salt and pepper
- Make ready 1/2 cup grits
- Get 1 Tbs. butter
- Get 1 cup shredded cheese
- Take Sauce:
- Get 2 Tbs. olive oil
- Take 1/2 cup bell pepper, finely chopped
- Make ready 1/3 cup shallots, finely chopped
- Take 1/2 cup ground sausage (mild or medium hot)
- Make ready 2 Tbs. butter
- Take 1 Tbs. garlic (minced)
- Take 1/2 Tsp. red pepper flakes (optional)
- Prepare 1/4 cup light cream
- Get 1/2 Tsp. paprika
- Prepare 1/2 Tsp. dried thyme
- Get 1/4 cup scallions, chopped
- Get 1 Tbs. Kentucky Bourbon
Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all. Shrimp explores the strange, interwoven and often hilarious daily lives of the women and men who work and play in a Los Angeles BDSM den. And if you can't find raw, pre-prepped shrimp, don't discount frozen shrimp.
Instructions to make Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce):
- Prep and clean the shrimp. Season with Cajun seasoning and paprika. Set aside in refrigerator.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the butter, shrimp, garlic, and pepper flakes and sauté until the shrimp begins to just turn pink.
- Mix together the full pan and add the cream. Season with paprika and thyme and gently stir in the scallions.
- Heat the cream until it slightly thickens. Add the bourbon, stir, and heat for one more minute.
- Plate the grit cake and spoon the shrimp sauce over the cake and garnish with a green onion. Enjoy.
They'll cook up tastier than the market's already-cooked shrimp. If you are using frozen, however, don't miss Chef John's quick tricks for frozen shrimp, with smart tips for making frozen shrimp taste as good as fresh shrimp just plucked from the sea. Shrimp are part of the sub-order Pleocyemata, while prawns belong to the sub-order Dendrobranchiata. Shrimp and prawns can be found in both salt and fresh water; however, most varieties of shrimp are found in saltwater while most prawns live in freshwater—particularly the varieties we purchase to cook. She was an icon of Swinging London and is considered to be one of the world's first supermodels.
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