Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce)

Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce) using 20 ingredients and 10 steps. Here is how you can achieve that.

Inspired by Southern “Low-Country” kitchens and dining tables, this dish is easy to prepare and looks and tastes delicious. It’s ideal as a main dish or as a first-course menu item, but in smaller plate portions. Tip: Prepare the grits an hour prior to cooking, since this all comes together rather quickly.

Ingredients and spices that need to be Take to make Shrimp & Grit Cakes (Kentucky Bourbon Butter Sauce):

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

Instructions to make 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.

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