Shrimp & Grits

For Mom's birthday Dad and I made shrimp and grits. Since the grit cakes have flour in them, here is the GF version we made, from here.

Grit Cakes:

For the Grits:

1 tablespoon salted butter

2 eggs

1/4 cup milk

1 cup grated white cheddar cheese

4 cups chicken stock

1 teaspoon finely chopped garlic

salt and freshly ground white pepper

1 cup grits

1 cup all-purpose flour Here use GF all-purpose flour

3 tablespoons vegetable oil

Preheat the oven to 475 degrees F. Grease a jelly roll pan with the butter. In a medium bowl, whisk together the eggs and milk until smooth. Add the cheese and set aside.

In a large pot, over high heat, bring the chicken stock to a boil. Add the garlic. Slowly add the grits, stirring constantly. Reduce the heat to low and continue to cook, stirring constantly, until the grits are tender and become creamy, about 10 minutes. Slowly add the egg and cheese mixture, stirring to avoid scrambling the eggs. Season to taste with the salt and pepper. Pour the grits mixture into the jelly roll pan and bake in the oven until the grits set, about 10 minutes. Set aside to cool and then refrigerate until chilled.

TO SERVE: Cut the grit cakes into the desired shape--squares, circles (cut out with a cookie cutter), or diamonds. In a large nonstick skillet, over medium-high heat, heat the 3 tablespoons of oil. Lightly dredge the cakes in the flour and sauté the cakes, 2 minutes per side, or until golden. Place two cakes in the center of a plate and pour 2 to 3 tablespoons of the sauce over the cakes. Serve hot.


Claire saute'd the cakes which needed more oil than the recipe said. She did a great job and they turned out yummy. 

Dad made a beurre blanc sauce, which was amazing! 

The beurre blanc sauce was from a Food Network recipe :

Ingredients

• 1 to 2 shallots, chopped fine
• 8 ounces white wine
• 2 ounces lemon juice
• 1 tablespoon heavy cream
• 12 tablespoons cold unsalted butter, cubed
• Salt and white pepper, to taste

Directions

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve. 

It was the BEST shrimp and grits I have ever eaten. We garnished it with green onions and cherry tomatoes. My blackberry took a horrible blurry picture which I'll post as soon as I figure out how to disable the awful photo software I downloaded. And by ME figure it out I mean as soon as Jered gets home and fixes it for me. 

Enjoy!