the recipe is very simple
2 14.5 ounce can diced tomatoes (i like the ones with celery, bell peppers and onions in them)
1 lb cooked shrimp (for a a quick time saver. make sure you take the tales off)
grits (the quantity depends on how many you are serving and their appetite)
2 eggs, beaten
breadcrumbs, as needed
Empty the diced tomatoes into a skillet and let on low. Season with any spice you like. Personally I like Webber's New Orleans Cajun Spice, garlic and onion powder.
Take the tails off the shrimp and place them in the skillet.
Cook the Grits according to the directions. (don't use the instant packets. I measure the water down to the nearest whole cup and the grits up to the nearest whole cup. make sure you season those as well)
When the grits are done, spread them out onto a baking sheet and let them cool to room temp or a little below. (I put mine in the fridge/freezer to try and speed up the process)
Once they are cooled, using a cookie cutter, cut the grits into desired shapes. (the scraps you can somewhat mold back together and keep cutting...almost like biscuit dough except you aren't rolling anything out)
Heat a frying pan about 1 inch full with vegetable oil. While the oil is heating, take the cut grits, dip
them in the eggs and then in the breadcrumbs.
Pan fry the gritcakes until golden brown (think the color of hush puppies.)
As they get done, drain them on a paper towel lined plate. Once they are all done serve them with the sauce and enjoy. (I usually have sauce around the grit cakes but I didn't buy enough cans)
2 comments:
Sigh. I love me some shrimp but I canNOT get into the grits thing, sorry. haha
Most people don't like the grits the traditional way..not even John but he loves them pan fried like this. Trust me, try them once..for me :-)
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