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Ingredientes
- 12 med cooked peeled deveined shrimp halved lengthwise
- 2Â 1/2 c. quick grits
- 2 c. grated Cheddar cheese
- 1 Tbsp. grnd cumin
- 1/2 tsp cayenne pepper
- 2 tsp salt
- 1Â 1/2 tsp freshly-grnd black pepper
- 1/2 c. chopped scallions (white and pale-green) save greens for garnish
- 2 Tbsp. butter plus more
- 1/2 c. all-purpose flour
- 1/2 c. yellow cornmeal
- Â Â vegetable oil for sauteeing
- 1/2 c. seven-pepper jelly
Direcciones
- Bring 6 c. water to a boil in a medium saucepan. Slowly sprinkle grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly till the mix is thick, 5 to 7 min. Remove the pan from heat, and stir in cheddar, cumin, cayenne, salt, pepper, and scallions.
- Pour the mix into a buttered 13- by 18-inch baking pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press a shrimp half into each circle. Cover with plastic wrap, press down lightly to smooth, and chill till set, 1 to 2 hrs.
- Combine flour and cornmeal in a small bowl. Using a cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle.
- Heat 1 tsp. butter and sufficient oil to cover the bottom of a large skillet over medium-high heat. Dredge the cakes in the flour mix, and saute/fry, 8 at a time, till golden, 1 to 2 min on each side. Wipe out the skillet, and repeat, adding more butter and oil, till all cakes are cooked.
- Transfer to a baking sheet lined with paper towels. Top with a scant tsp. of seven-pepper jelly and scallion greens; serve hot.
- This recipe yields 24 cakes.
- Yield: 24 cakes
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