Linda's Lemon Shrimp and Sausage With Grit Cakes

Submitted by Lindas Busy Kitchen

"I made this recipe in a cooking class this weekend, and it was really DELISH! I think it would be GREAT over rice too... This recipe takes awhile to make, but it is definately worth the effort! YUM."

 

• Ready In: 2hrs
• Ingredients: 20
• Serves: 8

ingredients

• Sauce

• 1⁄3 cup hot pepper sauce
• 1⁄4 cup white wine
• 1 shallot, minced
• 1 lemon, juice and zest of, set aside zest and juice
• 1 tablespoon rice vinegar
• 1⁄2 cup heavy cream

• Shrimp And Sausage Mixture

• oil, to cover surface of pan
• 8 ounces spicy sausage, 1/2-inch dice
• 2 bell peppers, 1/2-inch dice
• 1 onion, 1/2-inch dice
• 4 garlic cloves, minced
• 1 lb large shrimp, peeled, and deveined
• 1 cup grape tomatoes
• 1 teaspoon cajun seasoning
• 1 teaspoon Old Bay Seasoning
• 1⁄2 teaspoon salt

• Grit Cakes

• 4 cups milk
• 1 teaspoon salt
• 2 cups grits
• oil, for frying

directions

1. To Make Sauce:

2. Combine hot pepper sauce, White wine, shallot, lemon juice, zest, and rice vinegar in a med. saucepan. Boil over med. heat, until reduced to 1/2 cup.
3. Reduce heat to simmer to keep sauce warm, then add heavy cream. Stir every so often while sauce is sitting.

4. To Make Shrimp And Sausage Mixture:

5. Meanwhile, heat oil in a heavy med. skillet, over med-high heat. Add sausage, bell peppers, onions, and garlic. Saute until the.
6. vegetables are tender and fragrant.
7. Add shrimp, tomatoes, Cajun seasoning, Old Bay seasoning, and salt. Saute until shrimp are opague in center.
8. Set aside and cover, until ready to serve.

9. Grit Cakes:

10. Combine milk and salt in a saucepan. Bring to a boil.
11. Add grits a little at a time, whisking constantly, to avoid lumps.
12. Immediately reduce heat to low. Cook until creamy, stirring constantly.
13. Pour onto baking sheet, lined with a silpat or saran wrap.
14. Place another silpat or saran wrap directly on surface of the grits.
15. Place another baking sheet on top, and press together to evenly.
16. flatten grits to about 1/2" thick.
17. Remove top baking sheet, and place in the refrigerator to cool.
18. After grits have firmed take out of the refrigerator, and remove top silpat or saran wrap.
19. Using a lg. round or heart shaped cutter, cut circles or heart shapes out of the grits to form cakes.
20. Pour about 1/4" of oil into the bottom of a lg. round skillet. Heat the pan on med-high.
21. When oil is hot, place a few grit cakes in the skillet. Fry until bottoms are golden, then flip. Do not crowd pan.
22. Transfer cooked grit cakes to cooling rack lined with paper towels, until ready to assemble.

23. To Assemble:

24. Place one or two grit cakes onto each dish.
25. Top with shrimp and sausage mixture, and then drizzle sauce on top of mixture.
26. Serve immediately.