Shrimp and Grits Cakes

Preparation

Baking Directions:

In a saucepan, bring the milk and 1 tablespoon of butter to a boil over medium heat.

Next add grits and lower the heat to simmer.

Stir frequently to prevent sticking.

Cook approximately 30 to 40 minutes or until the grits are thick and no longer crunchy.

Allow the grits to cool for 15 minutes, then transfer onto a floured cooking pan.

Spread the mixture evenly on the pan until it is about one inch thick.

Cool the grits in the cooler for at least 2 hours.

Cut the cooled grits into triangles of equal size, then carefully remove them from the pan.

Dust grit cakes with flour, dip in egg wash, and thoroughly coat with breadcrumbs.

Heat enough vegetable oil to completely cover grit cakes when placed into the pan.

Fry the grit cakes until golden brown; about 5 to 7 minutes.

Reserve the finished grit cakes in a 200 F oven.

Next, mix the butter, minced garlic and lemon juice with an electric mixer until light and fluffy.

Reserve at room temperature.

Heat a sauté pan, with the vegetable oil, on medium-high heat.

Add the sliced sausage and mushrooms to the pan and saute until sausage has become brown.

(Keilbasa is a smoked sausage originally from Poland, and can be found at most supermarkets.

Most moist smoked sausage will work as a substitute when Kielbasa is not available.)

Next add peeled and deveined shrimp and the Low Country Seasoning.

Cook the shrimp until they are almost cooked through — just a few minutes —and then add the white wine and 2 sliced scallions.

Continue to cook for 2 additional minutes.

Remove the pan from the heat and allow to rest.

After the pan has rested for a couple minutes, add the reserved garlic butter and stir quickly to incorporate.

Remove the grit cakes from the oven and place them into a serving bowl, then pour the shrimp mixture over the grit cakes.

Garnish with the remaining scallions.