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Kansas City Shrimp and Grits




Source of Recipe


Internet


List of Ingredients




Grits Cakes:
3 tablespoons unsalted butter
1/2 cup finely chopped onion
4 ounces chopped country ham
1 large red bell pepper, chopped
4 cups reduced sodium chicken broth
1 cup grits
3/4 teaspoons black pepper
2 eggs, beaten
2 (more) eggs, beaten
2 cups cornmeal
2 tablespoons unsalted butter
2 tablespoons oil

BBQ Shrimp:
2 pounds shrimp, peeled
1 Serrano chile, seeded and minced
1 cup KC Masterpiece Original Barbecue Sauce
1/2 cup cider vinegar
Chopped scallion, for garnish


Recipe



Lightly grease a 9x13 baking dish. In medium saucepan, melt butter. Add chopped onion, ham and bell pepper. Cook, stirring, until the pepper is tender, 8 to 10 minutes. Add broth and bring to a boil. Stir in grits and black pepper and return to boil. Lower heat and cook, uncovered, stirring often until mixture is very thick, about 15 minutes. Remove from heat and immediately whisk in 2 beaten eggs. Pour the grits mixture into the dish and smooth top. Cool to room temperature. Cover and refrigerate until firm, about 4 to 5 hours.

With a 2-inch round cookie cutter, cut out 12 grit cakes. Dip each cake into beaten eggs and then cornmeal, coating thoroughly. Let cakes dry on rack at room temperature for 1 hour. In large skillet heat butter and oil over medium heat. Fry grits cakes, turning once or twice, until they are crisp and brown, about 4 minutes per side. Drain on paper towels and keep warm in 250 degree oven, if necessary.


Saute shrimp and Serrano chile until shrimp are cooked through and no longer pink. Mix together KC Masterpiece Original Barbecue Sauce and cider vinegar in small bowl and pour over shrimp. Toss to coat and heat until warmed through.

Ladle shrimp and sauce over grits cakes and sprinkle with chopped scallion. Serves 4-6.