Olde Pink House Shrimp Country Ham & Grits Cake
Recipe: #43234
July 20, 2024
Categories: Shrimp Southern, Copycat or Clone Recipes, Deep Fry, Heavy Cream, more
"Olde Pink House, Sauteed Shrimp With Country Ham and Grits Cake. Full name of Chef Vincent Burns, The Olde Pink House. You are going to have more grits cakes for later."
Original is 2 servings
Ingredients
-
-
-
-
-
-
- Grits
-
-
-
-
-
- Dredge
-
-
-
- Collard Greens
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (1256.5 g)
- Calories 2637.8
- Total Fat - 202.4 g
- Saturated Fat - 92.4 g
- Cholesterol - 782.5 mg
- Sodium - 12420.4 mg
- Total Carbohydrate - 54.4 g
- Dietary Fiber - 6 g
- Sugars - 23.3 g
- Protein - 145.9 g
- Calcium - 1162.9 mg
- Iron - 20.4 mg
- Vitamin C - 35.3 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
For grits cakes: Prepare the grits (12 ounces dry with 4 cups water) according to package directions.
Step 2
Add the shredded cheddar, chives and salt and pepper and stir until the cheese is melted.
Step 3
Season lightly.
Step 4
Pour onto a Pam sprayed cookie sheet pan that allows for grits to spread to about 1-inch thickness. Refrigerate at least 3 hours then cut into 1-inch squares.
Step 5
Meanwhile, boil canned collard greens with bacon and season lightly.
Step 6
Add Tabasco sauce to taste.
Step 7
Simmer while rest of food is cooking, adding ham stock as needed.
Step 8
Dredge the grits squares.
Step 9
Fry two squares in 1 inch of vegetable oil for 2 to 3 minutes, until each side is deep brown.
Shrimp Sauce
Step 10
In clean sauté pan, add 1 ounce of butter.
Step 11
Sauté the ham in butter for 2 minutes, until it begins to become crispy.
Step 12
Add the shrimp to pan and sauté until pink, about 3 minutes.
Step 13
Add the cream and season lightly and reduce over high heat until it becomes thick and creamy, about 4 minutes.
Step 14
Pour half of the sauce over each of the grits cakes.
Step 15
Serve with collard greens.
Tips
No special items needed.
0 Reviews
You'll Also Love
