Sauteed Gulf shrimp over pan-fried grit cake
BATON ROUGE - Chef Kelley McCann showed us how to make his version of shrimp and grits today on News 2 at 4.
He said this will be on the menu at Galatoire's Bistro starting Monday.
If you have any questions, send him an e-mail.
Sautéed Gulf Shrimp over Pan Fried Grit Cake
2 lbs. gulf shrimp (deveined)
8 oz. bacon
1 yellow onion (chopped)
1 small green bell pepper (chopped)
1 stalk celery (chopped)
2 T garlic (chopped)
3 oz sherry
3 oz red wine vinegar
2 cups seafood stock or chicken stock
Creole seasoning to taste
16 oz. grits (cooked and cooled)
2 cups all purpose flour
2 cups panko bread crumbs
¼ cup milk
Form cold grits into a hockey puck shape. Dredge in flour, dip into eggs and milk then dredge in panko. Sauté on both sides until golden brown then set aside.
Render bacon, add onion, bell pepper and celery. When vegetables are becoming translucent add garlic, shrimp, and Creole seasoning, then deglaze with sherry and vinegar. Add chicken stock then bring up to a simmer. When ready to serve add butter to shrimp and reheat grit cakes in oven. Place grit cake in a shallow bowl and spoon shrimp and vegetables over cake and enjoy!
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